CRISPY FRIED CHICKEN | BUTTERMILK FRIED CHICKEN || FRUGALLYT

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt is lower in calories, while milk with vinegar is a budget-friendly substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper option for a lighter coating.

Prepare green seasoning with onion powder, garlic powder, salt, pepper, cajun seasoning, celery salt, smoked paprika, and poultry seasoning.

Mix the green seasoning together.

Reserve about 1 tablespoon of the seasoning to add to the flour later.

Season the chicken by pulling back the skin and applying the green seasoning under the skin.

Set the seasoned chicken aside.

Make homemade buttermilk by combining 2 cups of whole milk with 2 tablespoons of white vinegar.

Add 1 egg to the buttermilk mixture.

Pour the buttermilk mixture over the seasoned chicken and cover with plastic wrap.

Marinate the chicken for a minimum of 3 hours.

After marinating, prepare the seasoned flour by combining 3 cups of all-purpose flour with 0.5 cups of cornstarch and the reserved seasoning.

Take the marinated chicken, allowing excess buttermilk to drip off.

Using one hand for wet and one hand for dry, dredge the chicken in the seasoned flour, squeezing and shaking off the excess flour, then place on a wire rack.

Repeat the dredging process for all chicken pieces.

Fry the chicken in batches until golden brown and cooked through, approximately 15-20 minutes per batch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens