HOW TO MAKE BUTTERMILK FRIED CHICKEN | BEST CRISPY FRIED CHICKEN RECIPE

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.

In a bowl, combine 1 teaspoon onion salt, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon complete seasoning, 1 teaspoon Old Bay seasoning, 1 tablespoon garlic powder, and 1 teaspoon cajun seasoning.

Add 1 tablespoon of olive oil to the seasoning mix and blend well.

Wash and clean the chicken quarters, then massage the seasoning mixture all over the chicken, lifting the skin to ensure seasoning is underneath.

In a separate bowl, combine 2 cups of buttermilk with 1/2 cup of hot pepper sauce and some of the seasoning mixture. Mix well.

Pour the buttermilk mixture over the seasoned chicken, ensuring all pieces are covered. Cover with cling film and refrigerate for at least 4 hours or up to 24 hours.

In another bowl, add 3 cups of plain flour and the remaining seasoning. Mix until well combined.

Remove the cling film from the chicken and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring a good coating.

Heat oil in a deep skillet until hot. Optionally, add a scotch bonnet pepper to test the oil's heat.

Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the skillet. Fry for at least 10 minutes, turning occasionally for even cooking.

After about 5 minutes, turn the chicken to achieve a golden color on both sides.

Once cooked, remove the chicken and place it on a cooling rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens