Old Fashioned Buttermilk Fried Chicken Crispy & Delicious

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunch.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken leg pieces

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are often cheaper.

Wash chicken pieces thoroughly and dry them with a paper towel.

Season chicken pieces with salt and black pepper on both sides to taste.

Cover chicken pieces with buttermilk and add Frank's Red Hot Sauce to the buttermilk, stirring well.

Marinate chicken in the refrigerator for at least 3 hours.

In a bowl, combine 3 cups of all-purpose flour, 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 tablespoon of garlic powder, mixing well with a fork.

Remove chicken from the refrigerator, ensuring not to knock off the buttermilk.

Coat each chicken piece completely with the flour mixture, shaking off any excess flour and laying them aside.

Heat peanut oil in a wok until it reaches 350°F, checking with a thermometer.

Carefully add all the chicken pieces to the hot oil at once, being cautious of splatter.

Do not disturb the chicken until it starts to brown; then gently flip them over to ensure even cooking.

Fry chicken for about 20-25 minutes until they are beautifully golden brown and crispy.

Remove chicken from the oil and place on a plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens