The Best Fried Chicken at Home

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt provides similar tanginess and creaminess.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than breasts.

Break down a whole chicken into individual pieces, starting with the legs.

Cut through the skin to reveal the gap on both sides of the leg.

Bend the leg back until it pops to separate the thigh bone from the back.

Run a knife underneath to remove the leg quarter, ensuring to keep the oyster meat.

Repeat the process for the other leg quarter.

Remove the wings by cutting around the shoulder blade and separating them from the body.

For the breast, cut along the center to reveal the bone, then cut along one side to remove the breast with the bone attached.

Separate the thigh from the drumstick by following the fat line and cutting in between the knuckle.

Save the backbone for stock or roasting later.

Prepare the marinade by combining 2 cups of buttermilk, 2 tablespoons of kosher salt, 1 teaspoon of sugar, 1.5 teaspoons of MSG, 1 tablespoon of garlic powder, 2 teaspoons of smoked paprika, and 1 teaspoon of cayenne powder in a bowl.

Whisk the marinade until thoroughly combined and homogeneous, ensuring no lumps of spices remain.

Add the chicken pieces to the marinade and mix to ensure they are fully coated and submerged.

Ideally, marinate the chicken in the fridge for at least an hour, or overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens