Buttermilk Fried Chicken

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.

Break down a whole chicken by removing the wing tips and de-jointing the wings.

Cut the thigh and leg section off, then cut between the drumstick and thigh.

Snap the backbone and cut the breast in half, then cut each breast into 2 pieces.

Place the chicken pieces into a bowl and season with black pepper, salt, paprika, dried herbs, white pepper, and cayenne, then toss to coat.

Top the seasoned chicken with buttermilk and let it marinate for 6 hours (or 4 hours minimum, or overnight if desired).

Make seasoned flour by mixing flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.

After marinating, dredge the chicken pieces in the seasoned flour, shaking off excess flour and placing on a plate.

Heat about 2.5 quarts of oil in an 8-quart Dutch oven to 350°F.

Fry all 8 pieces of chicken at once for about 20 to 25 minutes, moving them around after 10 minutes to ensure even cooking.

Prepare a rack on a sheet pan lined with paper towels to drain the cooked chicken.

After frying, let the chicken rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens