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buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt is healthier while milk + vinegar is a cost-effective substitute.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, canola oil is often cheaper.

Marinate the chicken in buttermilk for 2 hours.

In a bowl, mix 1 cup flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1 teaspoon baking powder.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each piece of chicken in the flour mixture until well coated.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pan.

Fry chicken for 15 minutes, turning occasionally, until golden brown and cooked through.

Use a meat thermometer to check that internal temperature reaches 165°F.

Remove chicken from oil and drain on paper towels.

Sprinkle with fresh herbs and a squeeze of lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens