Description
This is the Best Buttermilk Fried Chicken Recipe ever! Our long search has finally ended.
Ingredients
- FOR THE BUTTERMILK MARINADE:
- 2 cups Buttermilk
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Hot Sauce (tapatio Or Cholula)
- FOR THE CHICKEN:
- 1 whole Chicken, Cut Into Pieces
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Kosher Salt
- ½ Tablespoons Ground Black Pepper
- 1 teaspoon Cayenne
- 8 cups Peanut Oil (or Enough To Fill A Deep Stock Pot Or Deep Fryer)
Preparation
To prepare the buttermilk marinade, whisk together buttermilk, kosher salt, ground black pepper, cayenne, and hot sauce in a bowl.
Add the chicken pieces into a large resealable bag. Pour buttermilk marinade over the chicken. Squeeze out any excess air and then seal the bag. Place in the refrigerator for 3–6 hours.
After the chicken has marinated, combine flour, baking powder, garlic powder, onion powder, kosher salt, ground black pepper, and cayenne in a large mixing bowl and stir to combine well. Allow to sit at room temperature for 20 minutes.
One marinated chicken piece at a time, dredge chicken into flour mixture. Coat all sides. Shake well to remove any excess flour mixture. Repeat with rest of chicken, setting aside when ready to fry.
Heat peanut oil in a deep stock pot over medium-high heat. If possible, use a candy/fry thermometer to ensure the temperature reaches 350ºF. When the oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly. Individually, chicken pieces will cook as follows: wings for 3 minutes, legs for 5 minutes, thighs for 4–6 minutes, and breasts for 8 minutes.
Once chicken is cooked through, allow to drain and rest for 5 minutes before eating. You can also use a digital meat thermometer to test the chicken after cooking to ensure it reaches 160ºF before allowing it to rest. It will continue to cook and rise to 165ºF while it rests.
