Buttermilk Fried Chicken
ID: 2e0d624e...
This recipe delivers incredibly crispy and juicy buttermilk fried chicken using bone-in thighs and drumsticks. By marinating the chicken in buttermilk mixed with a portion of the seasoned flour dredge, and finishing it in the oven, you get an extra-crunchy crust and perfectly cooked meat without burning the exterior.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Season the chicken with salt and pepper, then coat with buttermilk. → Mix flour, cornstarch, and spices to make the dry dredge, and stir one cup of it into the buttermilk-chicken mixture. → Dredge the marinated chicken in the dry flour mixture, pressing and squeezing to build a textured coating. → Deep fry the chicken in 350°F (175°C) oil for 12-15 minutes. → Finish baking the fried chicken in a 350°F (175°C) oven for 5-6 minutes until the internal temperature reaches 180°F (82°C).
Cooking Steps
Brief Cooking Order
Season the chicken with salt and pepper, then coat with buttermilk. → Mix flour, cornstarch, and spices to make the dry dredge, and stir one cup of it into the buttermilk-chicken mixture. → Dredge the marinated chicken in the dry flour mixture, pressing and squeezing to build a textured coating. → Deep fry the chicken in 350°F (175°C) oil for 12-15 minutes. → Finish baking the fried chicken in a 350°F (175°C) oven for 5-6 minutes until the internal temperature reaches 180°F (82°C).
Introduction
This recipe delivers incredibly crispy and juicy buttermilk fried chicken using bone-in thighs and drumsticks. By marinating the chicken in buttermilk mixed with a portion of the seasoned flour dredge, and finishing it in the oven, you get an extra-crunchy crust and perfectly cooked meat without burning the exterior.
Step 1
Season the bone-on, skin-on chicken thighs and drumsticks with salt and pepper, then let them sit for about 30 minutes to allow the seasoning to penetrate.
Step 2
Transfer the seasoned chicken to a deep container and pour in enough buttermilk to completely coat the chicken pieces.
Step 3
In a large bowl, combine the all-purpose flour and cornstarch.
Step 4
Add paprika, salt, chicken bouillon powder, dried thyme, black pepper, garlic powder, dried oregano, and onion flakes to the flour mixture, then whisk until thoroughly combined to create the dredge.
Step 5
Scoop out about 1 cup of the seasoned flour dredge and add it directly into the buttermilk-chicken mixture. Massage and work it in to form a wet batter. Ideally, cover and let it soak overnight in the fridge.
Ingredients List
Important Notes
Pre-seasoning the chicken with salt and pepper for 30 minutes ensures the flavor penetrates deep into the meat before liquid is added.
Adding a cup of the seasoned flour dredge into the buttermilk marinade creates a wet batter that helps the final dry flour adhere better and form ultra-crispy flakes.
Finishing bone-in chicken in the oven prevents the crust from burning while ensuring the meat is fully cooked to the bone.
For bone-in chicken, cooking to an internal temperature of 180°F (82°C) is ideal to avoid unappeating red blood spots around the bones, while keeping the meat juicy.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...