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Fried chicken holds a cherished place in culinary traditions around the world, from Southern comfort food to the crispy street food of Asia. Its golden-brown exterior and juicy, succulent meat have made it a staple dish that transcends cultures and generations. Whether served at family gatherings, picnics, or festive celebrations, the allure of fried chicken is undeniable.

Extra Crispy Buttermilk Fried Chicken – A Classic!

Indulge in the deliciousness of Extra Crispy Buttermilk Fried Chicken with this step-by-step guide that makes recreating this beloved dish at home a breeze. Learn the secrets to achieving a perfectly crispy coating and flavorful marinade using buttermilk and spices. From selecting the right chicken cuts to mastering the frying technique, this recipe ensures every bite is juicy and crunchy. Elevate your culinary skills and impress your family and friends with this mouthwatering comfort food!
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Ingredients
  

4 lbs chicken pieces (drumsticks, thighs, breasts)

2 cups buttermilk

1 tbsp hot sauce (optional, for extra kick)

2 cups all-purpose flour

1 tsp baking powder

1 tbsp garlic powder

1 tbsp onion powder

1 tsp paprika

1 tsp cayenne pepper (adjust for heat preference)

1 tsp salt

1 tsp black pepper

Oil for frying (canola or vegetable oil works best)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are well submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum tenderness.

    Prepare the Dry Coating: In a large shallow dish, mix together the flour, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix until evenly combined.

      Heat the Oil: In a large, heavy-bottomed pot, pour in enough oil to submerge the chicken pieces (about 3-4 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a pinch of flour into it; it should sizzle immediately.

        Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing it in firmly to create an extra crispy crust. Shake off any excess flour and place the coated chicken on a wire rack. Let it rest for about 10-15 minutes.

          Fry the Chicken: Carefully place the chicken pieces in the hot oil, a few at a time (do not overcrowd the pot). Fry for approximately 12-15 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Adjust the heat as necessary to maintain the oil temperature.

            Drain and Cool: Once cooked, remove the chicken from the oil and place it on a clean wire rack (or a plate lined with paper towels) to drain off excess oil. Let the chicken rest for 5-10 minutes before serving—this helps to keep the crust crispy.

              Serve and Enjoy: Serve your Extra Crispy Buttermilk Fried Chicken with your favorite sides like coleslaw, potato salad, or cornbread. Enjoy the crunch and the flavor!

                Prep Time: 20 minutes | Total Time: 5 hours (including marination) | Servings: 4–6