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Fried chicken stands as a beloved staple across various culinary traditions, celebrated not only for its delectable taste but also for the comfort it brings to those who savour it. From Southern cookouts to family gatherings, the crispy, juicy goodness of fried chicken is a universal crowd-pleaser. Among the myriad ways to prepare this classic dish, buttermilk fried chicken has carved out a special place in the hearts and stomachs of food lovers. The rich, tangy flavor of buttermilk, combined with a perfectly seasoned crust, elevates the humble chicken to gourmet status, making it a must-try for both novice and seasoned cooks alike.

Extra Crispy Buttermilk Fried Chicken – A Classic!

Indulge in the ultimate comfort food with this extra crispy buttermilk fried chicken recipe. Perfect for family gatherings or a cozy meal at home, this dish features marinated chicken that’s juicy on the inside and perfectly crispy on the outside. Learn the secrets of using buttermilk for tenderness, a flavorful spice blend, and the right dredging techniques to create a golden, crunchy crust. Elevate your cooking game and enjoy every delicious bite of this beloved classic!
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Ingredients
  

For the Marinade:

4 cups buttermilk

2 tablespoons hot sauce (optional, adjust for spice)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

For the Chicken:

4 pounds bone-in chicken pieces (legs, thighs, wings, and/or breasts)

For the Dredge:

3 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cayenne pepper (adjust based on heat preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

For Frying:

Vegetable oil (for frying, enough to fill your pot to a depth of about 3 inches)

Instructions
 

Marinate the Chicken:

    - In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

      - Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.

        - Cover and refrigerate for at least 8 hours, or overnight for the best flavor and tenderness.

          Prepare the Dredging Mixture:

            - In a separate large bowl, mix the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried thyme until well combined.

              Dredge the Chicken:

                - Remove the marinated chicken from the refrigerator. Shake off any excess buttermilk and coat each piece generously in the flour mixture. Press the flour mixture onto the chicken to ensure a thick, even coating.

                  - Place the dredged chicken on a wire rack and allow it to rest for about 15-20 minutes. This helps the coating adhere better.

                    Heat the Oil:

                      - In a deep skillet or large pot, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the chicken, typically about 3 inches deep.

                        Fry the Chicken:

                          - Carefully add a few pieces of chicken to the hot oil, being careful not to overcrowd the pan. Fry in batches as needed.

                            - Cook the chicken for about 12-15 minutes, turning occasionally, or until golden brown and crispy. Ensure an internal temperature of 165°F (74°C) using a meat thermometer.

                              - Let the cooked chicken drain on a wire rack or paper towels to absorb excess oil.

                                Serve:

                                  - Allow the chicken to rest for a few minutes before serving. Pair with your favorite sides, such as coleslaw, cornbread, or mashed potatoes!

                                    Prep Time, Total Time, Servings: 20 min | 10 hours marinating | 30 min | 4-6 servings