Chef’s Buttermilk Fried Chicken

Why Make This Recipe

Chef’s Buttermilk Fried Chicken is a delicious and comforting dish that’s perfect for any occasion. The buttermilk tenderizes the chicken and adds great flavor, while the crispy coating makes it a hit for both kids and adults. Whether you’re serving a family meal, hosting a gathering, or just craving something crispy and satisfying, this recipe is a must-try.

How to Make Chef’s Buttermilk Fried Chicken

Ingredients

• 1-2 lbs Chicken pieces (Wings, Legs, Thighs, or Breasts)
• 1 Cup Buttermilk
• 2 Cups Self-rising or All-purpose Flour
• 1 Tablespoon Cornstarch
• 1 Tablespoon Salt
• 1/4 teaspoon Garlic Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Cayenne Pepper (optional)
• 1/8 teaspoon Paprika
• Enough oil to fry (Canola or Peanut)

Directions

1. Heat oil to 350°F. This is extremely important!
2. Season chicken with HALF of your Salt, Pepper, and Garlic Salt. Immediately soak the chicken in a large bowl of Buttermilk for 5 minutes.
3. Season the flour and cornstarch with the remaining seasonings in a brown paper bag. Shake the bag. (FOR EXTRA CRISPY, pour 2 Tablespoons of Buttermilk into the flour mixture and form clumps with your hands.)
4. Add chicken to the bag and shake well to coat each chicken piece in the seasoned flour/cornstarch.
5. Remove chicken from the bag and let sit out for 5 minutes to allow the coating to stick.
6. Gently fry in Canola or Peanut Oil for 10-15 minutes (depending on size) or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER! Flip constantly until done. When done, drain on paper towel or brown paper bag. Serve immediately! Toss in your favorite sauce or seasoning.

How to Serve Chef’s Buttermilk Fried Chicken

Serve Chef’s Buttermilk Fried Chicken hot and crispy. It pairs well with classic sides like coleslaw, mashed potatoes, or cornbread. You can also toss it in your favorite sauce or serve it with dipping sauces like ranch or hot sauce for added flavor.

How to Store Chef’s Buttermilk Fried Chicken

If you have leftovers, let the chicken cool down to room temperature. Place it in an airtight container and store it in the fridge for up to 3 days. To keep it crispy, you can reheat it in the oven at 375°F for about 10-15 minutes.

Tips to Make Chef’s Buttermilk Fried Chicken

• Make sure the oil is at the right temperature for frying. Use a thermometer if you have one.
• Don’t crowd the pan; it makes the chicken soggy. Fry in batches if needed.
• For an extra kick, feel free to add more spices to the flour mixture.

Variation

You can experiment with different spices based on your taste. Consider adding herbs like thyme or oregano for extra flavor, or try a different protein, such as tofu or eggplant, for a vegetarian version.

FAQs

1. Can I use boneless chicken?
Yes, you can use boneless chicken pieces. Just adjust the cooking time, as boneless pieces may cook faster.

2. Can I freeze the fried chicken?
Yes, you can freeze fried chicken. Once fully cooled, place it in a freezer bag or container. Freeze for up to three months. Reheat in the oven when you’re ready to eat.

3. Can I make this recipe without buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken before using.