Extra Crispy Buttermilk Fried Chicken
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
10-12 pieces of chicken legs, thighs, and/or wings
2 cups buttermilk
2 cups all-purpose flour
1 cup of cornstarch
1-2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons baking powder
2 cups vegetable oil for frying (more if needed)
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Instructions
Wash and pat dry chicken pieces. Put chicken in a large mixing bowl and add 1 teaspoon of salt, black pepper, garlic powder, and paprika. Toss to coat.
Add 2 cups of buttermilk to bowl and toss to combine. Cover with plastic wrap and let marinate in the fridge for at least two hours, though overnight is preferable.
Prepare the breading by mixing together the flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder in a medium mixing bowl.
Fill up the 2.8QT Deep Fry Pan with vegetable oil and preheat to 350°F.
Once hot, use tongs to place 3-4 chicken pieces in the oil. (It will be necessary to fry in batches so as to not overcrowd the pan and to ensure chicken cooks through.)
Fry until golden brown on both sides—about five minutes per side—and the internal temperature reaches 165°F.
Remove chicken from oil and place on a paper towel-lined plate to dry and immediately sprinkle with salt.
Serve and enjoy this classic, crispy delight!
Chef Tip:
The cornstarch gives the coating that extra crunch, but if you prefer your chicken less crunchy, simply leave out the cornstarch.
