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Fried chicken holds a special place in the culinary traditions of many cultures around the world. From the Southern United States to Korea and beyond, this crispy, savory dish is celebrated for its irresistible flavor and satisfying crunch. Whether served at family gatherings, picnics, or casual weeknight dinners, fried chicken is a timeless comfort food that brings people together. Among the countless methods of preparing this beloved dish, the buttermilk marinade technique stands out for its ability to enhance both flavor and tenderness.

Crispy Buttermilk Fried Chicken

Discover the delicious world of crispy buttermilk fried chicken with this easy recipe that’s perfect for any occasion. Learn how to marinate chicken in buttermilk for unbeatable flavor and tenderness, and follow our step-by-step guide for achieving the ultimate crunchy coating. With tips on choosing the right chicken cuts, seasoning, and frying techniques, you’ll create a mouthwatering dish that brings family and friends together for memorable meals. Come and savor the comfort of homemade fried chicken!
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Ingredients
  

4 lbs chicken pieces (legs, thighs, wings, or breasts)

2 cups buttermilk

1 tablespoon hot sauce (optional)

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the chicken to tenderize and develop flavor.

    Prepare the Coating: In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper until well combined.

      Heat the Oil: In a deep fryer or a large, heavy-bottomed pot, pour enough vegetable oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil to 350°F (175°C).

        Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, making sure to coat thoroughly. Shake off any excess flour and place the coated chicken on a wire rack or plate.

          Fry the Chicken: Once the oil is hot, carefully place a few pieces of chicken into the oil, being careful not to crowd the pot. Fry for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to maintain the oil temperature.

            Drain and Rest: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain off excess oil. Let it rest for about 5 minutes before serving. This step helps maintain the crispy texture.

              Serve: Enjoy your crispy buttermilk fried chicken with your favorite sides such as coleslaw, cornbread, or mashed potatoes.

                Prep Time: 15 minutes | Total Time: 5 hours (including marination) | Servings: 6-8