Buttermilk fried chicken recipe

3 lbs bone-in chicken thighs
4 cups vegetable oil, for frying
Wet mix:
2 cups buttermilk
1 tsp of each: garlic powder, onion powder, smoked paprika, black pepper, oregano, basil, salt
1/4 tsp ground ginger
1/4 tsp ground mustard
1/2 tsp chili powder
1/4 tsp tumeric
1/4 tsp cayenne pepper
Dry mix:
2.5 cup AP flour
2 tbsp smoked paprika
1/4 tsp turmeric
2 tsp oregano
1 tsp basil
2 tsp baking powder
2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp black pepper
1.5 tsp salt
Marinate chicken in wet mix for atleast 4 hours and up to 24 hours.
Make your dry mix. Toss the chicken in dry mix and be sure to coat all of the parts of the chicken well. I like to let the chicken sit atleast 10 minutes so coating adheres to the chicken.
Heat enough oil to cover your chicken to 350 degrees. Cook chicken in batches of 3 to 4 pieces at a time, 6-8 minutes on each side. Dont disturb chicken for the first few minutes so that the coating doesn’t fall off. Timing depends on the size of the chicken. Check for doneness with a meat thermometer. I pull mine at 160 degrees because it will continue to cook as it rests.

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