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Crispy Golden Delight

Crispy Golden Delight: The Ultimate Buttermilk Fried Chicken

Experience the crispy golden delight with this Buttermilk Fried Chicken recipe, a cherished comfort dish that brings families together.
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Prep Time 10 minutes
Cook Time 15 minutes
Marination Time 12 hours
Total Time 12 hours 25 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces Chicken, bone-in, skin-on thighs and legs Substitute with chicken breast for a leaner option.
For the Marinade
  • 2 cups Buttermilk Yogurt or milk-vinegar mixture can be used as a substitute.
For the Coating
  • 2 cups All-purpose flour Opt for gluten-free flour for a gluten-free option.
  • 1.5 teaspoons Garlic powder Fresh garlic can be used for bolder flavor.
  • 1.5 teaspoons Paprika Smoked paprika adds a delightful smoky twist.
  • 1.5 teaspoons Onion powder Fresh onion can alter texture.
  • 1.5 teaspoons Salt Adjust according to dietary needs.
  • 1.5 teaspoons Dried thyme Swap in fresh thyme if available.
  • 1.5 teaspoons Dried basil Italian seasoning can be used for variety.
  • 1 teaspoon Ground black pepper White pepper is a great alternative.
  • 1 teaspoon Cayenne pepper Adjust to preferred heat level.
  • 1 tablespoon Baking powder Omitting it yields a denser coating.
For Frying
  • 4 cups Vegetable oil Peanut oil can be used for additional flavor.

Equipment

  • Large mixing bowl
  • shallow dish
  • Deep Fryer or Large Pot
  • Candy Thermometer
  • Slotted spoon
  • Wire Rack

Method
 

Step-by-Step Instructions for Crispy Golden Delight
  1. Begin by seasoning the chicken pieces with salt, pepper, garlic powder, and paprika in a large mixing bowl. Pour the buttermilk over the seasoned chicken, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate overnight.
  2. In a shallow dish, whisk together the all-purpose flour, baking powder, garlic powder, paprika, onion powder, thyme, basil, and cayenne pepper.
  3. In a large pot or deep fryer, pour in the vegetable oil, heating it to 340°F. Maintain this temperature for crispy texture.
  4. Remove the chicken from the buttermilk, dredge in the flour mixture, and let it rest for a few minutes.
  5. Carefully place 4-5 pieces of the coated chicken into the hot oil, frying for approximately 15 minutes until golden brown and cooked through.
  6. Once fried, remove the chicken using a slotted spoon and place it on a wire rack to cool.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 27gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 80mgSodium: 890mgPotassium: 350mgFiber: 1gVitamin A: 10IUCalcium: 50mgIron: 2mg

Notes

Maintain oil temperature for best results and don’t overcrowd the frying pot. Allow chicken to rest on a rack post-frying for ideal crispiness.

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