Buttermilk Fried Chicken

Ingredients

8 pieces Chicken (thighs and legs preferred), bone in skin on

1 1/2 tsp Basil, dried

1 1/2 tsp Onion powder

2 1/2 tsp Powdered garlic

1 1/2 tsp Thyme, dried

2 cups All-purpose flour

1 tbsp Baking powder

1 tsp Black pepper, ground

1 tsp Cayenne pepper

2 tsp Paprika

2 1/2 tsp Salt

4 cups Vegetable oil

2 cups Buttermilk

Directions

Place the chicken pieces in a large bowl and season with salt, pepper, garlic powder, and paprika. Mix well to ensure the chicken is evenly coated. Pour the buttermilk over the chicken and stir to combine. Ensure the chicken is thoroughly coated with the buttermilk mixture.

Refrigerate the marinated chicken for at least 1 hour, but for the best results, let it marinate overnight.

In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.

Heat vegetable oil in a deep fryer or large pot to around 340°F. The goal is to achieve a crispy, golden-brown exterior without burning, while ensuring the chicken is cooked through.

Take each piece of chicken out of the marinade, dredge it in the flour mixture, and ensure it’s well coated.

Carefully place the chicken pieces into the hot oil, frying 4 or 5 pieces at a time without overcrowding. Turn the pieces as needed and fry until they are golden brown and cooked through, approximately 15 minutes per piece. The internal temperature of the chicken should reach 170°F. Using a candy thermometer in the oil is recommended to maintain the temperature around 340°F, as it may drop when you add the chicken.

Once fried, let the chicken drain on a wire rack to keep it crispy.

Notes

https://pin.it/5A2U8M6GN