Thread: Crispy Buttermilk Fried Chicken

I adapted this recipe from a combination of several online.
I fried just legs and thighs

Put chicken pieces in buttermilk to marinate.
I used a gallon zipper baggie. Marinate at least an hour, but one recipe even said overnight is good.

In another baggie mix a couple cups of flour.
1 tsp paprika
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chicken seasoning

put a couple pieces of chicken in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large electric chicken fryer about 1/3 full with vegetable oil. Heat to 370. Put in coated chicken pieces. Brown the chicken in HOT oil on both sides. When browned, reduce heat ( I did 320, but it got really browned so will go lower next time) and cover skillet; let cook for 25 to 30 minutes (the chicken will be cooked through but not crispy). I turned once during this time.
Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on rack over paper towels.

Maybe that is why my fried chicken never had a nice thick crust. I never let it sit. Once I did while prepping a bunch of fish nuggets and saw how it became nice and thick! Must try this one for sure!


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