Juicy chicken pieces marinated in tangy buttermilk, coated in a perfectly seasoned, craggy crust, and deep-fried until golden brown and irresistibly crispy — your ultimate comfort food craving fulfilled.
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Ingredients:
For the marinade: • 2 lbs (900g) bone-in chicken pieces (drumsticks or thighs) • 2 cups buttermilk • 1 tbsp hot sauce (optional) • 1 tsp salt • 1 tsp black pepper
For the coating: • 2 cups all-purpose flour • 1/2 cup cornstarch • 2 tsp garlic powder • 2 tsp paprika • 1 tsp cayenne pepper • 1 tsp salt • 1 tsp black pepper
For frying: • Vegetable oil (for deep frying)
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Instructions: 1. Marinate the chicken: In a bowl, mix buttermilk, salt, pepper, and hot sauce. Submerge chicken pieces, cover, and refrigerate for at least 4 hours or overnight. 2. Prepare the coating: In a separate bowl, whisk together flour, cornstarch, and all seasonings. 3. Dredge: Remove chicken from marinade, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere. Let rest for 10 minutes. 4. Fry: Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 12–15 minutes until golden brown and internal temp reaches 165°F (74°C). Don’t overcrowd the pot. 5. Drain: Transfer to a wire rack or paper towels. Serve hot with your favorite dipping sauces.
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