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Fried chicken is more than just a meal; it’s a nostalgia-inducing comfort food that evokes memories of family gatherings, summer picnics, and festive celebrations. In the realm of fried chicken recipes, crispy buttermilk fried chicken holds a special place, celebrated for its juicy, tender meat enveloped in a delectably crunchy crust. This dish has transcended its Southern roots to become a favorite in kitchens across the globe, cherished for its authentic flavors and satisfying crunch.

Crispy Buttermilk Fried Chicken

Discover the secrets to making perfect crispy buttermilk fried chicken with this comprehensive guide. Learn how to marinate chicken for maximum flavor, choose the right spices, and create a delectable crunchy coating. With tips on selecting the best chicken cuts and mastering frying techniques, you'll be equipped to impress friends and family with every juicy bite. Elevate your cooking skills and enjoy this beloved comfort food at home!
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Ingredients
  

For the Marinade:

4 cups buttermilk

2 tablespoons hot sauce (optional)

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

For the Chicken:

4 lbs chicken pieces (legs, thighs, wings, or breasts)

2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika (or cayenne for extra heat)

½ teaspoon garlic powder

½ teaspoon onion powder

Oil for frying (vegetable or peanut oil)

Instructions
 

Marinate the Chicken:

    In a large bowl, whisk together buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

      Prepare the Flour Coating:

        In another large bowl, combine flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure even distribution.

          Heat the Oil:

            In a deep skillet or Dutch oven, pour in enough oil to fill about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread in; it should sizzle immediately.

              Dredge the Chicken:

                Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour and set aside on a wire rack. This will help the coating adhere better.

                  Fry the Chicken:

                    Working in batches, carefully place the breaded chicken pieces into the hot oil, avoiding overcrowding the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (75°C). Adjust the heat as necessary to maintain the temperature.

                      Drain and Rest:

                        Once cooked, remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for about 5 minutes to crisp up.

                          Serve:

                            Enjoy your crispy buttermilk fried chicken warm, paired with your favorite sides like mashed potatoes, coleslaw, or a fresh garden salad!

                              Prep Time, Total Time, Servings: 30 minutes (plus marinating time) | 1 hour | Serves 4-6