Best Buttermilk Chicken
Crispy coated buttermilk fried chicken is the best! The crunch is unreal!
Fried chicken is one of my favorites for dinner. I have tried everything to try to have crispy chicken, but my crust would always fall off, or to make it crispy, a lot of times, I would almost burn the chicken to crisp it up.
My son suggested using corn starch when we were making hot wings, and I was floored by the results! I had never thought of using corn starch in my chicken batter before. We decided that we wanted even crispier, so we added rice flour. When you use it in your batter to fry chicken, it will leave you with the crunchiest and beautiful browned exterior while sealing in all those yummy juices!
Best Buttermilk Chicken
Ingredients
- Marinade
- 3 lbs. chicken thighs and legs
- 1 cup buttermilk
- 2 tsps. salt
- 2 tsps. white pepper
- 2 tsps. garlic salt
- Crispy Coating:
- 1 ½ cups rice flour
- 1/2 cup cornstarch
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon garlic salt
- 1 tsp celery salt
- 1 Tablespoon paprika
- 2 tsps. baking powder
- 1 tsp chilli flakes
- vegetable oil for deep frying – (at least 1 litre/four cups)
Instructions
Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 cups of oil.
Mix together the crispy coating ingredients in a small bowl.
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Cook for 12 to 15 minutes on 375 degrees until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. If it’s not done but the skin is getting too dark, continue cooking it in the oven on 200 degrees.
Place on a tray in the oven to keep warm while you cook the rest of the chicken.
Did you try our Best Buttermilk Chicken? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram.
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Amazing, love the crunch of crispy chicken. So bookmarking this one
Found your post on Craftastic Monday Link Party.
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thank you!
This looks so wonderful. I love the addition of the rice flour and buttermilk. I’m so happy to let you know that I’ll be featuring this post at Thursday Favorite Things today. 🙂
thank you!