Spiced Buttermilk Crispy Fried Chicken

Ingredients:

• 1 whole chicken, cut into 10 pieces
• 1½-2 teaspoons salt (adjust to preference)
• 1-2 tablespoons hot sauce (adjust to preference)
• 4-5 cloves garlic, crushed
• 2-3 teaspoons Creole seasoning
• 4 cups buttermilk (for both marinating and coating)
• Chicken Coating:
  • 2½ cups all-purpose flour
  • 1½ cups cornstarch
  • 1½ teaspoons baking powder
  • 1½ tablespoons paprika
  • 1½ tablespoons garlic powder
  • 1½ tablespoons onion powder
  • 1-1½ tablespoons dried herbs blend (thyme, oregano, parsley, etc.)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1½ teaspoons salt (adjust to taste)

Instructions:

 

1. Prepping the Chicken and Coating:
   • Season the chicken pieces with salt, crushed garlic, hot sauce, and Creole seasoning in a large bowl.
   • Pour some of the buttermilk over the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag, and refrigerate for at least 4 hours (or overnight).
2. Chicken Coating:
   • In a large bowl, mix together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried herbs, cayenne pepper, white pepper, and salt.
3. Coating and Resting:
   • Remove the marinated chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess flour. Use a Ziploc bag for this process if desired.
   • Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture – shake off any excess flour. Let the chicken rest for 10-15 minutes while preparing the oil.
4. Frying the Chicken:
   • Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
   • Slowly and carefully place the chicken in the hot oil using tongs, working in batches to avoid overcrowding.
   • Fry the chicken until golden brown, turning once every 10-15 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear, or your instant-read thermometer reads 165℉/75℃.
5. Draining and Serving:
   • Drain the chicken on paper towels and then transfer them to a wire rack.
   • Let them cool for at least 10 minutes before serving.

Notes:

• Adjust the level of hot sauce and salt according to your taste preferences.
• You can experiment with different herb combinations in the coating for varied flavors.
• If you prefer a healthier option, consider baking the coated chicken at 400℉/200℃ for about 25-30 minutes until crispy and cooked through.

 

 

 

 

 

 

Enjoy your modified buttermilk fried chicken