Name: Crispy Buttermilk Fried Chicken
Prep time: 2 h
Cook time: 18 min
Total time: 3 h
Cuisine: American
Ingredients: 3 cups (720 ml) milk; 2 tablespoons (30 ml) sea salt; 1 tablespoon (15 ml) freshly ground black pepper; 2 teaspoons (10 ml) paprika; 4 pounds (1.8 kg) chicken parts, including medium chicken wings, thighs, and drumsticks; 2 cups (240 g) all-purpose flour; 1 teaspoon (5 ml) onion powder; 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) sea salt; 1 teaspoon (5 ml) freshly ground black pepper; 1/2 teaspoon (2.5 ml) paprika; Vegetable oil, for frying

Description

Learn how to make the most delicious Crispy Buttermilk Fried Chicken at home with our easy-to-follow recipe. Perfectly crispy on the outside, juicy on the inside!

Ingredients

3 cups (720 ml) milk
2 tablespoons (30 ml) sea salt
1 tablespoon (15 ml) freshly ground black pepper
2 teaspoons (10 ml) paprika
4 pounds (1.8 kg) chicken parts, including medium chicken wings, thighs, and drumsticks
2 cups (240 g) all-purpose flour
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) sea salt
1 teaspoon (5 ml) freshly ground black pepper
1/2 teaspoon (2.5 ml) paprika
Vegetable oil, for frying

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Instructions

Collect all necessary items.
Prepare the milk marinade by blending milk with sea salt, black pepper, and paprika in a spacious bowl.
Submerge the chicken pieces in the marinade, ensuring they are well-coated. Allow them to rest at room temperature for 2 hours or chill in the fridge for 4 hours.
In a large sealable plastic bag, combine the flour with onion powder, garlic powder, sea salt, black pepper, and paprika. Shake the bag to mix thoroughly.
Position a rack on a baking tray. One by one, take the chicken from the milk marinade, allowing any excess to drip off. Coat the chicken in the flour blend, pressing so it sticks completely. Place the coated chicken on the rack and leave it for 30 minutes.
Heat vegetable oil in a deep pan to 350°F. Prepare another rack over a baking sheet lined with paper towels. Fry the chicken in batches, keeping the oil at 315°F; flip once, cooking until golden and a thermometer reads 160°F in the thickest part, for 15 to 18 minutes.
Move the chicken to the rack and allow it to sit for 5 minutes.
Relish while warm or at room temperature.

Notes

Marinate the chicken in the milk mixture for a minimum of 2 hours to enhance flavor and tenderness.
Press the flour mixture firmly onto the chicken pieces to achieve a crispy coating when frying.
Ensure the chicken reaches a safe internal temperature of 160°F using a thermometer.