Description
This Crispy Buttermilk Chicken recipe delivers irresistibly crunchy and juicy chicken breasts, perfectly seasoned and fried to golden perfection. The buttermilk marinade tenderizes the chicken while providing moisture, resulting in a flavorful, crisp coating that makes for an easy and delicious meal.
Ingredients
Scale
Marinade
- 1 cup buttermilk (can substitute with yogurt or milk mixed with lemon juice)
- 1 piece chicken breast (approx. 170g; thighs can be used for a richer flavor)
Coating
- 2 cups all-purpose flour (use gluten-free flour for a gluten-free option)
- To taste spices (include salt, pepper, garlic powder; adjust to taste and consider adding paprika)
Frying
- As needed cooking oil (vegetable or peanut oil works best)
Instructions
- Marinate the Chicken: Begin by soaking your chicken breast in buttermilk for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Flour Mixture: While the chicken marinates, mix the all-purpose flour and spices in a large bowl to create a seasoned coating.
- Dredge the Chicken: After marinating, remove the chicken from the buttermilk and thoroughly dredge it in the seasoned flour mixture to coat evenly.
- Heat the Oil: In a large skillet, heat enough cooking oil over medium-high heat until it shimmers, signaling it’s ready for frying.
- Fry the Chicken: Carefully place the coated chicken breast into the hot oil and fry for approximately 4-6 minutes on each side, until golden brown and cooked through.
- Drain Excess Oil: Once fried, remove the chicken and let it drain on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve your Crispy Buttermilk Chicken immediately while hot for the best crispy texture and juicy flavor.
Notes
- Using chicken thighs instead of breasts can add richer flavor and juiciness.
- You can substitute buttermilk with yogurt or milk mixed with lemon juice if buttermilk is not available.
- Adjust seasoning in the flour mixture to your taste, adding more spices like paprika or cayenne for extra heat.
- Make sure the cooking oil is hot enough before frying to achieve a crispy crust and prevent sogginess.
- Let the chicken rest on paper towels after frying to remove excess oil for a healthier and crispier result.
