Recipe
Buttermilk fried chicken
The Southern classic: chicken brined in buttermilk until tender, dredged through seasoned flour and fried to a deep golden, craggy crust. Temperature control is what separates good from greasy.
- Preparation
- 25 minutes
- Cooking
- 35 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 860 kcal
- Protein
- 52 g
- Carbohydrates
- 55 g
- Fat
- 45 g
Ingredients
- Chicken thighs1 kg
- Buttermilk500 ml
- Salt1 žlica
- All-purpose flour250 g
- Cornstarch60 g
- Paprika (ground)2 žličica
- Garlic powder2 žličica
- Salt and pepperpo ukusu
- Sunflower oilza prženje
Instructions
- 1
Whisk the buttermilk with the salt and one teaspoon of the paprika in a large bowl, then submerge the chicken pieces.
- 2
Cover and brine in the fridge for at least 4 hours, ideally overnight.
- 3
Mix the flour, cornstarch, remaining paprika, garlic powder, salt and pepper in a wide dish; drizzle in a spoonful of the brine and rub it through — those little clumps become the crunchiest bits.
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