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Crispy Buttermilk Fried Chicken | Easy and Delicious

Ingredients

Scale

For the Chicken:

  • 250–300 grams chicken fillet, cut into bite-sized pieces

For the Marinade:

  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper powder
  • 1 cup buttermilk

For the Breading:

  • 1 cup all-purpose flour
  • 1/2 teaspoon black pepper powder
  • 1.25 teaspoons paprika
  • 3/4 – 1 teaspoon red chili powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Oil for deep frying

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with salt, pepper, and buttermilk. Marinate for at least 30 minutes, or preferably overnight.
  2. Prepare the Breading: In a separate bowl, combine the flour, black pepper, paprika, red chili powder, garlic powder, oregano, salt, and baking powder.
  3. Bread the Chicken: Dredge the marinated chicken pieces in the flour mixture, ensuring they are evenly coated.
  4. Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy.
  5. Drain and Serve: Remove the fried chicken from the oil and drain on paper towels. Serve hot with your favorite dipping sauce, such as ranch or barbecue.

Prep Time: 30 minutes, plus marinating time | Cook Time: 15-20 minutes | Total Time: 45 minutes – 24 hours 15 minutes Calories: Approximately 300 calories per serving | Servings: 4-6

  • Author: Olivia Chen