Imported from YouTube
Crispy Buttermilk Fried Chicken
Bone-in, skin-on chicken thighs and drumsticks are seasoned, soaked in buttermilk, coated in a seasoned flour-and-cornstarch dredge, fried until crisp, and finished in the oven to reach the creator’s preferred doneness.
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Ingredients
- bone-in, skin-on chicken thighs and drumsticks (The source does not provide a quantity; use a mixture of thighs and drumsticks.)
- salt (Used to season the chicken before the buttermilk soak and also included in the dredge; quantity provided in the source comments but not visible here.)
- black pepper (Used to season the chicken before the buttermilk soak and also included in the dredge; quantity not provided in the visible source.)
- buttermilk (Enough to cover the chicken and get between all the pieces.)
- all-purpose flour (Used as part of the dredge; quantity not provided in the visible source.)
- cornstarch (Mixed with the all-purpose flour for the dredge.)
- paprika (Added to the dredge; quantity not provided in the visible source.)
- chicken bouillon powder (Added to the dredge. The source does not state the product ingredients.)
- dried thyme (Added to the dredge.)
- garlic powder (Added to the dredge.)
- dried oregano (Added to the dredge.)
- onion flakes (Used instead of onion powder because the creator did not have onion powder.)
- neutral frying oil (For frying; quantity not provided. Do not overfill the pan.)
Steps
- 1
Season the bone-in, skin-on chicken thighs and drumsticks with salt and black pepper. Let the seasoning penetrate the chicken for about 30 minutes.
- 2
Place the seasoned chicken in a container and pour in enough buttermilk to cover it. Work the buttermilk between all the pieces.
- 3
In a separate bowl, combine the all-purpose flour and cornstarch with the paprika, salt, chicken bouillon powder, dried thyme, black pepper, garlic powder, dried oregano, and onion flakes to make the dredge.
- 4
Take about 1 cup of the prepared dredge and work it into the buttermilk-covered chicken, massaging it onto the pieces.
- 5
Ideally, cover the chicken and soak it overnight in the refrigerator until ready to fry.
- 6
Heat the frying oil. The source checks for an oil temperature above 350°F and identifies 350°F as the target or “magic number.”
- 7
Remove the chicken from the buttermilk mixture and coat each piece thoroughly in the remaining flour dredge. Work and squeeze the flour onto the chicken so the coating adheres and small textured bits form on the surface.
- 8
Check the oil temperature before frying, then carefully add the coated chicken. Do not overfill the pan.
- 9
Fry the chicken at about 350°F for approximately 12–15 minutes for pieces of the stated size. Monitor the oil as it recovers its temperature and lower the heat if needed.
- 10
Check the chicken’s internal temperature in the middle of the meat, avoiding contact with the bone. When the chicken is becoming dark enough, transfer it to the oven to finish cooking for the last 5–6 minutes so it does not gain more surface color.
- 11
Continue cooking until the thickest part is closer to 180°F. The creator specifically does not consider 160°F sufficient for bone-in chicken and wants no red around the bone.
- 12
Serve the fried chicken after it reaches the desired internal temperature.
Notes
The quantities were stated to be in the comments, but no comment text was provided. Consequently, all ingredient amounts remain unspecified. The source mentions an oven finish but does not provide the oven temperature. It also does not specify the exact frying oil, pan type, or how the chicken should be drained after frying.
Nutrition per serving
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