Crispy Buttermilk Fried Chicken
Crispy Buttermilk Fried Chicken
Ingredients
For the Marinade
- 12 chicken drumsticks
- 4 cups buttermilk, as needed to cover chicken
- 2 tablespoons Creole seasoning
- 1/4 cup hot sauce
- 1 head garlic, crushed
For the Dry Batter
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
For Frying
- 6 cups vegetable oil, as needed for deep frying
Instructions
- 1
Place the chicken drumsticks in a large glass baking dish. Pour enough buttermilk over the chicken to fully submerge it. Add the Creole seasoning, hot sauce, and crushed garlic to the buttermilk. Mix everything together thoroughly, ensuring the chicken is well-coated. Cover the dish and refrigerate to marinate for a minimum of 4 hours, or ideally, overnight.
⏱️ 5 min
- 2
In a large bowl, combine the all-purpose flour, cornstarch, and baking powder. Add the salt, paprika, garlic powder, onion powder, black pepper, dried thyme, dried oregano, dried parsley flakes, cayenne pepper, and white pepper. Mix the dry ingredients thoroughly with your hands until well combined.
⏱️ 5 min
- 3
Set up a double-dredging station: the marinated chicken, the dry batter bowl, and a clean wire rack placed over a baking sheet. Take one marinated chicken drumstick, letting excess buttermilk drip off. Dredge the chicken in the dry batter, pressing the flour mixture onto all sides to ensure it adheres well. Dip the floured chicken back into the buttermilk marinade, allowing excess to drip off. Finally, dredge the chicken a second time in the dry batter, again pressing firmly to ensure a thick, even coating. Place the double-dredged chicken on the wire rack and repeat for all drumsticks. Allow the coated chicken to rest on the wire rack for about 15 minutes; this helps the coating adhere better during frying.
⏱️ 30 min
- 4
Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully lower the coated chicken drumsticks into the hot oil, being careful not to overcrowd the fryer. Fry in batches if necessary to maintain oil temperature. Fry for approximately 10 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. An internal temperature of 165°F should be reached.
⏱️ 25 min•🌡️ 350
- 5
Once fried, remove the chicken from the oil and place it back on the wire rack to drain any excess oil. Resting on a wire rack prevents the bottom from becoming soggy. Serve hot and enjoy your crispy, tender fried chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Buttermilk Fried Chicken
Ingredients
For the Marinade
- 12 chicken drumsticks
- 4 cups buttermilk, as needed to cover chicken
- 2 tablespoons Creole seasoning
- 1/4 cup hot sauce
- 1 head garlic, crushed
For the Dry Batter
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
For Frying
- 6 cups vegetable oil, as needed for deep frying
Instructions
- 1
Place the chicken drumsticks in a large glass baking dish. Pour enough buttermilk over the chicken to fully submerge it. Add the Creole seasoning, hot sauce, and crushed garlic to the buttermilk. Mix everything together thoroughly, ensuring the chicken is well-coated. Cover the dish and refrigerate to marinate for a minimum of 4 hours, or ideally, overnight.
⏱️ 5 min - 2
In a large bowl, combine the all-purpose flour, cornstarch, and baking powder. Add the salt, paprika, garlic powder, onion powder, black pepper, dried thyme, dried oregano, dried parsley flakes, cayenne pepper, and white pepper. Mix the dry ingredients thoroughly with your hands until well combined.
⏱️ 5 min - 3
Set up a double-dredging station: the marinated chicken, the dry batter bowl, and a clean wire rack placed over a baking sheet. Take one marinated chicken drumstick, letting excess buttermilk drip off. Dredge the chicken in the dry batter, pressing the flour mixture onto all sides to ensure it adheres well. Dip the floured chicken back into the buttermilk marinade, allowing excess to drip off. Finally, dredge the chicken a second time in the dry batter, again pressing firmly to ensure a thick, even coating. Place the double-dredged chicken on the wire rack and repeat for all drumsticks. Allow the coated chicken to rest on the wire rack for about 15 minutes; this helps the coating adhere better during frying.
⏱️ 30 min - 4
Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully lower the coated chicken drumsticks into the hot oil, being careful not to overcrowd the fryer. Fry in batches if necessary to maintain oil temperature. Fry for approximately 10 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. An internal temperature of 165°F should be reached.
⏱️ 25 min•🌡️ 350 - 5
Once fried, remove the chicken from the oil and place it back on the wire rack to drain any excess oil. Resting on a wire rack prevents the bottom from becoming soggy. Serve hot and enjoy your crispy, tender fried chicken.
⏱️ 5 min