Golden Crispy Buttermilk Fried Chicken
Golden Crispy Buttermilk Fried Chicken
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 2 cups buttermilk
- 2 tablespoons hot sauce
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
For Frying
- 4 cups peanut oil, or enough to fill pot to 2-3 inches
For Serving (Optional)
- 4 slices white bread
- as needed hot sauce
Instructions
- 1
Place the chicken wings into a large bowl.
⏱️ 1 min
- 2
Season the chicken with 1 tablespoon kosher salt, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dry mustard powder, and 1 teaspoon smoked paprika.
⏱️ 2 min
- 3
Put on gloves and toss the chicken thoroughly to ensure it is well coated with the seasonings.
⏱️ 2 min
- 4
Pour 2 cups of buttermilk over the seasoned chicken. Add 2 tablespoons of hot sauce. Mix the chicken thoroughly in the buttermilk and hot sauce.
⏱️ 3 min
- 5
Cover the bowl with aluminum foil and marinate the chicken in the refrigerator for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min
- 6
In a separate large bowl, combine 2 cups of all-purpose flour and 1/2 cup of cornstarch.
⏱️ 2 min
- 7
Season the flour and cornstarch mixture with 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, 1/4 teaspoon dry mustard powder, and 1/2 teaspoon smoked paprika. Whisk the dry ingredients together until well combined.
⏱️ 3 min
- 8
Take a piece of marinated chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken thoroughly in the seasoned dry mix, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min
- 9
Pour 4 cups of peanut oil into a deep pot or Dutch oven, ensuring it fills the pot to 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
⏱️ 15 min•🌡️ 350
- 11
Once golden brown and cooked through, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Serve immediately, optionally with white bread and extra hot sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Crispy Buttermilk Fried Chicken
For the Chicken Marinade
- 2 pounds chicken wings
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 2 cups buttermilk
- 2 tablespoons hot sauce
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
For Frying
- 4 cups peanut oil, or enough to fill pot to 2-3 inches
For Serving (Optional)
- 4 slices white bread
- as needed hot sauce
Instructions
- 1
Place the chicken wings into a large bowl.
⏱️ 1 min - 2
Season the chicken with 1 tablespoon kosher salt, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dry mustard powder, and 1 teaspoon smoked paprika.
⏱️ 2 min - 3
Put on gloves and toss the chicken thoroughly to ensure it is well coated with the seasonings.
⏱️ 2 min - 4
Pour 2 cups of buttermilk over the seasoned chicken. Add 2 tablespoons of hot sauce. Mix the chicken thoroughly in the buttermilk and hot sauce.
⏱️ 3 min - 5
Cover the bowl with aluminum foil and marinate the chicken in the refrigerator for at least 30 minutes. For best results, marinate overnight.
⏱️ 5 min - 6
In a separate large bowl, combine 2 cups of all-purpose flour and 1/2 cup of cornstarch.
⏱️ 2 min - 7
Season the flour and cornstarch mixture with 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, 1/4 teaspoon dry mustard powder, and 1/2 teaspoon smoked paprika. Whisk the dry ingredients together until well combined.
⏱️ 3 min - 8
Take a piece of marinated chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken thoroughly in the seasoned dry mix, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min - 9
Pour 4 cups of peanut oil into a deep pot or Dutch oven, ensuring it fills the pot to 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
⏱️ 15 min•🌡️ 350 - 11
Once golden brown and cooked through, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Serve immediately, optionally with white bread and extra hot sauce.
⏱️ 5 min