Crispy Buttermilk Fried Chicken
Crispy Buttermilk Fried Chicken
Ingredients
For the Chicken and Marinade
- 2 chicken thighs
- 2 chicken legs
- 4 chicken wings
- 2 cups buttermilk
- 2 tablespoons All Things Rachel Beef Seasoning
For the Breading
- 1 cup all-purpose flour
- 1 tablespoon All Things Rachel Beef Seasoning
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large bowl, combine the chicken thighs, legs, and wings. Add the buttermilk and 2 tablespoons of All Things Rachel Beef Seasoning. Mix thoroughly to ensure all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 2
In a separate shallow bowl, whisk together the all-purpose flour and 1 tablespoon of All Things Rachel Beef Seasoning until well combined.
⏱️ 2 min
- 3
Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece of chicken thoroughly in the seasoned flour mixture, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 8 min
- 4
Place the coated chicken pieces onto a wire rack set over a baking sheet. This allows the coating to set slightly while you heat the oil.
- 5
Pour enough vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 16 min•🌡️ 350
- 7
Once cooked, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 4 min
- 8
Serve the crispy buttermilk fried chicken immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Buttermilk Fried Chicken
For the Chicken and Marinade
- 2 chicken thighs
- 2 chicken legs
- 4 chicken wings
- 2 cups buttermilk
- 2 tablespoons All Things Rachel Beef Seasoning
For the Breading
- 1 cup all-purpose flour
- 1 tablespoon All Things Rachel Beef Seasoning
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large bowl, combine the chicken thighs, legs, and wings. Add the buttermilk and 2 tablespoons of All Things Rachel Beef Seasoning. Mix thoroughly to ensure all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 2
In a separate shallow bowl, whisk together the all-purpose flour and 1 tablespoon of All Things Rachel Beef Seasoning until well combined.
⏱️ 2 min - 3
Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece of chicken thoroughly in the seasoned flour mixture, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 8 min - 4
Place the coated chicken pieces onto a wire rack set over a baking sheet. This allows the coating to set slightly while you heat the oil.
- 5
Pour enough vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
⏱️ 16 min•🌡️ 350 - 7
Once cooked, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 4 min - 8
Serve the crispy buttermilk fried chicken immediately and enjoy!