You know that feeling when you’re craving fried chicken, but the nearby chicken shop ones are too salty or don’t have the right batter? And ordering KFC? Well, forget about it with all those extra fees!

So, I thought, why not make it myself? That’s how I came up with this Buttermilk Fried Chicken recipe—a simple, tasty solution to my fried chicken cravings!

About this Buttermilk Fried Chicken Recipe:

The secret to its deliciousness lies in its seasoning: a combination of garlic powder, sweet chili powder, and cajun seasoning, which adds depth and complexity to every bite.

Coated in a crispy flour-cornstarch mixture and fried to perfection, this Buttermilk Fried Chicken offers a crunchy texture that’s simply irresistible.

Nutritional Attributes:

While fried chicken may not be the healthiest option, this Buttermilk Fried Chicken recipe allows you to indulge in this classic comfort food in a homemade, customizable way.

To balance out your meal, consider pairing it with a side of fresh vegetables like roasted broccoli and rice for added protein and nutrients.

How to make Buttermilk Fried Chicken:

Season chicken: Season the chicken legs with a flavorful blend of garlic powder, sweet chili powder, and cajun seasoning.
Coat Chicken: Dredge the seasoned chicken in a mixture of flour and cornstarch for a crispy coating. Dip the chicken in buttermilk to ensure a moist and tender interior.
Cook Chicken: Fry the chicken in hot oil until golden brown and cooked through.

Serve Chicken: Drain excess oil on paper towels and season with salt before serving.

Ingredients & Alternatives:

Main ingredients:

Chicken Legs: Opt for bone-in chicken thighs or drumsticks if preferred, ensuring they are fresh for the best taste. If you have a whole chicken leg, make sure to separate the chicken thighs from the drumsticks if they are still attached before frying the chicken.
Vegetable Oil: Used for frying the chicken until golden brown. I am using sunflower oil but any neutral-flavored oil such as canola, or peanut oil can be used for frying.

Cornstarch: Helps create a light and crunchy texture.
All-purpose Flour: Forms the base of the crispy coating.

Seasoning:

Cajun Powder: Adds spicy flavor to the dish, enhancing taste with herbs and spices. It brings depth and heat without overpowering other flavors.

Garlic Powder: Adds savory flavor to the seasoning mix.
Sweet Chili Powder: Provides a hint of sweetness and heat. If unavailable, replace with a combination of paprika and a pinch of cayenne pepper for a similar sweet and spicy kick.
Buttermilk: Tenderizes the chicken and adds a tangy flavor. If buttermilk is not on hand, create a homemade version by combining regular milk with a tablespoon of lemon juice or vinegar and allowing it to sit for 5-10 minutes.

Tips & Tricks:

Feel free to adjust the seasoning to your preferences.
Use a thermometer to ensure the oil reaches the correct temperature before frying the chicken.
For extra crispy chicken, double-dip the chicken in the flour-cornstarch mixture and buttermilk.

Serve the fried chicken with your favorite dipping sauce or a side of coleslaw and rice for a complete meal.

FAQ:

Can I use chicken breast instead of chicken legs?

Yes, you can use chicken breast for this recipe, but adjust the cooking time accordingly as chicken breast cooks faster than chicken legs.

Can I bake the chicken instead of frying it?

While frying gives the chicken a crispy texture, you can bake it in the oven for a healthier alternative. Simply place the seasoned chicken on a baking sheet and bake at 400°F until cooked through.

How do I store leftover fried chicken?

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven or air fryer until heated through and crispy.