Crispy Buttermilk Fried Chicken Recipe
Crispy on the outside, juicy on the inside. Learn how to make this Southern fried buttermilk chicken that's marinated to perfection and pan-fried for the ultimate comfort food classic.
Ingredients
- 8 boneless chicken thighs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 20 ounces beef tallow
Instructions
- Add 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste in a large and shallow bowl or ziplock bag.
- Pour the 1 cup of buttermilk into a bowl.
- Dip each piece of chicken in the buttermilk and then the flour mixture, coating all sides. If you decided to use a bag for the flour mixture, simply shake the chicken. When the chicken is fully coated, place it on a parchment paper. Repeat until all the chicken is coated first in buttermilk and then flour.
- Scoop the beef tallow into a heavy bottom fry pan and place on the stovetop over high heat.
- Allow the tallow to reach 350 degrees F.
- Place a few pieces of breaded chicken in the frypan at once, making sure they are not touching. Fry for 7 minutes, flip and fry for an additional 7 minutes. The chicken is done when the internal temperature is 165 degrees F.
- Remove and place the fried chicken on a pan lined with paper towels. Repeat until all the chicken is fried. Serve warm.
Nutrition
Calories: 413kcal Carbohydrates: 33g Protein: 23g Fat: 20g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 0.1g Cholesterol: 114mg Sodium: 120mg Potassium: 318mg Fiber: 1g Sugar: 2g Vitamin A: 261IU Vitamin C: 0.1mg Calcium: 50mg Iron: 2mg