Here’s the Southern-style buttermilk fried chicken of your dreams, and the traditional soul food dish, extra crispy on the outside, juicy on the inside, and seasoned to perfection. The secrets: For tenderness, marinate the chicken in buttermilk. For a crispy coating, include cornstarch in the dredging mixture, let the coating stand until pasty before frying, and drain the chicken on a rack rather than paper towels. This recipe uses a whole cut-up chicken, split into breasts, drumsticks, wings, and thighs. However, you can also pick your favorite parts such as the thigh or breast only. Though you can marinate the chicken for as little as 3 hours, you can go up to 24 hours, and the chicken will get extra tender and absorb more buttermilk flavor. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
- Cut chicken breasts in half if they’re large. Combine buttermilk and hot sauce in a large bowl or zip-top bag. Place chicken in bowl and stir until chicken is completely coated. (If using a zip-top bag, seal bag, then set it in a large bowl to prevent possible spills.)
- Cover bowl and let chicken marinate in the refrigerator for at least 3 hours and up to 24 hours.
- Put flour, cornstarch, salt, granulated garlic, granulated onion, chili powder, and sazón in a large brown paper bag and toss to combine. Alternatively, use a medium-sized bowl and whisk ingredients to combine. Set aside.
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|Calories820Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.