Serves 4
510 min
Fried Buttermilk Chicken
Recipe GLPRd4bf4005cebbc9
Crispy fried chicken thighs marinated in buttermilk and coated with a savory spiced flour mixture. The seasoned coating delivers smoky paprika, warm coriander, and a hint of cayenne heat, creating golden, crunchy chicken with tender, juicy meat inside. A classic American comfort food favorite.
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Ingredients
6 bone-in chicken thighs
600 milliliters buttermilk
3 cups all-purpose flour
1.5 teaspoons salt
1/2 tablespoon smoked paprika
1/2 tablespoon cayenne powder
1 teaspoon ground coriander seed
1 teaspoon garlic powder
2 teaspoons baking powder
Directions
Place the chicken thighs in a large bowl and pour the buttermilk over them, ensuring all pieces are submerged. Cover and refrigerate for at least 8 hours, or up to 24 hours, to allow the buttermilk to tenderize the chicken.
In a large shallow bowl or dish, whisk together the flour, salt, smoked paprika, cayenne powder, ground coriander seed, garlic powder, and baking powder until evenly combined.
Remove the chicken thighs from the buttermilk one at a time, allowing excess buttermilk to drip off. Coat each piece thoroughly in the seasoned flour mixture, patting gently to help the coating adhere. Place coated chicken on a clean plate and let rest for 5 minutes to set the coating.
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place the coated chicken thighs into the hot oil, working in batches if necessary to avoid overcrowding.
Fry the chicken for 12 to 15 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The coating should be golden brown and crispy.
Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Serve hot.
