Buttermilk Fried Chicken - 2-piece White Recipe
Make Buttermilk Fried Chicken - 2-piece White Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Buttermilk Marinade
Breading
Frying
Method
Marinating
Prepare the Marinade
In a large mixing bowl, combine 1 cup of buttermilk, 2 tablespoons of hot sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until well combined.
Marinate the Chicken
Add the 2 pieces of chicken thighs to the buttermilk marinade. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best flavor.
Breading
Prepare the Breading
In a shallow dish, mix together 1 cup of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper until combined.
Bread the Chicken
Remove the marinated chicken from the refrigerator. Let it sit at room temperature for about 15 minutes. Dredge each piece of chicken in the flour mixture, coating evenly. Shake off any excess flour.
Frying
Heat the Oil
In a large, deep skillet or Dutch oven, pour in 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a kitchen thermometer or by dropping a small amount of flour into the oil; it should sizzle.
Fry the Chicken
Carefully place the breaded chicken thighs into the hot oil, skin side down. Fry for about 7-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. Serve hot and enjoy your delicious buttermilk fried chicken!
