Buttermilk Fried Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs or drumsticks. If using larger pieces, score the thickest parts once to allow even cooking.

In a large bowl or resealable bag, whisk the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper until combined.

Add the chicken to the buttermilk mixture, pressing to submerge. Cover (or seal) and refrigerate for at least 4 hours and up to 24 hours. Longer marination tenderizes and flavors the chicken.

About 30 minutes before frying, remove chicken from refrigerator to take the chill off.

In a wide, shallow dish or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper until evenly combined.

Set up a dredging station: the seasoned flour mixture in one dish and a wire rack or clean plate for resting the coated chicken.

Shake off excess buttermilk from each piece of chicken, then press the chicken firmly into the flour mixture, coating thoroughly and shaking off excess. For extra-crispy chicken, return each piece to the buttermilk briefly and re-dredge in the flour to create a double coat (optional). Place coated pieces on a wire rack and let rest for 10–15 minutes to help the crust adhere.

Pour oil into a large, heavy-bottomed skillet or Dutch oven so it is about 1 to 1.5 inches deep (roughly 1 quart). Heat the oil over medium-high heat until it reaches 340–350°F (170–177°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle and rise to the surface steadily but not brown instantly.

Working in batches (do not overcrowd), gently lower the coated chicken pieces into the hot oil, skin-side down if applicable. Maintain oil temperature between 320–350°F (160–177°C) by adjusting the heat. Fry thighs for about 8–12 minutes, drumsticks for about 10–14 minutes, or until crust is deep golden brown and internal temperature reaches 165°F (74°C). Turn pieces once about halfway through cooking for even browning.

Use tongs to transfer the fried chicken to a wire rack set over a sheet pan to drain. Sprinkle with finishing salt while still hot, if desired. Let rest 5 minutes before serving or assembling burritos.

If keeping warm between batches, place finished pieces in a 200°F (95°C) oven on a wire rack to maintain crispness until all chicken is cooked.

If making burritos, warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes so they’re pliable.

Scramble eggs: whisk the eggs with 2 tbsp milk, 1/2 tsp salt and 1/4 tsp pepper. Heat a nonstick skillet over medium-low, add a small knob of butter or neutral oil, pour eggs and cook gently, stirring until soft curds form. Remove from heat while slightly underdone—they will finish warming in the burrito.

Chop or tear the fried chicken into bite-sized pieces (or thinly slice).

To assemble each burrito: lay a warm tortilla flat, place a portion of scrambled eggs in the center, add shredded cheese, 2–3 pieces of fried chicken, a spoonful of salsa or pico de gallo, and a sprinkle of cilantro if using.

Fold the sides of the tortilla over the filling and roll tightly. If desired, toast the seam-side down in a hot skillet for 1–2 minutes per side to seal and add crispness.