Buttermilk Fried Kale Chicken Recipe

In a large bowl combine 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon hot sauce (if using). Whisk until well combined.

Taste and adjust seasoning slightly — the marinade should be mildly tangy and seasoned since it seasons the chicken during brining.

Place the chicken thighs in a large resealable bag or shallow container. Pour the buttermilk mixture over the chicken, pressing to submerge pieces. Seal or cover and refrigerate at least 4 hours or up to overnight (8–12 hours preferred) to tenderize and season the meat.

While the chicken marinates, prepare the kale. Remove thick stems and tear leaves into bite-size pieces. Dry thoroughly in a salad spinner or with towels — excess water will cause oil splatter.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil is shimmering, add the kale in an even layer (work in batches if necessary so it doesn’t steam).

Sauté the kale, stirring occasionally, until crisp-tender and edges begin to brown, about 4–6 minutes. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon red pepper flakes during cooking.

Transfer the cooked kale to a plate lined with paper towels to drain. Keep warm or refrigerate briefly — the kale can be reheated in a warm skillet right before serving.

About 30 minutes before frying, remove the chicken from the refrigerator and let it come closer to room temperature (15–30 minutes). Pat each piece dry lightly with paper towels and season the exposed skin and underside with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

In a wide, shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne, 1.5 teaspoons kosher salt and 1 teaspoon black pepper until evenly combined.

Set a rack or tray near your dredging station. Remove chicken from the buttermilk marinade, allowing excess to drip back into the bowl. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres; shake off excess and set on the rack to rest for 10 minutes (helps set a crisper crust).

Pour neutral oil into a deep skillet or Dutch oven to reach about 1 to 1.5 inches up the side. Heat over medium-high until oil reaches 340–350°F (170–175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Carefully add chicken pieces skin-side down, working in batches so the pan isn’t crowded (typically 3 pieces per batch depending on pan). Fry without moving the pieces for 4–5 minutes to set the crust.

Flip the chicken and continue frying, adjusting heat to maintain 325–350°F (160–175°C). Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the crust is deep golden brown, about 8–12 minutes more depending on piece size. Total fry time per piece usually 12–16 minutes.

Using tongs, transfer fried chicken to a wire rack set over a sheet pan to drain. If desired, immediately brush the hot chicken lightly with 1 tablespoon melted unsalted butter for extra sheen and flavor.

Repeat with remaining batches. Let chicken rest 5 minutes to allow juices to settle and the crust to crisp.

If the fried kale was cooled, reheat briefly in a hot dry skillet for 1–2 minutes to revive crispness, or warm in a 300°F (150°C) oven for 4–6 minutes.

To serve: place a bed of fried kale on each plate and top with 1–2 pieces of buttermilk fried kale chicken. Garnish with chopped fresh parsley and lemon wedges for squeezing.