Description

This crispy buttermilk chicken is tender on the inside with a perfectly seasoned, crunchy exterior. It’s an easy and delicious dish that’s perfect for dinner any night of the week.

Ingredients

Scale

500 ml buttermilk
600 g boneless chicken thighs
150 g plain flour
10 g garlic powder
10 g onion powder
10 g smoked paprika
5 g cayenne pepper
10 g salt
5 g black pepper
500 ml vegetable oil

Instructions

Step: In a large bowl, pour the buttermilk and add the boneless chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
Step: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Step: Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the coating adheres well.
Step: Pour the vegetable oil into a large frying pan or deep skillet, heating it over medium-high heat until it reaches about 180°C.
Step: Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes on each side until golden brown and crispy, reaching an internal temperature of 75°C.
Step: Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil before serving.

Notes

Marinate the chicken for at least 4 hours for best results. Maintaining the oil temperature at 180°C is crucial for a crispy crust. Use a meat thermometer to ensure the chicken is cooked through.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Easy Dinner
Method: Frying
Cuisine: American/ British

Nutrition

Serving Size: 1 piece
Calories: 575 kcal
Sugar: 7 g
Sodium: 1224 mg
Fat: 30 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0.1 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 161 mg

Keywords: crispy chicken, buttermilk chicken, boneless chicken thighs, easy dinner, fried chicken