Buttermilk Fried Chicken

• Prep Time: 1 hour 15 minutes (includes marination)
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Non-Vegetarian

Ingredients

Chicken Marinade

• 3 chicken thighs (bone-in)
• 3 chicken thighs (boneless)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 2 cups milk (480 ml)

Breading

• 2 cups all-purpose flour (250 g)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

Other

• Frying oil

Instructions

1. Marinate the Chicken:
   • In a large bowl, combine milk with salt, pepper, thyme, paprika, white pepper, and garlic powder. Stir well.
   • Add chicken pieces, ensuring they are evenly coated. Cover the bowl with cling film and refrigerate for about 1 hour.
2. Prepare the Breading:
   • In a separate large bowl, mix together flour, salt, pepper, paprika, garlic powder, and cayenne pepper.
3. Coat the Chicken:
   • Remove chicken from the marinade, allowing excess to drip off.
   • Roll each piece in the flour mixture, shaking off the excess. Repeat for a thorough coat.
4. Frying:
   • Heat oil in a frying pan over medium-high heat to about 350°F (175°C).
   • Fry the chicken in batches, 3-4 pieces at a time, for 15-20 minutes until the crust is golden brown. Turn occasionally to ensure even cooking.
   • Maintain oil temperature around 320°F (160°C) during frying.
5. Rest the Chicken:
   • Place cooked chicken on paper towels or a wire rack for 10-15 minutes to drain excess oil.

Notes

• Serving Suggestion: Serve hot with your choice of sides like mashed potatoes, coleslaw, or a fresh salad.
• Storage: Leftovers can be refrigerated for up to 3 days.

Enjoy your delicious homemade Buttermilk Fried Chicken