Crispy Buttermilk Fried Chicken 🍗🔥

⏱ Preparation time: 50 minutes (including 30 minutes marinating and 20 minutes cooking)

👥 Serves: 4

🛒 Ingredients

4 chicken thighs (or thighs)

300 ml buttermilk (fermented milk)

200 g flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder (optional)

Frying oil (sunflower or peanut)

🍳 Preparation steps

Prepare the marinade:

In a large bowl, combine the buttermilk and season with a pinch of salt and pepper. Add the chicken thighs, then cover and let marinate for 30 minutes in the refrigerator.

Tip: If you have a little more time, marinate for 2 hours or even overnight for even more tender chicken.

Prepare the coating:

In a separate bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. This mixture will create a flavorful and crispy coating.

Coat the chicken:

Remove the chicken thighs from the buttermilk, let the excess drip off, then place them in the flour mixture. Press lightly so the coating adheres well on all sides.

Heat the oil:

In a large skillet or deep fryer, heat the oil to approximately 175°C (350°F).

Tip: If you don't have a thermometer, test the temperature by placing a small piece of coating in the oil: if it sizzles and rises to the surface, the oil is ready.

Fry the chicken:

Gently lower the thighs into the hot oil and cook for about 15 to 20 minutes, turning occasionally. They should be golden brown and crispy.

Checking for doneness: Pierce the thickest part of the thigh with a knife: the juices should run clear, with no pink streaks.

Drain and serve:

Place the thighs on paper towels to remove excess oil. Serve immediately with barbecue sauce or coleslaw, as shown in the photo.

🌟 Tips

Vary the spices: You can add cayenne pepper for extra spice or replace the paprika with smoked paprika for a unique touch.

Sides: Serve with salted crackers (like scones), coleslaw, and why not some grilled corn on the cob for a truly American meal. Storage: Store leftovers in the refrigerator in an airtight container for 2 days. To reheat, bake at 160°C for 10 to 15 minutes to preserve their crispness.

We've provided a visual guide to the recipe created with AI.