I blogged this recipe a few years ago and I’m publishing it again for those who missed it (I added more tips too). It’s comfort food weather and this dish is perf!
What makes a savoury and crispy fried chicken?
Buttermilk + Cornstarch
If you are like me who’s more of a “salty tooth” (yes, there’s such word… check Urban Dictionary) than a sweet tooth kind of person, and you love crunchy textures more than silky consistencies, this is the dish for you!
Buttermilk Fried Chicken
buttermilk (for homemade buttermilk recipe, click here.)
assorted dried herbs (I used basil, rosemary, and thyme)
Tip: For best results, marinate chicken in buttermilk overnight or at least 2 hours. Then again, we’ve cooked this at home without marinating the chicken and it was delish!
Step 1: Heat up 1-2 cups of cooking oil using a heavy-bottomed cast-iron skillet or Dutch oven as they retain heat longer.
Step 2: Season cornstarch with salt, pepper, paprika, cayenne pepper, and dried herbs according to taste.
Step 3: Dip, dust, & “dive”: dip chicken into the buttermilk (ideally, you should marinate the chicken in the seasoned buttermilk for at least 4 hours) then dust it with the cornstarch then let the chicken “dive” into the hot oil. It takes 3-4 minutes to cook on each side, depending on the size of the chicken cuts.
Tips for the crispiest crust, fried to golden-brown perfection chicken:
• Don’t start breading that chicken straight from the fridge—if you fry it now, the temperature of the oil will drop and your chicken won’t cook evenly (plus, you can forget about crispy skin). Let it sit for around 30 minutes.
• Go for a neutral-tasting oil with a high smoke point, like canola, vegetable, or peanut oil. And don’t leave things up to fate: Use a thermometer to track and maintain the temperature of the oil—you’re looking for a steady 350 degrees.
• Crowding the pan with chicken will lower the oil’s temperature, up the cooking time, and make the breading greasy.
• Letting anything that’s been fried sit on paper towel will make it soggy, because it’ll start to steam. Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once.
Remember: Since this recipe is all about the chicken skin, be careful not to burn the skin as it will ruin the dish.
Try cooking this! It’s simple to make and super delicious!