Extra Crispy Buttermilk Fried Chicken

Ingredients

• 4 pounds Chicken Pieces (Whole chickens cut into drumsticks, thighs, and breast pieces; cleaned, washed, and patted dry)
• 2 cups Buttermilk (Full‑fat buttermilk for tangy flavor and tenderizing)
• 2 tablespoons Hot Sauce (Adds a subtle heat and pink‑orange color; any brand works)
• 4 cups All-Purpose Flour (Sifted; forms the crispy crust)
• 1 teaspoon Salt (Kosher or table salt; seasons the flour coating)
• 1 teaspoon Ground Black Pepper (Freshly ground for best flavor)
• 1 teaspoon Ground Cinnamon (Adds depth to the crust without sweetness)
• 4 cups Peanut Oil (High smoke‑point oil for deep frying)

Instructions

1. Prepare the Chicken

   Rinse the whole chickens, pat them dry with paper towels, then cut each bird into drumsticks, thighs, and breast pieces of roughly equal size.

   Time: PT10M

2. Make the Buttermilk Marinade

   In a large mixing bowl combine 2 cups buttermilk with 2 tbsp hot sauce; whisk until fully blended.

   Time: PT5M

3. Marinate the Chicken

   Place the chicken pieces into the buttermilk mixture, ensuring each piece is fully submerged. Cover and let sit at room temperature for 15 minutes (or refrigerate up to overnight for deeper flavor).

   Time: PT15M

4. Prepare the Seasoned Flour

   In a shallow dish combine 4 cups sifted all‑purpose flour, 1 tsp salt, 1 tsp ground black pepper, and 1 tsp ground cinnamon. Mix thoroughly with a whisk or spoon.

   Time: PT5M

5. Coat the Chicken

   Remove each piece from the buttermilk, letting excess drip off, then roll it in the seasoned flour, pressing gently to adhere. Lay the coated pieces on a sheet of wax paper and let rest for 15 minutes.

   Time: PT25M

6. Heat the Oil

   Pour 4 cups peanut oil into the skillet, set over high heat. When the oil is hot, test by dropping a small piece of coated flour into the oil; it should sizzle immediately.

   Time: PT5M

7. Fry the Chicken

   Working carefully with tongs, lower a few pieces into the hot oil without overcrowding. Fry until the coating turns a medium golden brown, about 3‑4 minutes per side, then transfer to a wire rack set over a baking sheet.

   Time: PT15M

   Temperature: 350°F

8. Finish in the Oven

   Preheat the oven to 375°F. Once all pieces are fried, place the wire rack with chicken on a baking sheet and bake for 45 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT45M

   Temperature: 375°F

9. Rest and Serve

   Remove the chicken from the oven, let rest on the rack for 5 minutes to allow excess oil to drain, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

20g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Pieces: Turkey pieces
• Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice per cup
• Instead of Hot Sauce: Tabasco, Sriracha (use less)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (will affect texture)
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Ground Cinnamon: Nutmeg (use half amount)
• Instead of Peanut Oil: Canola oil, Vegetable oil, Peanut‑free oil for allergy

Equipment Needed

• Large Mixing Bowl
• Whisk or Spoon
• Plastic Bag or Covered Container
• Shallow Dish or Tray
• Wax Paper
• Heavy‑Bottomed Skillet or Deep Fry Pan
• Thermometer (optional) (optional)
• Tongs
• Wire Rack
• Baking Sheet
• Paper Towels

Critical Steps — Do Not Skip

• Marinating the chicken in buttermilk and hot sauce
• Ensuring the flour coating adheres by resting before frying
• Testing oil temperature before adding chicken
• Frying without overcrowding the pan
• Baking to finish cooking and lock in crispness

Chef Tips from the Video

• Use a candy or deep‑fat thermometer for precise oil temperature.
• A wire rack set over a baking sheet lets excess oil drip away and keeps the crust from steaming.
• Add a pinch of cayenne to the flour mixture for extra heat without altering the flavor balance.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months. Reheat directly from frozen in a preheated oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken in the refrigerator overnight for deeper flavor.
• After coating, you can place the chicken on a wire rack and refrigerate for up to 4 hours before frying.
• Cooked chicken can be reheated in a preheated oven (350°F) for 10‑12 minutes to restore crispness.

Frequently Asked Questions