Buttermilk Fried Chicken

Ingredients

• 3.5 lb Whole Chicken (cut into 8 pieces (2 breast halves, 2 leg quarters, 2 thighs, 2 wings))
• 2 tbsp Kosher Salt (for seasoning the raw pieces)
• 1 tbsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1.5 tsp Cayenne Pepper (divided between meat seasoning and flour coating)
• 0.5 tsp Dried Sage (optional, for herbal note)
• 0.5 tsp Dried Thyme (optional, for herbal note)
• 0.5 cup Buttermilk (or make substitute with 0.5 cup milk + 1 tbsp white vinegar)
• 1 large Egg (beaten)
• 2 cup All-Purpose Flour (for the final crust)
• 1 tsp Baking Powder (adds lightness to the crust)
• 1 tsp Salt (for the flour mixture)
• 1 tsp Black Pepper (for the flour mixture)
• 0.5 tsp Cayenne Pepper (for the flour mixture)
• 2 cup Vegetable Oil (neutral oil for frying, enough for ~1/2 inch depth)

Instructions

1. Spatchcock and Portion the Chicken

   Using kitchen shears, cut out the backbone of the whole chicken. Flip the bird, cut down the breastbone to split into two halves, then separate leg quarters, thighs, breasts, and wings as described in the video.

   Time: PT15M

2. Season the Pieces

   Generously rub each piece with kosher salt, black pepper, onion powder, garlic powder, and cayenne. Optional: add dried sage and thyme for an herbal note.

   Time: PT10M

3. Brine in Buttermilk

   Place all seasoned pieces in a large ziplock bag. Add enough buttermilk (or milk + 1 tbsp vinegar) to coat the chicken in a thick paste, seal, and refrigerate for 24 hours.

   Time: PT5M

4. Prepare the Flour Coating

   In a large Tupperware container, combine 2 cups flour, 1 tsp salt, 1 tsp baking powder, 1 tsp black pepper, and 0.5 tsp cayenne. Shake well.

   Time: PT5M

5. First Flour Dredge

   Remove chicken from the brine, let excess drip off, and toss each piece in the flour mixture until lightly coated. Shake off excess.

   Time: PT10M

6. Egg‑Buttermilk Wash

   In a separate bowl, beat the egg and mix with any remaining buttermilk seasoning paste. Dip each flour‑coated piece into the egg mixture, ensuring an even thin layer.

   Time: PT3M

7. Second Flour Dredge and Rest

   Return the egg‑washed pieces to the flour container, shake to coat again, then place on a wire rack. Let rest for 30 minutes (the rest is not counted as active time).

   Time: PT5M

8. Heat the Oil

   Add vegetable oil to two 10‑inch skillets to a depth of about ½ inch. Heat over medium‑low until the oil reaches a gentle fizz, about 250°F.

   Time: PT5M

   Temperature: 250°F

9. First Fry (Low Heat)

   Place pieces skin‑side down in the oil. Fry at 250°F for 15 minutes, then flip each piece.

   Time: PT15M

   Temperature: 250°F

10. Finish Fry (Crisp)

    Increase heat to medium (around 300°F) and fry an additional 15 minutes, flipping once more, until the crust is golden‑blonde and the internal temperature reaches 160‑165°F.

    Time: PT15M

    Temperature: 300°F

11. Rest and Serve

    Remove chicken onto a clean rack, let rest 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

30g

Fat

25g

Fiber

1g