Ina Garten's CRISPY Buttermilk Fried Chicken

Serves 1
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Directions

  1. 1Place three boneless chicken breasts on parchment paper.
  2. 2Tenderize and even out the chicken breasts by pounding them with a rolling pin until they are about half an inch thick.
  3. 3Pour 2 cups of buttermilk into a bowl for the marinade.
  4. 4Add a sliced shallot to the buttermilk.
  5. 5Smash and add 2 large cloves of garlic to the marinade to bring out their oils and flavor.
  6. 6Add one whole jalapeño (seeds and all) to the marinade.
  7. 7Season the marinade with 2 teaspoons of salt.
  8. 8Add 1 teaspoon of pepper to the marinade.
  9. 9Stir the marinade well to mix all the flavors.
  10. 10Cut the chicken breasts in half.
  11. 11Place the chicken pieces into the marinade, ensuring they are fully coated.
  12. 12Cover the bowl and refrigerate the chicken to marinate for about 8 hours, or up to 24 hours.
  13. 13In a separate bowl, prepare the coating by combining 3.5 cups of flour.
  14. 14Add 4 teaspoons of baking powder (1 tablespoon plus 1 teaspoon) to the flour.
  15. 15Add 2.5 teaspoons of smoked paprika to the flour mixture.
  16. 16Add 1 teaspoon of cayenne pepper to the flour mixture.
  17. 17Add 1 teaspoon of celery salt to the flour mixture.
  18. 18Add 1 tablespoon of kosher salt to the flour mixture.
  19. 19Add 1.5 teaspoons of pepper to the flour mixture.
  20. 20Stir all the dry coating ingredients together to create a light, spicy, and crispy coating.
  21. 21Take each piece of chicken from the marinade, let it drip slightly, and then coat it thoroughly in the flour mixture.
  22. 22Dip the floured chicken back into the marinade.
  23. 23Dip the chicken back into the flour mixture, ensuring a generous, crispy coating.
  24. 24Heat about 2 inches of canola oil in a large pot to 350°F (175°C).
  25. 25Carefully place three pieces of coated chicken into the hot oil, making sure not to overcrowd the pot.
  26. 26Cook the chicken for 2.5 minutes on one side.
  27. 27Turn the chicken over.
  28. 28Cook for another 2.5 minutes until golden brown and crispy.
  29. 29Remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.
  30. 30Serve the fried chicken.

Ingredients

  • 3 boneless chicken breast
  • 2 cups buttermilk
  • 1 sliced shallot
  • 2 cloves garlic
  • 1 jalapeño
  • 2 teaspoons salt for marinade
  • 1 teaspoon pepper for marinade
  • 3.5 cups flour
  • 4 teaspoons baking powder
  • 2.5 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 1 tablespoon salt for coating
  • 1.5 teaspoons pepper for coating
  • 2 inches deep canola oil

Equipment

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Tips

  • Marinate the chicken for about 8 hours, but not more than 24 hours, to allow the flavors to penetrate without breaking down the chicken too much.
  • For crispy coating, double-dip the chicken in the marinade and flour mixture.
  • Do not overcrowd the pot when frying the chicken to maintain oil temperature and ensure even cooking.