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