Crispy Buttermilk Fried Chicken
Serves 1
Directions
- 1Combine buttermilk, hot sauce, cayenne pepper, garlic paste, one packet of Saison, adobo, and all-purpose seasoning in a mixing bowl.
- 2Whisk the marinade ingredients until well combined.
- 3Add clean and dry chicken (thighs and drumsticks recommended) to the buttermilk marinade, ensuring it's completely submerged.
- 4Refrigerate the marinating chicken for 4 to 24 hours.
- 5While chicken marinates, combine two cups of all-purpose flour, a quarter cup of cornstarch, one packet of Saison, and all-purpose seasoning in a separate bowl.
- 6Mix the flour mixture thoroughly with a fork, ensuring seasonings are evenly distributed.
- 7Taste the seasoned flour to adjust seasoning as needed.
- 8Remove chicken from buttermilk, drain off excess, and transfer to the seasoned flour.
- 9Use your hands to thoroughly coat the chicken in flour, pressing it in to form a nice crust, avoiding any bald spots.
- 10Repeat the coating process for all chicken pieces.
- 11Let the coated chicken rest for 15-20 minutes before frying.
- 12Heat oil in a deep fryer or cast iron skillet to 350 degrees Fahrenheit.
- 13Gently lay the chicken into the hot oil.
- 14Move the chicken around slightly in the oil to prevent sticking.
- 15Fry chicken for about 9 to 10 minutes, or until golden brown and an internal temperature of 175 degrees Fahrenheit is reached.
- 16Drain the fried chicken on a wire rack.
- 17Serve hot, optionally with hot sauce.
Ingredients
- 1 quart buttermilk
- 1 tablespoon hot sauce
- cayenne pepper
- 1 tablespoon garlic paste
- 1 packet Saison
- adobo
- all-purpose seasoning (blend of salt, pepper, garlic, and onion powder and other spices)
- dark meat chicken (thighs and drumsticks)
- 2 cups all purpose flour
- 0.25 cup cornstarch
- 1 packet Saison
- all-purpose seasoning
- Old Bay Hot Sauce
Equipment
mixing bowlwhiskforkrefrigeratordeep fryercast iron skilletdigital food thermometerwire rack
Tips
- Marinate chicken for at least 4 hours, preferably overnight.
- Ensure the flour is adequately seasoned by tasting it.
- Coat chicken in seasoned flour 15 to 20 minutes before frying to allow it to come to room temperature and for the crust to adhere.
- Use a wire rack to drain fried chicken to maintain crispiness.
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