# Crispy Buttermilk Fried Chicken

This recipe guides you through making crispy buttermilk fried chicken, emphasizing a flavorful marinade and a perfectly seasoned, crunchy coating.

- Cuisine: Filipino
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Combine buttermilk, hot sauce, cayenne pepper, garlic paste, one packet of Saison, adobo, and all-purpose seasoning in a mixing bowl.
2. Whisk the marinade ingredients until well combined.
3. Add clean and dry chicken (thighs and drumsticks recommended) to the buttermilk marinade, ensuring it's completely submerged.
4. Refrigerate the marinating chicken for 4 to 24 hours.
5. While 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.
6. Mix the flour mixture thoroughly with a fork, ensuring seasonings are evenly distributed.
7. Taste the seasoned flour to adjust seasoning as needed.
8. Remove chicken from buttermilk, drain off excess, and transfer to the seasoned flour.
9. Use your hands to thoroughly coat the chicken in flour, pressing it in to form a nice crust, avoiding any bald spots.
10. Repeat the coating process for all chicken pieces.
11. Let the coated chicken rest for 15-20 minutes before frying.
12. Heat oil in a deep fryer or cast iron skillet to 350 degrees Fahrenheit.
13. Gently lay the chicken into the hot oil.
14. Move the chicken around slightly in the oil to prevent sticking.
15. Fry chicken for about 9 to 10 minutes, or until golden brown and an internal temperature of 175 degrees Fahrenheit is reached.
16. Drain the fried chicken on a wire rack.
17. Serve hot, optionally with hot sauce.

## Equipment

- mixing bowl
- whisk
- fork
- refrigerator
- deep fryer
- cast iron skillet
- digital food thermometer
- wire 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.

## Source

- Original video: https://www.facebook.com/share/v/1TXy3mHeom/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/eb8a675d-7c13-444b-b60e-475224c71597
- Extracted: 2026-01-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt