Crispy Fried Chicken with Buttermilk and Spiced Flour
Why this recipe works
- Crisp, sturdy coating: Buttermilk helps the seasoned flour cling to the chicken, forming a craggy crust that fries up crunchy.
- Seasoned inside and out: Salt and pepper in the marinade season the meat, while paprika and garlic powder give the flour coating savoury depth.
- Controlled shallow-frying: Cooking the thighs in batches keeps the oil steady, helping the crust brown while the chicken cooks through properly.
Get the most out of this recipe
Timing notes
- Allow time for the buttermilk: The 2-hour chill gives the buttermilk enough time to tenderise the chicken and help the flour coating adhere.
- Rest before serving: A 5 to 10 minute rest on a rack lets the crust set so it stays crisp rather than steaming underneath.
- Best served hot: Fried chicken has its best contrast of juicy meat and crunchy coating soon after resting.
Common mistakes
- Letting the oil drift: Keep the oil close to 170°C (340°F); too cool and the coating turns greasy, too hot and it browns before the chicken is cooked.
- Overfilling the pan: Fry in batches so the oil temperature recovers quickly and each piece has room to crisp evenly.
- Relying on colour alone: Deep golden crust is not enough; check that the thickest part of the chicken reaches 75°C (165°F).
Texture tips
- Let the coating hydrate: After dredging, rest the floured chicken briefly on a rack so the flour absorbs moisture and clings more securely.
- Drain on a rack: A rack allows steam to escape from all sides, keeping the underside from softening after frying.
Ingredient notes
- Use bone-in, skin-on thighs: Thighs stay juicy during frying, while the skin helps create a crisp, flavourful crust.
- Ground spices work best here: Paprika, garlic powder and black pepper blend evenly through the flour, seasoning the coating without adding moisture.
- Choose a neutral frying oil: Vegetable or canola oil keeps the flavour focused on the chicken and spiced crust.
Equipment you'll need
Ingredients
Instructions
- In a large bowl, whisk together the buttermilk, 1 tsp of the fine sea salt and 0.5 tsp of the black pepper. Add the chicken thighs and turn to coat well. Cover and chill for 2 hours.
- In a wide bowl, mix the plain flour with the sweet paprika, ground garlic, the remaining 1 tsp fine sea salt and the remaining 0.5 tsp black pepper. Lift the chicken from the buttermilk, letting the excess drip back into the bowl. Coat each piece thoroughly in the seasoned flour, pressing it on well.
- Pour the vegetable oil into a large frying pan to a depth of about 2 cm and heat to 170°C (340°F). Fry the chicken in batches, skin-side down first, for 12 to 15 minutes per side, turning once, until deep golden and the thickest part reaches 75°C (165°F). Transfer to a rack to drain between batches and keep the oil close to temperature.
- Rest the fried chicken on the rack for 5 to 10 minutes before serving so the coating sets and stays crunchy. Serve hot.
Recipe notes
Tips
- For the crunchiest coating, let the floured chicken sit on a rack for 10 minutes before frying so the flour hydrates slightly and clings better.
- Keep the oil temperature steady: if it drops below 160°C (320°F) the coating can turn greasy; if it rises above 180°C (355°F) it may brown before the chicken is cooked through.
- Food safety: make sure the chicken is cooked until the thickest part reaches 75°C (165°F), especially for children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Buttermilk with Kefir for a similar tang and tenderising effect.
- Replace Sweet paprika with Smoked paprika for a deeper, smoky flavour.
- Replace Vegetable oil with Canola oil for a similarly neutral frying oil.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a rack in a 200°C (390°F) oven for 15 to 20 minutes until piping hot and crisp. Freeze cooled pieces well wrapped for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 45min (35min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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