fried chicken recipes


How to Make Crispy Buttermilk Fried Chicken

Fried chicken has to be one of the best comfort foods. It’s warm, it’s salty, it is a punch of flavour and a warmth that makes you feel fantastic (at least until you come down off of the fried chicken-high).

My childhood memories of fried chicken were exclusively chicken you would get from a fast-food restaurant. My parents didn’t have a deep frier and frying wasn’t something that my mom ever want to do (and in fairness, as someone who now has to clean his own kitchen, I can understand why). So as you can imagine, until I was probably 20 my idea of fried chicken was limited to KFC and McDonalds Chicken Nuggets. So as you can imagine when I first had fried chicken that wasn’t from a box or a chain, I thought all of it was AMAZING. It took me a while before I knew what I felt what “good” or even “great” fried chicken is.

While there are plenty of types of fried chicken (did you know Country Fried, Korean, Nashville and other types all have their own methods, techniques and flavours?) I’m quite preferable to buttermilk fried chicken when I’m making it myself. That’s what brings us to this recipe. I’ll be honest, this doesn’t come together in 5 minutes and will require some planning. It is going to sit for at least 6 hours, so I suggest planning this out and prepping in the morning before work and coming home and frying it up.

8 Chicken Drumsticks
11/4 Tsp Ground White Pepper
1/4 Tsp Ground Black Pepper
11/4 Tsp Sea Salt ( I typically use an Herbed Salt like an Herbes De Provence Salt)
11/4 Tsp Smoked Paprika
1/2 Tsp Dried Rosemary
1/2 Tsp Cayenne Pepper
1/2 Tsp Garlic Powder
1/4 Tsp Dried Thyme
1/4 Tsp Dried Oregano
21/4 Cups Buttermilk

Flour Blend:
21/4 Cup All-Purpose Flour
1 Tsp Kosher Salt
3/4 Tsp Paprika
3/4 Tsp Garlic Powder
1/2 Tsp Cayenne Pepper
1/2 Tsp Dried Aleppo Pepper (or chilli powder)
1/2 Tsp Fresh Cracked Ground Pepper
2L Vegetable Oil for frying

In a large bowl, toss chicken with both peppers and salt, as well as all spices up until the buttermilk and mix to combine and coat well. Add buttermilk and stir well to properly combine. Cover tightly with plastic wrap and let sit in the fridge for 6-8 hours.
Once the chicken has sat for 6-8 hours combine all the ingredients in the flour blend (except the oil) and whisk until thoroughly combined. Place in a shallow dish (a baking sheet with a rim works nicely).
Remove the chicken from the buttermilk and dredge in the flour mix, tapping off any excess and place on a dry plate.
Using a fry thermometer, heat the oil in a heavy-bottomed pot or dutch oven to 350F.
Adding the chicken 4 drumsticks at a time (max), cook for 10-15 minutes, ensuring they don’t touch. Use tongs to flip them 1-2x throughout frying. Repeat until all 8 drumsticks are cooked.

Please note: This recipe can be easily doubled. When substituting drumsticks for thighs or wings, adjust cook time accordingly.

I hope you enjoy this recipe and try and make it yourself. If you make this or have any questions, feel free to DM or tag me @JackDHarding on Instagram!