Buttermilk Fried Chicken is an all-time favorite food. It is excellent—perfectly soft, flavorful, and crunchy—exactly what one desires in fried chicken. This recipe involves only a few ordinary home ingredients: halal organic chicken, buttermilk, flour, oil, and spices.

When it comes to buttermilk fried chicken, buttermilk is a prominent component. Buttermilk has a slight acidity to it. Drenching the chicken in buttermilk helps tenderize it and stay tender when fried. A buttermilk marinade with a hint of cayenne ensures succulent flesh, while a garlic and onion powder-spiked flour dredge ensures a crunchy, delicious crust in every bite. Because buttermilk is so thick, it adheres well to the halal organic meat, resulting in a fantastic coating when you dip it in the flour.

What are your thoughts on this mouthwatering buttermilk fried chicken recipe?

Ingredients:

• Chicken 1500 Grams (Boneless, Cut Into Pieces)
• Black Pepper 1 Tsp
• Salt 1 Tsp
• Paprika 1 Tsp
• Dried Herbs 1 Tsp
• White Pepper 1/2 Tsp
• Cayenne Pepper 1/4 Tsp
• Buttermilk 2 Cups

For Flour Coating:

• All-Purpose Flour 2 Cup
• Paprika 1/2 Tsp
• Cayenne 1/4 Tsp
• Garlic Powder 1/2 Tsp
• Onion Powder 1/2 Tsp
• Salt 1 Tsp
• White Pepper 1/2 Tsp
• Vegetable oil For Frying

Cooking Instructions:

• Place the chicken chunks in a large mixing bowl.
• As desired, season with black pepper, salt, cayenne pepper, paprika, dried herbs, and white pepper.
• Toss to coat the chicken pieces evenly.
• 2 cups buttermilk, poured
• Toss it around a little.
• Keep in the refrigerator for 4-6 hours to marinate.
• Prepare the flour coating by sprinkling it on the chicken.
• In a large container, combine 2 cups of all-purpose flour.
• As desired, season with paprika, cayenne pepper, salt, white pepper, onion powder, and garlic powder.
• Mix until everything is well blended.

Assembling Instructions

• Remove the chicken pieces from the fridge once they have marinated.
• Using the flour coating, coat each chicken piece.
• Remove any excess flour by shaking it off.
• Remove from the equation.
• Now, place a thick bottomed pan on the stove.
• Heat oil to 350 degrees Fahrenheit.
• Deep fry the breaded chicken pieces for 20 to 25 minutes, or until golden brown and crispy.
• Once done, drain excess oil on a steel rack lined with paper towels.
• Allow them to cool for 10 minutes.
• Serve with dips of your choice.

Serving Suggestions:

Mini-filled baked potatoes or sweet potato fries would be delicious additions to the menu, and if you've never had chicken with waffles and maple syrup, you're in for a treat!

Useful Tips:

• *After breading the chicken, but before frying it, you can let it rest. Resting for 10 minutes before frying will help develop a little drier, thicker coating.
• *The oil temperature should be between 170 and 180 degrees Fahrenheit, and the cooked chicken should be at least 75 degrees Fahrenheit.
• *Fried chicken should be cooled on a rack rather than on kitchen towels. This drains excess oil and allows air to circulate the fried chicken.

It has a pleasant flavor. When you make this recipe, you'll get luscious, juicy chicken that's been coated in a warm, crispy, and slightly spicy batter.