Description
A crispy and flavorful buttermilk fried chicken recipe featuring marinated boneless skinless chicken cutlets coated in a seasoned flour and cornstarch breading and deep-fried to golden perfection. This recipe promises juicy, tender chicken with a spicy kick, perfect for a classic Southern-style meal.
Ingredients
Chicken Marinade
- 4 boneless skinless chicken cutlets
- 1 ¼ cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Breading
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅓ cup buttermilk mixture (reserved from marinade)
Frying Oil
- 3 cups canola or avocado oil (for frying)
Instructions
- Prepare the Marinade: Mix the buttermilk with smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a large bowl. Add the chicken cutlets and coat thoroughly. Allow to marinate at least 15 minutes at room temperature or refrigerate 30-60 minutes for deeper flavor, removing the chicken from the fridge 15 minutes before breading.
- Mix the Breading: In a separate bowl, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Stir in ⅓ cup of the buttermilk marinade mixture to create a moist, crumbly breading mixture. Set aside.
- Preheat the Oil: Heat 3 cups of canola or avocado oil in a dutch oven or heavy pot to 350°F (175°C). Use a thermometer to maintain consistent frying temperature.
- Dredge the Chicken: Take each marinated chicken cutlet and dip it in the dry flour mixture, then back into the buttermilk marinade, and once more into the flour mixture ensuring an even, thick coating.
- Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry for 8 to 10 minutes total, flipping halfway through to ensure even cooking. Cook until chicken reaches an internal temperature of 165°F (74°C) and the breading is golden and crisp.
- Drain and Rest: Remove the cooked chicken from the oil and place on a plate lined with paper towels to absorb excess oil. Let the chicken rest for several minutes before serving to maintain juiciness and crispness.
Notes
- For spicier chicken, increase cayenne pepper quantity in marinade and breading.
- Make sure oil temperature stays consistent at 350°F to avoid greasy or undercooked chicken.
- Remove chicken from refrigerator before breading to bring it closer to room temperature, which helps even cooking.
- Use a thermometer to confirm chicken is cooked through (165°F internal temperature).
- Can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
