INGREDIENTS:
- 1 whole chicken, cut into 10 pieces
- 1½-2 teaspoons salt (adjust to preference)
- 1-2 tablespoons hot sauce (adjust to preference)
- 4-5 cloves garlic, crushed
- 2-3 teaspoons Creole seasoning
- 4 cups (0.95 l) buttermilk (for both marinating and coating)
- Chicken Coating:
- 2½ cups all-purpose flour
- 1½ cups cornstarch
- 1½ teaspoons baking powder
- 1½ tablespoons paprika
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1-1½ tablespoons dried herbs blend (thyme, oregano, parsley, etc.)
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1½ teaspoons salt (adjust to taste)
INSTRUCTIONS:
- Prepping the Chicken and Coating:
- Season the chicken pieces with salt, crushed garlic, hot sauce, and Creole seasoning in a large bowl.
- Pour some buttermilk over the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag, and refrigerate for at least 4 hours (or overnight).
- Chicken Coating:
- In a large bowl, mix together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried herbs, cayenne pepper, white pepper, and salt.
- Coating and Resting:
- Remove the marinated chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess flour. Use a Ziploc bag for this process if desired.
- Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture – shake off any excess flour. Let the chicken rest for 10–15 minutes while preparing the oil.
- Frying the Chicken:
- Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
- Slowly and carefully place the chicken in the hot oil using tongs, working in batches to avoid overcrowding.
- Fry the chicken until golden brown, turning once every 10–15 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear, or your instant-read thermometer reads 165℉/75℃.
- Draining and Serving:
- Drain the chicken on paper towels and then transfer them to a wire rack.
- Let them cool for at least 10 minutes before serving.
NOTES:
- Adjust the level of hot sauce and salt according to your taste preferences.
- You can experiment with different herb combinations in the coating for varied flavors.
- If you prefer a healthier option, consider baking the coated chicken at 400℉/200℃ for about 25–30 minutes until crispy and cooked through.
Enjoy your modified buttermilk fried chicken