What’s better than homemade fried chicken? There are few things in this world, in our opinion. This Buttermilk Fried Chicken is perfectly crispy on the outside and tender and juicy on the inside—just as it should be. In just 45 minutes, you’ll have 4 servings of fried chicken that rivals your favorite takeout fried chicken! Buttermilk Fried Chicken can be served with mashed potatoes, mac and cheese, or any other side of your choosing for the ideal southern comfort meal.
Ingredients• 2 pounds chicken wings, legs, thighs, and/or breasts • 2 cups buttermilk • 2 eggs • 1 teaspoon paprika • 1 teaspoon hot sauce • 1 teaspoon salt, or to taste • 1 teaspoon pepper, or to taste • 2 teaspoons baking powder • 1 1/2 teaspoon baking soda • 2 cups all-purpose flour • vegetable oil, for frying
Prepare the chicken by rinsing in cold water and patting dry with paper towels. Set aside.
In a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and mix until evenly combined.
Whisk in the baking powder and baking soda.
Measure the flour into a shallow dish for dredging the chicken.
Start by dredging a piece of chicken in the flour, coating it on all sides.
Next, dip it into the buttermilk mixture and make sure it’s fully covered.
Dredge the chicken in flour again, then place the chicken on a plate or rack.
Repeat until all chicken is covered. If your flour gets too dirty or clumpy, throw it out and start with fresh flour.
Add in at least one inch of oil and heat over medium-high heat until it reaches 350 degrees F. It should take about 10-15 minutes.
Once the oil is hot, carefully place a few pieces of chicken in the skillet using tongs. Do this in batches, making sure the chicken doesn’t touch.
Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the other side.
The chicken is done when it reaches an internal temperature of 165 degrees F, or about 12 to 15 minutes. If the oil level falls below an inch, add more oil, and allow it to heat before adding more chicken.
Transfer the chicken to a plate lined with paper towels to soak up some of the oil.
Cool for about 10 minutes before serving.