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Fried chicken holds a special place in the hearts of many food enthusiasts, particularly in Southern cuisine, where it is celebrated for its rich flavors and satisfying crunch. The dish has become a staple at family gatherings, picnics, and restaurant menus across the United States and beyond. What makes fried chicken so beloved is not only its crispy exterior but also the tender, juicy meat that lies beneath. The secret to achieving that perfect balance of crunch and tenderness often comes down to one crucial element: buttermilk.

Extra Crispy Buttermilk Fried Chicken – A Classic!

Get ready to impress with this extra crispy buttermilk fried chicken recipe that is sure to become a family favorite. Discover the secrets to creating juicy, tender chicken with a perfectly crunchy exterior using a simple buttermilk marinade. This guide walks you through every step, from marinating and dredging to frying and serving, ensuring delicious results every time. Perfect for any occasion, this fried chicken will have everyone coming back for seconds!
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Ingredients
  

For the Chicken Marinade:

4 lbs chicken pieces (legs, thighs, wings, or breasts)

2 cups buttermilk

2 teaspoons hot sauce (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

For the Dredging Mixture:

2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon salt

1/2 teaspoon black pepper

For Frying:

Vegetable oil (enough to fill the frying pan about 2 inches high)

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Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper. Whisk together until well combined.

      - Add the chicken pieces to the buttermilk marinade, making sure they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This helps to tenderize the chicken and infuse flavor.

        Prepare the Dredging Mixture:

          - In another bowl, whisk together the flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly mixed.

            Heat the Oil:

              - In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. Use a deep-fry thermometer to monitor the temperature; you want the oil to reach 350°F (175°C).

                Coat the Chicken:

                  - Remove the marinated chicken from the refrigerator. Shake off excess buttermilk, then dredge each piece thoroughly in the flour mixture, pressing down to ensure an even coating. Let the coated chicken rest on a wire rack for about 15 minutes before frying. This helps the breading adhere better.

                    Fry the Chicken:

                      - Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pan (you may need to do this in batches). Fry until golden brown and crispy, about 12–15 minutes per side for smaller pieces (legs and wings) and up to 18 minutes for larger pieces (breasts and thighs). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

                        Drain and Rest:

                          - Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for about 5-10 minutes to maintain its crispiness.

                            Serve:

                              - Serve your Extra Crispy Buttermilk Fried Chicken hot with your favorite sides like coleslaw, biscuits, or cornbread. Enjoy the crunchy goodness!

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                                  Prep Time: 15 minutes | Marinade Time: 4 hours (or overnight) | Total Time: Approximately 2 hours | Servings: 4-6 servings