Ingredients

1¾ cups buttermilk

1 whole chicken, cut into 8 pieces

2 cups all-purpose flour

¼ cup ground paprika

2 tablespoons kosher salt

1 tablespoon dry mustard

1 tablespoon white pepper

2 teaspoons ground ginger

2 teaspoons dried thyme

2 teaspoons dried basil

2 teaspoons freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon celery salt

1 teaspoon garlic powder

Canola oil, for frying

Instructions

Step 1: Pour the buttermilk into a large bowl.

Step 2: Add the chicken pieces to the buttermilk, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour or up to overnight.

Step 3: In a shallow dish, combine the flour with paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, black pepper, dried oregano, celery salt, and garlic powder.

Step 4: Heat 3-4 inches of canola oil in a deep fryer or large Dutch oven over medium-high heat until it reaches 350°F (175°C).

Step 5: Remove one chicken piece from the marinade and let the excess buttermilk drip off.

Step 6: Dredge the chicken piece firmly in the seasoned flour, pressing the flour into the chicken to fully coat it.

Step 7: Carefully lower the coated chicken into the hot oil and fry for 8-10 minutes, until golden brown and cooked through.

Step 8: Transfer the fried chicken to a plate or sheet pan lined with paper towels to drain excess oil.

Step 9: Repeat dredging and frying with the remaining chicken pieces, cooking 3-4 pieces at a time to maintain oil temperature.

Tips & Variations

For extra crispy chicken, double-dip the chicken by dipping it back into the buttermilk and then the flour before frying.

Use a meat thermometer to ensure chicken reaches 165°F internally for safe eating.

Substitute chicken thighs or drumsticks if you prefer dark meat.

Try adding cayenne pepper or hot paprika for a spicy kick.

Allow the chicken to rest on a wire rack after frying to keep it crispier than resting on paper towels.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk helps tenderize the chicken and adds tangy flavor, so it’s best to use if possible. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1¾ cups of regular milk and let it sit for 5 minutes as a substitute.

What oil is best for frying chicken?

Use oils with a high smoke point such as canola, peanut, or vegetable oil. These oils handle the high frying temperature well and won’t impart unwanted flavors.