Ingredients
Scale
- 2 1/2 pounds Chicken (chicken breasts, chicken thighs, or chicken tenders)
- 1 large Onion (cut into 4 chunks)
- 3 cloves Garlic (peeled)
- 2 tbsp Hot Sauce
- 2 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Poultry Seasoning
- 2 cups Buttermilk
- 3 large Eggs
- 2 1/2 cups All Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Baking Powder
- 2 tsp Garlic Salt
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 pack Sazon
- 4–5 cups Vegetable Oil
Instructions
- Blend onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning into a puree.
- Coat chicken in the puree, then submerge in buttermilk. Marinate for 2 hours or overnight in the fridge.
- Remove chicken from marinade and pat dry. Save buttermilk mixture.
- Mix flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon.
- Whisk eggs into the saved buttermilk mixture.
- Dredge chicken in flour, dip in buttermilk, then coat again in flour. Let rest while oil heats.
- Heat oil to 340-360°F in a deep pan.
- Fry 2-3 chicken pieces at a time until golden and crispy (8-10 minutes). Internal temp should reach 165°F.
- Drain on a rack or paper towel. Sprinkle with flaky salt before serving.
Notes
- Buttermilk tenderizes the chicken and adds flavor.
- Marinate for at least 2 hours for best results.
- Do not rinse the buttermilk off before dredging.
- No buttermilk? Use milk mixed with 1 tbsp vinegar or lemon juice per cup.
- Prep Time: 2 hours 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg