Main Dishes

Buttermilk Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
1 hour, 15 minutes
Cook:
5 minutes
Serves:
4
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Buttermilk Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs
  • 2 cups (475ml) buttermilk
  • 1 Tbsp (10g) kosher salt
  • 1 Tbsp (14g) garlic powder
  • 1 Tbsp (10g) smoked paprika
  • 2 tsp (6g) ground white pepper
  • 1/4 tsp (1g) onion powder
  • 1/2 tsp (2g) MSG

Dredge:

  • 2 cups (308g) all-purpose flour
  • 1 Tbsp (10g) kosher salt
  • 2 tsp (9g) garlic powder
  • 1 tsp (4g) smoked paprika
  • 2 tsp (5g) medium-coarse ground black peppercorn
  • 1/4 tsp (1g) MSG
  • 2 quarts (950 ml) vegetable oil

Directions

  1. In a medium sized bowl whisk together buttermilk, kosher salt, garlic powder, paprika, white pepper, onion powder, and MSG until thoroughly combined. Add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in the refrigerator.
  2. Heat vegetable oil in a heavy bottomed pot to 350°F (175°C).
  3. In a separate large mixing bowl, whisk together all-purpose flour, kosher salt, garlic powder, paprika, black pepper, and MSG.
  4. Working two at a time, coat chicken thighs thoroughly in the flour dredge. Make sure to press into the flour aggressively. Place chicken on a sheet tray and repeat.
  5. Again working two at a time, gently lay the thighs in the hot oil and cook for 4-6 minutes or until the internal temperature is 165°F (74°C). Transfer cooked chicken onto a wire rack-lined baking tray.

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