Crispy Buttermilk Fried Chicken

Instructions

Step 1: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.

Step 2: In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, oregano, and thyme.

Step 3: In another bowl, whisk the eggs until smooth.

Step 4: Remove the chicken from the buttermilk marinade. Dip each piece into the flour mixture, then into the beaten eggs, and finally back into the flour mixture, pressing firmly to create a thick coating.

Step 5: Place the coated chicken on a wire rack and let it rest for 15 minutes to help the coating adhere.

Step 6: Heat 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Step 7: Fry the chicken in batches, avoiding overcrowding the pan, for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

Step 8: Transfer the cooked chicken to a wire rack to drain excess oil and remain crispy.

Step 9: For the salad, combine the lettuce, cucumber, cherry tomatoes, and red onion in a large bowl.

Step 10: Whisk together the olive oil, lemon juice, salt, and black pepper. Toss with the salad just before serving.

Step 11: Arrange the crispy fried chicken and fresh salad on a serving platter and serve immediately.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.

Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore crispiness.

Avoid microwaving if possible, as it can make the coating soft.

The salad is best prepared fresh and should not be stored once dressed.

Cooked fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.