Crispy Buttermilk Chicken (Boneless)

Crispy buttermilk chicken on a cooling rack with sea salt and thyme leaves.

Crispy Buttermilk Chicken (Boneless)

This crispy buttermilk chicken is tender on the inside with a perfectly seasoned, crunchy exterior. It's an easy and delicious dish that's perfect for dinner any night of the week. Serve with your favourite sides for a meal the whole family will love.

5 from 1 vote

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Prep Time: 15

Cook Time: 20

Marinating Time: 4

Total Time: 4 35

Servings: servings

Author: Deborah Rainford

Ingredients

500 ml (2 cups) buttermilk
600 g (1 ⅓ lb) boneless chicken thighs
150 g (1 ¼ cups) plain flour
10 g (1 tablespoon) garlic powder
10 g (1 tablespoon) onion powder
10 g (1 tablespoon) smoked paprika
5 g (1 teaspoon) cayenne pepper
10 g (½ tablespoon) salt
5 g (2 ½ teaspoon) black pepper
500 ml (2 cups) vegetable oil, for frying

Instructions

Marinate the Chicken:

In a large bowl, pour the buttermilk.
Add the boneless chicken thighs, ensuring they are fully submerged.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavour into the chicken.

Prepare the Coating:

In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Mix well to ensure the spices are evenly distributed.

Coat the Chicken:

Remove the chicken from the buttermilk, allowing any excess to drip off.
Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the coating adheres well.

Heat the Oil:

Pour the vegetable oil into a large frying pan or deep skillet, heating it over medium-high heat until it reaches about 180°C.

Fry the Chicken:

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
Fry for 8-10 minutes on each side, or until the chicken is golden brown and crispy.
Ensure the internal temperature of the chicken reaches 75°C for safety.

Drain and Serve:

Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Serve hot with your favorite dipping sauce or side dishes.

Notes

Marinating Time: For best results, marinate the chicken for at least 4 hours. Overnight marination will yield even more tender and flavorful chicken.
Oil Temperature: Maintaining the oil temperature around 180°C is crucial for achieving a crispy crust without burning the exterior.
Cooking Tip: Use a meat thermometer to ensure the chicken is cooked through without overcooking. Aim for an internal temperature of 75°C.
Serving Suggestion: This crispy buttermilk chicken pairs wonderfully with mashed potatoes, coleslaw, or a simple green salad.

Nutrition

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