Homemade Buttermilk Fried Chicken

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Ingredients

  • 3.3 lbs / 1.5 kg whole chicken split (or individual bones in the skin on chunks – see notes)
  • 3-4 cups / 750ml – 1 liter vegetable oil, or as needed for deep frying (see notes)
  • Wet Mix
  • 2 cups / 500 ml of yogurt
  • 1 teaspoon each: paprika, cayenne pepper, white pepper, onion powder, garlic powder, salt
  • Dry mixed
  • 2.5 cups / 375g all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons each: oregano, baking powder
  • 1.5 teaspoons salt, plus an extra amount to sprinkle at the end
  • 1 teaspoon each: onion powder, garlic powder, cayenne pepper
  • 1/2 teaspoon black pepper

How To Make Homemade Buttermilk Fried Chicken

In a bowl, mix the wet mixture with the chicken, making sure it is completely covered with the marinade. Cover and leave in the fridge for at least 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before you intend to use it to bring room temperature (important – frying cold chicken will cause it to stick and …
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