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Serve hot with sides like mashed potatoes, coleslaw, or cornbread. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the coating crispy.
Variations:
Add a teaspoon of dried herbs like oregano or thyme to the flour mix.
Replace buttermilk with a mix of milk and lemon juice (1 tbsp lemon juice per cup of milk).
Make it spicy by doubling the cayenne and adding hot sauce to the buttermilk marinade.
FAQ:
Can I bake instead of frying?
Yes, but the result will be less crispy. Bake at 200°C (400°F) for 40–45 minutes, turning halfway through.
Can I use boneless chicken?
Absolutely. Adjust the frying time to about 6–8 minutes depending on thickness.
What oil is best for frying?
Use oils with a high smoke point like canola, vegetable, or peanut oil.
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