I just had to try this! Buttermilk Fried Chicken is really different than breaded fried chicken. It is surprisingly fast and really delicious, give it a try if you have a deep cast iron pot or a wok as it has to be deep fried.

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  • Course Chicken
  • Cuisine Southern
  • Keyword Delicious, Do-Ahead, Fried, July 4, Week Night Dinner
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time
  • 3 chicken legs drum sticks and thighs, skin on and bone in.
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tbspn Asian chili sauce (hot)
  • 1 cup buttermilk or 1 cup milk and 1 tablespoon white vinegar to make buttermilk
  • 1/2 cup all-purpose-flour to dredge chicken
  • 2 cups canola oil or Ghee
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Combine buttermilk, salt, garlic powder and chili sauce in a large mixing bowl and add chicken pieces, set aside to marinate for at least one hour.
  3. After the hour, drain chicken pieces on a wire rack, and while draining prepare oil for frying.
  4. Pour canola oil in a deep cast iron pot or wok and heat over medium high/high heat; to test, drop a bread cube into the oil and if it starts to sizzle and turn brown, the oil is hot enough.
  5. After the pieces have drained for a few minutes, dredge each piece in flour.
  6. Gently immerse chicken pieces into hot oil, reduce to medium high, and fry for 10-12 minutes per side or until the chicken turns a golden brown, then turn to fry the second side.
  7. Remove from hot oil drain on a paper towel and serve.

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