Chicken Fried Buttermilk Crispy (Print Version)
# Ingredients:
→ For the Chicken
01 -
6–8 thinly sliced chicken breast fillets
02 -
480 g plain flour
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon fine salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon garlic powder
08 -
360 ml buttermilk
09 -
1 large egg
10 -
1 tablespoon hot sauce
11 -
Neutral oil, for deep frying
→ For the Gravy
12 -
60 ml reserved frying oil
13 -
45 g plain flour
14 -
480 ml whole milk
15 -
Salt and black pepper, to taste
# Instructions:
01 -
Pour several centimetres of neutral oil into a deep fryer or large heavy-based pan and heat to 165°C.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder until well combined.
03 -
In a separate bowl, whisk the buttermilk, egg, and hot sauce until thoroughly blended.
04 -
Coat each chicken breast thoroughly in the seasoned flour, dip into the buttermilk mixture, then return to the flour mixture. Press firmly to ensure a generous coating.
05 -
Carefully place the coated chicken pieces into the hot oil and fry for 3–5 minutes per side until crisp and golden brown. Cook in batches if necessary. Remove and transfer to a paper towel-lined plate to drain excess oil.
06 -
In a large saucepan over medium-high heat, add 60 ml of reserved frying oil. Add the flour and cook, stirring, for about 1 minute until blended.
07 -
Gradually whisk in the milk, stirring continuously until the mixture thickens. Season to taste with salt and black pepper.
08 -
Pour the warm gravy over the fried chicken and serve immediately.
# Notes:
01 -
For optimal crispiness, allow coated chicken to rest for 10–15 minutes before frying to help the crust adhere.