Crispy Buttermilk Fried Chicken


Written by Aaron "Aar" P.
Based on this recipe
Last updated 05/31/2021

Marinade

  • 2 lbs. chicken breast tenderloins
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp monosodium glutamate (MSG/Accent)
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

Combine dry ingredients together with buttermilk and stir together with a fork/whisk. Add tenderloins and marinate in fridge for 24-48 hours.


Breading and Frying

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp monosodium glutamate
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 tsp white pepper
  • 1 1/2 Tbsp buttermilk

Combine all dry ingredients, stir together, then add buttermilk and stir again. Take chicken out of the buttermilk marinade and dredge them into the breading, then fry at 350 degrees Fahrenheit until internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove from oil. Lightly sprinkle on additional salt and msg, then enjoy!