Ultra-Crunch Buttermilk Fried Chicken
Ultra-Crunch Buttermilk Fried Chicken features juicy, tender drumsticks encased in a crackling crust with a gentle cayenne heat. The buttermilk bath and seasoned flour create layers of crisp texture that stay crunchy, making it ideal for picnics, game day spreads, or a weekend family dinner.
- Prep15 mins
- Cook15 mins
- Serves8
- DifficultyMedium
- 1
Stir cold water and kosher salt in a large bowl until the salt dissolves. Add the chicken legs. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
- 2
Take the bowl out of the refrigerator; drain and pat the chicken dry with paper towels.
- 3
Put the chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat them.
- 4
Pour buttermilk into one bowl. In a separate bowl, combine the remaining flour, baking powder, salt, and cayenne. Dip each chicken leg in the buttermilk; transfer to the flour mixture and coat thoroughly.
- 5
Heat canola oil in a deep fryer to 350 degrees F (175 degrees C).
- 6
Fry the chicken legs in batches in the hot oil until the bone is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
- Calories 880.4 kcal High
- Protein 67.31 g Good Source
- Carbs 39.85 g Moderate
- Total Fat 49.2 g High
- Saturated Fat 5.11 g High
- Trans Fat 0.04 g High
- Cholesterol 203.35 mg High
- Sodium 293.75 mg Moderate
- Fiber 2.13 g Low Source
- Sugar 2.66 g Moderate
- Added Sugar 0.04 g Low Source
- Calcium 64.69 mg Low Source
- Iron 3.51 mg Moderate
- Potassium 961.27 mg Good Source
- Vitamin A 43.73 mcg_rae Low Source
- Vitamin C 0.33 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten