Buttermilk Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 20, 2025
Ingredients (15)
Marinade
Dredge
Directions
In a medium sized bowl whisk together buttermilk (2 cups), kosher salt (1 Tbsp), garlic powder (1 Tbsp), paprika (1 Tbsp), white pepper (2 tsp), onion powder (¼ tsp), and MSG (½ tsp) until thoroughly combined. Add your chicken thighs (4) and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in the refrigerator.
Heat vegetable oil (2 quarts) in a heavy bottomed pot to 350°F.
In a separate large mixing bowl, whisk together all-purpose flour (2 cups), kosher salt (1 Tbsp), garlic powder (2 tsp), paprika (1 tsp), black pepper (2 tsp), and MSG (¼ tsp).
Working two at a time, coat chicken thighs (4) thoroughly in the flour (2 cups) dredge. Make sure to press into the flour aggressively. Place chicken on a sheet tray and repeat.
Again working two at a time, gently lay the thighs (4) in the hot oil (2 quarts) and cook for 4-6 minutes or until the internal temperature is 165°F. Transfer cooked chicken onto a wire rack-lined baking tray.
