Crispy Buttermilk Chicken Boneless has been my go-to for a quick and satisfying meal ever since I discovered how the tangy buttermilk brine transforms simple chicken breasts into something incredibly tender and flavorful. I remember the first time I made it for a family dinner; the aroma of the seasoned flour hitting the hot oil filled my kitchen, promising that irresistible crunch. My kids, usually picky eaters, devoured every last piece! This buttermilk fried chicken is a true game-changer, offering that delightful homemade crispy buttermilk chicken experience without all the fuss. Let’s get cooking!

Why You’ll Love This Crispy Buttermilk Chicken Boneless

• Incredible Taste: You get that perfect balance of tangy, savory, and spicy with every single bite.
• Quick Prep Time: Marinating takes minutes, and the actual cooking is surprisingly fast for such amazing results.
• Healthier Options: While traditionally fried, this recipe includes oven and air fryer alternatives for a lighter take on crispy boneless chicken.
• Budget-Friendly: Uses common pantry staples and affordable chicken cuts, making it a great meal for any budget.
• Family Favorite: Even the pickiest eaters will ask for seconds of this delicious crispy boneless chicken.
• Versatile: Pairs wonderfully with almost any side dish, from mashed potatoes to a fresh salad.
• Amazing Texture: The buttermilk marinade ensures the chicken stays juicy inside while achieving that signature crunch.

Ingredients for Crispy Buttermilk Chicken Boneless

Gather these simple ingredients for the best homemade crispy buttermilk chicken:

• 1.5 to 2 lbs boneless skinless chicken thighs or breasts – Thighs stay juicier, but breasts work great too!
• 2 cups buttermilk – This is key for tenderizing and adding that signature tang. It’s what makes this a true buttermilk brined chicken breast or thigh masterpiece.
• 1 tbsp hot sauce (optional) – Adds a subtle kick to the marinade.
• 1 ½ cups all-purpose flour – The base for our crispy coating.
• ½ cup cornstarch – This secret ingredient makes the crust extra crispy and light.
• 2 tsp paprika – For color and a mild smoky flavor.
• 1 tsp garlic powder – Essential for that savory depth.
• 1 tsp onion powder – Rounds out the savory notes.
• ½ tsp cayenne pepper – For a touch of heat that complements the other spices.
• 1 ½ tsp salt – Crucial for flavor and helps draw out moisture for crisping.
• 1 tsp black pepper – Adds a classic peppery bite.

How to Make Crispy Buttermilk Chicken Boneless

1. Step 1: Start by preparing your chicken. In a large bowl, combine the 2 cups buttermilk and 1 tablespoon of hot sauce, if you’re using it for a little extra zest. Add your 1.5 to 2 lbs boneless skinless chicken thighs or breasts to the bowl, making sure each piece is completely submerged in the marinade. Cover the bowl and let it chill in the refrigerator for at least 4 hours, or even better, overnight. This long soak is crucial for tenderizing the chicken and infusing it with flavor.
2. Step 2: While the chicken is marinating, prepare your dredging station. In a separate, wide bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, 1 ½ teaspoons salt, and 1 teaspoon black pepper. Make sure these dry ingredients are thoroughly combined for an even coating.
3. Step 3: Once the chicken has marinated, it’s time to coat it. Remove each piece from the buttermilk, letting any excess drip back into the bowl. Dredge each piece generously in the seasoned flour mixture, really pressing the coating onto the chicken so it adheres well. For an extra-thick, super-crunchy crust, you can dip the floured chicken back into the buttermilk for a second coating, then dredge it in the flour mixture again. This is one of the secrets to an easy crispy boneless chicken recipe.
4. Step 4: Now, heat your oil. In a deep skillet or Dutch oven, pour enough vegetable or peanut oil to come about 1 to 2 inches up the sides. Heat the oil over medium-high heat until it reaches a perfect 350°F (175°C). A thermometer is your best friend here to ensure the oil is just right for frying.
5. Step 5: Carefully place the coated chicken pieces into the hot oil, working in batches so you don’t overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, less crispy chicken. Fry the chicken for about 6–8 minutes per side, until it’s a beautiful golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. This is the key to a perfectly cooked, juicy piece of crispy boneless chicken.

6. Step 6: As each batch of chicken finishes frying, transfer it to a wire rack set over a baking sheet or to a plate lined with paper towels. This allows the excess oil to drain off, keeping your chicken wonderfully crispy. This step is vital for achieving that coveted crunch, making it a truly easy crispy boneless chicken recipe.
7. Step 7: Serve your amazing crispy buttermilk chicken boneless hot and fresh with your favorite sides and dipping sauces!

Pro Tips for the Best Crispy Buttermilk Chicken Boneless

Want to elevate your homemade crispy buttermilk chicken? Follow these tips for guaranteed deliciousness:

• Double-Dipping is Key: For that extra-thick, super crunchy crust that really adheres well, dip the floured chicken back into the buttermilk and then dredge it in the flour mixture a second time.
• Resting is Essential: After frying, let your chicken rest on a wire rack, not paper towels. This allows air to circulate, keeping the bottom of the crust from getting soggy and maintaining that perfect crisp.
• Don’t Crowd the Pan: Fry in batches! Overcrowding lowers the oil temperature, leading to greasy chicken instead of crispy chicken pieces boneless.
• Use a Thermometer: For consistent results, especially when frying, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

What’s the secret to perfect crispy buttermilk chicken boneless?

The secret lies in the buttermilk marinade, which tenderizes the meat, and the double-dredge in seasoned flour and cornstarch. This combination ensures you achieve that incredibly juicy crispy boneless chicken with an irresistible crunch.

Can I make crispy buttermilk chicken boneless ahead of time?

Yes, you can prepare the chicken ahead of time! Marinate it as directed, then dredge it in the flour mixture. Store the coated, uncooked chicken in an airtight container in the refrigerator for up to 24 hours before frying. For more information on food preparation and storage, you can refer to foodsafety.gov.

How do I avoid common mistakes with crispy buttermilk chicken boneless?

Avoid overcrowding the frying pan, which lowers the oil temperature and results in greasy chicken. Also, ensure your oil is at the correct temperature (350°F/175°C) before adding the chicken for optimal crispiness. Learning about proper frying temperatures is crucial for many recipes, like making pistachio pavlova meringue cakes.

Best Ways to Serve Crispy Buttermilk Chicken Boneless

This delicious crispy boneless chicken is incredibly versatile and pairs perfectly with a variety of sides. For a classic comfort meal, serve these crispy chicken pieces boneless alongside creamy mashed potatoes and a side of steamed green beans or buttered corn. Another fantastic option is to pair them with a fresh, vibrant coleslaw and some crispy baked fries for a lighter, yet still satisfying, meal. You could even chop them up and add them to a hearty salad for an extra protein boost!

Nutrition Facts for Crispy Buttermilk Chicken Boneless

Here are the approximate nutritional values per serving for this delicious crispy boneless chicken recipe:

• Calories: 480
• Fat: 25g
• Saturated Fat: 5g
• Protein: 38g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 2g
• Sodium: 780mg

Nutritional values are estimates and may vary based on specific ingredients used. This information is for guidance only.

How to Store and Reheat Crispy Buttermilk Chicken Boneless

Storing your delicious fried boneless chicken buttermilk properly is key to enjoying its crispy texture later. Once the chicken has cooled completely on a wire rack, transfer it to an airtight container. You can keep it refrigerated for about 3 to 4 days. For longer storage of your crispy boneless chicken, wrap individual pieces tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. When you’re ready to reheat, the best way to bring back that crunch is in the oven or an air fryer. Place the chicken on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through and crispy again.

Frequently Asked Questions About Crispy Buttermilk Chicken Boneless

What is crispy buttermilk chicken boneless?

Crispy buttermilk chicken boneless refers to chicken pieces, typically thighs or breasts, that have been marinated in buttermilk and then coated in a seasoned flour mixture and fried until golden and crunchy. The buttermilk tenderizes the chicken, making it incredibly moist inside while contributing to the development of a fantastic crust. It’s a beloved American comfort food known for its satisfying texture and savory flavor.

Can I use chicken breasts or thighs for this recipe?

Absolutely! While chicken thighs tend to stay juicier and more tender due to their higher fat content, chicken breasts work wonderfully too. If you opt for breasts, be extra mindful not to overcook them to ensure you still achieve that juicy crispy boneless chicken experience. Both cut options will yield delicious results with this easy crispy boneless chicken recipe.

How do I get the coating to stick better?

For the best adhesion, ensure your chicken is well-coated in the buttermilk marinade and then thoroughly dredged in the seasoned flour. Pressing the flour onto the chicken firmly helps. A second dip in the buttermilk followed by another dredge in the flour mixture will create an even thicker, crispier crust that’s less likely to fall off during frying. This double-dredge method is a key step in achieving that perfect coating.

What are some good side dishes for crispy buttermilk chicken boneless?

This crispy boneless chicken pairs beautifully with classic comfort food sides. Think creamy mashed potatoes, macaroni and cheese, a fresh crisp coleslaw, or buttery corn on the cob. For a lighter option, a simple green salad or roasted vegetables also complement the richness of the fried chicken very well. The versatility of this dish means it fits perfectly with almost any meal. You might also enjoy a roasted carrot soup as a starter.

Variations of Crispy Buttermilk Chicken Boneless You Can Try

Looking to switch things up or cater to different dietary needs? This versatile recipe for crispy boneless chicken is a fantastic base for endless flavor adventures. Here are a few ideas to get you started!

• Air Fryer Crispy Buttermilk Chicken: For a lighter, healthier version, try making air fryer crispy buttermilk chicken. After marinating and dredging, place the chicken in a single layer in your air fryer basket and cook at 380°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.
• Spicy Kick: Amp up the heat by adding more cayenne pepper to your flour dredge, or even some smoked paprika for a deeper, spicier flavor profile. You can also add a minced jalapeño to the buttermilk marinade for an extra layer of heat.
• Gluten-Free Option: Easily make this recipe gluten-free by swapping the all-purpose flour for a good quality gluten-free all-purpose flour blend and ensuring your cornstarch is certified gluten-free. The result is still wonderfully crispy boneless chicken without the gluten.
• Herb Infusion: Mix fresh chopped herbs like rosemary, thyme, or parsley into the flour dredge for a fragrant, herbaceous twist on classic crispy boneless chicken.

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