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Crispy Buttermilk Chicken Boneless: 7 Secrets

Crispy Buttermilk Chicken Boneless
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This recipe features boneless chicken marinated in tangy buttermilk and spices, then dredged in a seasoned flour mixture and fried to golden perfection. It’s juicy, crunchy, and easy to make, with oven and air fryer alternatives for a lighter version.

Ingredients

Scale
  • 1.5 to 2 lbs boneless skinless chicken thighs or breasts
  • 2 cups buttermilk
  • 1 tbsp hot sauce (optional)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • Vegetable or peanut oil for frying

Instructions

  1. In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, ensuring they’re fully coated. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra crunch, return to buttermilk and dredge again.
  4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Working in batches, carefully place coated chicken in hot oil. Fry for 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  6. Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
  7. Serve hot with your favorite dipping sauces or sides.

Notes

  • Double-dipping the chicken creates a crunchier crust.
  • Use a meat thermometer to ensure proper internal temperature.
  • Let chicken rest on a wire rack to keep it crispy after frying.
  • For a healthier version, use the air fryer or oven method.
  • Marinating longer enhances flavor and tenderness.

Nutrition

Find it online: https://bakerslider.com/crispy-buttermilk-chicken-boneless/

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