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The Very Best Buttermilk Fried Chicken – EVER!

  • Author: Krista
  • Prep Time: 3 hours - non active
  • Cook Time: 20 min
  • Total Time: 3h 20 min
  • Yield: 6 sandwiches 1x
  • Category: Dinner
  • Method: Deep Fry
  • Cuisine: Southern

Scale

Ingredients

  • 6 boneless chicken thighs
  • 2 cups whole buttermilk
  • 1 + 1/2 tablespoons Lotus Essence all-purpose seasoning
  • 1 + 1/2 cups all-purpose flour
  • 2 tsp salt/pepper (+/- to your taste) 
  • canola oil for deep frying (about 24 oz or enough to shallow fry)
  • 6 brioche buns for serving
  • Toppings of your choice: I used lettuce, tomatoes, cheese, and homemade ranch (Hiden Valley Ranch Packet)

Instructions

  1. In a large resealable bag combine the buttermilk and Lotus seasoning, stir well. Note: I place the bag in a large cup and fold the sides down over the edge of the cup, this helps avoid the bag tipping over and spilling.
  2. Add the chicken thighs and mush around so the marinade is covering all the chicken. Zip up the bag a refrigerate 3 -4 hours.

When you are ready to deep fry

  1. In a deep heavy bottom pot (like a dutch oven) bring the oil to around 350F. Note: if you don’t have a thermometer, place the end of a wooden spoon into the oil. The oil should start to bubble, if it does, you’re ready to go!
  2. In a shallow bowl or plate add the flour, salt and pepper, mix to combine. Note: Be sure to add enough salt, the Lotus seasoning does not have a lot of salt added so don’t afraid to add some at this step.
  3. Using tongs, take the chicken from the marinade and cover in four, shake off excess.
  4. Carefully place floured chicken into the hot oil. Work in batches (2 at a time) so you don’t cool down the oil too much. Fry until golden brown on both sides – about 8 minutes. Taste the chicken and see if needs a pinch of salt as it comes out of the oil.
  5. Toast the buns and assemble the best fried chicken sandwich – ever! 😉

Take a bite and let me know! Do you agree? Isn’t it soooo good!?


Keywords: Buttermilk, Fried Chicken, brioche bun, ranch dressing