Name: Spicy Fried Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 6 chicken thighs; 6 chicken drumsticks; 3 cups buttermilk; 2 tsp salt; 1 tsp pepper; 3 cups all-purpose flour; ½ cup cornstarch; 2 tbsp salt; 1 tbsp paprika; 2 tsp onion powder; 2 tsp garlic powder; 1 tsp dried basil; 1 tsp white pepper; 1 cup Olive the Best Baklouti Green Chile Fused Olive Oil; Olive the Best Sage Fused Olive Oil; Olive the Best Lemon Fused Olive Oil; Olive the Best Butter Olive Oil

CategoryAppetizers & Snacks, Gluten - Free, Lunch, Main Courses, Poultry

Buttermilk coated chicken makes a great coating to dip your breading in for that crispy chicken that everyone loves.

If you love your fried chicken just try this straight-forward recipe. Just remember that you should make the buttermilk mixture and refrigerate it 4 hours ahead.

*Note: time for this recipe does not include the 4 hour refrigeration time *

Prep Time10 minsCook Time45 minsTotal Time55 mins

6 chicken thighstry checking out the Little Butcher for chicken

6 chicken drumsticks

3 cups buttermilk

2 tsp salt

1 tsp pepper

3 cups all-purpose flour

½ cup cornstarch

2 tbsp salt

1 tbsp paprikaavailable at Olive the Best (online orders please call)

2 tsp onion powder

2 tsp garlic powder

1 tsp dried basil

1 tsp white pepper

1 cup Olive the Best Baklouti Green Chile Fused Olive Oil or try our Jalapeno Olive Oil as an alternative

Olive the Best Sage Fused Olive Oil- special order or try using Wild Mushroom & Sage Olive Oil

Olive the Best Lemon Fused Olive Oil

Olive the Best Butter Olive Oil

In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.

Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess.

Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.

Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible.

Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
.

Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving

Ingredients