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Add a photoThis is not the healthiest chicken because it is obviously fried. But, it is delicious! Juicy on the inside and crispy on the outside. Perfection!
Every recipe I found for buttermilk chicken used bone-in chicken. I'm not a huge fan, so I decided to try making one with boneless chicken. I like to use coconut oil because it crisps the chicken nicely without making the house smell. Any oil with a high smoke point works.
Ingredients
- 1 to 1.5 lb boneless skinless chicken
- 2 cups of buttermilk (low fat or full fat)
- 1 tsp salt
- 1 tsp thyme
- 1 tsp garlic powder
- 2-3 cups of flour
- 1-2 tsp thyme
- 1/2 tsp salt
Directions
1.
Pull the chicken out of the refrigerator about 30 minutes before frying to bring to room temp.
2.
Mix flour, salt and thyme.
3.
Dredge the chicken in the flour using tongs to remove it from the buttermilk.
4.
Place the chicken in the flour and using a wooden spoon press the flour on and around the chicken.
5.
Heat the oil. It is ready when toss a little buttermilk into and if it fries it's ready.
6.
Carefully place the chicken into the heated oil and fry until golden brown.
7.
Place the finished chicken on towels to drain the oil before serving.
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