Crispy Golden Buttermilk Fried Chicken with a Fiery Citrus Twist
A Masterclass in Golden-Brown Crunch with a Sweet & Spicy Citrus Twist
What makes this the best crispy fried chicken? The secret to the ultimate "shattered-glass" crust is the Double-Dredge technique combined with a Blazing Citrus Medium buttermilk brine. Unlike traditional fried chicken that relies on vinegar-based hot sauces which can cause the breading to separate or "slough off," our vinegar-free Blazing Citrus Medium allows the buttermilk to tenderize the meat while ensuring the flour adheres perfectly to the skin. This creates deep nooks and crannies that stay crispy for hours, delivering a sweet and spicy citrus finish in every bite.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes (plus marinating)
Servings: 4
Nutrition Facts (per serving)
Calories: 620
Protein: 38g
Carbs: 28g
Fat: 40g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 lb (1350 g) bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
2 cups (480 ml) buttermilk
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
3 cups (720 ml) all-purpose flour
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) cayenne pepper
1 qt (950 ml) peanut oil or vegetable oil for frying
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Buttermilk
Buttermilk is the secret weapon for authentic fried chicken because of its slight acidity and thick viscosity. Unlike regular milk, buttermilk acts as a gentle tenderizer, breaking down tough fibers without making the meat mushy. Its thickness also helps the seasoned flour adhere to the skin, creating a sturdy bond that prevents the breading from "sloughing off" or separating during the frying process.
Heat It Up with Eleven Eleven Sauce For a Balanced flavor, whisk 2 tablespoons of Blazing Citrus Medium directly into your buttermilk brine. This adds Everyday Heat and a subtle, citrusy depth to the chicken as it marinates, ensuring every bite has a hint of Spicy brightness under the crispy crust.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions:
In a large bowl, whisk together the buttermilk, salt, pepper, and the Blazing Citrus Medium Sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight.
In a separate large shallow dish or brown paper bag, combine the flour, garlic powder, smoked paprika, onion powder, and cayenne.
Remove a piece of chicken from the brine, letting the excess drip off, and dredge it thoroughly in the flour mixture. Pro-Tip: Press the flour firmly into the chicken with your palms to ensure every crevice is filled, which creates the best "crunch" once fried.
Place the breaded chicken on a wire rack and let it rest for 15 minutes. Pro-Tip: This resting period allows the flour to "set" and hydrate, which is the most effective way to prevent the breading from falling off in the oil.
Fill a black cast iron skillet with about 1 inch of oil. Heat over medium-high until the oil reaches 350°F (175°C).
Carefully place 3-4 pieces of chicken in the oil, being careful not to overcrowd the pan.
Fry the chicken for 6–8 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and the crust is a deep golden brown.
Drain the chicken on a fresh wire rack set over a baking sheet to keep the bottom from getting soggy.
Tips & Variations:
Make it Smokier: For a deep, wood-fired flavor profile, add a half-teaspoon of chipotle powder to the flour dredge. This creates a dark, sultry heat that pairs beautifully with the bright citrus notes of the marinade and gives the chicken a rich, mahogany color.
Regional Swap (Mexican-style): Exchange the traditional spices in the flour for ground cumin, dried Mexican oregano, and lime zest. After frying, serve the chicken with a squeeze of fresh lime and a side of pickled red onions for a vibrant, zesty take on a classic.
The Double Crunch Method: For an even thicker, more textured crust, dip the chicken back into the buttermilk after the first flour dredge, and then coat it in the flour a second time. This "double-dipping" creates a heavy, craggy exterior that is ideal for those who love maximum crunch.
Temperature Maintenance: If you are frying a large bird, the oil temperature will naturally fluctuate. Always wait for the oil to return to 350°F (175°C) between batches to ensure the first piece is just as crispy and light as the last one.
Using a Cast Iron Skillet: A heavy-bottomed cast iron skillet is the best tool for this recipe because it retains heat better than stainless steel or aluminum. This stability prevents the "hot spots" that can cause the breading to burn before the chicken is cooked through.
Other Users Suggest:
Replacing: All-purpose flour.
New Measurement: 2 cups all-purpose flour and 1 cup cornstarch.
Why: Replacing a portion of the flour with cornstarch prevents gluten development, resulting in a significantly crispier and lighter coating that stays crunchy longer.
Replacing: Buttermilk.
New Measurement: 2 cups plain whole-milk yogurt thinned with a splash of water.
Why: Yogurt provides a similar acidity for tenderizing but has a thicker consistency that creates a very substantial, shaggy crust when dredged.
Storage, Reheat & Freeze:
Storage: Refrigerate in a loosely covered container for up to 3 days.
Reheat: Place on a wire rack in a 375°F (190°C) oven for 10–15 minutes until the skin crisps back up; avoid the microwave.
Freeze: Freeze individual pieces on a tray before transferring to a freezer bag for up to 2 months.
People Also Ask
How do I keep my fried chicken breading from falling off? The most important step is the 15-minute rest after dredging. Once you coat the chicken in the seasoned flour, place it on a wire rack and wait. This allows the moisture from the buttermilk to hydrate the flour, creating a "glue" that bonds the crust to the chicken. If you skip this and go straight to the oil, the breading is much more likely to fall off.
Can you use hot sauce in fried chicken brine without vinegar? Yes, and it’s actually preferred. Standard hot sauces are 50-70% vinegar, which can make the chicken meat mushy if marinated too long. Using a vinegar-free sauce like Eleven Eleven Blazing Citrus Medium provides a clean, sweet heat and citrus tang that tenderizes the meat without ruining the texture of the crust.
What is the best oil for deep frying chicken at home? Peanut oil is the gold standard because of its high smoke point (450°F) and neutral flavor. It allows you to maintain the necessary 350°F frying temperature without the oil breaking down or smoking. If you have a nut allergy, vegetable oil or canola oil are excellent secondary choices.
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