Buttermilk soaked chicken gets dipped in seasoned flour and fried to perfection. You’ll need at least two pieces.

Buttermilk Fried Chicken Tutorial | www.themessybakerblog.com

Is it just me, or is frying food a pain in the booty?

Why do we even bother? I’ll tell you why… Because it’s damn delicious and worth every effort. Sure my hair smells like fried food for a week, I have to strain and store the oil, clean up grease splatters, and open all the windows to air out the house, but there’s no way I’m prepared to give up fried chicken.

So we fry!

Buttermilk Fried Chicken Tutorial | www.themessybakerblog.com

Honestly, who would want to live in world without fried food? No, sir, not me. There is nothing better than food that has been dipped in a seasoned coating and fried until crispy. That salty, crispy, juicy combo is irreplaceable. And, it absolutely screams comfort.

So, I made you buttermilk fried chicken. It’s crispy, juicy, and seasoned just right. Best of all, it’s deep fried!

This particular fried chicken recipe is made using tangy buttermilk. In my opinion, it’s the only way to make fried chicken. I soak chicken thighs and drumsticks in a hot sauce infused buttermilk mixture over night. The next day, I coat the chicken in seasoned flour and fry until each piece is golden brown and crispy.

Buttermilk Fried Chicken Tutorial | www.themessybakerblog.com

The skin is extra crispy and the inside is supremely juicy. One piece just won’t cut it. Grab the paper plates (this isn’t fancy), extra napkins, and bottle of your favorite hot sauce, and let’s eat!

If you have leftover chicken–a big IF–it tastes great cold the next day for lunch.

My buttermilk fried chicken tutorial is being featured over at allrecipes today. Head on over to get the recipe, along with step-by-step instructions and chicken-frying tips. You don’t want to miss it!

If you like this recipe, check out this  Soy Glazed Chicken or these Chipotle Chicken Tacos–both make for an easy weeknight meal.

This is a sponsored conversation written by me on behalf of Allrecipes. The opinions and text are all mine.