Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in.

This gluten-free fried chicken recipe understands the assignment. It's crunchy and crispy on the outside and juicy on the ...

then coating pieces and frying in batches. Anna Theoktisto soaks bone-in, skin-on chicken thighs with hot sauce and buttermilk, then coats the chicken with a well-seasoned flour mixture.

3. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture ...

If you can’t find buttermilk (sometimes labelled ... Instead of the pieces you can use a whole jointed chicken. If you like, you can barbecue the chicken over a medium heat – not too ...

Halve chicken breasts crosswise to make two roughly equal pieces. Generously salt chicken ... Meanwhile, prepare the buttermilk dressing: In a medium bowl, combine buttermilk, mayonnaise, garlic ...

Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.