Buttermilk Fried Chicken Recipe

Marinate the Chicken

In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken halves, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Make the Corn Salsa

In a mixing bowl, combine fresh corn, red onion, cherry tomatoes, cilantro, and lime juice. Mix well and set aside.

Prepare the Slaw

In a large bowl, combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined and set aside.

Prepare the Hot Honey

In a small saucepan, combine honey and red pepper flakes. Warm over low heat until the honey is infused with heat. Set aside.

Prepare the Truffle Ranch

In a small bowl, mix ranch dressing with truffle oil. Stir well to combine.

Bread the Chicken

In a separate bowl, mix flour, cornstarch, baking powder, and cayenne pepper. Remove chicken from marinade and shake off excess. Dredge in the flour mixture until fully coated.

Fry the Chicken

In a large pot or deep fryer, heat vegetable oil over medium-high heat to 350°F (175°C). Carefully place breaded chicken in the hot oil, working in batches if necessary. Fry until golden brown and cooked through, about 12-15 minutes. Remove and drain on paper towels.

Assemble the Dish

On a plate, place a piece of fried chicken, top it with corn salsa, a generous serving of slaw, drizzle with truffle ranch, and finish with a drizzle of hot honey.