Leprechaun’s Buttermilk Fried Chicken

Leprechaun’s Buttermilk Fried Chicken

A crispy, golden buttermilk-fried chicken with a subtle Guinness beer batter twist for extra flavor and crunch

Ingredients

For the Marinade:

• 2 lbs chicken (bone-in thighs, drumsticks, or breast, cut into pieces)
• 2 cups buttermilk
• 1/2 cup Guinness stout (or another dark Irish beer)
• 1 tbsp hot sauce (optional for spice)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika

For the Coating:

• 2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)

For Frying:

• 2 cups vegetable oil (for frying)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together buttermilk, Guinness beer, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika.
2. Add the chicken pieces, making sure they are fully submerged in the marinade.
3. Cover and refrigerate for at least 4 hours (or overnight for best flavor).

Step 2: Prepare the Coating

4. In a separate bowl, mix together flour, cornstarch, baking powder, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.

Step 3: Coat the Chicken

5. Remove the chicken from the marinade, letting excess liquid drip off.
6. Dredge each piece in the flour mixture, pressing firmly to coat well.
7. For extra crispy chicken, dip the coated chicken back into the buttermilk mixture, then dredge again in the flour.

Step 4: Fry the Chicken

8. Heat vegetable oil in a large pot or deep skillet to 350°F (175°C).
9. Fry chicken in batches for 6–8 minutes per side (or until golden brown and internal temperature reaches 165°F (75°C)).
10. Remove and drain on a wire rack or paper towel-lined plate.

Step 5: Serve & Enjoy!

11. Let the fried chicken rest for a few minutes before serving.
12. Pair with Irish soda bread, coleslaw, or Guinness-infused honey mustard for a St. Patrick’s Day feast

Extra Crunch? Double-dip the chicken (buttermilk → flour → buttermilk → flour).
More Flavor? Add a drizzle of Guinness honey glaze (mix honey + Guinness + Dijon mustard).
Pairing? Serve with a cold pint of Guinness or an Irish whiskey cocktail.