Crispy Buttermilk Chicken

Serves 4 adults or 8-10 toddlers

This is some of the best crunchy chicken I’ve ever made, and even if that weren’t true, it’s definitely the easiest. Not a cutlet (no pounding), and not fried chicken (we’re using bread crumbs not flour, and there’s no deep frying—in fact, these can be baked), it’s its own breed, and it’s perfect. Soaking the chicken in the salty, garlicky buttermilk mixture seasons and tenderizes it while also giving the breadcrumbs something to stick to—just be sure to really (really) press them on there. Boneless, skinless chicken thighs are far and away the easiest and best thing to use here (they’re already so thin—practically a cutlet!), but I’ve also made more of a “chicken finger” style with chicken tenders or boneless, skinless breasts cut into one-inch strips and they, too, are very good.

Ingredients

• 2 pounds boneless, skinless chicken thighs 
• ¾ cup buttermilk or yogurt thinned with a little water 
• 1–2 cloves garlic, finely grated
• Kosher salt 
• 2 cups breadcrumbs (any type, but I like ½ panko, ½ regular)
• Olive oil, for cooking

Preparation

1. Combine chicken, buttermilk and garlic in a medium bowl. Season with salt, toss to coat well and let sit for 5–10 minutes.
2. Put breadcrumbs in a bowl or rimmed plate and season with salt. 
3. Working one at a time, remove chicken pieces from the buttermilk and place in the breadcrumbs. Press chicken into breadcrumbs to coat well on all sides (I like to pick up the chicken and sort of forcefully press the crumbs on there, like I’m making a snowball); transfer to a clean plate or sheet tray while you do the rest.
4. Heat a thin layer of oil in a large skillet (enough to coat the bottom) over medium-high heat. Add chicken, one piece at a time and cook until golden and crispy on both sides, 3–5 minutes per side.
5. Remove from the skillet and transfer to a paper towel lined plate and let cool before serving.

For baked chicken:

6. Heat oven to 425°F. Place chicken on a rimmed baking sheet and drizzle with oil. Bake chicken until deeply golden brown, crisped and cooked through, 15–20 minutes (larger, thicker pieces will take longer than, say, the tenders).

DO AHEAD: Before frying or baking, the breaded chicken can be refrigerated for up to 24 hours, or frozen in Ziploc bags up to one month ahead. You can also fry or bake the chicken, store in Ziploc bags and freeze up one month ahead.