Vietnamese Buttermilk Fried Chicken

That crunchhhhh tho!🍗🍗 I love me some good fried chicken, but this Vietnamese Buttermilk Fried Chicken is probably my favorite way to enjoy it. I did a buttermilk brine which is more of an American way to get the chicken nice and juicy, but infusing it with Vietnamese flavors. It’s tangy, sticky, spicy, waking up all of your tastebuds in one bite. Try it out with a glass of white wine, and I promise you’ll be making this on the regular.


1½ cup buttermilk
1 tablespoon fish sauce
1 tablespoon garlic powder
1 tsp paprika
1 tsp black pepper
1 lb chicken tenders

Dredge
½ cup ap flour
½ cup cornstarch
1 tsp garlic powder
1 tsp kosher salt

Chili Lime Fish Sauce
2 cloves garlic, minced
2 tbsp fish sauce
ÂĽ cup lime juice
ÂĽ cup brown sugar
1 Thai chili, chopped

  1. In a large bowl, mix together buttermilk, fish sauce, garlic powder, paprika, black pepper, and chicken tenders, and marinate for at least for an hour. Set aside.

  2. Mix the dredge ingredients into a bowl and place the chicken in the flour mixture, coating it completely. In a pan with hot oil, fry until golden brown. Remove, place on a wire rack.

  3. for the chili lime fish sauce glaze- Fry the garlic, then add fish sauce, lime juice, and brown sugar. Let it sizzle then add the chili. Pour over the fried chicken and garnish with Thai basil. Enjoy!

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Dzung