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Southern Buttermilk Fried Chicken
American

Southern Buttermilk Fried Chicken

Buttermilk-brined chicken pieces dredged in seasoned flour and fried until deeply golden and shatteringly crisp, with juicy meat inside. The quintessential Southern comfort dish.

60 min
Total time
4
Servings
30 min
Prep
30 min
Cook
intermediatedinner
Source: Classic Southern American

Ingredients

4 servings
  • 1.8 kg chicken, cut into 8 pieces, bone-in, skin-on
  • 950 ml buttermilk
  • 30 g salt, divided
  • 375 g all-purpose flour
  • 7 g paprika
  • 6 g garlic powder
  • 6 g onion powder
  • 2 g cayenne pepper
  • 4 g black pepper, freshly ground
  • 1.4 L vegetable oil, for frying

Make it your way

Instructions

Plan my prep
  1. Step 1.Whisk the buttermilk with 15 g (1 tbsp) of the salt, submerge the chicken, cover, and refrigerate at least 4 hours or overnight.
  2. Step 2.In a large bowl, whisk the flour with the paprika, garlic powder, onion powder, cayenne, black pepper, and remaining 15 g (1 tbsp) salt.
  3. Step 3.Lift each piece from the buttermilk, letting excess drip off, then dredge heavily in the seasoned flour, pressing it in.
  4. Step 4.Set dredged pieces on a rack and rest 15 minutes so the coating adheres.
  5. Step 5.Pour oil into a deep heavy pot to a depth of about 5 cm (2 inches) and heat to 175 C (350 F).
  6. Step 6.Fry the chicken in batches, skin side down first, without crowding, for 7 to 8 minutes per side.
  7. Step 7.Maintain the oil between 160 and 175 C (325 to 350 F), adjusting heat as needed.
  8. Step 8.Cook until deep golden and the internal temperature reaches 74 C (165 F), about 14 to 16 minutes total.
  9. Step 9.Drain the chicken on a wire rack set over a tray, not paper towels, to keep it crisp.
  10. Step 10.Season lightly with salt while hot and let rest 5 minutes before serving.

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