Classic Buttermilk Fried Chicken

Classic Buttermilk Fried Chicken ingredients

• 3-4 lbs whole chicken
• 2 cups buttermilk
• 1 tbsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp Creole seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 4-6 cups vegetable oil

How to make Classic Buttermilk Fried Chicken

1. Thoroughly rinse the chicken pieces and pat them completely dry with paper towels. In a large bowl or resealable bag, whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
2. Add the chicken pieces to the buttermilk marinade, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to tenderize and flavor the chicken.
3. About 30 minutes before frying, remove the chicken from the refrigerator to allow it to come closer to room temperature. This helps with even cooking.
4. In a large shallow dish or brown paper bag, combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons Creole seasoning, 1 teaspoon paprika, and 1 teaspoon garlic powder. Whisk well to ensure all spices are evenly distributed.
5. Working with one piece at a time, remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Place the coated chicken on a wire rack set over a baking sheet and let it rest for 10-15 minutes; this helps the coating adhere during frying.
6. Pour 4-6 cups of vegetable oil into a large, heavy-bottomed skillet or Dutch oven, ensuring it is 1.5-2 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a thermometer for accuracy.
7. Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pan, which would lower the oil temperature. Start with larger pieces like thighs and drumsticks. Fry the chicken, turning occasionally, for 6-8 minutes per side, until deeply golden brown and crispy.
8. Adjust the heat as needed to maintain a consistent oil temperature. Once golden, reduce the heat to medium-low, cover the skillet, and continue cooking for 10-15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C) with an instant-read thermometer.
9. Remove the cooked chicken from the skillet and place it on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from the oil.
10. Repeat with the remaining chicken pieces, allowing the oil to come back up to temperature between batches. Let the fried chicken rest for 5 minutes before serving for the juices to redistribute and for the coating to set perfectly. Serve hot.

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