Southern Buttermilk Fried Chicken

Southern Buttermilk Fried Chicken ingredients

• 3 lbs Bone-in, skin-on Chicken Pieces (drumsticks, thighs, breasts cut in half)
• 2 cups Buttermilk
• 1 tbsp Hot Sauce (e.g., Tabasco)
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 cups All-Purpose Flour
• 0.5 cup Cornstarch
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Cayenne Pepper
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 6 cups Vegetable Oil

How to make Southern Buttermilk Fried Chicken

1. Prepare the chicken: Pat 3 lbs bone-in, skin-on chicken pieces thoroughly dry with paper towels to ensure the marinade adheres well and the skin crisps up nicely.
2. Make the buttermilk marinade: In a large bowl or resealable bag, combine 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to tenderize the chicken and infuse flavor.
3. Prepare the dredging station: In a large shallow dish or bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 2 teaspoons Kosher salt, and 1 teaspoon black pepper until thoroughly combined.
4. Set up your frying station: Place a wire rack over a baking sheet and set aside. In a large, heavy-bottomed pot or Dutch oven, pour 6 cups vegetable oil (enough to submerge half of your chicken pieces) and heat it over medium-high heat to 325-335°F (163-168°C). Use a deep-fry thermometer to monitor the temperature accurately.
5. Dredge the chicken: Remove one piece of chicken from the buttermilk marinade, allowing excess to drip off. Place it into the flour mixture, pressing firmly to ensure the entire surface is coated. Shake off any excess flour, then dip it back into the buttermilk, allowing excess to drip, and dredge it in the flour mixture one more time for an extra crispy coating. Repeat with remaining chicken pieces, dredging only a few at a time just before frying to prevent the coating from becoming soggy.
6. Fry the chicken in batches: Carefully lower 3-4 chicken pieces into the hot oil using tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy chicken. Maintain the oil temperature between 325-335°F, adjusting the heat as needed.
7. Fry chicken for 6-8 minutes per side, turning occasionally, until deep golden brown and cooked through. Drumsticks and thighs typically take 12-16 minutes total, while breast pieces may require 10-14 minutes, depending on thickness.
8. Check for doneness: The internal temperature of the thickest part of the chicken should reach 165°F (74°C) when checked with an instant-read thermometer. If the exterior is browning too quickly, lower the heat slightly.
9. Transfer the fried chicken to the prepared wire rack over the baking sheet to drain excess oil. Season lightly with additional salt immediately after frying for best flavor.
10. Continue frying the remaining chicken in batches, allowing the oil to come back to temperature between batches. Serve the Southern buttermilk fried chicken hot, or at room temperature, with classic sides like mashed potatoes, coleslaw, or biscuits.

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