Classic Southern Buttermilk Fried Chicken

Name: Classic Southern Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1.5 kg bone-in chicken thighs (skin on); 2 cups buttermilk; 1 tbsp hot sauce (optional); 2 cups all-purpose flour; 1 tbsp paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 litre vegetable oil

50 min 4 servings Medium

All Recipes

Classic Southern Buttermilk Fried Chicken

Savour the crispy, juicy goodness of Southern buttermilk fried chicken, marinated overnight for maximum flavour.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

When it comes to comfort food, few dishes can rival the satisfaction of a perfectly fried piece of chicken. This Southern buttermilk fried chicken recipe captures the essence of traditional Southern cooking with its crispy exterior and juicy, flavourful meat. The secret to this delightful dish lies in the overnight buttermilk brine that tenderizes the chicken and infuses it with rich flavours. Paired with a seasoned flour coating, this recipe ensures that each bite is a crunchy, savoury delight that will have everyone reaching for seconds.

Ingredients

Servings

Chicken and Marinade

Seasoned Flour

For Frying

Instructions

Prepare the marinade

In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate overnight.

Pro tip: Marinating overnight ensures the chicken is tender and flavourful.

Prepare the seasoned flour

In a shallow dish, mix the flour, paprika, salt, black pepper, and garlic powder. Set aside.

Pro tip: Mix the flour thoroughly to ensure even seasoning.

Heat the oil

In a large cast iron skillet, heat the vegetable oil to 325°F (163°C).

Pro tip: Use a thermometer to maintain steady oil temperature.

Coat the chicken

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing to adhere.

Pro tip: Double coat for extra crunch by dipping back into buttermilk and flour.

Fry the chicken

Carefully place the chicken in the hot oil, skin side down. Fry in batches for 10-12 minutes per side until golden brown and cooked through.

Pro tip: Avoid overcrowding to keep oil temperature steady.

Check doneness

Ensure the internal temperature of the chicken reaches 165°F (74°C), checking at the thickest part of the meat.

Pro tip: Use an instant-read thermometer for accuracy.

Rest the chicken

Transfer fried chicken to a wire rack to drain and cool slightly before serving.

Pro tip: Resting allows the coating to stay crisp.

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Tips & Tricks

<ul><li>Use a cast iron skillet for even heat distribution.</li><li>Maintain steady oil temperature for consistent frying.</li><li>Probe the thickest part of the chicken to ensure doneness.</li><li>Let the chicken rest on a wire rack for extra crispiness.</li></ul>

Serving Suggestions

Serve your buttermilk fried chicken with classic Southern sides like coleslaw, mashed potatoes, or cornbread for a complete meal. This dish is also perfect for picnics or family gatherings. Fried chicken is best enjoyed fresh, but you can prepare the chicken in advance and store it in the fridge for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until hot and crispy.