International Cuisine > Regional American Cuisine > Southern Cuisine > Fried Chicken Recipe (Southern)

Buttermilk Fried Chicken

This is a classic Southern fried chicken recipe, brined in buttermilk and perfectly seasoned for crispy, flavorful results. It's a true taste of the South!

Prep Time
24 hours (brining time) + 30 minutes
Cook Time
20-25 minutes per batch
Servings
6-8
Ingredients
  • 3 lbs Bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
  • 4 cups Buttermilk
  • 2 tablespoons Hot sauce
  • 3 cups All-purpose flour
  • 2 tablespoons Salt
  • 1 tablespoon Black pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 2 teaspoons Paprika
  • 1/2 teaspoon Cayenne pepper (optional)
  • 6-8 cups Vegetable oil or peanut oil

Brining the Chicken

In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully covered. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours. This step is crucial for tender, juicy chicken.

Preparing the Dredge

In a large shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Make sure the spices are evenly distributed throughout the flour.

Dredging the Chicken

Remove the chicken pieces from the buttermilk and let the excess drip off. One at a time, dredge each piece of chicken in the flour mixture, ensuring it is fully coated. Press the flour onto the chicken to help it adhere. Then, dredge the chicken again in the flour mixture for a thicker, crispier coating. Shake off any excess flour.

Frying the Chicken

Heat the vegetable oil or peanut oil in a large, heavy-bottomed skillet or Dutch oven to 325-350°F (160-175°C). Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry in batches, about 3-4 pieces at a time, depending on the size of your skillet. Fry for 6-8 minutes per side for smaller pieces (wings, legs) and 8-10 minutes per side for larger pieces (breasts, thighs), or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Resting the Chicken

Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Nutrition Facts Estimated per 100g of product

Values are approximate and will vary based on specific ingredients and cooking methods.
Calories: 250-300
Protein: 20-25g
Fat: 15-20g
Carbohydrates: 10-15g

Other Considerations for Nutrition

Frying adds significant calories and fat. To reduce fat content, consider baking the chicken after dredging, although the texture will be different. This recipe is high in sodium due to the brining process.

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FAQ

  • Can I use different cuts of chicken?

    Yes, you can use any bone-in, skin-on chicken pieces you prefer. Adjust cooking times accordingly based on the size of the pieces.
  • Can I use a different type of oil?

    Vegetable oil, peanut oil, canola oil, or shortening all work well for frying chicken. Peanut oil is a popular choice for its high smoke point.
  • How do I keep the fried chicken warm?

    You can keep the fried chicken warm in a preheated oven at 200°F (95°C) for up to 30 minutes. Place the chicken on a wire rack in the oven to prevent it from becoming soggy.