Description
Buttermilk Fried Chicken is a classic Southern American dish featuring juicy, bone-in chicken pieces marinated in flavorful buttermilk and hot sauce, then coated in a seasoned flour mixture and deep-fried to golden crisp perfection. This recipe delivers a crunchy crust with tender, moist meat inside, perfect for a satisfying main course.
Ingredients
Scale
Marinade
- 3 pounds bone-in, skin-on chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
Cooking
- Vegetable oil for frying (2–3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Add the chicken pieces, making sure they are completely submerged and coated. Cover and refrigerate for at least 4 hours or overnight to develop flavor and tenderize.
- Prepare the Coating: In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
- Dredge the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to form a thick, even coating. Place the coated pieces on a wire rack and rest for 15–20 minutes to help the crust adhere better.
- Heat the Oil: Pour 2–3 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil to 325°F (163°C) using a thermometer to monitor the temperature for consistent frying.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding. Fry, turning occasionally, for 12–15 minutes or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as necessary to maintain the oil temperature.
- Drain and Rest: Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towels. Let the chicken rest for 5 minutes before serving to lock in juices and finish cooking.
Notes
- Let the coated chicken rest before frying to ensure the crust sticks well during cooking.
- For an extra crunchy crust, double-dip the chicken by repeating the dredging and resting process before frying.
- Use a thermometer to maintain a steady oil temperature for even cooking and crispy texture.
