Southern Buttermilk Fried Chicken

Southern kitchens have long relied on buttermilk to tenderize fried chicken before a seasoned flour dredge. Hot oil turns that coating shatter-crisp, the hallmark of this American comfort classic.

Serves 4 · 240 min prep · 30 min cook

Estimate for one serving

• 720 cal
• 42g protein
• 28g carbs
• 48g fat
• 2g fiber

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Ingredients

• 3 lb bone-in chicken pieces (thighs, drumsticks, and/or breasts)
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tbsp kosher salt
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp baking powder
• 4 cups peanut oil or vegetable shortening

Instructions

1. 1Pat the chicken dry with paper towels. In a large bowl, whisk the buttermilk, hot sauce, and half the salt until combined. Add the chicken and turn to coat every piece. Cover and refrigerate at least 4 hours or overnight, turning once if you remember.
2. 2When ready to fry, set a wire rack over a rimmed baking sheet. In a shallow dish, whisk the flour, remaining salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder until the color is even.
3. 3Lift each piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing so the coating clings in every crease. Shake off loose flour and set the pieces on the rack. Rest 10 to 15 minutes so the crust hydrates and sticks.
4. 4Pour the oil into a deep 12-inch cast-iron skillet or heavy Dutch oven to a depth of about 1 inch. Heat over medium until the oil reaches 340°F on a deep-fry or instant-read thermometer.
5. 5Working in batches of 3 to pieces so the pan is not crowded, ease the chicken into the hot oil skin-side down. The temperature will drop; adjust the heat to hold the oil between 325°F and 340°F.
6. 6Fry without moving for 6 to 8 minutes, until the underside is deep golden. Turn carefully with tongs and fry another 6 to 10 minutes, until the crust is evenly mahogany and an instant-read thermometer in the thickest part (not touching bone) reads 165°F. Dark meat may need a minute or two longer than white meat.
7. 7Transfer fried pieces to a clean wire rack set over a baking sheet (not paper towels, which steam the crust). Let the oil return to 340°F before starting the next batch.
8. 8When all the chicken is fried, rest the pieces on the rack 5 to 10 minutes so juices settle and the crust firms. Serve hot with dill pickles and soft white bread if you want it the old-fashioned way.