Name: Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 8 bone-in chicken pieces (legs, thighs, breasts, or a mix; about 3–4 lb / 1.4–1.8 kg); 4 cups (1 L) buttermilk; 2 teaspoons kosher salt (for the marinade); 1 tablespoon hot sauce (optional, for the marinade); 2 cups (260 g) all-purpose flour; 1 teaspoon baking powder (optional); 1 tablespoon kosher salt (or to taste) for the flour; 2 teaspoons freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked or sweet paprika; 1/2 teaspoon cayenne pepper (optional); Neutral oil for frying (about 4–6 cups / 1–1.5 L)

Description

A comforting, crunchy, and juicy classic buttermilk fried chicken that is golden on the outside and tender on the inside.

Ingredients

8 bone-in chicken pieces (legs, thighs, breasts, or a mix; about 3–4 lb / 1.4–1.8 kg)
4 cups (1 L) buttermilk
2 teaspoons kosher salt (for the marinade)
1 tablespoon hot sauce (optional, for the marinade)
2 cups (260 g) all-purpose flour
1 teaspoon baking powder (optional)
1 tablespoon kosher salt (or to taste) for the flour
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
1/2 teaspoon cayenne pepper (optional)
Neutral oil for frying (about 4–6 cups / 1–1.5 L)

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Instructions

Prep the chicken and marinade: Pat the chicken dry with paper towels. Make small shallow cuts in the thickest parts (optional) to help seasoning penetrate. In a large bowl or resealable bag, combine buttermilk, salt, and hot sauce if using. Submerge the chicken, cover, and refrigerate for at least 2 hours, preferably overnight.
Make the seasoned flour: In a wide shallow bowl, whisk together flour, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
Dredge the chicken: Remove a piece from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture. For extra-crispy results, double dredge by dipping back into the buttermilk and then dredging in flour again. Let sit on a wire rack for 15–20 minutes.
Heat the oil: Pour oil into a heavy skillet or Dutch oven to a depth of 2–3 inches. Heat to 350°F (175°C).
Fry the chicken: Fry in batches without crowding for about 12–18 minutes, turning occasionally until golden and the internal temperature reaches 165°F (74°C).
Drain and rest: Transfer chicken to a wire rack to drain and rest for 5–10 minutes before serving.

Notes

For extra crunch, consider double-dredging the chicken. Use a thermometer to ensure the oil temperature remains between 325–350°F (163–175°C).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Southern