Fried Chicken

Southern Buttermilk Fried Chicken

Tender chicken soaked in tangy buttermilk, dredged in seasoned flour, and fried until the crust is deeply golden and shatteringly crisp.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3 lb 5 oz) bone-in, skin-on chicken pieces (drumsticks, thighs, breasts halved), mixed pieces, or all thighs
• •500 ml (2 cups) buttermilk, well-shaken
• •250 g (2 cups) all-purpose flour
• •2 tbsp paprika, sweet or smoked
• •2 tsp kosher salt, or 1 tsp fine sea salt
• •1 tsp freshly ground black pepper
• •1 tsp garlic powder
• •1 tsp cayenne pepper, optional, for heat
• •1 L (4 cups) peanut or vegetable oil, for frying, or enough to submerge chicken halfway

Steps

1. 1 In a large bowl or zip-top bag, combine the buttermilk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours (the longer, the more tender).
2. 2 In a shallow dish or pie plate, whisk together the flour, remaining 1 tsp salt, remaining 1/2 tsp black pepper, remaining 1½ tsp paprika, garlic powder, and cayenne (if using).
3. 3 Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Place on a wire rack set over a baking sheet. Let rest 15 minutes (this helps the coating stick).
4. 4 In a large heavy-bottomed skillet or Dutch oven, heat the oil over medium-high heat to 175°C (350°F). Use a deep-fry thermometer to monitor. Working in batches, add chicken pieces in a single layer without crowding. The oil temperature will drop—keep it between 160°C and 175°C (325°–350°F) by adjusting the heat.
5. 5 Fry for 12–15 minutes, turning occasionally with tongs, until the crust is deep golden brown and crisp. Insert an instant-read thermometer into the thickest part of each piece (avoiding bone); it must read 74°C (165°F). Transfer to a clean wire rack and let rest 5 minutes before serving.
6. 6 Repeat with remaining chicken, allowing oil to return to 175°C (350°F) between batches. Serve hot.