Entree: United States – Southern United States – Southern Buttermilk Fried Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 8 bone-in chicken pieces (drumsticks and thighs), approx. 6 oz (170 g) each
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 g) paprika
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (3 g) freshly ground black pepper
- 1/2 tsp (2 g) cayenne pepper, optional
- 2 tsp (10 g) baking powder
- 4 cups (960 ml) vegetable oil or peanut oil for frying

Instructions

1. In a bowl, combine buttermilk and hot sauce. Submerge chicken pieces in buttermilk mixture, cover, and refrigerate at least 4 hours or overnight.
2. In a large shallow dish, whisk together flour, paprika, kosher salt, garlic powder, onion powder, black pepper, cayenne, and baking powder.
3. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in seasoned flour, pressing to adhere. Place on a rack and let rest 10–15 minutes to set the crust.
4. Heat oil in a large heavy skillet or deep fryer to 325°F (165°C). Fry chicken in batches, turning occasionally, until internal temperature reaches 165°F (74°C) and crust is golden brown, about 12–16 minutes per piece depending on size. Adjust heat to maintain oil temperature.
5. Transfer fried chicken to a wire rack set over a sheet pan to drain and rest 5 minutes before serving. Serve hot with classic sides like coleslaw or biscuits.