A true Southern delicacy, buttermilk fried chicken has been gracing dinner tables for generations. This recipe combines time-tested techniques with perfectly balanced seasonings to create chicken that’s impossibly crispy on the outside while remaining tender and juicy on the inside. The secret lies in the buttermilk marinade, which not only adds flavor but also helps tenderize the meat.
Ingredients
For the Marinade:
- 1.4kg (3 pounds) chicken pieces (thighs and drumsticks)
- 480ml (2 cups) buttermilk
- 5g (1 teaspoon) salt
- 5g (1 teaspoon) ground black pepper
- 5g (1 teaspoon) garlic powder
- 5g (1 teaspoon) dried mustard
- 2.5g (½ teaspoon) paprika
- 2.5g (½ teaspoon) dried sage
For the Seasoned Flour:
- 240g (2 cups) all-purpose flour
- 15g (1 tablespoon) baking powder
- 7.5g (1½ teaspoons) salt
- 7.5g (1½ teaspoons) garlic powder
- 7.5g (1½ teaspoons) paprika
- 7.5g (1½ teaspoons) dried basil
- 7.5g (1½ teaspoons) dried thyme
- 7.5g (1½ teaspoons) onion powder
- 5g (1 teaspoon) cayenne pepper
For Frying:
- 1-1.5L (4-6 cups) vegetable oil
Step-by-Step Instructions
- Prepare the Marinade:
- Combine all marinade seasonings in large bowl
- Add chicken pieces and coat thoroughly
- Pour buttermilk over seasoned chicken
- Cover and refrigerate 4-24 hours
- Create Seasoned Flour:
- Whisk all dry ingredients in shallow dish
- Ensure even distribution of seasonings
- Set aside while preparing to fry
- Heat the Oil:
- Pour oil into heavy-bottomed Dutch oven
- Heat to 170°C/340°F
- Maintain temperature throughout cooking
- Bread the Chicken:
- Remove pieces from marinade
- Let excess drip off
- Dredge thoroughly in seasoned flour
- Place on wire rack
- Let rest 10 minutes
- Frying Process:
- Carefully lower 3-4 pieces into hot oil
- Maintain oil temperature
- Fry 12-15 minutes, turning occasionally
- Cook to internal temperature of 77°C/170°F
Timing and Nutrition
- Prep Time: 30 minutes
- Marinating Time: 4-24 hours
- Cook Time: 45 minutes
- Total Time: 5-25 hours
- Servings: 6-8
Per Serving (2 pieces):
- Calories: 420
- Protein: 28g
- Fat: 24g
- Carbohydrates: 22g
- Sodium: 890mg
Pro Tips and Tricks
- Double-dredge for extra crispiness
- Use cast iron for better heat retention
- Rest breaded chicken before frying
- Never crowd the pan
- Keep oil temperature steady
- Use tongs for turning, never pierce
Variations and Substitutions
- Spice Alternatives: Old Bay, Cajun seasoning
- Buttermilk Substitute: Milk + lemon juice
- Oil Options: Peanut oil, canola oil
- Add-ins: Hot sauce, herbs, honey
- Gluten-free: Use rice flour blend
Common FAQs
Q: Why isn’t my chicken crispy?
A: Oil temperature too low or overcrowded pan.
Q: How do I know when it’s done?
A: Internal temperature reaches 77°C/170°F.
Q: Can I reuse the oil?
A: Yes, strain and store properly.
Q: Why soak in buttermilk?
A: Tenderizes meat and adds flavor.
Storage and Make-Ahead Tips
- Marinate chicken up to 24 hours
- Store cooked chicken:
- Room temperature: 2 hours maximum
- Refrigerated: 3-4 days
- Frozen: Up to 4 months
- Reheat in oven at 180°C/350°F:
- 15-20 minutes until hot
- Place on wire rack
- Don’t cover (maintains crispiness)
For best results, serve immediately while hot and crispy. If making ahead, reheat in oven rather than microwave to maintain texture.