Southern Buttermilk Fried Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
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There's something magical about biting into a piece of perfectly crispy, golden-brown Southern Buttermilk Fried Chicken. This recipe captures that magic, offering a delightful mix of crunch and juiciness that makes it an irresistible classic.

Ingredients for Southern Buttermilk Fried Chicken

Chicken: The heart of this dish. Using a whole chicken cut into pieces ensures a variety of textures and flavors.

Buttermilk: This tangy liquid not only adds flavor but also tenderizes the meat, making it juicy and flavorful.

All-purpose flour: Provides the essential crust, ensuring that satisfying crunch.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a subtle heat and depth to the seasoning.

Paprika: Infuses a mild, smoky flavor while adding a beautiful color to the crust.

Cayenne pepper: Gives a bit of a kick; adjust based on your spice preference.

Vegetable oil: Ideal for frying due to its neutral taste and high smoke point.

Tips & Tricks

  • Use a thermometer to maintain oil temperature; too low, and the chicken will be greasy; too high, and it may burn.
  • Marinating overnight yields the best flavor and tenderness.
  • If you're cutting the chicken yourself, keep the skin on for extra crispiness.
  • For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the buttermilk.

Serving Suggestions

This fried chicken pairs beautifully with classic Southern sides like coleslaw, cornbread, or mashed potatoes. Add a refreshing side salad or some homemade pickles for a bit of contrast and zing.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Absolutely! Just adjust cooking time as boneless pieces cook faster.
What if I don't have buttermilk?
You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 10 minutes.
How do I know when the chicken is done?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Southern Buttermilk Fried Chicken Recipe Walkthrough

First, in a large bowl, combine your chicken pieces with the buttermilk. Make sure each piece is well-coated, then cover the bowl and pop it into the fridge. Let it marinate for at least four hours, though overnight is even better for that extra tender touch.

While your chicken is soaking up all that goodness, prepare your seasoning mix. In another bowl, whisk together flour, salt, black pepper, paprika, and cayenne pepper. This is your magic dust for a crispy, flavorful crust.

Once marinated, take the chicken out of the fridge. Let the excess buttermilk drip off each piece, then dredge them in your seasoned flour mixture. Ensure each piece is fully coated. This is what creates that unforgettable crunch.

Heat up your vegetable oil in a deep skillet or fryer to 350°F (175°C). You want enough oil to submerge the chicken pieces, so they fry evenly.

Fry the chicken in batches. Don’t overcrowd the pan; this helps maintain the oil temperature. Turn each piece occasionally, allowing for an even golden-brown color. Each batch should take about 15–18 minutes to cook through.

Once fried, let the chicken drain on paper towels to remove any excess oil. Serve it hot and enjoy!

Why You'll Love This Recipe

  • Authentic Southern flavor with a hint of spice.
  • Simple ingredients you likely have on hand.
  • Perfect balance of crispy exterior and tender interior.
  • Great for family dinners or gatherings.
  • Customizable spice level to suit any palate.

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Vegetable oil for frying

Step-by-step Instructions

1. In a large bowl, combine the chicken pieces with the buttermilk. Cover and refrigerate for at least 4 hours or overnight.
2. In another bowl, mix together flour, salt, pepper, paprika, and cayenne pepper.
3. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture, ensuring each piece is well coated.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Fry chicken in batches, turning occasionally, until golden brown and cooked through, about 15-18 minutes per batch.
6. Drain on paper towels and serve hot.

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