Description
Classic Southern-style Buttermilk Fried Chicken featuring juicy, marinated chicken pieces coated in a seasoned flour mixture and fried to a crispy golden perfection. This comforting American favorite is perfect for a hearty main course that delivers bold flavors and a crunchy texture.
Ingredients
Scale
Chicken Marinade
- 3 pounds chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce
Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying
- Vegetable oil (enough for 2 inches in skillet)
Instructions
- Marinate the Chicken: In a large bowl or resealable bag, combine the chicken pieces with buttermilk and hot sauce. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse the chicken with flavor.
- Prepare the Coating: In a separate bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper until well blended.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coating. Place the coated chicken on a wire rack and let it rest for 10 minutes to set the crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry the Chicken: Fry the chicken pieces in batches, avoiding overcrowding to maintain oil temperature. Cook for 12 to 15 minutes, turning occasionally, until each piece is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the fried chicken and place on a paper towel-lined plate or wire rack to drain excess oil. Serve hot for best flavor and texture.
Notes
- For extra crispy chicken, double dip by returning the floured chicken to the buttermilk, then coating again with flour before frying.
- If preparing a large batch, keep cooked chicken warm in a 250°F oven until ready to serve to maintain crispness.
