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Nothing beats the crispy, juicy goodness of Southern Buttermilk Fried Chicken. This recipe brings that classic comfort food right to your kitchen. Soak the chicken in buttermilk for tenderness, then coat it in a flavorful flour mixture before frying to golden perfection. Perfect for family dinners or gatherings, this dish will have everyone reaching for seconds.
Southern Buttermilk Fried Chicken Recipe
Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- vegetable oil for frying
Instructions:
- Soak chicken pieces in buttermilk for at least 2 hours or overnight.
- In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Dredge chicken pieces in the flour mixture, coating well.
- Fry chicken in hot oil until golden brown and cooked through, about 10-12 minutes per side.
- Drain on paper towels and serve hot.
What You Will Need for This Recipe
Read more: Fried Chicken Recipe
What you will need to make Southern Buttermilk Fried Chicken
- Chicken pieces: Provides the main protein, juicy and tender when fried, essential for the dish's hearty and satisfying nature.
- Buttermilk: Adds tanginess, tenderizes the meat, and helps the flour mixture adhere better for a crispier coating.
- All-purpose flour: Forms the base of the crispy coating, giving the chicken its signature crunch and golden color.
- Paprika: Adds a mild, smoky flavor and enhances the color of the fried chicken, making it visually appealing.
- Garlic powder: Infuses the coating with a subtle, savory depth, complementing the chicken's natural flavors.
- Onion powder: Adds a sweet, savory note to the coating, balancing the other spices and enhancing overall taste.
- Vegetable oil: Essential for frying, it ensures even cooking and helps achieve the perfect crispy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Southern Buttermilk Fried Chicken Recipe
- Deep fryer: Ensures even cooking and crispy texture by maintaining a consistent oil temperature.
- Large skillet: Useful alternative to a deep fryer, providing ample space for frying chicken pieces.
- Mixing bowl: Essential for combining flour and spices, ensuring chicken is well-coated.
- Tongs: Allows safe handling of hot chicken pieces, preventing burns.
- Paper towels: Drains excess oil from fried chicken, keeping it crispy and less greasy.
Southern Buttermilk Fried Chicken
Classic Southern buttermilk fried chicken, crispy and flavorful.
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Ingredients:
Main Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Instructions:
- Soak chicken pieces in buttermilk for at least 2 hours or overnight.
- In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Dredge chicken pieces in the flour mixture, coating well.
- Fry chicken in hot oil until golden brown and cooked through, about 10-12 minutes per side.
- Drain on paper towels and serve hot.
Notes:
For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
Read more: Instant Pot Fried Chicken Recipe Guide
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Marinate chicken in buttermilk up to 24 hours ahead.
- Mix flour and spices, store in an airtight container.
- Dredge chicken just before frying.
Freezing Instructions
- After frying, cool chicken completely.
- Place pieces on a baking sheet, freeze until solid.
- Transfer to a freezer bag or container.
- Reheat in a 375°F oven for 20-25 minutes.
Did you know that soaking chicken in buttermilk not only tenderizes the meat but also helps the seasoning stick better, making each bite more flavorful?
Frequently Asked Questions
FAQ:
How long should I marinate the chicken in buttermilk?
At least 2 hours, but overnight is best.
What type of oil is best for frying?
Vegetable oil works well.
Can I use boneless chicken for this recipe?
Yes, but adjust cooking time accordingly.
How do I know when the chicken is cooked through?
It should be golden brown and have an internal temperature of 165°F (74°C).
Can I bake instead of fry the chicken?
Yes, but it won't be as crispy. Bake at 400°F (200°C) for about 25-30 minutes.
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