Southern Buttermilk Fried Chicken
Juicy buttermilk-brined chicken in a shatteringly crisp, well-seasoned crust that's the gold standard of comfort food.
Contains common allergens
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Instructions
- 1
Whisk the buttermilk, hot sauce, and 1 tablespoon of the salt in a large bowl, add the chicken, and turn to coat. Cover and refrigerate at least 4 hours or overnight.
- 2
In a wide dish, combine the flour, paprika, garlic powder, cayenne, black pepper, and remaining salt.
- 3
Working one piece at a time, lift the chicken from the buttermilk letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to build a craggy coating. Rest the coated pieces on a rack for 15 minutes so the crust sets.
- 4
Heat the oil in a heavy Dutch oven to 350F. Fry the chicken in batches without crowding, maintaining 300 to 325F, for 12 to 16 minutes, turning occasionally.
- 5
The chicken is done when deeply golden brown and the thickest part registers 165F for breasts and 175F for thighs and drumsticks.
- 6
Drain on a clean wire rack (not paper towels, which steam the crust) and season with a pinch of salt while hot. Rest 5 minutes before serving.
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