Chicken & Poultry

Southern Buttermilk Fried Chicken

Name: Southern Buttermilk Fried Chicken
Total time: 90 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 1 whole chicken (about 4 lbs), cut into 8 pieces; 2 cups buttermilk; 1 tablespoon hot sauce; 2 tablespoons kosher salt, divided; 2.5 cups all-purpose flour; 1 tablespoon paprika; 2 teaspoons garlic powder; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 6 cups peanut or vegetable oil, for frying

Juicy buttermilk-brined chicken in a shatteringly crisp, well-seasoned crust that's the gold standard of comfort food.

90 minutes

Serves 6

Dinner

Contains common allergens

Dairy Peanut Wheat

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Instructions

6 steps

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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