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Crispy Buttermilk Southern Fried Chicken

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This Southern Fried Chicken features a crispy buttermilk crust that is both juicy and flavorful. It’s a perfect dish for family gatherings or weeknight dinners.

Ingredients

Scale
  • For the Chicken Marinade:
  • 4 cups buttermilk
  • 2 tablespoons hot sauce (optional, for extra flavor)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 whole chicken (about 3–4 pounds), cut into 8 pieces (legs, thighs, wings, breast)
  • For the Coating:
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch (for extra crispiness)
  • 1 tablespoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for more heat)
  • For Frying:
  • Vegetable oil (or peanut oil) for frying (about 4-6 cups, depending on your frying method)

Instructions

  1. Prepare the Marinade: In a large bowl, combine 4 cups of buttermilk, 2 tablespoons of hot sauce, 1 tablespoon each of garlic powder, onion powder, and paprika, along with 1 teaspoon each of cayenne pepper, salt, and black pepper. Whisk until smooth. This will be your marinade for the chicken.
  2. Marinate the Chicken: Place the chicken pieces into the marinade, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for flavor and tenderness.
  3. Prepare the Coating: In a separate bowl, mix together 2 cups of flour, 1 tablespoon of cornstarch, 1 tablespoon of baking powder, 1 teaspoon each of paprika, garlic powder, onion powder, salt, and black pepper, and ½ teaspoon of cayenne pepper. Stir until well combined.
  4. Heat the Oil: In a large, deep skillet or Dutch oven, pour in about 4-6 cups of vegetable or peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy; this ensures a crispy crust.
  5. Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing it onto the surface to create a thick coating. Place the coated chicken on a baking rack while you prepare to fry.
  6. Fry the Chicken: Once the oil is hot, carefully add several pieces of chicken to the skillet, avoiding overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). If the coating starts to darken too quickly, reduce the heat.
  7. Drain and Rest: Using tongs, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let it rest for at least 5 minutes before serving; this allows the juices to redistribute and keeps the meat moist.

Nutrition

Keywords: Allowing the chicken to marinate overnight yields the best flavor and texture. Monitor oil temperature to avoid greasy chicken.

Find it online: https://crumella.com/crispy-buttermilk-southern-fried-chicken/