Description
This Southern Buttermilk Fried Chicken recipe features juicy chicken marinated in a spiced buttermilk brine, then dredged in a seasoned flour mixture and deep-fried to golden, crispy perfection. The method ensures a flavorful, crispy crust and tender, moist meat, capturing the classic taste of southern comfort food.
Ingredients
Buttermilk Marinade
- 5 cups buttermilk
- 3 tbsp hot sauce (or less, if you're not fond of spice)
- 1 tbsp minced garlic
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp freshly cracked black pepper
- 10 pieces chicken parts (chicken breasts cut in half)
Flour Coating Mixture
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 2 tsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano (or dried thyme)
- 1 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tbsp black pepper
For Frying and Serving
- Vegetable oil (for frying, about 3-5 inches deep in pot)
- Flaky salt (for serving)
- Optional: hot honey or extra hot sauce for drizzling
Instructions
- Make the Buttermilk Marinade: In a large bowl or two gallon-sized zip-top bags, whisk together the buttermilk, hot sauce, minced garlic, thyme, onion powder, smoked paprika, kosher salt, and freshly cracked black pepper until well combined.
- Marinate the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated and submerged. Cover and refrigerate for at least 4 hours, preferably overnight, or up to 24 hours for maximum flavor and tenderness.
- Prepare for Frying: When ready to cook, heat 3-5 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot until it reaches 325°F, using a deep fry/candy thermometer. Preheat your oven to 200ºF to keep cooked chicken warm.
- Mix the Coating: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, dried oregano, chili powder, smoked paprika, kosher salt, and black pepper. Add about 4 tablespoons of the reserved buttermilk marinade to the flour mixture to create textured, craggly bits for extra crispy crust.
- Coat the Chicken: Remove chicken from the marinade, shaking off excess liquid. Dredge each piece thoroughly in the flour mixture, pressing the flour into every nook and cranny. Place coated pieces on a plate and let rest for 5 minutes to help the coating set. Before frying, gently shake off any excess flour.
- Fry the Chicken: Fry 2-4 pieces of chicken at a time in the hot oil. For larger pieces, cook 20-22 minutes; for wings, 14-18 minutes. Fry until the chicken is golden brown and floats to the surface, ensuring it is cooked through.
- Keep Chicken Warm: Transfer fried chicken to a wire rack set over a baking sheet and place in the preheated oven to keep warm. Repeat frying with remaining chicken pieces.
- Serve: Serve the fried chicken hot with a sprinkle of flaky salt and optional drizzles of hot honey or extra hot sauce, alongside your favorite sides for a complete meal.
Notes
- Marinating the chicken overnight maximizes flavor and tenderness.
- Maintaining the oil temperature at 325°F is crucial for crispy, non-greasy chicken.
- Resting the coated chicken before frying sets the flour for an even and crispy crust.
- Use a heavy-bottomed pot or Dutch oven to maintain consistent oil heat.
- Do not overcrowd the frying pot; fry in batches for best results.
- Keep the cooked chicken warm in a low oven to serve all pieces hot and crispy.
