Fried Chicken
Classic Southern Buttermilk Fried Chicken
The quintessential comfort food featuring juicy chicken marinated in tangy buttermilk and coated in a seasoned, crispy golden crust.
Watch it madeAlden Boudy · 4:54
Ingredients
- Chicken parts (drumsticks, thighs, breasts)3 lbs
- Buttermilk2 cups
- All-purpose flour2 cups
- Paprika1 tbsp
- Garlic powder1 tsp
- Vegetable oil1 quart
Method
- In a large bowl, whisk together the buttermilk, 1 tablespoon of salt, and 1 teaspoon of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a separate shallow dish, combine the flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper.
- Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing the flour into the chicken to create a thick coating.
- Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 12-15 minutes.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.
Common questions
Can I substitute regular milk for buttermilk in fried chicken marinade?
Yes, but the flavor and tenderness will be a little less pronounced. For a quick substitute, mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit 5 minutes before using.
How long should I marinate the chicken for the best texture?
At least 4 hours is good, but overnight is better for the juiciest chicken and most flavorful coating. If you’re short on time, even 1 hour helps, but longer marinating gives noticeably better results.
What are the most common mistakes when frying buttermilk chicken?
The biggest mistakes are frying in oil that’s too cool, overcrowding the pan, and not coating the chicken well enough. These cause greasy, pale chicken. Also, let excess buttermilk drip off before dredging to keep the crust from clumping.
How should I store leftover fried chicken and reheat it?
Cool it completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 375°F oven or air fryer until hot and crisp, usually 10–15 minutes.
What should I serve with Southern fried chicken?
Classic sides include mashed potatoes, biscuits, coleslaw, green beans, corn on the cob, or mac and cheese. For serving, let the chicken rest 5 to 10 minutes after frying so the crust stays crisp and the juices settle.