Description
Enjoy this classic buttermilk fried chicken recipe for a crispy, flavorful, and tender meal. Marinated in tangy buttermilk and coated in seasoned flour, this Southern-style chicken is a comfort food favorite.
Ingredients
Scale
- 4 lb chicken pieces (thighs, drumsticks, wings)
- 3 cups buttermilk
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp cayenne pepper
- 2 cups all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- Vegetable oil for frying
Instructions
- Whisk together buttermilk, salt, black pepper, and cayenne pepper in a large bowl or zip-top bag. Add chicken pieces, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours, or up to 8 hours.
- In a separate bowl, mix flour with onion powder, garlic powder, additional salt, and black pepper.
- Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture until thoroughly coated.
- Heat vegetable oil in a deep skillet or pot to 325–350 °F (160–175 °C).
- Fry chicken in batches, without overcrowding the pan, for 12–15 minutes per piece, until golden brown and the internal temperature reaches at least 165 °F (74 °C).
- Drain cooked chicken on a wire rack or paper towels before serving.
Notes
- For an extra crispy crust, double-dredge the chicken by dipping it back into the buttermilk and flour mixture.
- Swap cayenne pepper for smoked paprika for a milder flavor.
- Add hot sauce to the marinade for a spicier kick.
- Boneless chicken thighs cook faster and remain juicy.
- Add dried herbs like thyme or oregano to the flour mixture for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375 °F (190 °C) oven on a wire rack for 15–20 minutes to maintain crispiness.
- Prep Time: 15 minutes (plus 2–8 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified