Description
This classic Southern Buttermilk Fried Chicken recipe delivers crispy, flavorful chicken with a tender and juicy interior. Marinated in tangy buttermilk, seasoned with simple spices, and fried to golden perfection, it's an easy and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 3-4 pound whole chicken, bone-in and skin-on, cut into pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Coating and Frying
- 3/4 to 1 1/4 cups self-rising flour
- Peanut oil or vegetable oil, enough for 1 1/2-inch depth in skillet
Instructions
- Prepare the Chicken: Place the chicken pieces in a large bowl. Sprinkle evenly with kosher salt and black pepper and toss several times to coat all pieces well.
- Marinate: Pour in the buttermilk and stir to coat the chicken thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to tenderize and flavor the chicken.
- Coat the Chicken: Remove the chicken from the buttermilk letting excess drip back into the bowl. Dredge each piece in self-rising flour, coating completely. Discard the used buttermilk.
- Heat the Oil: Pour peanut or vegetable oil into a cast iron skillet or braiser to a depth of about 1 1/2 inches. Heat the oil to between 360°F and 375°F, adjusting the heat to maintain this steady temperature.
- Fry the Chicken - First Side: Working in batches to avoid overcrowding, add chicken pieces to the hot oil. Cover and cook for 6 minutes, then uncover and cook for an additional 9 minutes.
- Fry the Chicken - Second Side: Turn the chicken pieces over. Cover and cook for 6 minutes more, then uncover and cook an additional 5 to 9 minutes, turning the pieces during the last 3 minutes to promote even browning. Ensure the chicken reaches an internal temperature of 165°F.
- Drain and Season: Use tongs to remove the chicken and transfer it to a plate lined with paper towels to drain excess oil. Season with flaky sea salt immediately while the chicken is hot, if desired.
- Repeat for Remaining Chicken: Repeat the frying process with the remaining chicken pieces until all are cooked through.
- Rest Before Serving: Allow the chicken to rest for 5 to 10 minutes before serving. Serve with your favorite gravy or sauce, such as Alabama White Sauce.
Notes
- For best flavor, marinate the chicken overnight in buttermilk for maximum tenderness.
- Self-rising flour provides a perfect seasoned coating; if unavailable, use all-purpose flour with added baking powder and salt.
- Use a cast iron skillet for even heat distribution and crispy crust.
- Maintain oil temperature between 360°F and 375°F to ensure juicy interior and crispy exterior.
- Do not crowd the skillet, as it lowers the oil temperature and results in greasy chicken.
- Allow drained chicken to rest; this helps retain juices and finish cooking evenly.
- Season with flaky sea salt right after frying for added crispy texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 822 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 136 mg
