Description
A crispy and flavorful Southern fried chicken recipe made with a buttermilk marinade and a perfectly seasoned flour coating, delivering a classic comfort food everyone will love.
Ingredients
Units
Scale
Chicken and Marinade
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 Tablespoons hot sauce
Breading
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
For Frying
- Peanut oil (for frying)
- Flaked salt (for serving, optional)
Instructions
- Prepare the chicken: Place 1 whole chicken, cut up, in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken. Toss to coat the chicken evenly in the spices.
- Marinate the chicken: Add 2 cups buttermilk and 2 Tablespoons hot sauce to the bowl. Stir until well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.
- Make the breading mixture: In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Set aside for later use.
- Heat the oil: Fill a deep fryer (or a deep cast iron skillet) with peanut oil and preheat to 325°F. Monitor the temperature closely to ensure it does not overheat or cool down excessively (adjust to 300°F if the skin darkens too quickly).
- Coat the chicken: Remove chicken pieces from the marinade one at a time, allowing any excess buttermilk to drip off. Coat each piece thoroughly in the flour mixture, covering all sides. Shake off any excess flour and let the coated chicken sit for a few minutes until the coating appears slightly pasty.
- Fry the chicken: Carefully add a piece of chicken to the hot oil, then continue with the next piece. Fry in small batches of three to four pieces to avoid overcrowding. Turn the chicken pieces every few minutes until they are golden brown and crispy. Dark meat takes approximately 12–14 minutes, while white meat takes about 8–10 minutes. Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer.
- Finish and serve: Once fried, place the chicken on a paper towel-lined sheet tray to drain excess oil and immediately sprinkle with flaked salt, if desired. Repeat with the remaining chicken pieces. Serve hot and enjoy!
Notes
- For the best flavor, marinate the chicken overnight in the buttermilk mixture.
- Monitor the oil temperature carefully to prevent the coating from burning while the chicken remains undercooked.
- You can use any neutral frying oil if peanut oil is not available.
- Using a meat thermometer is highly recommended to ensure the chicken is fully cooked to 165°F.
- Flaked salt adds an extra layer of flavor but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg
