Description
Southern fried chicken batter delivers crispy, golden perfection for home cooks seeking authentic Southern comfort. Buttermilk and seasonings create a rich, flavorful coating that brings restaurant-quality crunch you can easily master at home.
Ingredients
Scale
- 8 pieces chicken (legs, thighs, breasts, or wings)
- 2 cups (480 ml) buttermilk (or 2 cups milk + 1 tbsp vinegar)
- 1 tsp hot sauce (optional)
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp baking powder
- 2 tsps garlic powder
- 2 tsps onion powder
- 2 tsps smoked paprika
- 1 tsp cayenne pepper (optional, for heat)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp dried thyme or oregano (optional)
- Vegetable oil (peanut oil or canola oil work well)
Instructions
- Marinate: Immerse chicken pieces in buttermilk, optionally adding hot sauce for enhanced zest. Gently massage to ensure comprehensive coating, creating a flavor-penetrating marinade.
- Refrigerate: Cover container securely and chill for minimum two hours, preferably overnight. This process allows buttermilk enzymes to tenderize meat and deeply infuse rich, complex flavors throughout chicken.
- Prepare Coating: Combine flour, salt, black pepper, paprika, garlic powder, and cayenne in a wide, shallow dish. Mix thoroughly to distribute seasonings evenly across dry ingredients.
- Dredge: Remove chicken from buttermilk marinade, allowing excess liquid to drip off. Roll each piece meticulously through seasoned flour mixture, ensuring complete and uniform coverage for a crisp, golden exterior.
- Rest Coated Chicken: Place flour-coated pieces on a wire rack for 10-15 minutes, allowing coating to adhere firmly and create a robust, crunchy texture during frying.
- Fry: Heat oil in a heavy-bottomed skillet to 350°F. Carefully lower chicken pieces into hot oil, maintaining consistent temperature. Fry until golden brown and internal temperature reaches 165°F, approximately 12-15 minutes.
- Drain: Transfer fried chicken to a wire rack lined with paper towels, allowing excess oil to drip away and preserving the crisp, delectable coating.
Notes
- Maximize Tenderness: Marinate chicken in buttermilk for at least 2 hours, preferably overnight, to break down proteins and enhance moisture retention.
- Spice Up Flavor: Add hot sauce to buttermilk for an extra flavor punch that elevates the traditional Southern fried chicken profile.
- Ensure Even Coating: Gently massage buttermilk into chicken pieces, guaranteeing complete coverage and creating a protective flavor barrier.
- Temperature Matters: Keep chicken refrigerated during marination to prevent bacterial growth and maintain food safety while allowing flavors to develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: None
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 540
- Sugar: 1 g
- Sodium: 740 mg
- Fat: 29 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg