SouthernNut-free
Buttermilk Southern Fried Chicken
Crackly, well-seasoned crust and juicy meat. The buttermilk soak does the work, so start it the night before.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 3½–4 lbbone-in chicken pieces, thighs, drumsticks and breasts
- 2 cupsbuttermilk
- 1 tbsphot sauce
- 3½ tspsalt, divided
- 2 cupsall-purpose flour
- ½ cupcornstarch
- 2 tsppaprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspblack pepper
- ½ tspcayenne pepper
- vegetable or canola oil, for frying, about 1½ inches deep
Method
- Soak: whisk the buttermilk, hot sauce and 2 tsp of the salt. Add the chicken, cover and refrigerate at least 4 hours or overnight.
- Dredge: in a wide bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, pepper, cayenne and the remaining 1½ tsp salt.
- Lift each piece out of the buttermilk, let the extra drip off, and press it firmly into the flour on all sides. Set on a rack for 10 minutes so the coating sets.
- Fry: heat the oil in a heavy pot or deep cast-iron skillet to 350°F. Fry in batches without crowding, turning every few minutes, 12–15 minutes, until deep golden and the thickest piece reads 165°F (thighs are even better at 175°F).
- Drain on a rack set over a sheet pan, not paper towels, so the bottom stays crisp. Sprinkle with a pinch of salt while hot.
Tip: keep the oil between 325°F and 350°F. A clip-on thermometer makes this easy.
Allergens: milk, wheat.
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