Indulge in the classic comfort of Crispy Southern Buttermilk Fried Chicken. This recipe captures the essence of Southern cuisine, offering a juicy, tender interior encased in a perfectly crisp, golden-brown crust. Enhanced with a blend of spices and buttermilk, each bite is a delightful symphony of flavors and textures that will transport you to a cozy kitchen in the heart of the South.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Marination Time: 8 hours (overnight)
- Cooking Time: 30 minutes
- Total Time: 8 hours 50 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 2 pieces per person
Nutritional Profile (Per Serving):
- Calories: 490 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Sodium: 620mg
- Fiber: 1g
- Sugar: 2g
Ingredients
- Chicken thighs and drumsticks, skin-on, bone-in: 1.2 kg (2.65 pounds / 42.3 ounces)
- Buttermilk: 500 ml (17.6 ounces / 1.1 pounds)
- All-purpose flour: 250g (8.8 ounces / 0.55 pounds)
- Paprika: 15g (0.53 ounces / 0.03 pounds)
- Garlic powder: 10g (0.35 ounces / 0.02 pounds)
- Onion powder: 10g (0.35 ounces / 0.02 pounds)
- Cayenne pepper: 5g (0.18 ounces / 0.01 pounds)
- Salt and black pepper: to taste
- Vegetable oil for frying
Detailed Method of Preparation
- Marinate the Chicken: In a large bowl, combine buttermilk, 5g of paprika, 5g of garlic powder, and a pinch of salt and pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate overnight.
- Prepare the Flour Mixture: In a separate bowl, mix flour, remaining paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Coat the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring a thorough coat.
- Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry chicken in batches for about 15 minutes each, or until golden brown and cooked through.
- Drain and Serve: Place fried chicken on a wire rack over a baking sheet to drain excess oil. Serve hot.
Tips for Culinary Success
- Marination Time: For optimal flavor, marinate the chicken for at least 8 hours.
- Oil Temperature: Maintain a consistent oil temperature for even cooking.
- Cooking in Batches: Avoid overcrowding the fryer to ensure each piece cooks evenly.
- Resting the Chicken: Let the chicken rest for a few minutes after frying for the juices to redistribute.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead?
Yes, you can use chicken breasts; adjust cooking time as they cook faster than thighs and drumsticks.
How can I tell if the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and juices should run clear when pierced.
Can I make this gluten-free?
Yes, replace all-purpose flour with your preferred gluten-free flour blend.
Is it possible to bake instead of fry?
While baking is an option, it won't provide the same crispy texture as frying.