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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of several pieces of golden brown, crispy fried chicken resting on a wire cooling rack.
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Follow this simple recipe to make juicy, ultra-crispy Southern fried chicken with a golden, crunchy coating using a buttermilk soak.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil or shortening for frying

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the best results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This mixture creates the extra crispy coating.
  3. Remove the chicken from the buttermilk marinade, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy crust. For an extra crispy crust, dip the floured chicken back into the remaining buttermilk for a second, quick dip, and then coat it again in the flour mixture.
  5. Heat 2 to 3 inches of oil in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature; maintaining this heat is key for juicy chicken.
  6. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it reaches a deep golden brown color and the internal temperature reaches 165 degrees Fahrenheit. Thicker pieces may require slightly longer cooking times.
  8. Remove the cooked fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it directly on paper towels, as this can steam the crust and make it soggy.
  9. Serve your crispy fried chicken immediately as a classic comfort food dinner.

Notes

  • For the best flavor and tenderness, allow the chicken to marinate in the buttermilk for a full 12 to 24 hours.
  • Use a cast iron skillet for the most even heat distribution while frying.
  • If the oil temperature drops too low, the chicken will absorb too much oil and become greasy. If it gets too high, the crust will burn before the inside cooks.

Nutrition

Find it online: https://littlekitchendiary.com/crispy-buttermilk-southern-fried-chicken-recipe/