Classic Buttermilk Fried Chicken Recipe

This classic buttermilk fried chicken recipe is a Southern favorite, with a crispy golden crust and juicy, flavorful meat. The chicken is marinated in a tangy buttermilk mixture, then coated in a seasoned flour mixture before frying to perfection. Serve it with mashed potatoes and coleslaw for a delicious and satisfying meal that will take you back to your favorite diner.

Ingredients

• 4 pounds chicken pieces (drumsticks, thighs, wings, or a combination)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil for frying

Directions

1. In a large bowl, combine the chicken pieces and buttermilk. Toss to coat the chicken completely. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
2. In a shallow dish, combine the flour, salt, paprika, garlic powder, black pepper, and cayenne pepper. Stir to combine well.
3. Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour mixture, pressing firmly to adhere. Shake off any excess flour.
4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be about 1 inch deep. Use a candy thermometer to monitor the oil temperature, aiming for 350 degrees Fahrenheit.
5. Working in batches, carefully place the chicken pieces in the hot oil. Be careful not to overcrowd the pan. Fry the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit.
6. Transfer the fried chicken to a wire rack set over a baking sheet. This will help to keep the chicken crispy and allow any excess oil to drain.
7. Allow the chicken to cool slightly before serving. Serve hot or at room temperature, with your favorite side dishes.
8. Enjoy!

Interesting Facts