Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs); 2 cups buttermilk; 2 tbsp hot sauce (for marinade); 2 tsp salt; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp black pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 4 cups vegetable shortening or peanut oil (for frying)

Juicy bone-in chicken pieces soaked in seasoned buttermilk overnight, then dredged in a well-spiced flour coating and fried in a cast-iron skillet to shatteringly crisp perfection. Plan ahead: marinate in buttermilk for 4-24 hours.

70 minMediumServes 4620 cal/serving

Southern AmericanDinnerStovetopStandardHigh FiberHigh ProteinLow CarbNut-FreeLow-SodiumAlcohol-Free

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Ingredients

4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
2 cups buttermilk
2 tbsp hot sauce (for marinade)
2 tsp salt
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
4 cups vegetable shortening or peanut oil (for frying)

Instructions

1

In a large bowl or zip-lock bag, combine 2 cups buttermilk, 2 tbsp hot sauce (for marinade), and 1 teaspoon of salt. Add 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs), turn to coat, cover, and refrigerate for at least 4 hours or overnight.
2

When ready to fry, remove chicken from the refrigerator 30 minutes before cooking. In a wide shallow bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, the remaining salt, 2 tsp black pepper, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper.
3

Lift each piece of chicken from the marinade, letting excess drip off, and dredge thoroughly in the seasoned flour. Press the coating on firmly. Set on a wire rack and let rest 10 minutes so the coating sets.
4

Heat 4 cups vegetable shortening or peanut oil (for frying) in a large cast-iron skillet to 325-340 degrees F (use a thermometer). The oil should come about 1 inch up the sides.
5

Working in batches so the pan is not crowded, add chicken skin-side down. Cover loosely with foil and fry for 10-12 minutes until golden on the bottom. Flip, uncover, and fry another 10-12 minutes until deep golden brown all over.
6

Check that the chicken reaches an internal temperature of 165 degrees F in the thickest part away from the bone. Transfer to a clean wire rack over a baking sheet. Let rest 5 minutes before serving.

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Questions

What internal temperature should Buttermilk Fried Chicken reach?

For Buttermilk Fried Chicken, the target internal temperature is 340 F (about 170 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Buttermilk Fried Chicken?

Step 3 reads: "Set on a wire rack and let rest 10 minutes so the coating sets." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Do I need any special equipment for Buttermilk Fried Chicken?

Beyond a knife and a board, the method uses a cast-iron skillet (step 4), a probe thermometer (step 4) and a sheet pan (step 6). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

Is there a substitute for buttermilk in Buttermilk Fried Chicken?

The entry for Buttermilk Fried Chicken calls for 2 cups buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Buttermilk Fried Chicken less spicy?

Yes. The heat in Buttermilk Fried Chicken comes from 2 tbsp hot sauce (for marinade) and 1/2 tsp cayenne pepper. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

Which part of Buttermilk Fried Chicken can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Add 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs), turn to coat, cover, and refrigerate for at least 4 hours or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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