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

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.

Questions

Can I make Buttermilk Fried Chicken dairy-free?

Yes. The dairy in this entry is 2 cups buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Buttermilk Fried Chicken gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Buttermilk Fried Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Buttermilk Fried Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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