Buttermilk Fried Chicken

Bone-in chicken pieces brined in tangy, spiced buttermilk, then dredged in a well-seasoned flour coating and fried to a deeply golden, shatteringly crisp crust. Juicy on the inside, crunchy on the outside — this is Southern-style fried chicken done right.

By YumYum Editorial · American Comfort

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4

Ingredients

• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 tablespoon kosher salt (for brine)
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt (for dredge)
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• to taste Peanut or vegetable oil, for frying (about 6 cups)

Instructions

1. Whisk together buttermilk, hot sauce, and 1 tablespoon salt in a large bowl. Submerge the chicken pieces and refrigerate for at least 4 hours, ideally overnight.
2. In a separate bowl, combine flour, paprika, garlic powder, 2 teaspoons salt, cayenne, and black pepper.
3. Remove chicken from the buttermilk, letting excess drip off, and dredge each piece thoroughly in the seasoned flour, pressing to adhere.
4. Let the coated chicken rest on a rack for 15 minutes while the oil heats.
5. Heat oil in a deep, heavy pot or Dutch oven to 325-350°F.
6. Fry chicken in batches, without crowding, for 12-15 minutes per batch, turning occasionally, until deep golden brown and the internal temperature reaches 165°F.
7. Transfer fried chicken to a wire rack (not paper towels, to keep it crisp) and let rest for 5 minutes before serving.