Description
This classic buttermilk fried chicken is juicy on the inside, crispy on the outside, and loaded with rich, savory flavor. A simple marinade and seasoned flour coating bring Southern-style comfort to your table.
Ingredients
1 whole a(3 to 3½ lbs), cut into 10 pieces or use thighs and drumsticks
3 to 4 cups buttermilk
3 tablespoons kosher salt, divided
2 teaspoons ground black pepper, divided
1½ cups all-purpose flour
3 cups peanut oil, lard, or canola oil (more as needed)
Instructions
- Place chicken pieces in a large bowl. Add buttermilk, 2 tablespoons salt, and 1 teaspoon pepper. Toss to coat. Cover and marinate for at least 1 hour or overnight in the fridge.
- In a separate bowl or paper bag, mix flour with 1 tablespoon salt and 1 teaspoon pepper.
- Heat oil in a cast-iron skillet to 350°F (175°C). Line a baking sheet with a wire rack for draining.
- Remove chicken from marinade and dredge in seasoned flour, shaking off excess.
- Fry chicken in batches, skin-side down first. Cover and cook 5–15 minutes, then uncover, flip, and cook another 5–15 minutes until golden brown and cooked through.
- Transfer to wire rack and sprinkle with a little extra salt. Serve warm or at room temperature.
Notes
- Add cayenne or smoked paprika to flour for a spicy kick.
- Mix crushed crackers into the flour dredge for extra crunch.
- Add hot sauce to buttermilk for more flavor depth.
- Use boneless chicken but reduce frying time accordingly.
- Don’t overcrowd the skillet—fry in batches for crispy results.
- Prep Time: 1 hour (includes marination)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 3g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 140mg
