Southern Buttermilk Fried Chicken Recipe
User Reviews
4.7
Southern Buttermilk Fried Chicken Recipe
Description
Southern Buttermilk Fried Chicken involves soaking chicken in a buttermilk brine mixed with garlic, herbs, spices, and hot sauce to enhance tenderness and flavor. After brining for at least four hours, or up to 24 hours, the chicken pieces are dredged in a flour-based coating with cornstarch, baking powder, and spices that contribute to a crisp texture upon frying. The frying is done in vegetable oil at a controlled temperature tested by a wooden spoon for readiness, ensuring even cooking and a golden crust. The chicken is kept warm in a low oven if needed.
The brining step imparts moisture and subtle spice to the chicken, while the flour coating adds a well-seasoned, crunchy shell. This combination yields a contrast between juicy interior meat and crisp exterior. The spices in the coating and brine provide layers of flavor without overwhelming the chicken.
This fried chicken pairs well with traditional Southern sides such as baked macaroni and cheese, creamy mashed potatoes, sweet tea, and buttermilk biscuits. It may be served drizzled with honey or alongside gravy to complement the savory seasoning and enhance the meal.
From the notes, serving suggestions include classic Southern accompaniments and options for a drizzle of honey or gravy. The recipe emphasizes refrigerating the chicken during brining and careful temperature control during frying for optimal texture and flavor.
Ingredients
Brine
- 10 pieces chicken
- 5 cups buttermilk
- 1 tbsp hot sauce
- 1 tbsp garlic minced
- 3 thyme springs, fresh
- 1 tbsp onion powder
- 2 tsp paprika
- 3 tbsp kosher salt
- 2 tsp black pepper freshly cracked
Flour Coating
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp oregano dried
- 1 tsp chili powder
- 2 tsp paprika
- 1-2 tsp kosher salt
- 1 tbsp black pepper
- vegetable oil
Instructions
- In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
- When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
- Preheat oven to 200 degrees F.
- While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
- Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
- Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When batch is done, place on prepared wire rack over the baking sheet and put into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
- Serve immediately.
Notes
- This recipe is best when the chicken is brined overnight for maximum tenderness and flavor absorption.
- Use a candy or oil thermometer, or the wooden spoon bubble test, to maintain correct frying temperature at 325°F to ensure crispy coating without burning.
- Serve with baked macaroni and cheese, mashed potatoes, sweet tea, and buttermilk biscuits for a traditional meal.
- Consider drizzling fried chicken with honey or serving with gravy to add a complementary sweet or savory element.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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