Southern Buttermilk Fried Chicken Recipe
Make Southern Buttermilk Fried Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder until well combined.
- 2
Marinate the Chicken
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Preparing the Dredging Mixture
- 3
Mix the Dredging Ingredients
In a separate large bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, salt, and black pepper until well combined.
Frying the Chicken
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dredge the Chicken
Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing down to coat thoroughly.
- 6
Fry the Chicken
Carefully place the dredged chicken pieces in the hot oil, working in batches if necessary. Fry for about 14-18 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- 7
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.
