Southern Buttermilk Fried Chicken
Recipe by Darren Cooper
- Prep time 10 minutes (plus 4 -12 hours marinating)
- Cook time 12 -15 minutes per batch
- Servings 4 - 6 servings
Ingredients
For the marinade:
2 cups buttermilk
1 tbsp hot sauce (optional but recommended)
1 tbsp kosher salt
1 tbsp onion powder
1 tbsp garlic powder
1 tsp paprika
1 tsp black pepper
8 bone-in chicken pieces (drumsticks, thighs, or a mix)
For the seasoned flour:
2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
2 tsp salt
½ tsp black pepper
For frying:
Peanut or vegetable oil, enough to fill a pot 2–3 inches deep
Instructions
1. In a large bowl or zip-top bag, whisk together the buttermilk, hot sauce, salt, and seasonings. Add the chicken and make sure it’s fully coated. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
2. Remove chicken from the marinade and let any excess drip off. Set aside.
3. In a separate bowl, mix together the flour, cornstarch, and all the dry seasonings.
4. Dredge each piece of chicken in the seasoned flour mixture, pressing firmly to ensure it sticks well. Let it rest on a wire rack while the oil heats up. This helps the coating adhere and crisp up better.
5. Heat oil in a large Dutch oven or cast iron skillet to 325–350°F. Fry chicken in batches, turning occasionally, until golden brown and internal temp reaches 165°F. This usually takes about 12–15 minutes depending on the size.
6. Drain on a wire rack over paper towels. Let it rest for 5 minutes before serving to keep it crispy.
