Description
This Buttermilk Fried Chicken recipe delivers crispy, golden perfection with a tender and juicy interior. Marinated in rich buttermilk and seasoned with kosher salt and black pepper, the chicken is dredged in self-rising flour and fried in hot peanut oil for a classic Southern comfort food experience. Perfect for family dinners or special occasions, this flavorful fried chicken recipe is easy to follow and sure to please.
Ingredients
Scale
Chicken and Marinade
- 3-4 pound whole chicken (or bone-in, skin-on, pre-cut whole chicken)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Coating
- 3/4 to 1 1/4 cups self-rising flour
Frying
- Peanut oil (or vegetable oil) for frying
Instructions
- Season and Marinate: Place chicken pieces into a large bowl. Sprinkle evenly with kosher salt and black pepper, then toss several times to coat. Add the full fat buttermilk and stir to ensure all pieces are coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
- Prepare for Dredging: Remove the chicken from the buttermilk, allowing excess liquid to drip back into the bowl. Place the self-rising flour in a shallow dish and dredge each piece of chicken thoroughly in the flour, coating all sides. Discard any leftover buttermilk from the bowl.
- Heat the Oil: Pour peanut oil into a cast iron skillet or braiser until it reaches a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches a temperature between 360°F and 375°F. Adjust the heat as necessary to maintain this steady frying temperature.
- Fry the Chicken in Batches: Add chicken pieces carefully in batches, making sure not to overcrowd the skillet. Cover the skillet and cook the chicken for 6 minutes. Then uncover and cook for an additional 9 minutes. This initial frying helps develop a crispy crust.
- Turn and Continue Cooking: Flip the chicken pieces over, cover again, and cook for 6 more minutes. Then, uncover and continue cooking for 5 to 9 minutes more, turning the pieces during the last 3 minutes to ensure even browning all around. The chicken is done when the internal temperature reaches 165°F measured with an instant-read thermometer.
- Drain and Season: Use tongs to remove the fried chicken to a plate lined with paper towels to drain excess oil. Repeat the frying and cooking process with remaining chicken pieces. While still hot, season the chicken with flakey sea salt if desired for extra flavor.
- Rest and Serve: Let the chicken rest for 5 to 10 minutes before serving to allow juices to settle. Serve warm with your favorite sauces or gravies. Alabama White Sauce pairs beautifully with this fried chicken if you want a Southern authentic touch.
Notes
- For best results, marinate the chicken overnight to enhance tenderness and flavor.
- Use a cast iron skillet for even heat distribution and perfect crispy skin.
- Check oil temperature regularly to avoid burning or undercooking the chicken.
- Do not overcrowd the pan; frying in batches ensures crispiness and even cooking.
- Use a thermometer to verify the internal temperature reaches a safe 165°F.
- You can substitute self-rising flour with all-purpose flour mixed with baking powder and salt.
- Season with flakey sea salt immediately after frying for the best texture and flavor.
- Serve with classic sides like mashed potatoes, coleslaw, or cornbread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 822 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 136 mg
