Classic Buttermilk Southern Fried Chicken
Double-dredged chicken soaked in seasoned buttermilk for a crunchy, golden crust.
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Ingredients
- 3 pounds Chicken pieces (bone-in, skin-on)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 3 cups All-purpose flour
- 1/2 cup Cornstarch
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper(optional)
- 1 quart Peanut or Vegetable oil
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 tablespoon of salt. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
- 2
In a separate large shallow dish, whisk together the flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- 3
Remove a piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the seasoned flour mixture.
- 4
Dip the floured chicken back into the buttermilk briefly, then dredge it a second time in the flour mixture, pressing firmly to create a thick crust.
- 5
Place the double-dredged chicken on a wire rack and let it rest for 15-20 minutes; this helps the coating stick during frying.
- 6
Heat 2 inches of oil in a heavy cast-iron skillet to 350°F (175°C).
- 7
Carefully place chicken pieces in the oil, working in batches to avoid overcrowding, and fry for 12-15 minutes, turning once, until the internal temperature reaches 165°F.
- 8
Drain the fried chicken on a clean wire rack over paper towels to maintain crunchiness before serving.
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