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Southern Buttermilk Fried Chicken

Crispy Southern fried chicken marinated in buttermilk and hot sauce, dredged in seasoned flour and fried golden.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1.5 kg chicken pieces
  • 500 ml buttermilk
  • 2 tsp salt
  • 1 tsp hot sauce
  • 300 g plain flour
  • 1 tbsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp baking powder
  • Vegetable oil for frying

Method
 

  1. Mix the buttermilk, salt and hot sauce, add the chicken and refrigerate for at least 4 hours or overnight.
  2. Mix the flour, spices and baking powder. Drizzle in 2 tablespoons of the buttermilk and rub it in to make craggy bits.
  3. Dredge each piece of chicken, pressing the flour on well. Rest on a rack for 15 minutes.
  4. Heat 5 cm of oil in a heavy pot to 170°C.
  5. Fry in batches for 12–15 minutes, turning, until deep golden and 74°C (165°F) inside.
  6. Drain on a rack and sprinkle with salt.

Notes

Keep the oil between 160°C and 170°C. Too hot and the coating burns before the chicken cooks.