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Buttermilk-soaked Southern fried chicken turns plain old chicken into a feast of crunch and taste. The combo of sour buttermilk and hand-picked spices keeps the meat juicy on the inside while making the outside amazingly crisp.
I made this chicken for our backyard party last summer, and folks were waiting in line for more. Soaking it overnight in buttermilk and using my special spice mix made it so tasty that even the fussy eaters couldn't get enough.
Key Ingredients
- Chicken: A whole bird cut into pieces or your favorite parts with skin left on for extra juiciness.
- Buttermilk: Use the full-fat kind to get the perfect acid bath for making meat tender.
- Kosher salt: Works better for soaking and lets you control the flavor.
- Black pepper: Grind it fresh for the strongest smell and taste.
- Garlic & onion powder: Gives depth without taking over the flavor.
- Paprika: Adds a nice warmth and pretty color.
- All-purpose flour: Makes the base for your crunchy coating.
- Cornstarch: Makes the crust lighter and crunchier.
- Baking powder: Makes tiny bubbles for extra crispness.
- High-temperature neutral oil: Peanut or veggie oil helps everything cook evenly.
Cooking Procedure
- Buttermilk Marinade Preparation:
- Mix buttermilk, salt, pepper, garlic powder, onion powder, and paprika in a big bowl. Put chicken in, making sure it's fully covered. Wrap and chill for at least 4 hours, but leaving it overnight works best.
- Dredging Station Setup:
- Stir together flour, cornstarch, baking powder, salt, and the rest of your spices in a wide dish. Add a spoonful of the buttermilk marinade to create little lumps that'll make it extra crunchy.
- Coating Application:
- Take chicken out of the marinade, letting extra liquid drip off. Press each piece firmly into the flour mix, covering it completely. Let the coated chicken sit on a wire rack for 10 minutes before frying.
- Frying Technique:
- Warm oil to 350°F in a heavy pot or deep cast iron pan. Gently drop chicken pieces into the oil, working in small batches so they don't crowd each other. Keep oil temp between 325°F and 350°F, cooking until golden brown (about 5 minutes on each side).
- Finishing Touch:
- Move partly fried chicken to a wire rack on a baking sheet and bake at 350°F until it hits 165°F inside, roughly 15-20 minutes.
My grandma always bought free-range chickens, saying they tasted better. After trying many different kinds, I think she was right. The taste difference between regular store chicken and good free-range ones is really noticeable.
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Tasty Upgrades
Good Southern fried chicken needs balance. The buttermilk gives tang, and spices add depth. For more complex flavor, try adding fresh thyme or a bit of cayenne. Some folks put hot sauce in the marinade for a touch of heat.
Serving Suggestions
This chicken goes great with smooth mashed potatoes, fresh corn on the cob, and tangy coleslaw. For a true Southern meal, add some fluffy buttermilk biscuits with honey butter.
Recipe Adaptations
Want it hotter? Add cayenne to both the soak and the coating mix. Need gluten-free? Switch out regular flour for a good gluten-free mix with extra cornstarch. To cut down on fat, you can take off the skin before soaking, but it won't be as crispy.
Leftover Management
Store cooled fried chicken in a sealed container in the fridge for up to three days. To warm it up, put it on a wire rack in a 375°F oven for 15 minutes. Don't use the microwave as it'll make the coating soft.
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Southern fried chicken stands for welcome and old-time cooking. This way of making it gives you great results that any Southern grandma would cheer for. Whether it's Sunday dinner or packed for a picnic, it'll create good memories along with amazing flavors.
Frequently Asked Questions
- → How long do I need to soak the chicken?
- You should leave the chicken in the buttermilk mix for at least 4 hours. For extra flavor, keep it there overnight.
- → What’s the purpose of adding buttermilk to the coating?
- Adding some of the marinade forms little clumps in the flour mix. These turn into crispy, crunchy bits during frying.
- → Is oil okay instead of shortening?
- Yes, vegetable oil works fine, but shortening gives a slightly crispier finish.
- → When is the chicken fully cooked?
- White meat should hit 150°F inside, and dark meat like thighs or drumsticks needs to reach 165°F. Use a thermometer to double-check.
- → Why fry the chicken twice?
- The second fry after chilling enhances the crust’s crunch and keeps it crispy longer.
- → Can I prep it in advance?
- Definitely! You can refrigerate the already cooked chicken overnight, then reheat and serve with an even crunchier coating.