Fried Chicken

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Nothing beats the gold standard of comfort food: Classic Southern Buttermilk Fried Chicken. With a shatteringly crisp, craggy crust and meat so tender it practically melts off the bone, getting it right comes down to a few time-tested culinary steps.

Classic Southern Buttermilk Fried Chicken

  • Prep time: 20 mins (+ 4 to 12 hours marinating)
  • Cook time: 25 mins
  • Yields: 4 to 6 servings

Ingredients

  • The Chicken & Buttermilk Soak:
    • 3.5 to 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts)
    • 2 cups cultured buttermilk
    • 2 tbsp Louisiana hot sauce (for subtle depth and tang)
    • 1 tbsp kosher salt
  • The Seasoned Flour Dredge:
    • 3 cups all-purpose flour
    • 1/2 cup cornstarch (the secret weapon for an extra-crispy, light crunch)
    • 1 tbsp paprika (or smoked paprika)
    • 1.5 tsp garlic powder
    • 1.5 tsp onion powder
    • 1 tsp cayenne pepper (adjust for heat)
    • 2 tsp kosher salt & 1 tsp freshly ground black pepper
  • For Frying:
    • 3 to 4 cups peanut oil or high-smoke-point vegetable oil

Step-by-Step Instructions

  1. The Buttermilk Soak: In a large bowl or zip-top bag, combine the buttermilk, hot sauce, and kosher salt. Submerge the chicken pieces, seal, and refrigerate for at least 4 hours (up to 12 hours). The lactic acid in the buttermilk gently breaks down muscle fibers, ensuring ultra-juicy meat.
  2. Mix the Dredge: In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Dredge and Rest: Remove chicken pieces from the buttermilk, letting excess drip off for a second. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour firmly into all the nooks and crannies. Crucial step: Place the coated chicken on a wire rack and let it rest for 15 to 20 minutes so the crust binds to the meat and won’t slide off in the oil.
  4. Fry to Golden Perfection: Heat 2 to 3 inches of oil in a heavy-duty Dutch oven over medium heat until it reaches 340°F to 350°F (170°C to 175°C). Fry the chicken in small batches so you don’t crowd the pan. Cook drumsticks and thighs for 12 to 14 minutes, and breast halves for 14 to 16 minutes, turning once, until deep golden brown and an internal thermometer registers 165°F (74°C).
  5. Drain and Rest: Transfer the fried chicken to a clean wire rack set over a baking sheet (avoid paper towels directly underneath, as trapped steam can soften your crispy crust). Let rest for 5 minutes before serving!

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