Crispy Buttermilk Southern Fried Chicken
Indulge in the delectable flavors of Crispy Buttermilk Southern Fried Chicken, a timeless classic that offers a perfectly juicy interior and a crunchy, golden-brown exterior. This recipe involves soaking the chicken in seasoned buttermilk to enhance tenderness and flavor, before coating it in a delectable flour mixture. Finished off in a hot skillet, the chicken emerges crispy and deeply satisfying. Perfect for family gatherings or anytime you crave that comforting Southern taste. Serve with your favorite sides for a meal that embodies Southern hospitality.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Frying chickens, cut up
2-3 lbs (Cut into pieces)
Buttermilk
2 cups (Chilled)
All-purpose flour
1 cup
Salt
2 teaspoons (or to taste)
Black pepper, freshly ground
1 teaspoon (or to taste)
Paprika
1 teaspoon
Garlic powder
1/4 teaspoon (optional)
Onion powder
1/4 teaspoon (optional)
Vegetable oil
to taste (for frying)
Instructions
1
Begin by thoroughly washing the chicken pieces under cold running water. Pat them dry using paper towels to ensure a nice crispy exterior.
2
In a long, shallow glass baking dish, arrange the chicken pieces and pour the buttermilk over them. Make sure all pieces are submerged. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor. Turn the chicken occasionally to ensure even marination.
3
Once marinated, prepare the flour mixture. In a clean plastic or brown paper bag, combine the all-purpose flour, salt, freshly ground black pepper, paprika, and if desired, garlic and onion powders. Shake the bag to mix the ingredients well.
4
Remove the chicken from the buttermilk, allowing any excess to drip off. Working in batches, place two or three pieces of chicken into the bag with the flour mixture. Seal the bag and shake it vigorously until the chicken is evenly coated. Repeat this process until all chicken pieces are well-coated.
5
In a large, heavy skillet, pour in enough vegetable oil to cover the bottom, approximately 1/2 inch deep. Heat the oil over medium-high heat until it shimmers but is not smoking.
6
Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the skillet. Brown each piece on all sides for about 3 minutes each, achieving a beautiful golden color. Use a slotted spoon to transfer the browned chicken to a warm platter as they finish cooking.
7
Once all chicken is browned, return the pieces to the skillet. Reduce the heat to medium-low, cover the skillet, and cook for approximately 35-40 minutes. Turn the chicken occasionally during this time to ensure even cooking.
8
After the chicken has cooked through and is tender, remove the lid and increase the heat to medium-high. Allow the chicken to fry uncovered for an additional 6-8 minutes, or until the skin becomes crispy and golden brown.
9
Serve the crispy buttermilk fried chicken immediately while hot, and enjoy the Southern goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main secret to making this Southern fried chicken crispy?
The secret lies in the buttermilk marination for tenderness and the final step of frying the chicken uncovered at a higher heat for 6-8 minutes to crisp the skin.
How long should I marinate the chicken in buttermilk?
You should marinate the chicken for at least 4 hours, though refrigerating it overnight is preferred for maximum flavor and tenderness.
Why is buttermilk used in this recipe?
Buttermilk acts as a tenderizer for the meat and provides a slightly tangy flavor while helping the seasoned flour mixture adhere to the chicken.
What spices are used in the flour coating?
The coating consists of all-purpose flour, salt, freshly ground black pepper, and paprika, with optional additions of garlic powder and onion powder.
What type of chicken is best for this recipe?
The recipe calls for 2-3 lbs of frying chickens that have been cut up into pieces.
Should I wash the chicken before cooking?
Yes, the instructions suggest thoroughly washing the chicken pieces under cold running water and patting them dry before marinating.
What is the best way to coat the chicken in flour?
Place the flour and spices in a plastic or brown paper bag, add a few pieces of chicken at a time, and shake vigorously until evenly coated.
How much oil is needed for frying?
You should pour enough vegetable oil into a heavy skillet to cover the bottom approximately 1/2 inch deep.
How do I know when the oil is ready?
The oil is ready when it shimmers over medium-high heat but is not yet smoking.
How long do I brown the chicken initially?
Each piece should be browned on all sides for about 3 minutes to achieve a golden color before the slower cooking phase.
Why do I need to cover the skillet during cooking?
Covering the skillet for 35-40 minutes on medium-low heat ensures the chicken cooks through properly and remains juicy.
Should I turn the chicken while it is marinating?
Yes, turning the chicken occasionally in the buttermilk ensures even marination for all pieces.
Can I omit the garlic and onion powders?
Yes, the garlic and onion powders are optional and can be omitted according to your preference.
What type of oil should I use?
Vegetable oil is recommended for this recipe due to its high smoke point and neutral flavor.
How many pieces of chicken should I fry at once?
You should fry the chicken in batches to avoid overcrowding the skillet, which can lower the oil temperature and lead to greasy chicken.
What is the final step to ensure the chicken is not soggy?
After the chicken is cooked through, remove the lid and increase the heat to medium-high for the last 6-8 minutes of frying.
Can I use a glass dish for marinating?
Yes, the recipe recommends using a long, shallow glass baking dish for the buttermilk soak.
What is the total cooking time after browning?
The total cooking time after the initial browning is approximately 41 to 48 minutes (35-40 minutes covered and 6-8 minutes uncovered).
How should I remove the chicken from the oil?
Use a slotted spoon to transfer the chicken from the skillet to a warm platter.
Should the buttermilk be cold?
Yes, the recipe specifies using chilled buttermilk.
What is the purpose of paprika in the flour?
Paprika adds a subtle warmth and helps give the fried chicken a rich, golden-brown color.
Is it necessary to pat the chicken dry?
Yes, patting the chicken dry after washing helps ensure the buttermilk and flour stick better, resulting in a crispier exterior.
Can I substitute the vegetable oil?
While vegetable oil is suggested, other high-smoke-point oils like peanut or canola oil can also be used for frying.
What heat setting should be used for browning?
Use a medium-high heat setting to brown the chicken initially.
What heat setting should be used for the internal cooking?
Reduce the heat to medium-low while the skillet is covered to cook the chicken thoroughly.
What is the recommended serving style?
Serve the chicken immediately while hot with your favorite Southern sides.
Does this recipe include nutritional information?
The provided recipe data does not specify exact calories or fat content, but it is a traditional fried dish.
How do I prevent the flour from being lumpy?
Shaking the flour and spices in a bag before adding the chicken helps ensure the mixture is well-blended and smooth.
Is this recipe considered comfort food?
Yes, it is tagged as a classic Southern comfort food.
Can I use this recipe for a family gathering?
Absolutely, it is specifically described as perfect for family gatherings and embodying Southern hospitality.