Southern Buttermilk Fried Chicken Recipe

Buttermilk: A tangy liquid that tenderizes the chicken and adds flavor.

Hot sauce: Adds a spicy kick to the marinade.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a hint of heat and depth to the seasoning.

All-purpose flour: Creates a crispy coating on the chicken.

Paprika: Adds a smoky, sweet flavor to the flour mixture.

Garlic powder: Infuses the chicken with a savory garlic taste.

Onion powder: Adds a subtle onion flavor to the seasoning.

Chicken: The main protein, use drumsticks and thighs for the best results.

Vegetable oil: Used for frying the chicken to a golden brown.

When marinating the chicken in buttermilk, ensure the pieces are fully submerged to allow the acid in the buttermilk to tenderize the meat. This step not only infuses the chicken with flavor but also helps in achieving a juicy and tender texture. For an extra layer of flavor, consider adding a few sprigs of fresh herbs like thyme or rosemary to the marinade.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle. This mimics the acidity and thickness of buttermilk.

• hot sauce - Substitute with cayenne pepper and vinegar: Mix 1 tablespoon of vinegar with a pinch of cayenne pepper. This provides the heat and tanginess similar to hot sauce.

• salt - Substitute with soy sauce: Use 1 teaspoon of soy sauce for a slightly different flavor profile and similar saltiness.

• black pepper - Substitute with white pepper: Use an equal amount of white pepper for a similar heat but a slightly different flavor.

• all-purpose flour - Substitute with cornstarch: Use 1 cup of cornstarch for a lighter, crispier coating.

• paprika - Substitute with chili powder: Use 1 teaspoon of chili powder for a similar color and a bit more heat.

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced garlic for every teaspoon of garlic powder for a fresher taste.

• onion powder - Substitute with fresh onion: Use ¼ cup of finely minced onion for every teaspoon of onion powder for a more robust flavor.

• salt - Substitute with celery salt: Use an equal amount of celery salt for a slightly different flavor with a hint of celery.

• black pepper - Substitute with crushed red pepper flakes: Use ½ teaspoon of crushed red pepper flakes for a spicier kick.

• chicken - Substitute with turkey: Use turkey drumsticks and thighs for a similar texture and flavor.

• vegetable oil - Substitute with peanut oil: Use an equal amount of peanut oil for a higher smoke point and a slightly nutty flavor.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Use an airtight container or a resealable plastic bag to store the chicken. Place a paper towel at the bottom to absorb any excess oil.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, wrap each piece of chicken individually in aluminum foil or plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container.
• Label the container with the date to keep track of how long the chicken has been stored.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper or a wire rack.
• Reheat the chicken for 15-20 minutes or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through and maintains its crispy texture.
• Avoid using a microwave to reheat, as it can make the chicken soggy. If you must use a microwave, place a paper towel over the chicken to absorb moisture and heat in short intervals.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet lined with parchment paper or a wire rack.
  3. Cover the chicken loosely with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through and the skin is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the fried chicken pieces in a single layer in the air fryer basket.
  3. Heat for 8-10 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Once the oil is hot, add the fried chicken pieces.
  3. Cover the skillet with a lid and cook for 3-4 minutes on each side, or until the chicken is heated through and the skin is crispy.

• Microwave Method:

  1. Place the fried chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note: This method may not keep the skin as crispy as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet.
  3. Heat for 10-15 minutes, or until the chicken is warmed through and the skin is crispy.

• Mixing bowl: Use this to combine the buttermilk, hot sauce, salt, and black pepper for marinating the chicken.

• Deep fryer: Essential for heating the oil to the correct temperature and frying the chicken to a golden brown.

• Tongs: Handy for turning the chicken pieces in the hot oil and removing them once they are cooked.

• Paper towels: Place these on a plate to drain excess oil from the fried chicken.

• Plate: Use this to hold the chicken pieces after they are dredged in the flour mixture and before frying.

• Whisk: Useful for mixing the flour, paprika, garlic powder, onion powder, salt, and black pepper together.

• Meat thermometer: To ensure the chicken is cooked through, check that the internal temperature reaches 165°F (74°C).

• Measuring cups: For accurately measuring the buttermilk and flour.

• Measuring spoons: For measuring the hot sauce, salt, black pepper, paprika, garlic powder, and onion powder.

• Cooling rack: Optional but useful for placing the fried chicken on to keep it crispy while it cools slightly before serving.

Marinate ahead: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Pre-measure ingredients: Measure out all spices and flour in advance to streamline the cooking process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch cooking: Fry the chicken in batches to ensure even cooking and save time.

Paper towel prep: Have paper towels ready for draining the fried chicken to speed up the final steps.