Description
This classic Southern Buttermilk Fried Chicken recipe delivers crispy, golden-brown chicken on the outside and tender, juicy meat on the inside. Marinated in tangy buttermilk and seasoned with salt and pepper, then dredged in self-rising flour and fried in peanut oil, this comforting dish is perfect for any meal and easy to prepare.
Ingredients
Scale
Chicken and Marinade
- 3 to 4 pound whole chicken (or bone-in, skin-on, pre-cut pieces)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Coating and Frying
- 3/4 to 1 1/4 cups self-rising flour
- Peanut oil or vegetable oil, enough for 1 1/2-inch depth in skillet
Instructions
- Season the chicken: Place the chicken pieces into a large bowl. Sprinkle with kosher salt and black pepper, tossing several times to coat evenly.
- Marinate: Pour in the full fat buttermilk and stir to coat the chicken completely. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to develop flavor and tenderness.
- Dredge the chicken: Remove the chicken from the buttermilk, allowing excess liquid to drip into the bowl. Discard the remaining buttermilk. Dredge each piece thoroughly in the self-rising flour to create an even coating.
- Heat the oil: Pour enough peanut or vegetable oil into a cast iron skillet or heavy braiser to reach a depth of about 1 1/2 inches. Heat the oil over medium-high heat until it reaches between 360°F and 375°F. Adjust heat as needed to maintain a steady temperature during frying.
- First fry - initial cook: Add the chicken pieces in batches, avoiding overcrowding the pan to ensure even cooking and crispness. Cover the skillet and cook the chicken for 6 minutes to initiate cooking.
- First fry - uncover and continue frying: Remove the lid and continue frying uncovered for 9 minutes, allowing the crust to become golden and crisp.
- Flip and second fry - covered: Turn the chicken pieces over carefully using tongs, cover the skillet again, and cook for an additional 6 minutes to cook the other side through.
- Final fry - uncovered: Remove the cover and fry uncovered for 5 to 9 more minutes, turning pieces during the last 3 minutes to brown evenly. Ensure the internal temperature reaches 165°F using an instant-read thermometer for safe consumption.
- Drain and season: Remove the fried chicken pieces to a plate lined with paper towels to drain excess oil. While still hot, season with flaky sea salt if desired.
- Rest and serve: Allow the chicken to rest for 5 to 10 minutes before serving. Serve hot with your favorite gravy or sauce, such as Alabama White Sauce.
Notes
- For best flavor and tenderness, marinate the chicken overnight in buttermilk.
- Use a deep-frying thermometer to maintain consistent oil temperature for perfectly crispy chicken.
- Do not overcrowd the skillet to ensure even cooking and prevent the oil temperature from dropping.
- Self-rising flour contains leavening agents which help create a light, crispy crust—if unavailable, use all-purpose flour mixed with salt and baking powder.
- Peanut oil is recommended for frying due to its high smoke point; vegetable oil is a good alternative.
- Resting the chicken after frying allows juices to redistribute, keeping the meat moist.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 822 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 136 mg
