Southern Buttermilk Fried Chicken Recipe

Chicken thighs and drumsticks: These are the main protein for the dish, providing a juicy and flavorful base.

Buttermilk: Used for marinating the chicken, it tenderizes the meat and adds a tangy flavor.

Hot sauce: Adds a subtle heat to the marinade, enhancing the overall flavor.

All-purpose flour: Forms the base of the coating mixture, giving the chicken its crispy texture.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the coating.

Paprika: Provides a smoky, sweet flavor and a rich color to the coating.

Garlic powder: Adds a savory, aromatic element to the coating.

Onion powder: Contributes a sweet and tangy flavor to the coating.

Cayenne pepper: Adds a bit of heat to the coating, balancing the flavors.

When marinating the chicken in buttermilk, ensure that each piece is fully submerged to allow the acidic properties of 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 smashed garlic cloves or a sprig of thyme to the marinade.

• Chicken thighs and drumsticks - Substitute with chicken breast: Chicken breast is leaner and cooks faster, making it a healthier option while still providing a similar texture.

• Buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and consistency, making it an excellent alternative for marinating the chicken.

• Hot sauce - Substitute with cayenne pepper sauce: Cayenne pepper sauce provides a similar heat and flavor profile, ensuring the chicken remains spicy.

• All-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is a good gluten-free alternative.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, but it still adds the necessary spice.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor, enhancing the overall taste of the fried chicken.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor, making the chicken more flavorful.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and robust onion flavor, adding more depth to the dish.

• Cayenne pepper - Substitute with red chili flakes: Red chili flakes provide a similar level of heat and can be adjusted to taste.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and cover loosely with foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through and crispy.

• For longer storage, freeze the fried chicken. Place the cooled chicken pieces on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 2-3 hours.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• To reheat frozen fried chicken, preheat your oven to 375°F (190°C). Place the frozen chicken on a baking sheet and cover loosely with foil. Bake for 25-30 minutes or until heated through and crispy.

• For an extra crispy finish, remove the foil during the last 5-10 minutes of reheating.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken pieces in the basket, making sure they are not overcrowded. Heat for about 10 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken pieces in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until the chicken is warmed through and the skin is crispy.

• For a microwave method, place the chicken pieces on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure even reheating. Note that this method may not keep the skin as crispy as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken on the toaster oven tray and heat for about 15 minutes, or until the chicken is hot and the skin is crispy.

• Large bowl: Used to mix the buttermilk and hot sauce for marinating the chicken.

• Refrigerator: Necessary for keeping the marinating chicken cold and safe overnight.

• Another bowl: Used to combine the flour and spices for dredging the chicken.

• Deep fryer: Essential for frying the chicken to achieve a crispy, golden brown exterior.

• Thermometer: Helps ensure the oil is at the correct temperature of 350°F (175°C).

• Tongs: Useful for handling the chicken pieces safely while frying.

• Paper towels: Used to drain excess oil from the fried chicken.

• Plate: To place the chicken on after it has been fried and drained.

Marinate in advance: Prepare the buttermilk marinade the night before to save time on the day of cooking.

Pre-measure ingredients: Measure and mix the flour and spices ahead of time to streamline the dredging process.

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

Batch cooking: Fry chicken in batches to maintain oil temperature and ensure even cooking.

Paper towel prep: Have paper towels ready for draining to avoid last-minute scrambling.