Southern Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Used for marinating the chicken, adding tenderness and a tangy flavor.

All-purpose flour: Forms the crispy coating when combined with the spices.

Paprika: Adds a mild, smoky flavor and a rich color to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Provides a subtle heat and depth to the seasoning.

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

Onion powder: Complements the garlic powder with a sweet, slightly pungent taste.

Vegetable oil: Used for frying, ensuring the chicken cooks evenly and becomes crispy.

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 enhances the flavor but also helps in achieving a juicy and tender interior. For an extra layer of flavor, consider adding a few dashes of hot sauce or a pinch of cayenne pepper to the buttermilk marinade.

• Chicken thighs - Substitute with chicken drumsticks: Both cuts have similar cooking times and flavors, making them interchangeable in fried chicken recipes.

• Buttermilk - Substitute with plain yogurt: Yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• All-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating when frying.

• Paprika - Substitute with cayenne pepper: Adds a similar depth of flavor with an extra kick of heat.

• Salt - Substitute with soy sauce: Adds saltiness and a bit of umami flavor.

• Black pepper - Substitute with white pepper: Offers a similar heat and flavor profile but with a slightly different taste.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• Onion powder - Substitute with finely chopped onions: Fresh onions add a more robust and natural onion flavor.

• Vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container or wrap each piece tightly with aluminum foil or plastic wrap.
• Store the chicken in the refrigerator for up to 4 days. For longer storage, freezing is recommended.
• To freeze, wrap each piece of chicken individually in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn and keeps the chicken fresh.
• Label the container with the date to keep track of how long it has been stored.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• 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 in the oven for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through without drying out.
• For extra crispiness, you can also reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes.
• Serve the reheated fried chicken immediately for the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover fried chicken on a baking sheet lined with aluminum foil.
  3. Cover the chicken loosely with another piece of 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. Place the fried chicken in the air fryer basket, making sure not to overcrowd.
  3. Heat for 10-15 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, place the fried chicken in the skillet.
  3. Cover the skillet with a lid and heat for 5-7 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 it’s heated evenly. Note: This method may not keep the skin as crispy as other methods.

• Deep fryer: Used to heat the oil to the correct temperature for frying the chicken.

• Mixing bowl: Used to mix the flour and spices together for the coating.

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

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

• Measuring cups: Used to measure out the buttermilk, flour, and spices accurately.

• Whisk: Useful for mixing the flour and spices together evenly.

• Cooling rack: Optional, but useful for letting the chicken cool slightly without getting soggy.

• Large plate: Used to hold the dredged chicken before frying.

• Thermometer: Ensures the oil is at the correct temperature for frying.

Marinate ahead: Marinate the chicken in buttermilk the night before to save time on the day of cooking.

Pre-mix coating: Mix the flour and spices in advance and store in an airtight container.

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

Batch frying: Fry multiple pieces of chicken at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels for quicker draining and less mess.