Get ready to discover the secrets of achieving perfectly crispy, golden-brown chicken with tender, juicy meat. Learn the tricks for achieving that coveted crispy coating of the classic buttermilk-soaked variation.
Once you learn to make the ultimate American comfort food nothing else will do.
Southern Style Buttermilk Fried Chicken
- 3 lb. whole chicken cut into pieces
- 2 cups buttermilk
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pepper
- vegetable oil
- Sprinkle chicken with salt and pepper, then place pieces in a zip-top plastic bag and add buttermilk. Seal bag and chill for at least two hours or overnight if you have the time.
- Remove chicken from buttermilk (do not reuse buttermilk; discard) and dredge chicken in flour to coat.
- Pour oil to a depth of 1 ½ inches in a deep skillet or Dutch oven, and using a cooking thermometer, make sure the oil is heated to at least 350 degrees.
- Turning with tongs every couple of minutes, fry chicken on both sides. Adjust heat to maintain a steady temperature of 300-325 degrees, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees. (Cooking takes about 10 minutes for wings and 12 minutes for legs, thighs and breasts.)
- Place a cooling rack inside a rimmed sheet pan and transfer chicken pieces to rack to drain.