Southern Buttermilk Fried Chicken Recipe

Chicken thighs: These are the main part of the dish, giving you tender and flavorful meat.

Buttermilk: This helps make the chicken super tender and adds a slight tang.

All-purpose flour: Used to coat the chicken and create that crispy crust.

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

Salt: Enhances all the flavors in the chicken and the coating.

Black pepper: Gives a little bit of heat and depth to the taste.

Garlic powder: Adds a savory, garlicky flavor without the texture of fresh garlic.

Onion powder: Brings a subtle sweetness and depth to the seasoning.

Vegetable oil: Used for frying the chicken until it’s golden and crispy.

One of the most important steps in making this Southern Buttermilk Fried Chicken Recipe really shine is how you dredge the chicken in the seasoned flour mixture. Here’s how to do it so your chicken gets that perfect crispy coating every time:

1. Take a piece of the chicken that’s been soaking in the buttermilk and let any extra drip off a little. You don’t want it dripping wet, but still nice and moist.
2. Put the chicken into the bowl with the flour and spice mix. Press it down gently so the coating sticks well.
3. Flip it over and press the other side too. Make sure every part of the chicken is covered with the flour mix.
4. For an extra crispy crust, you can even dip it back into the buttermilk briefly and then into the flour again for a double coating.

Doing this step carefully helps the coating stick to the chicken instead of falling off when you fry it. That means you get a crunchy, flavorful crust that locks in all the juicy goodness inside. If you skip this or don’t press the flour on well, the coating might slide off in the hot oil, and you’ll miss out on that amazing crunch.

I remember the first time I made fried chicken, I didn’t press the flour on enough, and the crust just peeled off in the pan. It was a little sad! Now, I always take my time with this step. Also, dipping the chicken twice in the flour is a little extra work, but it’s totally worth it if you want that super crispy, golden-brown finish. Plus, it makes the chicken look like it came from a fancy restaurant, even if you’re just cooking at home.

• chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a suitable alternative.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and can be used in the same quantity.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, enhancing the flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used in the same amount.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense flavor; use about half the amount of fresh garlic.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a similar flavor; use about double the amount.

• 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 chicken soggy.

• Place the cooled chicken in an airtight container or wrap each piece tightly with aluminum foil or plastic wrap. This helps maintain its crispiness and flavor.

• Store the wrapped chicken in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.

• To freeze, arrange the wrapped chicken pieces on a baking sheet in a single layer. Freeze for about 1-2 hours until the pieces are solid. This prevents them from sticking together.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label with the date to keep track of freshness. The chicken can be stored in the freezer for up to 3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. For a quicker option, use the defrost setting on your microwave.

• To reheat and maintain the crispiness, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for about 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 5-10 minutes, checking frequently to avoid overcooking.

• Avoid reheating fried chicken in the microwave as it can make the coating soggy and less appetizing.

• Preheat your oven to 375°F (190°C). Place the leftover fried chicken on a baking sheet lined with aluminum foil. Bake for 15-20 minutes until the chicken is heated through and the skin is crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 375°F (190°C). Place the chicken pieces in the basket, making sure they are not touching. Heat for 10-12 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, 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 5-7 minutes on each side until the chicken is warmed through and the skin is crispy.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Note that this method may not keep the skin as crispy.

• For a toaster oven, preheat to 375°F (190°C). Place the chicken on a baking tray and heat for 15-20 minutes until the chicken is hot and the skin is crispy.

• Mixing bowl: Use this to combine the flour, paprika, salt, pepper, garlic powder, and onion powder.

• Deep fryer: Essential for frying the chicken to achieve that perfect golden brown and crispy texture.

• Tongs: Handy for turning the chicken pieces in the hot oil and for 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 dredging them in the flour mixture.

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

• Meat thermometer: Ensures that the chicken is cooked through by checking the internal temperature.

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

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

• Plastic wrap: To cover the bowl while marinating the chicken in the buttermilk.

Marinate overnight: Marinate the chicken in buttermilk the night before to save time the next day.

Pre-mix the flour: Combine the flour and spices ahead of time 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.

Prep station: Set up a dedicated dredging station to streamline the coating process.