Southern Buttermilk Fried Chicken Recipe

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

Buttermilk: Adds tanginess and helps tenderize the chicken.

Hot sauce: Provides a spicy kick to the marinade.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the overall flavor.

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

Paprika: Gives a smoky flavor and vibrant color to the coating.

Garlic powder: Adds a savory note to the coating.

Onion powder: Complements the garlic powder with a sweet and savory flavor.

Cayenne pepper: Optional, but adds extra heat for those who like it spicy.

Vegetable oil: Used for frying the chicken to a golden brown.

When dredging the chicken in the flour mixture, make sure to press the flour firmly onto the chicken to create a thick, even coating. This helps achieve a crispy and flavorful crust. Additionally, let the coated chicken rest for a few minutes before frying to allow the flour to adhere better, which will result in less breading falling off during frying.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but may require additional seasoning to maintain flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and helps tenderize the chicken.

• hot sauce - Substitute with cayenne pepper: Cayenne pepper adds heat without the liquid, which can help maintain the consistency of the marinade.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating on the chicken.

• 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 similar heat but a slightly different flavor profile, which can add a unique twist.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, enhancing the overall taste.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet onion flavor.

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

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

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

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

• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). This helps maintain the crispy texture.

• For long-term storage, arrange the cooled chicken pieces on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze for 2-3 hours or until solid. This prevents the pieces from sticking together.

• Once frozen, transfer the chicken to a freezer-safe bag or 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 aluminum foil. Bake for 30-40 minutes, removing the foil during the last 10 minutes to crisp up the coating.

• Avoid microwaving fried chicken as it can make the coating rubbery and unevenly heated. The oven method ensures a crispy exterior and juicy interior.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet lined with aluminum foil or parchment paper.
  3. Cover the chicken loosely with another piece of aluminum foil to prevent it from drying out.
  4. Bake for about 20-25 minutes, or until the chicken is heated through and the skin is crispy.
  5. For extra crispiness, remove the top foil during the last 5 minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken pieces in a single layer in the air fryer basket.
  3. Heat for 10-15 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, add an additional 2-3 minutes.

• 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 pieces in the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 5-7 minutes on each side, or until the chicken is heated through and the skin is crispy.

• Microwave Method (not recommended for best texture):

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the fried chicken on the toaster oven tray.
  3. Heat for about 15-20 minutes, checking halfway through to ensure even reheating.
  4. For extra crispiness, turn on the broiler for the last 2-3 minutes, keeping a close eye to prevent burning.

• Large bowl: Used to combine the buttermilk and hot sauce, and to marinate the chicken pieces.

• Refrigerator: Essential for chilling the marinating chicken for at least 4 hours or overnight.

• Another bowl: Needed to mix the flour and spices for dredging the chicken.

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

• Large pot: An alternative to a deep fryer for heating the oil and frying the chicken.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct temperature of 350°F (175°C).

• Tongs: Handy for removing the chicken from the buttermilk mixture and for turning the chicken while frying.

• Paper towels: Necessary for draining the fried chicken to remove excess oil.

• Plate: Used to hold the dredged chicken pieces before frying.

• Measuring cups: Needed to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the spices and hot sauce precisely.

Marinate in advance: Prepare the buttermilk mixture and marinate the chicken 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 correct temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple pieces of chicken at once, but don't overcrowd the pot to maintain the oil temperature.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels for better draining and to keep the chicken crispy.