Southern Buttermilk Fried Chicken Recipe

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

Buttermilk: Used for marinating the chicken, making it tender and flavorful.

Hot sauce: Adds a spicy kick to the marinade.

All-purpose flour: Forms the crispy coating on the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Infuses the chicken with a savory garlic flavor.

Paprika: Adds color and a mild, sweet pepper flavor.

Onion powder: Provides a subtle onion flavor to the seasoning.

Cayenne pepper: Brings an extra layer of heat to the dish.

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

When preparing fried chicken, ensure that the oil is at the correct temperature of 350°F (175°C) before adding the chicken. Using a kitchen thermometer can help maintain this temperature, ensuring the chicken cooks evenly and achieves a crispy, golden-brown exterior. Overcrowding the pot can lower the oil temperature, resulting in greasy chicken. Fry in small batches to maintain consistent heat and optimal crispiness.

• 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 tenderizing effect as buttermilk.

• hot sauce - Substitute with cayenne pepper: Cayenne pepper can add the same level of heat, though it lacks the vinegar tang of hot sauce.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating compared to all-purpose flour.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor along with saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, often described as more earthy.

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor in addition to the mild heat of regular paprika.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh, pungent flavor that can enhance the overall taste.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar level of heat and can add a bit of texture.

• 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 chicken soggy.
• Place the cooled chicken in an airtight container or wrap each piece individually in aluminum foil or plastic wrap.
• Store the wrapped chicken in the refrigerator for up to 3-4 days. For best results, reheat in an oven at 350°F (175°C) until heated through to maintain crispiness.
• For freezing, wrap each piece of chicken tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the chicken for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken in an oven preheated to 375°F (190°C) for about 20-25 minutes, or until heated through and crispy. Avoid microwaving as it can make the chicken rubbery.
• For extra crispiness, place the chicken on a wire rack over a baking sheet while reheating in the oven. This allows air to circulate around the chicken, maintaining its crunchy texture.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover 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 20-25 minutes, or until the chicken is heated through and the skin is crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the chicken pieces in a single layer in the air fryer basket. Heat for 10-15 minutes, flipping halfway through, until the chicken is hot and the skin is crispy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until the chicken is thoroughly heated and the skin is crispy.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Microwave on medium power for 2-3 minutes, checking and turning the chicken halfway through. Note that this method may not keep the skin as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken on a baking tray and cover loosely with foil. Heat for 15-20 minutes, or until the chicken is hot and the skin is crispy.

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

• Refrigerator: Essential for keeping the marinating chicken cold and safe to eat.

• Mixing bowl: Used to mix the flour and spices for dredging the chicken.

• Deep fryer: Ideal for frying the chicken to ensure even cooking and a crispy exterior.

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

• Thermometer: Used to check the oil temperature to ensure it reaches 350°F (175°C).

• Tongs: Handy for removing the chicken from the buttermilk mixture and placing it in the flour mixture, as well as for handling the chicken while frying.

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

• Plate: To hold the chicken after it has been dredged in the flour mixture and before frying.

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

• Measuring spoons: For measuring the spices and hot sauce.

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

Organize ingredients: Measure and mix the flour mixture ingredients in advance, so you can quickly dredge the chicken.

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 faster and crispier results.