Southern Buttermilk Fried Chicken Recipe

Buttermilk: A tangy liquid that tenderizes the chicken and adds flavor.

Hot sauce: Adds a spicy kick to the marinade.

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

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

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle onion flavor to the coating.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a hint of heat and flavor.

Chicken: The main protein, typically drumsticks and thighs for this recipe.

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

When marinating the chicken in buttermilk, make sure to use a ziplock bag or a covered bowl to ensure the marinade evenly coats all pieces. This helps to tenderize the meat and infuse it with flavor. Additionally, when dredging the chicken in the flour mixture, press the flour onto the chicken to create a thicker, crispier crust.

• buttermilk - Substitute with milk and lemon juice or vinegar: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes until it curdles. This mimics the acidity and thickness of buttermilk.

• hot sauce - Substitute with cayenne pepper and vinegar: Mix 1 tablespoon of vinegar with a pinch of cayenne pepper to add heat and tanginess similar to hot sauce.

• all-purpose flour - Substitute with cornstarch: Use 1 cup of cornstarch for every 2 cups of flour. Cornstarch creates a crispier coating when fried.

• paprika - Substitute with cayenne pepper: Use half the amount of cayenne pepper to add a similar smoky flavor with a bit more heat.

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced garlic for every teaspoon of garlic powder to add a fresh, pungent flavor.

• onion powder - Substitute with fresh onion: Use ¼ cup of finely minced onion for every teaspoon of onion powder to add a fresh, sweet flavor.

• salt - Substitute with soy sauce: Use 1 tablespoon of soy sauce for every teaspoon of salt to add a savory, umami flavor.

• black pepper - Substitute with white pepper: Use the same amount of white pepper to add a similar heat without the black specks.

• chicken - Substitute with turkey: Use turkey drumsticks and thighs for a similar texture and flavor, though turkey may be slightly leaner.

• vegetable oil - Substitute with peanut oil: Use the same amount of peanut oil for frying as it has a high smoke point and adds a subtle nutty flavor.

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

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

• To freeze, arrange the cooled chicken pieces on a baking sheet lined with parchment paper, ensuring they are not touching. Place the baking sheet in the freezer for about 2 hours or until the chicken is frozen solid. This prevents the pieces from sticking together.

• Once frozen, transfer the chicken pieces to a heavy-duty freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken pieces on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until heated through and crispy. For best results, avoid microwaving as it can make the coating soggy.

• If you prefer to reheat in a frying pan, heat a small amount of vegetable oil over medium heat. Fry the chicken pieces for about 3-5 minutes on each side or until heated through and crispy.

• For an extra crispy texture, you can also reheat the chicken in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken pieces for 10-15 minutes, shaking the basket halfway through.

• Always ensure the internal temperature of the reheated chicken reaches 165°F (74°C) to ensure it is safe to eat.

• Preheat your oven to 375°F (190°C). Place the 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 about 20 minutes, or until the chicken is heated through and the skin is crispy.

• Use an air fryer for a quick and crispy reheat. Preheat the air fryer to 375°F (190°C). Place the chicken pieces in a single layer in the basket. Heat for about 5-7 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 fried chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the chicken is warmed through and the skin is crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the chicken on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a steam method, place a steamer basket over a pot of simmering water. Arrange the fried chicken in the basket, cover, and steam for about 5-7 minutes. This method helps retain moisture but may soften the crispy coating.

• Mixing bowl: A large container used to combine the buttermilk and hot sauce, and to marinate the chicken pieces.

• Another bowl: Used to mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.

• Deep fryer: An appliance used to heat the vegetable oil to the required temperature of 350°F (175°C) for frying the chicken.

• Tongs: Handy for removing the chicken from the marinade and for turning the chicken pieces while frying.

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

• Meat thermometer: Useful for checking that the chicken is cooked through, ensuring it reaches an internal temperature of 165°F (74°C).

• Wire rack: Optional, but useful for placing the fried chicken on after draining to keep it crispy.

• Plate: To hold the dredged chicken pieces before frying.

• Whisk: For mixing the flour and spices together evenly.

Marinate overnight: Prepare the chicken the night before and let it marinate in the buttermilk mixture overnight to save time on the day of cooking.

Pre-measure ingredients: Measure and mix all dry ingredients ahead of time and store them in an airtight container.

Use a deep fryer: A deep fryer can maintain a consistent temperature, ensuring even cooking and reducing the need for constant monitoring.

Batch cooking: Fry the chicken in batches to ensure each piece cooks evenly and to avoid overcrowding the fryer.