Description
This Buttermilk Fried Chicken recipe delivers crispy, golden-brown chicken with a tender and juicy interior. Marinated in tangy buttermilk and seasoned with salt and pepper, the chicken is dredged in self-rising flour and fried to perfection in peanut oil. Perfect as a comforting main course for any occasion.
Ingredients
Scale
Chicken and Marinade
- 3-4 pound whole chicken (or bone-in, skin-on, pre-cut whole chicken)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Coating
- 3/4 to 1 1/4 cups self-rising flour
Frying
- Peanut oil (or vegetable oil) for frying, about 1 1/2-inches deep
Instructions
- Prepare the chicken: Place the chicken pieces into a large bowl. Sprinkle evenly with kosher salt and black pepper. Toss several times to coat all pieces thoroughly.
- Marinate in buttermilk: Pour 2 cups of full fat buttermilk over the chicken and stir to coat each piece well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to tenderize and flavor the chicken.
- Dredge the chicken: Remove the chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge each piece thoroughly in self-rising flour to create an even coating. Discard used buttermilk.
- Heat the oil: Pour enough peanut oil into a cast iron skillet or braiser to a depth of about 1 1/2-inches. Heat the oil to a temperature between 360°F and 375°F, adjusting heat as needed to maintain steady temperature during frying.
- Fry the chicken in batches: Add chicken pieces carefully to the hot oil, working in two batches to avoid overcrowding. Cover and cook the chicken for 6 minutes.
- Continue frying uncovered: Remove the cover and cook uncovered for an additional 9 minutes, allowing the crust to become golden and crispy.
- Turn and cook the other side: Flip the chicken pieces over, cover again, and cook for 6 more minutes. Then uncover and cook for a final 5 to 9 minutes, turning pieces during the last 3 minutes to ensure even browning.
- Check doneness and drain: Use an instant-read thermometer to verify the internal temperature has reached 165°F. Remove the chicken with tongs onto paper towels to drain excess oil.
- Season and rest: While still hot, sprinkle the chicken with flaky sea salt if desired. Allow the chicken to rest for 5 to 10 minutes before serving to let juices redistribute.
- Serve: Enjoy your buttermilk fried chicken with gravy or favorite sauces such as Alabama White Sauce for an authentic Southern touch.
Notes
- For best flavor and tenderness, marinate the chicken overnight in buttermilk.
- Use a cast iron skillet if possible to maintain steady heat and perfect crispiness.
- Do not overcrowd the pan; frying in batches ensures even cooking and browning.
- Adjust cooking times slightly based on piece size to ensure the chicken is fully cooked but not overdone.
- Flaky sea salt added after frying enhances the flavor and adds a nice crunch.
- Serve with classic Southern sides like coleslaw, mashed potatoes, or biscuits for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 822 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 136 mg
