Why You’ll Love this Buttermilk Southern Fried Chicken Recipe
If you’re craving comfort food that’s packed with flavor and a crispy texture, you’ll love this Buttermilk Southern Fried Chicken recipe. The juicy, tender chicken soaked in buttermilk delivers unmatched richness, while the seasoned coating creates that perfect crunch.
Each bite takes me back to family gatherings, filling the air with mouthwatering aromas. It’s a crowd-pleaser, making any meal special. Plus, it’s surprisingly straightforward to make, so you won’t feel overwhelmed in the kitchen.
Whether it’s a Sunday dinner or a casual weeknight, this recipe guarantees satisfaction and warmth that’ll make you want to come back for seconds.
Ingredients of Buttermilk Southern Fried Chicken
When it comes to comfort food, few dishes can hold a candle to Buttermilk Southern Fried Chicken. It’s that iconic dish that brings folks together, filling the room with warmth and delicious aromas that make your heart sing.
But before we plunge into the good stuff—like how to fry that chicken to crispy perfection—let’s talk about what you’ll need to whip up this culinary masterpiece. Gather your ingredients, and let’s get this fried chicken party started.
Ingredients for Buttermilk Southern Fried Chicken:
- 2 – 3 lbs frying chickens, cut up
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (freshly ground, or to taste)
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Vegetable oil (for frying)
Now, let’s chat about these ingredients for a second. First off, buttermilk is a star player in this dish. It not only tenderizes the chicken but also adds that rich, tangy flavor we all adore.
If you can’t find buttermilk, don’t stress; you can easily make a substitute by mixing regular milk with a splash of vinegar or lemon juice. As for the chicken, I usually go for a whole cut-up fryer because it gives you a variety of pieces—wings, thighs, and drumsticks.
And hey, feel free to adjust the spices to suit your taste. Love a little kick? Toss in some cayenne pepper. Just remember, cooking should be fun, so make it your own!
How to Make Buttermilk Southern Fried Chicken
Alright, let’s plunge into making that mouthwatering Buttermilk Southern Fried Chicken. First things first, you’ll want to get your hands on 2 to 3 lbs of frying chickens, cut up into pieces. Once you have those, give them a thorough wash and pat them dry. It might feel a bit like a mini chicken spa day, but trust me, it’s worth it.
Now, place these chicken pieces into a long, shallow glass baking dish. Here comes the magic ingredient: pour 2 cups of buttermilk over the chicken. This is where the real flavor party starts. Cover the dish and pop it into the fridge for at least 4 hours—turning the chicken once or twice if you can. It might feel like waiting for a pot of water to boil, but let that buttermilk work its tenderizing wonders.
While you’re waiting, you can mix the dry ingredients. Grab a clean plastic or brown paper bag (yes, the one you might use for lunches), and toss in 1 cup of all-purpose flour, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. If you’re feeling adventurous, add in 1/4 teaspoon each of garlic powder and onion powder for an extra flavor kick.
Now, shake it up like you mean it—this is the coating that will give your chicken that crunchy, golden-brown exterior.
Once your chicken has marinated, drain it and start coating those pieces. Place two or three pieces of chicken in the bag and give it a good shake until they’re coated evenly. Repeat this until all the chicken is dressed for success.
Now, grab a large, heavy skillet and heat up enough vegetable oil to cover about half the chicken pieces over medium-high heat. It should be hot but not smoking—think of it as the oil’s happy place.
Add the chicken pieces in batches, browning them on all sides for about three minutes each. When they’re golden and crispy, transfer them to a warm platter.
Now, crowd all the browned chicken back into the skillet, turn the heat to medium-low, cover, and let it cook, turning occasionally for about 35 to 40 minutes. Finally, remove the cover and crank the heat back up to medium-high for 6 to 8 more minutes, to get that skin nice and crispy.
Serve it hot, and there you have it—Buttermilk Southern Fried Chicken that’s sure to impress anyone at your dinner table. And hey, if you manage to save some for leftovers, consider that a personal victory.
Buttermilk Southern Fried Chicken Substitutions & Variations
While traditional Buttermilk Southern Fried Chicken is delicious on its own, there’s plenty of room to get creative with substitutions and variations that can cater to your taste preferences or dietary needs.
For a gluten-free option, I swap all-purpose flour for a gluten-free blend. If you’re dairy-free, try coconut or almond milk mixed with vinegar as a buttermilk substitute.
For a spicy kick, I add cayenne pepper to the flour mix. You can also experiment with different herbs like thyme or rosemary.
Don’t hesitate to make it your own—each variation can lead to a fantastic twist on this classic dish!
What to Serve with Buttermilk Southern Fried Chicken
To complement the crispy, flavorful Buttermilk Southern Fried Chicken, I love serving a variety of classic sides that enhance the meal.
Creamy coleslaw adds a rejuvenating crunch, while buttery mashed potatoes provide a comforting touch. I often whip up some collard greens or green beans for a nutritious boost.
Cornbread is a must for that sweet, fluffy contrast, and don’t forget a side of pickles for that tangy kick!
For dessert, a slice of pecan pie or a scoop of peach cobbler truly rounds out the experience, making every bite memorable and satisfying.
Enjoy your feast!
Additional Tips & Notes
When frying up Buttermilk Southern Fried Chicken, a few tips can make all the difference in achieving that perfect, crispy result.
First, let the chicken marinate in buttermilk overnight if you can—it really tenderizes the meat.
Don’t overcrowd the skillet; frying in batches guarantees even cooking and that golden crust we all love.
Keep an eye on the oil temperature; too hot, and the outside burns before the inside cooks.
Finally, let the chicken rest on a wire rack after frying. This keeps it crispy by allowing steam to escape.
Trust me, these little tweaks elevate your chicken game!