Buttermilk Fried Chicken Recipe

5 from 3 votes

The secret to great fried chicken is rolling in a well-seasoned flour, dunking in buttermilk and then repeating in the flour mixture again. Combining this method with a proper frying temperature, you'll end up with golden brown chicken that's crunchy on the outside and perfectly moist on the inside.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American, Southern

Keyword: Buttermilk Fried Chicken, chicken, Fried Chicken, Southern Fried Chicken

Servings: Servings

Calories: 345kcal

Author: Tara Noland

Equipment

Ingredients

1 whole chicken cut up into 10 pieces
3 cups flour
1 Tbsp. freshly ground black pepper
2 Tbsp. paprika
2 Tbsp. fine sea salt
2 tsp. cayenne pepper
2 Tbsp. baking soda
2 cups buttermilk
Oil for deep frying Canola or peanut oil

Instructions

Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F.
Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking soda together.
Divide the flour into 2 bowls, 1/3, and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack.
Dip the pieces in the buttermilk and then thoroughly into the second bowl of flour. Tap off some of the flour if it seems in excess. Return them to the rack, let sit for about 10 min. before frying.
Start to deep fry the pieces making sure not to overcrowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack to cool for 5-10 min. before serving.

Video

Notes

See the post for more information, photos and tips.

Nutrition