Southern style buttermilk fried chicken is the ultimate comfort food, delivering crispy, juicy perfection. This simple, family-friendly recipe is perfect for meal prep or a cozy dinner, making it a must-try for any home cook!
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Southern Style Buttermilk Fried Chicken: The Ultimate Guide
When it comes to comfort food, nothing beats Southern style buttermilk fried chicken. The combination of tangy buttermilk and spices creates a marinade that makes the chicken unbelievably tender. As it cooks, the crust transforms into a golden, crunchy shell that seals in all the savory juices. Each bite offers that delightful contrast of a crisp exterior against juicy meat—a true culinary delight!
Ingredients for Perfect Fried Chicken
Gather these simple ingredients to make your own mouthwatering Southern style buttermilk fried chicken:
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 2 teaspoons cayenne pepper, divided
- 1 whole chicken, cut into pieces
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 5 cups vegetable oil for frying
Step-by-Step Buttermilk Fried Chicken Recipe
Marinating the Chicken for Tenderness
Start by whisking together the buttermilk, mustard, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper in a large bowl. This flavorful mixture adds depth to the chicken. Place your chicken pieces in a resealable plastic bag, pour in the buttermilk mixture, seal the bag, and toss to coat. Remove excess air and marinate in the refrigerator for 2 to 8 hours. This step ensures tender, flavorful chicken.
Preparing the Crispy Coating
Next, it’s time to prepare the coating. In another resealable plastic bag, combine the flour, baking powder, garlic powder, onion powder, and the remaining salt, black pepper, and cayenne pepper. Shake to mix thoroughly. This seasoned flour will create that irresistible crunchy crust, so don’t skip this step!
The Art of Frying Chicken to Golden Perfection
After marinating, remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, dip back into the buttermilk, and then shake again in the flour mixture for an extra layer of coating. Place the coated pieces on a wire rack set over a baking sheet to help the coating adhere.
Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Carefully place the chicken in the hot oil, frying in batches until golden brown and juices run clear, approximately 15 to 18 minutes per batch. The kitchen will fill with a mouthwatering aroma that’s hard to resist!
Ensuring Your Chicken is Cooked Through
To guarantee your chicken is perfectly cooked, check the doneness with an instant-read thermometer. Insert it into the thickest part of the chicken; it should read at least 165°F (74°C). This ensures that your chicken is not only delicious but safe to eat as well.
Test Kitchen Tips for Buttermilk Fried Chicken Success
For best results, remember to double the amount of spices and coating mix from the original version for full coverage on all chicken pieces. This tested adjustment ensures every bite is packed with flavor. Also, don’t rush the marination process; allowing those flavors to soak in makes a world of difference.
FAQs
What ingredients do I need for Southern Style Buttermilk Fried Chicken?
For Southern Style Buttermilk Fried Chicken, you need buttermilk, Dijon mustard, salt, black pepper, cayenne pepper, a whole chicken, all-purpose flour, baking powder, garlic powder, onion powder, and vegetable oil for frying.
How do I make Southern Style Buttermilk Fried Chicken step by step?
Start by marinating the chicken in a mixture of buttermilk and spices. Then, prepare a seasoned flour mixture for coating. Dredge the marinated chicken in the flour, fry until golden brown, and ensure it reaches an internal temperature of 165°F.
Can I make Southern Style Buttermilk Fried Chicken ahead of time?
Yes, you can marinate the chicken ahead of time and store it in the refrigerator for 2 to 8 hours. However, it’s best to fry the chicken just before serving for optimal crispiness.
How should I store leftover Southern Style Buttermilk Fried Chicken?
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.
Related Recipes to try
- Crispy Chicken
- Chicken Marinade
- Honey Garlic Slow Cooker Chicken Thighs
- Honey Garlic Slow Cooker Chicken Thighs 2
- Lemon Garlic Butter Chicken Thighs
- Chicken Bites With Coconut Rice
Conclusion
Now that you’ve mastered Southern style buttermilk fried chicken, don’t forget to explore more delicious recipes. Check out Pinterest for inspiration and elevate your cooking skills. Happy frying!
Southern Style Buttermilk Fried Chicken: Irresistibly Crispy!
Equipment
- Resealable plastic bags
- wire rack
- baking sheet
- Large heavy skillet or Dutch oven
- Instant-read thermometer
Ingredients
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 2 teaspoons cayenne pepper, divided
- 1 whole chicken, cut into pieces
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 5 cups vegetable oil for frying
Instructions
- Whisk together buttermilk, Dijon mustard, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper in a bowl.
- Place chicken pieces in a resealable plastic bag with the buttermilk mixture. Seal the bag, remove excess air, and marinate in the refrigerator for 2 to 8 hours.
- In a separate resealable plastic bag, combine flour, baking powder, garlic powder, onion powder, and the remaining salt, pepper, and cayenne pepper. Shake to mix thoroughly.
- Working with one piece at a time, dredge the marinated chicken in the dry flour mixture, then dip back into the buttermilk mixture, and shake again in the dry flour mixture.
- Place the coated chicken pieces on a wire rack set over a baking sheet to help the coating adhere.
- Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.
- Fry chicken in batches until golden brown and juices run clear, approximately 15 to 18 minutes per batch.
- Check doneness with an instant-read thermometer inserted into the thickest part of the chicken; it should read at least 165°F (74°C).
