Southern Buttermilk Fried Chicken
The Quirky Foodster Team
Ingredients
- Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) — 1.5 kg (3.3 lb)
- Buttermilk — 500 ml (2 cups)
- Hot sauce — 10 g (2 tsp)
- All-purpose flour — 300 g (2 1/2 cups)
- Paprika — 10 g (2 tsp)
- Garlic powder — 10 g (2 tsp)
- Cayenne pepper — 5 g (1 tsp)
- Salt, plus extra for seasoning — 10 g (2 tsp)
- Black pepper — 5 g (1 tsp)
- Vegetable or peanut oil, for frying — 1 L (4 cups)
Method
- Combine the buttermilk and hot sauce in a large bowl or bag, add the chicken pieces, and marinate in the refrigerator for at least 4 hours, ideally overnight.
- In a separate large bowl, mix the flour with paprika, garlic powder, cayenne, salt and black pepper.
- Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to coat well.
- Heat the oil in a deep pot to 170°C (340°F).
- Fry the chicken in batches for 12–15 minutes per batch, turning occasionally, until deep golden brown and the internal temperature reaches 74°C (165°F).
- Transfer to a wire rack to drain and rest for 5 minutes before serving.
Introduction: Cultural Background Fried chicken in the American South has roots in West African cooking traditions brought by enslaved cooks, combined with Scottish frying techniques introduced by settlers.
Cultural Background: Cultural Background Fried chicken in the American South has roots in West African cooking traditions brought by enslaved cooks, combined with Scottish frying techniques introduced by settlers. It became a celebrated dish among African American communities, particularly for Sunday dinners and celebrations, before spreading nationwide to become one of the most iconic dishes in American cuisine.
Tips: Maintain the oil temperature carefully — too hot and the coating burns before the chicken cooks through; too cool and it becomes greasy. Letting the coated chicken rest for 10 minutes before frying helps the crust adhere better.
Variations: Add extra cayenne for a spicier 'hot chicken' style, Nashville-inspired finish. Vegetarian version: use the same buttermilk-brine and seasoned flour technique on thick slices of cauliflower or firm tofu.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a 200°C (400°F) oven on a wire rack for 15–20 minutes to restore crispiness; avoid microwaving, which softens the crust.
FAQs:
Q: Why marinate in buttermilk?
A: The mild acidity of buttermilk tenderises the meat while adding flavour, and helps the flour coating stick.
Q: What oil is best for frying?
A: Peanut oil is traditional for its high smoke point and neutral flavour, though vegetable oil works well too.
- Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) — 1.5 kg (3.3 lb)
- Buttermilk — 500 ml (2 cups)
- Hot sauce — 10 g (2 tsp)
- All-purpose flour — 300 g (2 1/2 cups)
- Paprika — 10 g (2 tsp)
- Garlic powder — 10 g (2 tsp)
- Cayenne pepper — 5 g (1 tsp)
- Salt, plus extra for seasoning — 10 g (2 tsp)
- Black pepper — 5 g (1 tsp)
- Vegetable or peanut oil, for frying — 1 L (4 cups)
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