Recipe for Southern Buttermilk Fried Chicken

Ultra-crispy and juicy chicken pieces marinated in seasoned buttermilk and deep-fried to a golden brown.

Ingredients

Marinade

• 1kg chicken pieces
• 500ml buttermilk
• 10g salt
• 5g paprika
• 5g garlic powder

Breading

• 300g all-purpose flour
• 10g black pepper
• 5g onion powder
• 2g cayenne pepper
• 1L vegetable oil

Preparation

Marinating

1. Place 1kg chicken in a bowl with 500ml buttermilk and spices, ensuring all pieces are fully submerged
2. Cover and refrigerate for at least 90 minutes to tenderize the meat and infuse flavor
3. Remove chicken from the fridge 20 minutes before frying to bring it closer to room temperature

Frying

1. Whisk 300g flour with the breading spices and dredge each piece of chicken until heavily coated
2. Heat 1L oil in a deep pot to 175 Celsius and fry chicken in batches for 12 to 15 minutes
3. Drain on a wire rack rather than paper towels to maintain the maximum crunch on the skin

Tips

• Using a wire rack for cooling allows air to circulate, preventing the bottom of the chicken from getting soggy
• Maintain the oil temperature at 175 Celsius; if it drops too low, the chicken will absorb too much grease
• Double-dredge the chicken by dipping it back in the buttermilk and flour a second time for an extra-thick crust