Southern Buttermilk Fried Chicken

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Deep-fry or candy thermometer
• •Wire cooling rack
• •Sheet pan
• •Tongs with long handles
• •Shallow dish for dredging

Instructions

1. 1

   Brine in buttermilk

   Combine the buttermilk and hot sauce in a large bowl or zip-top bag. Add the chicken pieces, turning to coat completely. Refrigerate for at least 4 hours, preferably overnight. The buttermilk's lactic acid tenderizes the meat while its sugars will help the crust brown beautifully. Eight hours is ideal. Twelve won't hurt. Less than four and you're wasting your time.

   Full-fat buttermilk clings better than low-fat. If you can only find low-fat, it still works, but the coating won't be quite as thick.
2. 2

   Season the flour

   Whisk together the flour, salt, black pepper, paprika, garlic powder, cayenne, and onion powder in a wide, shallow dish. A pie plate or baking dish works well. You want room to dredge without making a mess. Taste the flour mixture. It should be noticeably seasoned. If it tastes bland, your chicken will be bland. Add more salt if needed.

3. 3

   Prepare for frying

   Remove chicken from buttermilk, letting excess drip off for a few seconds. Don't shake it dry. That clinging buttermilk creates the craggy texture you want. Working one piece at a time, dredge thoroughly in seasoned flour, pressing the coating into every crevice. Set coated pieces on a wire rack and let them rest for 15 minutes. This brief rest sets the coating and prevents it from sliding off in the oil.

   For extra-craggy crust, drizzle a tablespoon of buttermilk into your flour and work it in with your fingers. Those little clumps become the craggiest, crunchiest bits.
4. 4

   Heat the oil

   Pour oil into a 12-inch cast iron skillet to a depth of about one inch. Heat over medium-high until a deep-fry thermometer reads 325 degrees. This takes longer than you expect. Rushing leads to raw centers and burnt exteriors. 325 degrees is lower than most recipes suggest, but trust me here. Lower temperature means longer cooking, which means the heat penetrates to the bone before the crust burns.

5. 5

   Fry the dark meat first

   Carefully lower thighs and drumsticks into the oil, skin-side down. The oil will bubble vigorously. This is normal. Adjust heat to maintain 300 to 325 degrees throughout cooking. Fry dark meat for 7 to 8 minutes per side, about 15 minutes total. The pieces should be deep golden brown, and the internal temperature should read 175 degrees at the thickest part. Transfer to a clean wire rack set over a sheet pan.

   Never crowd the pan. Three or four pieces maximum. Crowding drops the oil temperature and steams instead of fries, giving you a soggy, pale crust.
6. 6

   Fry the white meat

   Let the oil return to 325 degrees. Add the breast pieces and wings, again skin-side down. Wings cook faster, about 10 minutes total. Breasts need 12 to 14 minutes total. Flip halfway through. The breasts are done when they reach 160 degrees internally. They'll carry over to 165 as they rest. Remove to the wire rack.

7. 7

   Rest and season

   Let the chicken rest on the rack for at least 5 minutes before serving. The crust firms up, the juices redistribute, and you won't burn your mouth. Sprinkle with a little flaky salt while still warm if you want that extra hit of salinity. Serve hot, warm, or at room temperature. Each has its partisans, and all of them are correct.

Chef Tips

• •Buy a whole chicken and cut it yourself, or ask your butcher to do it. Pre-cut pieces from the package are rarely uniform in size, which means uneven cooking. Wings and drumsticks finish before breasts and thighs.
• •Peanut oil has the highest smoke point and produces the cleanest-tasting crust. Vegetable shortening, the choice of countless Southern grandmothers, creates an even crispier texture. Avoid olive oil entirely.
• •A thermometer is not optional. Without one, you're guessing, and guessing leads to disappointment. Clip-on deep-fry thermometers cost ten dollars and last for years.
• •Save and strain your frying oil. Stored in a cool, dark place, it keeps for several more uses. The seasoning from previous batches actually improves subsequent fries.
• •Cold fried chicken is a legitimate serving option, not a compromise. Pack it for picnics without apology.
• •Pair with buttermilk biscuits, creamy coleslaw, and sweet tea if you want the full Southern experience.

Advance Preparation

• •Chicken can soak in buttermilk for up to 24 hours; longer marination yields more tender meat.
• •Seasoned flour can be mixed up to a week ahead and stored in an airtight container.
• •Fried chicken holds at room temperature for up to 2 hours, making it ideal for buffets and potlucks.
• •To reheat, place on a wire rack in a 375°F oven for 10 to 12 minutes. The crust crisps back up beautifully. Never microwave fried chicken unless you enjoy soggy food.

Frequently Asked Questions

Nutrition Information

1 serving (about 265g)