45 minutes
A traditional recipe for crispy buttermilk-marinated fried chicken with a golden-brown coating.
Chicken, cut into 10 pieces
0 lb
cups
tablespoons
teaspoons
cups
cups
1. Marinate the Chicken
In a large bowl, combine chicken pieces with buttermilk, 2 tablespoons of salt, and a generous amount of black pepper. Ensure all pieces are well coated. Cover the bowl and let it marinate for at least an hour, or as long as overnight in the refrigerator.
2. Prepare the Coating
In a large bowl or a large paper bag, mix together the flour with the remaining 1 tablespoon of salt and 2 teaspoons of black pepper. This mix will be your coating for the chicken.
3. Heat the Oil
Fill a large, heavy-bottomed cast-iron skillet with the oil, to a depth of a few inches. Over medium-high heat, warm the oil to 350 degrees Fahrenheit.
4. Coat the Chicken
One at a time, place the chicken pieces into the flour mixture. Shake the bag or toss in the bowl to coat each piece evenly. Tap off any excess flour.
5. Fry the Chicken
Fry the chicken in batches, skin-side down first, to avoid overcrowding the skillet. Cover with a lid and cook for 5 to 15 minutes. Look for a golden-brown color as an indicator rather than time.
6. Turn and Brown
Remove the lid, turn the chicken pieces over, and continue to cook for another 5 to 15 minutes, uncovered. Again, aim for a deep golden brown and ensure it's cooked through.
7. Drain and Serve
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain. Lightly season with additional salt. Serve warm or at room temperature.
Air-Fried Crispy Chicken . Use an air fryer to cook the breaded chicken pieces, which uses less oil but still offers a crispy texture.
Southern-Fried Chicken . Stick to a traditional Southern buttermilk marinade with added hot sauce, and serve with classic sides like mashed potatoes and gravy, collard greens, or coleslaw.
Parmesan
Oven-Baked Crispy Chicken . For a healthier version, you can bake the breaded chicken on a wire rack over a baking sheet in a hot oven until crispy and cooked through.
Honey
Allow the chicken to brine in buttermilk for at least 4 hours, ideally overnight, to tenderize and flavor the meat.
Heat oil to around 350°F and use a thermometer to maintain the correct temperature for a perfect crust without burning.
Fry chicken in batches to maintain oil temperature and ensure even cooking and crispiness.
Ensure your buttermilk brine and flour coating are well-seasoned with a variety of spices for depth of flavor.
Let fried chicken rest on a wire rack set over a baking sheet to prevent sogginess and retain crispiness.
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