50 minutes
Savor the golden crunch of this classic Crispy Buttermilk Fried Chicken, a beloved staple that brings the comfort of Southern cooking straight to your dinner table. Marinated in tangy buttermilk and seasoned to perfection, each piece is fried to a delightful crisp, promising a satisfying bite every time.
Chicken Breasts, bone-in, skin-on
each
Chicken Legs, skin-on
each
to taste
to taste
Buttermilk, for soaking
cups
Vegetable Oil, for frying
cups
cups
Cayenne Pepper, optional
pinches
1. Season and Marinate Chicken
Generously season the chicken breasts and legs with salt and pepper, ideally 1 hour before cooking or leave overnight for deeper flavor infusion. Submerge the seasoned chicken pieces in buttermilk and let them soak for 20 minutes to tenderize and flavor the meat.
2. Prepare Chicken Pieces
Divide the chicken breasts into two pieces each, and separate the legs at the joint into drumsticks and thighs, giving you a total of 8 pieces.
3. Heat Oil for Frying
Warm a large cast-iron skillet over medium heat and fill with 1 inch of your chosen oil for frying.
4. Dredge Chicken in Flour Mixture
Blend the flour with a pinch of cayenne (if desired), salt, and pepper in a shallow dish for the dredging process. Dredge each buttermilk-soaked chicken piece in the seasoned flour mixture until fully coated.
5. Fry Chicken
Gently lay the chicken pieces into the hot oil in a single layer, taking care not to overcrowd the pan. Fry in batches if required, keeping the cooked chicken warm in a low-temperature oven. Fry the chicken, turning occasionally, until each piece is evenly browned and cooked through, which should take about 15 minutes. Verify readiness by slicing into the thickest part of a piece to ensure there’s no pinkness.
6. Drain Fried Chicken
Transfer the fried chicken to a cooling rack or bed of paper towels to drain excess oil.
Spicy Buttermilk Brine
Use panko breadcrumbs or crushed cornflakes mixed with flour for an extra-crispy texture. For a lighter crust, you could use rice flour or a mixture of rice flour and all-purpose flour.
Brush your cooked chicken with a glaze like hot honey, maple syrup, or a soy glaze just before serving. Serve with unique dipping sauces such as curry mayo, garlic aioli, or a tangy tzatziki.
Add cayenne pepper, smoked paprika, or chipotle powder to your flour mixture for a spicy kick. For an Asian-inspired twist, incorporate a blend of Sichuan pepper, five-spice powder, and ginger into the dredge.
Pork Chops
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