Buttermilk Fried Chicken
Brined in buttermilk and fried to shatteringly crisp, seasoned golden perfection.
About This Recipe
This classic American Southern-style buttermilk fried chicken delivers everything you want from a traditional comfort food staple. By soaking the chicken pieces in seasoned buttermilk, you ensure the meat stays incredibly tender and juicy while absorbing a subtle, tangy depth of flavor. This essential brining step also helps the seasoned flour coating stick to the chicken, creating that signature craggy, crisp exterior upon frying.
The secret to the recipe's success lies in the balance of the coating and the temperature of the oil. Dredging the chicken thoroughly in flour seasoned with paprika and garlic powder provides a warm, savory flavor profile. Pressing the flour firmly onto the marinated chicken is a key technique that guarantees a thick, crunchy crust. For the best results, maintain a steady frying temperature of 165°C (330°F) in a neutral oil so the chicken cooks through evenly to a deep golden brown without burning the coating.
To ensure the crust stays exceptionally crispy after frying, always drain the hot chicken pieces on a wire rack rather than on paper towels, which can trap steam and make the skin soggy. Dusting the chicken with salt immediately after it emerges from the hot oil allows the seasoning to stick perfectly. Serve this crispy favorite hot alongside classic picnic sides, or let it cool to room temperature for a traditional Southern-style outdoor lunch.
Ingredients
- 1.2 kg Chicken pieces
- 500 ml Buttermilk
- 300 g Flour
- 3 tbsp Paprika and garlic powder
- 1 L Neutral oil
Instructions
- 1
Brine the chicken in seasoned buttermilk for at least 2 hours.
30 min
- 2
Dredge in seasoned flour, pressing to adhere.
6 min
- 3
Fry at 165°C (330°F) until deep golden and cooked through.
14 min
- 4
Drain on a rack and season immediately with salt.
2 min
Nutrition Facts
680
kcal
Calories
44
g
Protein
38
g
Carbs
38
g
Fat
2
g
Fiber
940
mg
Sodium
Rate This Recipe
Beverage Pairings
American cooking is broad, but its drinks culture leans on craft beer and bold New-World wine: hoppy IPAs and ambers for burgers and barbecue, Cabernet and Malbec for steak, and classic sodas and root-beer floats for the diner side of the table.
Wine, Beer & Spirits
Hoppy bitterness cuts through fat and echoes char on burgers and barbecue. Enough structure to stand up to a rich, hearty dish.
Serve cool (7°C).
Bold tannin and dark fruit stand up to steak and ribs. Enough structure to stand up to a rich, hearty dish.
Serve at 17–18°C in a broad glass.
Juicy and smoky, it loves anything off the grill. Enough structure to stand up to a rich, hearty dish.
Serve at 16–18°C.
Malty and toasty — a friendly match for grilled and smoked meats. Enough structure to stand up to a rich, hearty dish.
Serve cool (8°C).
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A sweet, spiced soda that pairs happily with burgers and fried food.
Serve ice-cold.
Spicy and fizzy — a refreshing alcohol-free partner to barbecue.
Serve ice-cold.
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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