Southern Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Adds tanginess and tenderizes the chicken.

Hot sauce: Provides a subtle heat to the marinade.

All-purpose flour: Forms the crispy coating for the chicken.

Paprika: Adds a smoky flavor to the coating.

Garlic powder: Enhances the savory taste.

Onion powder: Adds depth of flavor.

Salt: Essential for seasoning.

Black pepper: Adds a hint of spice.

Vegetable oil: Used for frying the chicken to a golden brown.

When dredging the chicken in the flour mixture, press the flour firmly onto the chicken pieces to ensure a thick, even coating. This helps create a crispier crust when frying. Additionally, let the coated chicken rest for a few minutes before frying to allow the flour to adhere better, resulting in a more uniform and golden-brown finish.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, though they may be less juicy.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

• hot sauce - Substitute with cayenne pepper: Use a pinch of cayenne pepper for heat, though it won't provide the same tangy flavor as hot sauce.

• all-purpose flour - Substitute with cornstarch: Cornstarch will give a crispier coating, though it may be lighter than flour.

• paprika - Substitute with chili powder: Chili powder adds a similar color and a bit more heat, though it has a slightly different flavor profile.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can be used, but it may burn more easily during frying.

• onion powder - Substitute with dried minced onion: Dried minced onion will provide a similar flavor, though it may have a slightly different texture.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor, though it will change the color of the coating.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often described as more earthy.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it excellent for frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken pieces in an airtight container or wrap them tightly with aluminum foil or plastic wrap.
• Store the chicken in the refrigerator for up to 4 days. For best results, place a paper towel at the bottom of the container to absorb any excess moisture.
• To freeze, individually wrap each piece of chicken in plastic wrap, then place them in a freezer-safe bag or container. This prevents the pieces from sticking together and allows you to take out only what you need.
• Label the container with the date to keep track of how long the chicken has been stored. Frozen fried chicken can be kept for up to 3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• For reheating, preheat your oven to 375°F (190°C). Place the chicken on a wire rack over a baking sheet to ensure even heating and maintain crispiness.
• Heat the chicken for about 15-20 minutes or until it reaches an internal temperature of 165°F (74°C). This ensures it's hot and safe to eat.
• For a quicker option, you can reheat the chicken in an air fryer at 350°F (175°C) for about 10 minutes, turning halfway through for even crisping.
• Avoid microwaving the fried chicken as it can make the coating soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Bake for 15-20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 375°F (190°C). Arrange the chicken pieces in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through. Note that this method may not keep the skin as crispy.

• For stovetop reheating, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the chicken is warmed through and the skin is crispy.

• To steam the fried chicken, place a steaming basket over a pot of boiling water. Arrange the chicken in the basket, cover, and steam for 5-10 minutes. This method will keep the chicken moist but may soften the crispy skin.

• Large bowl: Used to combine the buttermilk and hot sauce for marinating the chicken.

• Refrigerator: Essential for marinating the chicken for at least 2 hours or overnight.

• Another bowl: Used to mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.

• Deep fryer: Ideal for frying the chicken to achieve a crispy texture.

• Large pot: An alternative to a deep fryer for frying the chicken.

• Wire rack: Used to drain the fried chicken, ensuring it stays crispy.

• Tongs: Handy for turning the chicken pieces while frying to ensure even cooking.

• Meat thermometer: Useful for checking that the chicken is cooked through to a safe internal temperature.

• Paper towels: Placed under the wire rack to catch any excess oil from the fried chicken.

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the hot sauce, paprika, garlic powder, onion powder, salt, and black pepper.

Marinate in advance: Prepare the chicken and buttermilk marinade the night before to save time on the day of cooking.

Pre-measure ingredients: Measure out the flour and spices ahead of time and store them in a sealed container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple pieces of chicken at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet to drain excess oil quickly and keep the chicken crispy.