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Jaw-Dropping Buttermilk Fried Chicken: 1 Secret Soak

Buttermilk Fried Chicken
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This recipe delivers classic Southern Buttermilk Fried Chicken. Soaking the chicken in buttermilk makes it incredibly tender and flavorful before it hits the hot oil, resulting in a perfectly golden and crunchy crust. Get ready for juicy chicken every time.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil or shortening, for frying

Instructions

  1. In a large bowl, whisk together the buttermilk, hot sauce (if using), salt, pepper, paprika, garlic powder, and onion powder.
  2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
  3. In a separate shallow dish, whisk together the flour and cornstarch.
  4. Remove the chicken pieces from the buttermilk, letting the excess drip off slightly. Do not wipe off the coating.
  5. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick coating. Place the coated chicken on a wire rack.
  6. Pour enough oil or shortening into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees F (160 degrees C).
  7. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot.
  8. Fry the chicken for about 6 to 8 minutes per side, turning as needed, until deep golden brown and cooked through (internal temperature should reach 165 degrees F or 74 degrees C).
  9. Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain.
  10. Repeat the frying process with the remaining chicken, adjusting the oil temperature as needed between batches.

Notes

  • For an extra crispy crust, you can double-dip the chicken: dredge in flour, dip briefly back into the buttermilk, and then dredge in the flour mixture again.
  • Always maintain the oil temperature; too low and the chicken is greasy, too high and the outside burns before the inside cooks.
  • Richard suggests using peanut oil for the best flavor when frying.

Nutrition

Find it online: https://delishdiarist.com/buttermilk-fried-chicken-recipe-juicy-crispy/