Description
Crispy, flavorful buttermilk fried chicken marinated overnight for tenderness and seasoned with a perfectly spiced flour dredge. This classic Southern-style fried chicken is golden brown on the outside and juicy inside, fried to perfection in peanut oil.
Ingredients
Chicken and Marinade
- 1 whole chicken, 3-4 lb, cut into 8 pieces
- 2 cups whole buttermilk
- 1 3/4 tsp salt, divided
- 1 3/4 tsp ground black pepper, divided
Dredging Mixture
- 2 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
Egg Wash
- 3 large eggs
- Few dashes hot sauce
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Frying Oil
- 6-8 cups peanut oil
Instructions
- Buttermilk Marinade: Place the chicken pieces in a large bowl or shallow dish and pour the whole buttermilk over them. Cover and refrigerate for at least 3 hours or overnight to tenderize and infuse flavor. For more even cooking, cut large breast pieces in half.
- Heat the Oil: Fill a deep fryer or Dutch oven halfway with peanut oil, making sure not to overfill. Heat the oil to 350°F using a fry thermometer to monitor the temperature.
- Make the Dredging Station: In a shallow dish or platter, sift together the all-purpose flour, 1 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne pepper using a whisk to combine thoroughly.
- Prepare the Egg Wash: In a separate dish, whisk together the eggs, 1/4 tsp salt, 1/4 tsp black pepper, and a few dashes of hot sauce until well combined.
- Season the Chicken: Remove the chicken pieces from the buttermilk, shaking off any excess liquid. Lightly season all sides of the chicken with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Dredge the Chicken: Dip each chicken piece first into the seasoned flour mixture, then into the egg wash, and back into the flour again to double coat. Place the coated pieces on a sheet pan to rest before frying.
- Fry the Chicken: Slowly lower a few chicken pieces at a time into the hot oil, skin side down, maintaining the oil temperature between 325-350°F for even cooking.
- Cook in Batches: Start frying the dark meat pieces first to allow longer cooking time, about 10-12 minutes per side. Fry the white meat pieces for about 8-10 minutes per side. Cook until the chicken is golden brown, juices run clear, and an internal temperature of 165°F is reached.
- Drain and Keep Warm: Use a stainless steel spider or slotted spoon to remove the chicken from the oil. Place on a paper towel-lined platter or on a baking rack set over a sheet pan to drain excess grease. Keep warm until serving.
Notes
- Marinating the chicken overnight yields the most tender and flavorful results.
- Use a thermometer to maintain proper oil temperature to avoid greasy or undercooked chicken.
- Cutting large breast pieces in half helps ensure even cooking throughout.
- Peanut oil is recommended for its high smoke point and neutral flavor.
- Cook dark meat before white meat because it requires a longer cooking time.
- Letting the chicken rest on a rack after frying helps maintain crispiness.
- Prep Time: 10 minutes (plus at least 3 hours for marinating)
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
