Description
This Buttermilk Country Fried Chicken is a crispy, golden, and juicy Southern classic made with seasoned buttermilk-marinated chicken, coated in a flavorful flour mixture, and fried to crunchy perfection.
Ingredients
- 3–4 lbs chicken pieces (bone-in, skin-on — legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 1–2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- Vegetable oil or peanut oil, for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, cover, and marinate in the refrigerator for at least 4 hours or overnight.
- In another bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder.
- Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure coating sticks.
- Heat about 2 inches of oil in a deep cast-iron skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12–15 minutes per piece, or until golden brown, crispy, and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
- Transfer fried chicken to a wire rack to drain and rest for a few minutes before serving.
Notes
- Let coated chicken rest for 10–15 minutes before frying to help the crust adhere better.
- Use a thermometer to maintain consistent oil temperature.
- Store leftovers in the fridge and reheat in the oven or air fryer to retain crispiness.
- For a spicier version, increase cayenne pepper or add hot sauce to flour mixture.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
