Southern-Style Buttermilk Fried Chicken

Southern-Style Buttermilk Fried Chicken is a classic and should be on every summer picnic menu!

There are many recipes out there but after many tries, this is our favorite version. The flavor is unbelievable and the skin is beautifully crunchy! Every step involved is easy and worth the time!

This chicken becomes extra tender when it’s been brined and then takes a bath in a buttermilk marinade before being fried. Brine and buttermilk are the magic ingredients!

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Ingredients needed

The list of ingredients is pretty basic, which makes this an ideal weekend recipe! See the printable recipe card below for exact measurements.

• Chicken – 3-4 pounds including Legs, Breasts, and Thighs, skin-on. You could also buy a whole chicken and cut it up.
• Vegetable Oil – for frying the chicken
• For the Brine: Kosher Salt, Black Peppercorns, Turbinado Sugar (coarse), Lemon Wedges
• Buttermilk Bath: Egg, Buttermilk, Old Bay Seasoning
• Flour Mixture: Cayenne Pepper, Sea salt, Black Pepper, All-purpose Flour

Why Buttermilk for fried chicken?

Buttermilk contains lactic acid, which gently breaks down proteins, and makes the chicken more tender. Additionally, brining adds extra moisture to the meat and also helps break down proteins for extra tender chicken. The result is tender tangy fried chicken!

How to make Buttermilk Fried Chicken

BRINING:

• Prepare the brine by combining the water, salt, sugar, and peppercorns in a large pot. Cut the lemon in half, squeeze juice into the water and add the lemons to the pot. Cook over medium-high heat and dissolve the sugar. Remove from heat and let the brine cool to room temperature.
• Add the chicken pieces to a large bowl, cover, and refrigerate for 3-4 hours. Then drain the chicken from the brine.

THE BUTTERMILK SOAK:

• In a large deep bowl combine buttermilk, egg, and seasoning.
• Add brined chicken to the buttermilk, cover, and refrigerate for 60-90 minutes.

MAKE THE FLOUR MIXTURE:

• In a paper bag, or resealable plastic bag, add the flour, salt, pepper, and cayenne. Shake to combine.
• Shake excess buttermilk from each piece of chicken and put about 5 pieces at a time into the bag and shake to coat. You will work in batches.
• Place coated chicken on a wire cooling rack set over a baking sheet

FRYING THE CHICKEN:

• In a large cast-iron skillet (or regular skillet) add oil to about 1/2″ deep and heat to medium-high, about 375°F. Or use a Dutch oven.
• Line a sheet pan with paper towels
• Shake off excess flour from the chicken, add to hot oil, and cook chicken in single layers only. Be sure pieces are not touching.
• Fry about 10 minutes on each side until the outside of the chicken is golden brown, and the internal temperature is 165°F
• Remove each piece and put on paper towels to briefly drain and then cool on a wire rack
• Repeat with the second batch. If needed, keep the first batch in the oven on low heat to keep it warm

Tips for making perfect fried chicken:

Here are a few tips and tricks to making your Southern-style buttermilk fried chicken perfect:

• Type of chicken: Everyone has their favorite cut of chicken, but in our experience, skin-on thighs and legs work best because dark meat is more moist. You can use chicken breasts, but use bone-in.
• Brining is an extra step but worth it! A brine will always have salt, liquid, and sugar, in varying amounts. Brining adds so much moisture to chicken.
• Don’t over-brine: Brine chicken for one hour per pound of meat (3-4 hours for this recipe)
• Buttermilk: Placing the chicken in the buttermilk marinade after brining gives the chicken a chance to absorb the tangy flavor which really comes through when finished.
• Hot Oil: Make sure the temperature of the oil is hot enough when you start frying. We find that 350-375 degrees f is the ideal oil temperature. If oil isn’t hot enough the chicken will absorb too much oil and become greasy, instead of crispy. Use a candy thermometer or instant-read thermometer if possible.
• Type of Oil: Use an oil that has a high smoke point, such as peanut oil, canola oil, vegetable oil, coconut oil, or safflower oil. We don’t recommend olive oil because it has a lower smoke point.
• Cook in Batches: Don’t overcrowd the chicken when you put it in the pan. You want it to fry, not steam, resulting in extra crispy fried chicken.
• Keep Warm in Oven: Since you will be making the chicken in batches, you may want to keep the first batch warm in the oven while frying the second batch.
• Want More Spice? Add a few drops of hot sauce to the buttermilk mixture

Leftovers:

• Refrigerator: store in an airtight container for 2-3 days
• Freezer: fried chicken freezes beautifully for up to 3 months in an airtight bag or container. Let thaw in the refrigerator for a few hours and reheat on a sheet pan at 350˚F.

Suggestions for Wine Pairings:

This dish pairs well with a crisp acidic Riesling or an effervescent sparkling wine or champagne. The crisp acidity works well with the richness of the chicken.

Your weekday wine:

• Hermann Wiemer, Dry Riesling, New York
• Roederer Estate Brut Sparkling Wine, California

Your weekend wine:

• Fess Parker Rodney’s Dry Riesling, California
• Trimbach Riesling, Alsace, France
• Medici Ermete Concerto Reggiano, Lambrusco, Italy

A special occasion wine:

• Schaefer Willi Riesling Auslese Graacher Himmelreich, Germany
• Veuve Clicquot Yellow Label Brut Champagne, France

Great Side Dish Pairing Ideas:

• Grilled Artichokes with Lemon Dill Aioli
• Asian Coleslaw with Peanut Dressing
• Strawberry Spinach Salad
• Grilled Corn on the Cob with Sweet Chili Sauce
• Fresh Berry Salad with Poppyseed Dressing