Crispy and Juicy Southern Fried Chicken Recipe
Hark! Good folks of the culinary world, lend me your ears! For I bring forth a recipe that will take your taste buds on a journey to the heart of the south. It is none other than the famed Buttermilk Southern Fried Chicken Recipe!
My fellow foodies, there is nothing quite like southern fried chicken. A crispy and succulent exterior, revealing perfectly cooked tender chicken inside. And with this recipe, you shall rule the roost as you create your own finger-licking good breaded chicken.
As an experienced chef specializing in southern-style cuisine, I assure you that this recipe will not disappoint. The key ingredient is buttermilk – this nectar of the gods not only adds a tangy flavor to your chicken but also tenderizes it for an optimal texture.
So gather yourself some frying chickens, and prepare to embark upon a savory journey with my Buttermilk Southern Fried Chicken Recipe!
Why You’ll Love This Recipe
Ahhh, my friends! Gather round to hear the tale of the most delectable dish in town. Behold, the Buttermilk Southern Fried Chicken Recipe! So many recipes have come and gone, but let me tell you, this recipe is one for the ages.
Firstly, this dish is the epitome of comfort food. The succulent chicken coated in a crispy buttermilk batter is sure to melt your worries away. Every bite will transport you back to your grandmother’s kitchen as a child, where all was right with the world.
Secondly, this recipe is versatile. You can use any chicken part you have on hand – wings, breasts, thighs, drumsticks, tenders – they all work like magic. Not feeling chicken today? No problem! Use this fantastic recipe with other proteins if you must. The possibilities are endless!
Thirdly, this southern fried chicken recipe is easy to make. With simple ingredients found in your pantry and some quality buttermilk, you’ll have a classic dish worthy of a gourmet chef in no time. Even those who’ve never wielded a pan before can tackle this recipe with ease.
Finally, who doesn’t love their meat crispy? This dish combines a tantalizing mix of spices such as cayenne pepper and paprika that adds zest and zing to your meal. Dredging your chicken in a buttermilk brine also forms an unbeatable crispy texture on that fluffy skin that will leave you wondering why you ever made plain old baked chicken.
In summary, whether it’s for family dinner or potluck party, Buttermilk Southern Fried Chicken Recipe is sure to be everyone’s favorite!
Ingredient List
The key to the perfect buttermilk southern fried chicken is in the seasoning and marinating technique. Here’s what you’ll need:
Chicken
- 4 pounds frying chickens, cut into pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Dredge Dry Mix
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
Note: For a spicier version, add more cayenne pepper to the marinade or flour mixture. If you can’t find buttermilk, you can substitute it with a mixture of regular milk and vinegar or lemon juice.
The Recipe How-To
Once you have marinated the chicken for at least 24 hours, it’s time to dredge and fry the chicken. Here’s a step-by-step guide on how to make perfect buttermilk southern fried chicken:
Ingredients:
- 4 pounds frying chickens, cut into pieces
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional)
- 2 tablespoons kosher salt
- 3 cups buttermilk
Instructions:
Step 1: Prepare the Flour Mixture
In a small bowl, mix together the flour, garlic powder, onion powder, paprika, black pepper, cayenne pepper (if using), and salt. Set aside.
Step 2: Dredge the Chicken
Remove the chicken pieces from the buttermilk and let any excess liquid drip off. Dip each piece into the flour mixture, making sure to coat it well on all sides. Shake off any excess flour and place on a wire rack or plate.
Step 3: Let Rest
Let the coated chicken pieces rest for about 10 minutes to allow the dredging mixture to adhere properly to the chicken.
Step 4: Heat Your Oil
In a large Dutch oven or deep skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Step 5: Fry The Chicken
Carefully add a few chicken pieces (don’t overcrowd) to the hot oil and fry until golden brown and cooked through, about 15 to 20 minutes per side. The internal temperature of each piece should reach around 165°F (74°C). Remove from oil with tongs or a slotted spoon and place onto a paper towel-lined plate to absorb any excess oil.
Step 6: Repeat
Repeat with the remaining chicken pieces until all are fried and cooked through. Serve immediately!
Pro tip: For extra crispy chicken, you can double-dip the chicken in the buttermilk mixture and flour mixture before frying.
Now that you know how to make perfect buttermilk southern fried chicken, it’s time to impress your guests with this mouth-watering dish!
Substitutions and Variations
Methinks thou art curious about the substitutions and variations for this sumptuous Buttermilk Southern Fried Chicken recipe. Fear not, for I have some suggestions for thee.
Firstly, for those who desire a spicier flavor, thou may substitute cayenne pepper for paprika in the flour coating mixture. Thou may also add a sprinkle of red pepper flakes to achieve a pleasant kick.
For those who are not fond of buttermilk, thou may substitute it with regular milk or yogurt. However, do not expect the same tangy and moist result as thou would with buttermilk. Butter milk can be used as well; it imparts a tang and richness like buttermilk. And if thou cannot find any buttermilk in thy local market, methinks thou can make thy own by adding vinegar or lemon juice to milk.
Thou may also add different herbs and spices to the flour mixture according to thy preference. I recommend adding basil or Thyme with onion powder and garlic powder for a southern-style herb blend.
For a more gluten-free option, cornstarch or almond flour can replace all-purpose flour as well.
For those who cannot eat chicken or prefer a different cut, chicken tenders or fingers are an excellent alternative to chicken pieces. Boneless chicken breasts cut into strips could be fried similarly.
Lastly, for the adventurous cooks among us who would like to experiment with different frying methods without using oil could try baking these crispy wings without sacrificing any flavor.
I hope these suggestions doth satisfice thy curiosity regarding this recipe’s substitutions and variations!
Serving and Pairing
When it comes to serving buttermilk southern fried chicken, there are endless possibilities for pairings and sides. One classic pairing choice is with fluffy biscuits or cornbread for an indulgent southern-style meal. You can also never go wrong with pairing your crispy buttermilk fried chicken with creamy mashed potatoes or coleslaw.
For a delicious twist, serve your chicken over a bed of greens for a more health-conscious option. I recommend making a simple salad with mixed greens, sliced cucumbers, and cherry tomatoes dressed with a tangy vinaigrette dressing.
If you’re feeling adventurous, you can even make sandwiches out of your buttermilk fried chicken by using buttery brioche buns and adding toppings like sliced pickles, melted cheddar cheese, and spicy mayo.
For beverages, I recommend serving your buttermilk southern fried chicken with an ice-cold glass of sweet tea or lemonade to balance out the savory flavors. If you prefer something stronger, a bold red wine or hoppy beer will complement the richness of the chicken perfectly.
Overall, the sky’s the limit when it comes to pairing and serving your buttermilk southern fried chicken recipe. Get creative and have fun experimenting with different combinations until you find what works best for you!
Make-Ahead, Storing and Reheating
When it comes to storing fried chicken, it’s important to remember that it’s best enjoyed fresh and crispy. However, if you have any leftovers, there are ways to ensure they don’t go to waste.
To make-ahead fried chicken, you can bread the chicken and keep it in the fridge overnight. To ensure maximum flavor, marinate the chicken in buttermilk for at least 24 hours before breading it. This will help keep the chicken moist on the inside while still staying crispy on the outside.
To store leftover fried chicken, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Keep the chicken in the fridge for up to three days.
When reheating his southern-fried dish, never use a microwave as this will only make your chicken soggy. Instead, preheat your oven to 350°F (175°C) and place the chicken on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until heated through and crispy again.
Always consume reheated chicken immediately after reheating it, do not reheat twice as this poses health risks.
Tips for Perfect Results
To achieve the perfect buttermilk southern fried chicken, one should pay close attention to every step of the cooking process. While this recipe is straightforward and easy to follow, there are a few tips and tricks that can help elevate your fried chicken game to the next level.
Firstly, make sure you use fresh chicken for this recipe. The flavor and texture of the chicken will greatly impact the final result. When selecting your chicken, look for bright pink flesh with no gray or brown spots. Using organic or free-range chicken will also give you a more flavorful end-product.
Before frying, it’s essential to let your chicken come to room temperature. This will ensure that the meat cooks evenly throughout and prevents the coating from burning before the chicken is fully cooked.
To get a nice crispy exterior, it’s important to dredge the chicken in the dry mix thoroughly. Be sure to shake off any excess flour mixture before dipping it in the buttermilk mixture.
When frying, maintain an oil temperature of 350-375°F (175-190°C) to achieve crispy and golden brown chicken. Use a thermometer to monitor the oil temperature throughout cooking.
If you like your fried chicken on the spicy side, add a pinch of cayenne pepper or chili powder to the flour mixture. For a milder version, reduce or omit these spices altogether.
Lastly, while it may be tempting to overcrowd your pan with all your chicken pieces at once, resist this urge. Overcrowding will decrease the oil temperature and cause uneven cooking. Instead, fry in batches and allow each piece enough space in the pan for even cooking.
By following these tips and tricks, you’ll be well on your way to perfecting your buttermilk southern fried chicken recipe.
FAQ
Verily, as thou venture forth to make this delectable dish of Buttermilk Southern Fried Chicken, thou mayest have queries and doubts along thy way. Fret not for I have hither brought some answers to thy cooking conundrums in this section, the FAQ. So take heed and read on, for I shall shed light on any uncertainties that may arise.
Why add buttermilk to fried chicken?
When preparing southern-style chicken, a common technique is to marinate it in buttermilk. Buttermilk has a mildly acidic property which works wonders in tenderizing the meat, and making it succulent and juicy. Additionally, it helps the coating to stick to the chicken for that perfect flaky texture.
How long should you leave chicken in buttermilk?
When preparing chicken with buttermilk, it is recommended to let the chicken soak in the tangy liquid for at least 8 hours but up to 24 hours is permissible. Using a glass bowl as it can have a reaction with the acid present in buttermilk, place the chicken in the bowl and cover it before refrigerating it to let it marinate.
How do you keep breading from falling off buttermilk when frying chicken?
Now it’s time to let the breading do its thing. Lay the breaded chicken pieces onto a cooling rack or platter and pop them in the fridge for about half an hour. This down time is crucial for the breading layers to set and cling tightly to the chicken when it’s time to cook. So, sit back and be patient while the magic happens!
How long can I marinate chicken in buttermilk?
For optimum flavor, it’s recommended to let the chicken soak in the buttermilk marinade for a minimum of one night. Keep in mind that buttermilk can tenderize the meat if left for more than 48 hours, making it too soft.
Bottom Line
Verily, I beseech thee to try this divine Buttermilk Southern Fried Chicken Recipe. You shall not regret it. With its tantalizing blend of spices including onion powder, garlic powder, paprika, black pepper, and salt; this recipe is full of flavor and has the perfect crispy texture. You shall be pleasantly surprised by how the buttermilk brine results in a juicy and tender chicken that just melts in thy mouth.
Do not be daunted by the length of the ingredient list or recipe how-to. With a little patience and attention to details, thou can master this recipe with ease. Whether thou art an expert cook or a beginner, this recipe is worth thine effort.
In conclusion, this Buttermilk Southern Fried Chicken Recipe is an absolute must-try for anyone who loves fried chicken or Southern-style cuisine. So roll up thy sleeves, gather thy ingredients, and let’s get cooking. I bid thee farewell and happy cooking!
Buttermilk Southern Fried Chicken Recipe
Ingredients
- 2 -3 lbs frying chickens, cut up
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper, Freshly ground (or to taste)
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- to taste vegetable oil (for frying)
Instructions
- Wash chicken pieces thoroughly and pat dry.
- Place chicken in a long, shallow glass baking dish.
- Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
- Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
- Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
- Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
- When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
- Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
- Serve at once. Serves 4.