southern fried chicken with buttermilk recipe

Written ByJenny Smyth Posted on
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The Best southern fried chicken with buttermilk recipe

Southern fried chicken with buttermilk recipe is a classic dish that has been a staple in many American households for generations. I love this recipe because it’s easy to make and always a crowd-pleaser.

My kids and husband can’t get enough of it, and it’s perfect for family gatherings or just a quick weeknight dinner. The best part is that it’s relatively healthy, with the buttermilk adding a tangy flavor without all the extra calories.

The key to making great southern fried chicken is to not overcook it – you want it to stay juicy and crispy on the outside. I like to serve it with mashed potatoes or coleslaw for a complete meal.

I’ve made this recipe countless times, and it never fails to impress my family and friends. In fact, I’ve even started serving it at parties and potlucks, and everyone always raves about it.

The combination of the crispy fried exterior and the tender, juicy interior is just perfect. And let’s not forget the buttermilk – it adds a depth of flavor that elevates the whole dish.

My kids love helping me mix up the marinade, which is just a simple mixture of buttermilk, hot sauce, garlic powder, and onion powder. It’s so easy to make and customize to your taste.

Southern Fried Chicken with Buttermilk

4.6 from 1871 votes

Crispy on the outside and juicy on the inside, this Southern Fried Chicken with Buttermilk is a classic comfort food. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating gives it a perfect crispy crust.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Buttermilk Marinade

2 cups buttermilk
1 tbsp hot sauce
1 tsp salt
1 tsp black pepper
4 boneless, skinless chicken breasts

For the Breading

2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large mixing bowl, combine buttermilk, hot sauce, salt, and black pepper.
2Add chicken breasts and ensure they are fully submerged.
3Cover and refrigerate for at least 2 hours, or up to overnight.
4This will make the chicken more tender and flavorful.
5In a shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, and onion powder.
6Remove chicken from buttermilk marinade, allowing excess to drip off.
7Coat each chicken breast in the flour mixture, ensuring they are evenly covered.
8Shake off any excess flour.
9Heat about 2 inches of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
10Use a thermometer to monitor the temperature.
11If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown in about 60 seconds, the oil is ready.
12Carefully place the coated chicken breasts into the hot oil.
13Fry for 6-7 minutes on each side, or until the chicken is golden brown and crispy.
14The internal temperature should reach 165°F.
15Use tongs to flip the chicken and ensure even cooking.
16Be cautious, as the oil may splatter.
17Remove the fried chicken from the oil using tongs and place it on a plate lined with paper towels.
18This will help absorb any excess oil.
19Let the chicken rest for a few minutes before serving.
20The chicken should be juicy and tender on the inside, with a crispy golden crust on the outside.

🔧Equipment

Large mixing bowl
Shallow dish
Deep fryer or large heavy-bottomed pot
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 45g

📝Notes

Tips: For extra crispy chicken, you can double-dip the chicken in the buttermilk and flour mixture. This means dipping the chicken in the buttermilk, then the flour, then back into the buttermilk, and finally into the flour again. Be sure to shake off any excess flour before frying.

This southern fried chicken with buttermilk recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need a quick weeknight dinner solution.

My family loves helping me make this recipe, and we always have fun experimenting with different seasonings and toppings.

And let’s not forget about reheating ideas – simply place leftovers in the oven at 350°F (180°C) until crispy again.

❓ Frequently Asked Questions About Southern Fried Chicken with Buttermilk

Q: What is the secret to making great southern fried chicken?

The secret to making great southern fried chicken is to not overcook it – you want it to stay juicy and crispy on the outside.

Q: Can I use regular milk instead of buttermilk?

No, you can’t substitute regular milk for buttermilk in this recipe. Buttermilk adds a tangy flavor that’s essential to the dish.

Q: How do I keep the chicken from getting soggy?

To prevent the chicken from getting soggy, make sure you pat it dry with paper towels before dredging it in flour.

Q: Can I make this recipe ahead of time?

Yes, you can marinate the chicken in advance, but don’t bread it until right before frying.

Q: What’s the best way to store leftover southern fried chicken?

Store leftover southern fried chicken in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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