Description
This classic Southern-style buttermilk fried chicken features tender, juicy chicken marinated in tangy buttermilk, coated in a crispy self-rising flour crust, and fried to golden perfection. Perfectly seasoned and easy to make, it’s a comforting main course ideal for family dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 3-4 pound whole chicken (bone-in, skin-on, pre-cut)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Coating and Frying
- 3/4 to 1 1/4 cups self-rising flour
- Peanut oil (or vegetable oil) for frying, about 1 1/2 inch depth
Instructions
- Season and Marinate: Place the chicken pieces in a large bowl. Sprinkle evenly with kosher salt and black pepper, tossing several times to coat. Pour in the buttermilk and stir to ensure all the chicken is covered. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
- Prepare for Frying: Remove the chicken from the buttermilk, allowing any excess to drip back into the bowl. Dredge each piece thoroughly in the self-rising flour, ensuring an even coating. Discard the leftover buttermilk.
- Heat the Oil: Pour enough peanut or vegetable oil into a cast iron skillet or braiser to a depth of about 1 1/2 inches. Heat the oil on medium-high until reaching 360°F to 375°F. Adjust the heat as needed to maintain a consistent temperature throughout frying.
- Fry the Chicken in Batches: Add the chicken pieces in two batches to avoid overcrowding the skillet. Cover the skillet and cook the first side for 6 minutes. Then, uncover and cook for an additional 9 minutes.
- Flip and Continue Cooking: Turn each piece over carefully. Cover and cook for 6 more minutes. Uncover and cook an additional 5 to 9 minutes, turning the pieces during the last 3 minutes to ensure even browning. Use an instant-read thermometer to check that the internal temperature reaches 165°F for safe consumption.
- Drain and Season: Remove the cooked chicken with tongs and place on paper towels to drain excess oil. Repeat the frying process with the remaining chicken pieces. While still hot, season with flaky sea salt if desired.
- Rest and Serve: Allow the fried chicken to rest for 5 to 10 minutes before serving to let the juices redistribute. Serve hot with your favorite gravy or sauces, such as Alabama White Sauce, for a delicious meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use a thermometer to keep the oil within the recommended frying temperature range for optimal crispiness without burning.
- Do not overcrowd the pan to ensure even cooking and crispy crust.
- Self-rising flour provides the right balance of flour and leavening for a light, crispy coating.
- Letting the chicken rest after frying helps retain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 822 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 136 mg
