Crispy Southern Fried Chicken with Buttermilk Brine
A classic southern fried chicken recipe featuring a tenderizing buttermilk brine and a double dredge for an extra crispy crust. Perfectly juicy and flavorful, this recipe is a crowd-pleaser for cozy dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 2 tablespoons salt
- 1 tablespoon granulated sugar
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil or peanut oil (enough to fill skillet about 2 inches deep)
Instructions
- Prepare the buttermilk brine by whisking together buttermilk, salt, sugar, and hot sauce (if using) in a large bowl.
- Submerge chicken pieces in the buttermilk brine, cover, and refrigerate for at least 4 hours or overnight.
- Mix the dredge by combining flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a shallow dish.
- Heat oil in a cast iron skillet or heavy-bottomed frying pan to 350°F (175°C).
- Remove chicken from brine, letting excess drip off, and pat dry with paper towels.
- Dredge each piece in the seasoned flour mixture, press lightly to adhere, dip briefly back into buttermilk, then dredge again. Set aside on a rack.
- Fry chicken pieces in hot oil without overcrowding, turning occasionally, for 12-15 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and rest for 5 minutes before serving.
Notes
Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Double dredge for extra crunch. Fry in batches to prevent overcrowding. Rest chicken on wire rack after frying to keep crust crispy. Use peanut oil for best flavor and high smoke point. For gluten-free, substitute flour with gluten-free blend and cornstarch. For dairy-free, use almond milk with lemon juice as buttermilk substitute.
Nutrition
- Serving Size: 1 medium piece of ch
- Calories: 375
- Fat: 25
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 28
Keywords: fried chicken, southern fried chicken, buttermilk brine, crispy chicken, comfort food, easy fried chicken