Southern Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Adds tanginess and tenderizes the chicken.

All-purpose flour: Forms the crispy coating.

Paprika: Adds a mild, smoky flavor and color.

Garlic powder: Infuses the coating with a savory taste.

Onion powder: Enhances the overall flavor profile.

Salt: Essential for seasoning.

Black pepper: Adds a hint of heat and depth.

Vegetable oil: Used for frying to achieve a golden, crispy exterior.

When marinating the chicken in buttermilk, ensure it is fully submerged to allow the buttermilk to tenderize the meat and infuse it with flavor. For an extra layer of seasoning, you can add a bit of hot sauce or cayenne pepper to the buttermilk marinade. This will give the fried chicken a subtle kick and enhance its overall taste.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a suitable alternative.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: If you prefer less fat and easier eating, boneless and skinless thighs can be used, though they may cook slightly faster.

• buttermilk - Substitute with plain yogurt: Yogurt has a similar tangy flavor and acidity, which helps tenderize the chicken.

• buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar to mimic the acidity and flavor of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create an even crispier coating for the fried chicken.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the fried chicken.

• paprika - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though it will increase the heat level.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor, though it may slightly alter the texture of the coating.

• garlic powder - Substitute with garlic salt: If using garlic salt, reduce the amount of additional salt in the recipe to avoid over-seasoning.

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more robust flavor, though they may affect the texture of the coating.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter onion flavor that can be a pleasant variation.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with crushed red pepper flakes: For a spicier alternative, crushed red pepper flakes can add heat and a different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slightly nutty flavor to the fried chicken.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container lined with paper towels. The paper towels help absorb excess oil and moisture, keeping the chicken crispy.

• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 375°F (190°C) for about 10-15 minutes to regain its crispiness.

• For freezing, wrap each piece of chicken individually in aluminum foil or plastic wrap. This prevents freezer burn and maintains the chicken's flavor.

• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to eat, thaw the chicken in the refrigerator overnight.

• Reheat thawed chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving the chicken as it can make the coating soggy and unevenly heated.

• For an extra crispy texture, consider reheating the chicken on a wire rack placed over a baking sheet. This allows air to circulate around the chicken, ensuring even crisping.

• If you have leftover buttermilk marinade, discard it. Do not reuse it as it has been in contact with raw chicken.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a wire rack set over a baking sheet. This allows the heat to circulate around the chicken, ensuring it stays crispy. Bake for about 15-20 minutes until heated through.

• For a quick method, use a microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel to maintain moisture. Heat on medium power for 2-3 minutes, checking halfway through to avoid overcooking.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the chicken pieces in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the chicken is warmed through and the skin is crispy.

• For a toaster oven, preheat to 375°F (190°C). Place the chicken on a baking sheet lined with aluminum foil. Heat for 15-20 minutes, flipping halfway through to ensure even reheating.

• Deep fryer: A kitchen appliance used for deep frying, which ensures the chicken cooks evenly and achieves a crispy exterior.

• Mixing bowl: A large bowl used to combine the flour and spices for the dredging mixture.

• Tongs: A utensil used to handle the chicken pieces safely when placing them in the hot oil and removing them once cooked.

• Paper towels: Used to drain excess oil from the fried chicken, ensuring it remains crispy.

• Measuring cups: Essential for accurately measuring the buttermilk and flour to ensure the recipe proportions are correct.

• Measuring spoons: Used to measure out the spices like paprika, garlic powder, onion powder, salt, and pepper.

• Whisk: Useful for mixing the flour and spices together evenly.

• Plate: A flat dish used to hold the dredged chicken before frying.

• Thermometer: A tool to check the oil temperature, ensuring it stays at 350°F (175°C) for optimal frying.

• Cooling rack: An optional tool to place the fried chicken on after draining, allowing air to circulate and maintain crispiness.

Marinate in advance: Marinate the chicken in buttermilk the night before to save time on the day of cooking.

Pre-mix the coating: Combine the flour and spices ahead of time and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch fry: Fry multiple pieces of chicken at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels to drain excess oil faster.