Description
This classic buttermilk fried chicken recipe yields crispy, golden-brown fried chicken with a tender, juicy interior. The chicken is marinated in tangy buttermilk and seasoned with salt and pepper for deep flavor, then dredged in self-rising flour and fried to perfection in peanut or vegetable oil. Perfect comfort food for any meal, served best hot with your favorite sauces or gravy.
Ingredients
Scale
Chicken and Marinade
- 3-4 pound whole chicken (or bone-in, skin-on, pre-cut pieces)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
Breading and Frying
- 3/4 to 1 1/4 cups self-rising flour
- Peanut oil or vegetable oil (enough to fill skillet to 1 1/2-inch depth)
Instructions
- Season and Marinate: Place the chicken pieces into a large bowl. Sprinkle evenly with kosher salt and black pepper and toss several times to coat the chicken well. Pour in the full fat buttermilk and stir so all pieces are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
- Prepare Breading: Remove the chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge each piece thoroughly in the self-rising flour to form a coating. Discard any remaining buttermilk.
- Heat Oil: Pour enough peanut or vegetable oil into a cast iron skillet or heavy braiser to a depth of about 1 1/2 inches. Heat the oil over medium-high heat until the temperature reaches between 360°F and 375°F. Adjust the heat to maintain this temperature during frying.
- Fry Chicken in Batches: Carefully add chicken pieces to the hot oil without overcrowding the skillet (two batches recommended). Cover the skillet and cook the chicken for 6 minutes. Then, uncover and continue cooking for an additional 9 minutes.
- Flip and Continue Cooking: Turn the chicken pieces over, cover again, and cook for 6 minutes. Uncover once more and cook for 5 to 9 minutes more, turning the pieces during the final 3 minutes to ensure even browning on all sides. Use an instant-read thermometer to confirm the internal temperature has reached 165°F.
- Drain and Season: Using tongs, transfer the cooked chicken to a plate lined with 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 juices redistribute. Serve hot with gravy, Alabama White Sauce, or your favorite sauce.
Notes
- For extra flavor and tenderness, marinate the chicken overnight instead of just 2 hours.
- Use a cast iron skillet for even heating and the best crispy crust.
- Maintaining the oil temperature is key to perfect crispy chicken; use a thermometer and adjust the heat as needed.
- Peanut oil is preferred for frying due to its high smoke point and flavor, but vegetable oil works well too.
- If you can’t find self-rising flour, mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt as a substitute.
- Let the fried chicken rest after cooking to keep it juicy and avoid burning your mouth when eating.
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
