Best Crispy Buttermilk Fried Chicken
Learn how to make the ultimate Southern comfort food! This buttermilk fried chicken features juicy, tender meat and a shatteringly crisp, perfectly seasoned crust.
Ingredients
- 1 whole chicken cut into 8 pieces, or use 6 bone-in chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Peanut oil or vegetable oil for frying
Instructions
- In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are completely submerged. Cover and refrigerate for at least 4 hours (or overnight for best results).
- In a wide baking dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder until evenly combined.
- Remove the chicken from the buttermilk one piece at a time, letting the excess liquid drip off. Press the chicken firmly into the seasoned flour mixture until heavily coated on all sides.
- Set the breaded chicken aside on a wire cooling rack for 15 minutes to let the crust hydrate and set.
- Fill a large cast iron skillet or Dutch oven halfway with peanut oil. Heat the oil to 350°F (175°C).
- Using tongs, carefully drop the chicken pieces into the hot oil without overcrowding the pan. Fry for 12-15 minutes per side until deeply golden brown.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and drain on a clean wire rack. Serve hot.
Notes
Resting is Key: Do not skip letting the breaded chicken rest for 15 minutes before frying. This prevents the crust from falling off in the oil. Draining: Drain the finished chicken on a wire rack, not paper towels, to ensure the bottom doesn't get soggy from trapped steam. Oil Maintenance: Keep an eye on your oil temperature, adjusting your stove to maintain a steady 325°F to 350°F during the frying process.
