Crispy Buttermilk Fried Chicken
Southern cast‑iron fried chicken soaked in buttermilk and hot sauce, dredged in seasoned flour, and fried to crunchy perfection.
Ingredients
- - 3–4 lb assorted bone‑in chicken pieces
- - 2 cups buttermilk
- - ⅓ cup Frank’s hot sauce
- - 2 cups all‑purpose flour
- - 2 Tbsp baking powder
- - 2 Tbsp cornstarch
- - 1 Tbsp kosher salt
- - 1 Tbsp black pepper
- - 2 Tbsp paprika
- - 1 tsp garlic powder optional
- - ½–1 tsp cayenne optional
- - Crisco shortening or peanut oil for frying (1½–2 inches deep)
Instructions
- Marinate chicken overnight in buttermilk and hot sauce.
- Whisk flour, baking powder, cornstarch, and seasonings.
- Dredge chicken; rest 15 min.
- Heat oil to 325–350 °F in cast‑iron Dutch oven.
- Fry chicken 5–6 min per side until 165 °F internal.
- Drain on paper towels; rest 5 min before serving.
Notes
- Double‑dredge for extra‑thick crust.
- Keep finished pieces warm in 250 °F oven.
- Store leftovers 3 days; reheat at 400 °F for 12 min.
- Keep finished pieces warm in 250 °F oven.
- Store leftovers 3 days; reheat at 400 °F for 12 min.
