Southern Buttermilk Fried Chicken Recipe

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

Buttermilk: Adds tanginess and helps tenderize the chicken.

Hot sauce: Infuses the marinade with a bit of heat.

All-purpose flour: Forms the crispy coating for the chicken.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Provides a smoky, sweet flavor.

Garlic powder: Adds a savory, aromatic element.

Onion powder: Contributes a subtle sweetness and depth.

Cayenne pepper: Gives the chicken a spicy kick.

When preparing fried chicken, ensure that the oil is at the correct temperature of 350°F (175°C) before adding the chicken. Using a kitchen thermometer can help maintain this temperature, preventing the chicken from becoming greasy or undercooked. Additionally, after dredging the chicken in the flour mixture, let it rest for a few minutes to allow the coating to adhere better, resulting in a crispier crust.

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

• Buttermilk - Substitute with plain yogurt: Yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• Hot sauce - Substitute with sriracha: Sriracha offers a similar heat level and flavor, making it a good replacement.

• All-purpose flour - Substitute with cornstarch: Cornstarch creates a crispy coating similar to flour when frying.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that enhances the dish.

• Garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and can be used in the same quantity.

• Onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in the same quantity.

• Cayenne pepper - Substitute with chili powder: Chili powder offers a similar heat level and can be used in the same quantity.

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• For short-term storage, place the chicken in an airtight container or wrap it tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
• To maintain the crispiness, place a paper towel at the bottom of the container to absorb any excess moisture.
• For long-term storage, individually wrap each piece of chicken in plastic wrap or aluminum foil. Then, place the wrapped pieces in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• To reheat and retain crispiness, preheat your oven to 375°F (190°C). Place the chicken on a wire rack set over a baking sheet. Bake for 15-20 minutes or until heated through and crispy.
• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 5-10 minutes, checking frequently to avoid overcooking.
• Avoid microwaving as it can make the chicken soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with aluminum foil or parchment paper. Cover the chicken loosely with foil to prevent it from drying out. Bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use a toaster oven. Set it to 375°F (190°C) and place the chicken on the rack. Heat for about 10-15 minutes, checking frequently to ensure it doesn't overcook.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, checking and turning the chicken halfway through.

• For a crispy exterior, consider using an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a skillet over medium heat. Add a small amount of vegetable oil or butter. Place the chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through and the skin is crispy.

• For a steam method, place the chicken in a steamer basket over simmering water. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture but won't keep the skin crispy.

• Large bowl: For combining the buttermilk and hot sauce, and marinating the chicken.

• Refrigerator: To keep the marinating chicken cool and safe for at least 4 hours or overnight.

• Mixing bowl: For mixing the flour and spices to create the dredging mixture.

• Deep fryer: To heat the oil and fry the chicken to a golden brown perfection.

• Paper towels: For draining the excess oil from the fried chicken.

• Tongs: To handle the chicken pieces safely while frying and removing them from the oil.

• Meat thermometer: To ensure the chicken is cooked through to a safe internal temperature.

• Wire rack: Optional, for placing the fried chicken to keep it crispy while draining excess oil.

Marinate overnight: Prepare the chicken and buttermilk mixture the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine the flour and spices in advance and store in an airtight container.

Use a deep fryer: A deep fryer ensures even cooking and saves time compared to pan-frying.

Batch frying: Fry chicken in batches to maintain oil temperature and ensure even cooking.

Drain properly: Use a wire rack over a baking sheet to drain excess oil quickly and efficiently.