Southern Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces that provide rich flavor and moisture.

Buttermilk: A tangy liquid that tenderizes the chicken and adds flavor.

Hot sauce: Adds a subtle heat to the marinade.

All-purpose flour: Forms the base of the coating, creating a crispy crust.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth to the seasoning.

Paprika: Provides color and a mild, sweet pepper flavor.

Garlic powder: Adds a savory, aromatic flavor to the coating.

Onion powder: Contributes a sweet, oniony flavor to the seasoning.

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor.

To achieve the crispiest fried chicken, ensure that the chicken is thoroughly coated with the flour mixture. After dredging, let the chicken rest on a wire rack for about 10 minutes before frying. This rest period allows the flour to adhere better, creating a more substantial crust. Additionally, when frying, avoid overcrowding the pan as it can lower the oil temperature, resulting in soggy chicken. Maintain a consistent oil temperature of 350°f (175°c) for the best results.

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

• buttermilk - Substitute with milk and lemon juice: Combine 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle. This mimics the acidity and thickness of buttermilk.

• hot sauce - Substitute with cayenne pepper: Use ¼ teaspoon of cayenne pepper for a similar heat level. Adjust to taste, as cayenne is more concentrated.

• all-purpose flour - Substitute with cornstarch and rice flour: Use a 1:1 ratio of cornstarch and rice flour for a gluten-free option that provides a crispy texture.

• salt - Substitute with soy sauce: Use 1 tablespoon of soy sauce in the marinade for a salty flavor with added umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different aroma.

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

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced fresh garlic for a more intense garlic flavor.

• onion powder - Substitute with grated onion: Use 1 tablespoon of grated onion for a fresh onion taste.

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

• Allow the fried chicken to cool completely at room temperature. This prevents condensation from forming, which can make the chicken soggy.

• Once cooled, place the chicken in an airtight container or wrap each piece tightly in aluminum foil or plastic wrap. This helps maintain the chicken's crispy texture.

• Store the wrapped chicken in the refrigerator if you plan to enjoy it within 3 to 4 days. This keeps the chicken fresh and ready for a quick reheat.

• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The chicken can be frozen for up to 3 months without losing its delightful flavor.

• When you're ready to enjoy your fried chicken again, thaw it in the refrigerator overnight if frozen. This ensures even reheating and maintains the chicken's juicy interior.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper to prevent sticking.

• Bake the chicken for about 15-20 minutes or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is hot and safe to eat.

• For an extra crispy finish, consider using a wire rack on the baking sheet. This allows air to circulate around the chicken, crisping up the skin beautifully.

• Enjoy your reheated Southern Buttermilk Fried Chicken with your favorite sides, and savor the taste of the South once more!

• Preheat your oven to 375°F (190°C). Place the leftover fried chicken on a baking sheet lined with foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quick fix, use a microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may not keep the skin as crispy.

• 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 about 3-4 minutes, or until the chicken is hot and the skin is crispy.

• 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 it with a lid. Cook for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and the skin is crispy.

• For a steaming method, place the chicken in a steamer basket over simmering water. Cover and steam for about 5-7 minutes. This method will keep the chicken moist but may not maintain the crispiness of the skin.

• Mixing bowl: A large container used to combine the buttermilk and hot sauce with the chicken thighs for marinating.

• Refrigerator: Used to chill the marinating chicken, allowing the flavors to meld over at least two hours.

• Another mixing bowl: Used to mix the flour and spices for dredging the chicken.

• Deep fryer: An appliance to heat the vegetable oil to the required temperature for frying the chicken.

• Tongs: Handy for safely placing the chicken into the hot oil and removing it once cooked.

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

• Thermometer: Useful for checking the oil temperature to maintain it at 350°F (175°C) for optimal frying.

• Plate: To hold the chicken once it’s been dredged in the flour mixture and before frying.

• Measuring cups and spoons: Essential for accurately measuring the ingredients like buttermilk, flour, and spices.