BIG LOVE Buttermilk Fried Chicken
- 30m Prep Time
- 48m Cook Time
- 1h 18mReady In
Classic Southern buttermilk fried chicken with a spicy, herbaceous marinade and seasoned flour dredge. Bone-in chicken thighs are fried until golden and crispy.
Ingredients
- 1.89 L buttermilk
- 2 large lemons zested and quartered
- fresh thyme
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- 14.8 ml kosher salt
- 9.86 ml freshly ground black pepper
- 12 bone-in chicken thighs
- 946 ml all-purpose flour
- 118 ml kosher salt
- 59.1 ml freshly ground black pepper
- 59.1 ml onion powder
- 59.1 ml garlic powder
- 29.6 ml cayenne
- 29.6 ml smoked paprika
- Canola oil for frying
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 554 mg
- Iron: 10.2 mg
- Magnesium: 177 mg
- Phosphorus: 1110 mg
- Potassium: 2027 mg
- Zinc: 7.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.89 L buttermilk
- fresh thyme
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- 14.8 ml kosher salt
- 9.86 ml freshly ground black pepper
- 12 bone-in chicken thighs
- 946 ml all-purpose flour
- 118 ml kosher salt
- 59.1 ml freshly ground black pepper
- 59.1 ml onion powder
- 59.1 ml garlic powder
- 29.6 ml cayenne
- 29.6 ml smoked paprika
Prepare
- 2 large lemons, zested and quartered
- Canola oil, for frying
Let's Cook
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Step 1.
In a large bowl, combine 2 quarts buttermilk, 2 quartered lemons with their zest, 10 to 12 sprigs fresh thyme, 1/4 cup Texas Pete or Crystal hot sauce, 1/4 cup Worcestershire sauce, 1 tablespoon kosher salt, and 2 teaspoons black pepper. Stir to mix.
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Step 2.
Place 12 bone-in chicken thighs in another large bowl. Pour the buttermilk marinade over the chicken, cover, and refrigerate for 24 hours.
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Step 3.
About 30 minutes before frying, remove the chicken from the refrigerator to let it come to room temperature.
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Step 4.
Preheat the oven to 200°F. Make the dredge: sift together 4 cups all-purpose flour, 1/2 cup kosher salt, 1/4 cup black pepper, 1/4 cup onion powder, 1/4 cup garlic powder, 2 tablespoons cayenne, and 2 tablespoons smoked paprika into a large bowl. (The dredge can be made up to 1 month ahead and stored in a glass jar or ziplock bag.)
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Step 5.
Spread the dredge on a pie pan or plate (or use a large paper sack) and place near the stove. Have a baking sheet ready. In a large Dutch oven or cast-iron pot, heat 3 inches of canola oil over medium-high heat until a deep-fry thermometer registers 325°F.
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Step 6.
Working in small batches, remove chicken from the marinade (discard marinade) and press each piece into the dredge, coating thoroughly. You can dredge all pieces up to 30 minutes before frying.
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Step 7.
Fry the chicken in batches until golden brown, turning once, about 12 minutes. Keep fried chicken warm on the baking sheet in the 200°F oven while frying remaining batches. Check oil temperature between batches and return to 325°F before adding more chicken.
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Step 8.
Serve immediately, or refrigerate and serve cold the next day.