Old-Fashioned Southern Buttermilk Fried Chicken

Let's Cook

1. Step 1.

   Cut the chicken into 8 pieces: two breasts, two thighs, two legs, and two wings. In a large pot or mixing bowl, combine 3 cups of the buttermilk, smashed garlic cloves, halved lemon, bay leaves, kosher salt, and freshly ground black pepper. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate overnight, turning the chicken pieces before bed to ensure thorough saturation.

2. Step 2.

   When ready to cook, transfer the chicken from the buttermilk to a bowl, discarding the marinade. In another bowl, combine the flour, garlic powder, onion powder, cayenne, smoked paprika, kosher salt, and black pepper. Divide this breading mixture into 2 shallow dishes. Pour the remaining 1 cup of buttermilk into a third shallow dish.

3. Step 3.

   Dip each piece of chicken first into the first dish of flour, shaking off excess, then into the buttermilk, letting excess drip off, and finally into the second dish of flour, shaking off excess. Set the breaded pieces on a wire rack, ensuring each piece is evenly coated with as much breading as possible.

4. Step 4.

   In a wok or deep heavy pot, heat several inches of vegetable oil (preferably peanut) to 350°F, using a deep-fry thermometer. Carefully lower 2 to 3 pieces of chicken into the oil; the temperature should drop to about 325°F—adjust heat to maintain that temperature. Fry the chicken, turning pieces midway through: thighs, legs, and breasts for 11 to 12 minutes, wings for 8 to 9 minutes. Cut into a piece to check doneness—no pink and juices run clear. Transfer cooked chicken to a wire rack to cool slightly before serving.