Old-Fashioned Southern Buttermilk Fried Chicken
- 30m Prep Time
- 25m Cook Time
- 0h Ready In
Classic Southern fried chicken with a crispy, spicy coating. The buttermilk soak ensures tender, juicy meat.
Ingredients
- 1 4-pound chicken
- 1 quart buttermilk divided
- 6 clove garlic smashed
- 1 large lemon halved
- 2 bay leaves
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cup all-purpose flour
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 1 tbsp cayenne
- 1 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- vegetable oil for frying (preferably peanut)
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 778 mg
- Iron: 11.9 mg
- Magnesium: 149 mg
- Phosphorus: 778 mg
- Potassium: 1811 mg
- Zinc: 5.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 4-pound chicken
- 2 bay leaves
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cup all-purpose flour
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 1 tbsp cayenne
- 1 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
Prepare
- 1 quart buttermilk, divided
- 6 clove garlic, smashed
- Halve 1 large lemon
- vegetable oil, for frying (preferably peanut)
Let's Cook
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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.
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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.
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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.
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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.