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Classic Southern Buttermilk Fried Chicken

A delicious Southern dish featuring marinated chicken fried to golden perfection, bringing comfort food to your table.
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Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 1300
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces 4 chicken pieces (bone-in, skin-on)
  • 2 cups 2 cups buttermilk For marinating
Coating Ingredients
  • 1 cup 1 cup all-purpose flour
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon black pepper
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon paprika
  • Oil Oil for frying Enough to fill a skillet about 1 inch deep

Method
 

Marination
  1. Place the chicken pieces in a large bowl or resealable bag and pour the buttermilk over them. Ensure they are fully submerged, cover or seal, and refrigerate overnight.
Prepare Dredging Mixture
  1. The next day, in a large bowl, combine all-purpose flour, salt, black pepper, garlic powder, and paprika. Whisk until evenly combined.
Dredging Chicken
  1. Remove the chicken from the buttermilk, letting the excess liquid drip off. Dredge each piece in the flour mixture until thoroughly coated.
Heat Oil
  1. In a large skillet, fill the pan with enough oil to be about one inch deep. Heat the oil over medium-high until it reaches about 350°F.
Frying Chicken
  1. Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. Fry for about 15 to 18 minutes on one side, then flip and cook for another 15 to 18 minutes until golden brown and internal temperature reaches 165°F.
Drain and Serve
  1. Remove the fried chicken and place it on a plate lined with paper towels to absorb excess oil. Serve hot and enjoy!

Notes

For variations, try substituting buttermilk with a milk-vinegar mixture or using different spices for added flavor. Avoid overcrowding the skillet to prevent soggy chicken.