Crispy Southern Fried Chicken Recipe | Easy & Flavorful Buttermilk Fried Chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Marinate chicken thighs in buttermilk, 4 tbsp Louisiana hot sauce, and pickle juice for 40 minutes to 1 hour in the refrigerator.

In a flat bowl, combine 2 cups of all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, black pepper, cayenne pepper, and salt. Mix well.

Remove chicken from the marinade and allow excess buttermilk to drip off.

Dredge each piece of chicken in the seasoned flour mixture, ensuring an even coating. Optionally, double coat by returning the chicken to the buttermilk and then back to the flour.

Preheat oil in a deep skillet to 350°F (175°C).

Carefully add 2 to 3 pieces of chicken to the hot oil, avoiding overcrowding the pan.

Fry chicken for 7 to 10 minutes, turning occasionally, until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C).

Remove fried chicken and place on a tray to drain excess oil, avoiding paper towels to prevent sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens