Southern Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Used for marinating the chicken to tenderize and add flavor.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a smoky, slightly sweet flavor to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Infuses the coating with a savory, aromatic taste.

Onion powder: Adds a subtle sweetness and depth to the flavor profile.

Vegetable oil: Used for frying to achieve a golden, crispy exterior.

When marinating the chicken thighs in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat evenly. This step not only adds flavor but also helps in achieving a juicy and tender fried chicken. For an extra layer of flavor, consider adding a few dashes of hot sauce to the buttermilk marinade.

• Chicken thighs - Substitute with chicken drumsticks: Chicken drumsticks have a similar cooking time and texture, making them a good alternative.

• Buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and tenderizing effect as buttermilk.

• All-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating, though you may need to adjust the quantity.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, enhancing the flavor profile.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness and a depth of umami flavor.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and robust onion flavor.

• Vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fried chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and cover loosely with aluminum foil. Bake for 15-20 minutes or until heated through. This method helps maintain the crispy texture.

• For longer storage, freeze the fried chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh for up to 3 months.

• When ready to eat, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat thawed fried chicken in the oven at 375°F (190°C) for 20-25 minutes, or until heated through. For extra crispiness, remove the foil during the last 5 minutes of baking.

• If you prefer using a microwave, place the chicken on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 30-second intervals until warm. Note that this method may not retain the crispiness as well as oven reheating.

• For an alternative reheating method, use an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken for 5-7 minutes, or until heated through and crispy.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use a toaster oven. Set it to 375°F (190°C) and place the chicken on the rack. Heat for about 10-15 minutes, checking to ensure it doesn't burn.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, then check. If it needs more time, continue heating in 30-second intervals until hot.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed and the skin is crispy.

• If you have an air fryer, preheat it to 375°F (190°C). Place the chicken in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large bowl: For mixing the buttermilk with salt and pepper and marinating the chicken thighs.

• Another bowl: For combining the flour, paprika, salt, black pepper, garlic powder, and onion powder.

• Deep fryer: For heating the oil to the correct temperature and frying the chicken.

• Tongs: For handling the chicken pieces safely while dredging and frying.

• Paper towels: For draining the excess oil from the fried chicken.

• Thermometer: To ensure the oil is at the correct frying temperature of 350°F (175°C).

• Measuring cups: For accurately measuring the buttermilk, flour, and oil.

• Measuring spoons: For measuring the paprika, salt, black pepper, garlic powder, and onion powder.

• Plate: To hold the dredged chicken before frying.

• Whisk: For mixing the buttermilk and seasonings together.

Marinate in advance: Prepare the chicken the night before and let it marinate overnight to save time on the day of cooking.

Pre-measure ingredients: Measure out the flour, spices, and buttermilk ahead of time to streamline the process.

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, reducing cooking time.

Batch cooking: Fry multiple pieces of chicken at once, but don’t overcrowd the fryer to ensure even cooking.

Paper towel prep: Have paper towels ready for draining the fried chicken to speed up the final steps.