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Fried Chicken in a pan
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5 from 5 votes

Southern Buttermilk Fried Chicken Recipe

The best Southern Buttermilk Fried Chicken Recipe! Tangy, delicious, and perfect for every dinner or picnic.
Prep Time30 minutes
Cook Time40 minutes
Resting in brine and buttermilk:4 hours
Total Time4 hours 10 minutes
Course: Main Course, Picnic
Cuisine: American
Servings: 8 servings
Calories: 316kcal
Author: Cyndy Ufkes - The Art of Food and Wine

Equipment

  • heavy skillet

Ingredients

Brine:

  • 2 quarts water
  • ¾ cup Kosher salt
  • ½ cup Turbinado sugar
  • 2 teaspoons peppercorns, whole
  • 1 lemon, halved

Buttermilk Bath:

  • 2 cups buttermilk
  • 1 large egg
  • 1 Tablespoon Old Bay seasoning

Flour Mixture

  • 2 cups all-purpose flour
  • 2 teaspoon sea salt
  • 1½ teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne

Chicken

  • 3-4 pounds chicken, skin on legs, thighs, and bone-in breasts
  • 2 cups vegetable oil

Instructions

Make the Brine:

  • Cut the lemon in half
    1 lemon,
  • In a large pot squeeze the lemon juice and put both lemon halves in the pot. Add the rest of the ingredients to the pot and mix well. Heat on medium-high heat until all of the sugar and salt is dissolved.
    2 quarts water, ¾ cup Kosher salt, ½ cup Turbinado sugar, 2 teaspoons peppercorns,
  • Remove from heat and let cool to room temperature. Once cool, add the chicken pieces, cover and let brine in the refrigerator for 3 hours. Drain well.
    3-4 pounds chicken, skin on

The Buttermilk Bath:

  • Mix all ingredients in a large deep bowl. Add chicken pieces, mix well to coat and let marinate for 60-90 minutes in the refrigerator.
    2 cups buttermilk, 1 large egg, 1 Tablespoon Old Bay seasoning

Heat cast-iron skillet or large frying pan:

  • Add about ½" of oil and heat to medium-high, about 350℉ - 375°F.
    2 cups vegetable oil
  • Have a plate ready with paper towels to drain cooked pieces.

The Flour Mixture:

  • Mix all ingredients in a large ziplock or paper bag.
    2 cups all-purpose flour, 2 teaspoon sea salt, 1½ teaspoon black pepper,, 1 teaspoon cayenne
  • Shake excess buttermilk off chicken pieces before adding to the bag. Add chicken in 2 batches, about 5 pieces at a time. Shake the bag vigorously until well coated.

Frying the chicken:

  • Shake off excess flour and add about 5 chicken pieces to hot oil. Make sure the pieces are not touching. Fry for about 10 minutes on each side, or until golden brown.
    The internal temperature should be 165°F.
  • Remove each piece and put on paper towels to briefly drain and then cool on a wire rack. Repeat with the second batch. If needed, put the first batch in oven on low to keep warm while you make the second batch.
  • Serve on a large platter.

Notes

  • Leftover fried chicken can be stored in airtight container for 2-3 days in refrigerator or up to 3 months in the freezer.

Nutrition

Calories: 316kcal | Carbohydrates: 15g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 11.285mg | Potassium: 284mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg