Southern American · Members
Southern Buttermilk Fried Chicken
Buttermilk-brined bone-in chicken with a craggy, peppery crust, fried until shatteringly crisp and juicy inside.
- Craggy extra-crunchy crust
- Overnight buttermilk brine
- Juicy bone-in pieces
Great fried chicken is all about patience: an overnight buttermilk soak, a well-seasoned dredge and steady oil temperature. The buttermilk brine seasons and tenderizes the meat while helping the flour cling in thick, craggy layers. We drizzle a little buttermilk into the flour to create extra crunchy bits. Fry dark meat and white meat separately and use a thermometer, and you will get crisp, juicy chicken every time.
Instructions
Whisk the 2 cups buttermilk, hot sauce and 2 tsp salt in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or up to 24 hours.
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