The secret to this recipe is the chicken being brined in buttermilk for a full 24 hours before being fried. Buttermilk is acidic. This tenderizes the chicken. I have never had such moist tender fried chicken before making this recipe.
Have the kids help dredge the chicken in the flour by shaking the brown bag. This was always my job when my Mom made chicken.
Enjoy!
Avec Amour, Victoria & Alexander
Buttermilk Southern Fried Chicken
Yield – 4 Servings
Canola Oil for frying
8 Chicken Drumsticks
4 Cups All-Purpose Flour
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Black Pepper
2 teaspoons Cayenne Pepper
2 teaspoons Paprika
3 Tablespoons Baking Powder
1/2 teaspoon Table Salt
BRINE
1 Quart Buttermilk
1/4 Cup Tabasco Hot Sauce
3 Tablespoons Kosher Salt
1 teaspoon Cayenne Pepper
1. Brine- Combine the buttermilk, hot sauce, salt and cayenne pepper in a large bowl, add in the chicken and toss to coat well, cover the bowl with plastic wrap and refrigerate for 24 hours.
2. Breading – Combine the flour and seasonings in a large brown paper grocery bag, remove the chicken from the buttermilk, set chicken on a wire cooling rack over a half sheet pan to let the excess brine drip away,
add the chicken one piece at a time to the flour mixture inside the paper bag, shake until the chicken is coated.
3. Place the chicken on another wire cooling rack sitting over a half sheet pan. Rest the chicken for at least 30 minutes at room temperature.
4. Frying – Heat 4” inches of oil in large sauce pot, heat the oil to 325 degrees, fry the chicken in batches, between 6 – 9 minutes,
flip the chicken and cook the other side another 6 – 9 minutes, use a quick read meat thermometer to check the temperature of your chicken – 165 degrees is the ideal temp, if your chicken is getting too dark,
but the internal temp isn’t reaching 165 degrees, remove it from the fryer and finish baking it in the oven at 350 degrees.
Buttermilk Southern Fried Chicken from Alexandersmom.com
The secret to this recipe is the chicken being brined in buttermilk for a full 24 hours before being fried.
Equipment
- Quick Read Thermometer
- Oil Thermometer
- Half Sheet Baking Pans
- Cooling Racks
- Tongs
- Large Saucepan
Ingredients
- Canola Oil for frying
- 8 Chicken Drumsticks
- 4 Cups All-Purpose Flour
- 1 1/2 Tablespoons Kosher Salt
- 1 1/2 Tablespoons Black Pepper
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Paprika
- 3 Tablespoons Baking Powder
- 1/2 teaspoon Table Salt
- 1 Quart Buttermilk
- 1/4 Cup Tabasco Hot Sauce
- 3 Tablespoons Kosher Salt
- 1 teaspoon Cayenne Pepper
Instructions
- Brine - Combine the buttermilk, hot sauce, salt and cayenne pepper in a large bowl, add in the chicken and toss to coat well, cover the bowl with plastic wrap and refrigerate for 24 hours.
- Breading - Combine the flour and seasonings in a large brown paper grocery bag, remove the chicken from the buttermilk, set chicken on a wire cooling rack over a half sheet pan to let the excess brine drip away, add the chicken one piece at a time to the flour mixture inside the paper bag, shake until the chicken is coated.
- Place the chicken on another wire cooling rack sitting over a half sheet pan. Rest the chicken for at least 30 minutes at room temperature.
- Frying - Heat 4” inches of oil in large sauce pot, heat the oil to 325 degrees, fry the chicken in batches, between 6 - 9 minutes, flip the chicken and cook the other side another 6 - 9 minutes, use a quick read meat thermometer to check the temperature of your chicken - 165 degrees is the ideal temp
Notes
If your chicken is getting too dark, but the internal temp isn't reaching 165 degrees, remove it from the fryer and finish baking it in the oven at 350 degree