Recipe
Buttermilk fried chicken
The Southern classic: chicken brined in buttermilk until tender, dredged through seasoned flour and fried to a deep golden, craggy crust. Temperature control is what separates good from greasy.
Buttermilk fried chicken takes about 60 minutes and makes 4 servings. Each serving has 860 kcal.
- Preparation
- 25 minutes
- Cooking
- 35 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 860 kcal
- Protein
- 52 g
- Carbohydrates
- 55 g
- Fat
- 45 g
Ingredients
- Chicken thighs1 kg
- Buttermilk500 ml
- Salt1 tbsp
- All-purpose flour250 g
- Cornstarch60 g
- Paprika2 tsp
- Garlic powder2 tsp
- Pepper1 pinch
- Sunflower oil30 ml
Instructions
- 1
Whisk the buttermilk with the salt and one teaspoon of the paprika in a large bowl, then submerge the chicken pieces.
- 2
Cover and brine in the fridge for at least 4 hours, ideally overnight.
Tip: The buttermilk's acidity slowly tenderizes the meat and keeps it juicy - even a single hour helps if you are short on time.
- 3
Mix the flour, cornstarch, remaining paprika, garlic powder, salt and pepper in a wide dish; drizzle in a spoonful of the brine and rub it through - those little clumps become the crunchiest bits.
- 4
Lift the chicken from the brine piece by piece and press the flour mix on firmly all over; rest the coated pieces on a rack for 10 minutes.
- 5
Pour 4–5 cm of oil into a heavy, deep pot and heat it to 165–175°C - a cube of bread should brown in about 40 seconds.
- 6
Fry the first batch of 3–4 pieces for 14–16 minutes, turning halfway and keeping the oil between 165 and 175°C.
Tip: Never crowd the pot - too many pieces drop the temperature, and the crust drinks oil instead of crisping.
- 7
Check the thickest piece: the inside should reach 75°C and the juices run clear; move the chicken to a rack, never onto paper.
- 8
Let the oil climb back to temperature, then fry the second batch the same way.
- 9
Rest the chicken for 5 minutes on the rack, sprinkle with a little salt and serve.
Cooking methods
On the stove
A heavy pot and a thermometer are your two best friends; gas responds fast enough to hold 165–175°C with small adjustments. If the oil smokes, it is far too hot - pull it off the heat and let it settle before continuing.
On induction
Heat the oil on 7 of 9, then hold the temperature around 5–6, nudging by single levels while watching the thermometer. Induction's precision is a real advantage for frying - recovery after adding chicken is quick.
Over an open fire
Frying over open fire is risky and best avoided - flames and hot oil are a bad pair. If you must, use a sturdy hung Dutch oven over embers only (never flame), keep a lid within reach and never leave the pot.
Recipe questions
- How long does this recipe take?
- Plan for about 60 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Heat the oil on 7 of 9, then hold the temperature around 5–6, nudging by single levels while watching the thermometer. Induction's precision is a real advantage for frying - recovery after adding chicken is quick.
- Can I cook this recipe over an open fire?
- Yes. Frying over open fire is risky and best avoided - flames and hot oil are a bad pair. If you must, use a sturdy hung Dutch oven over embers only (never flame), keep a lid within reach and never leave the pot.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
