Description
Southern comfort reigns supreme in this paula deen buttermilk fried chicken recipe, blending crispy exterior with juicy meat. Marinated in tangy buttermilk and seasoned with paprika, you’ll savor classic southern hospitality on your plate.
Ingredients
Scale
- 4 lbs (1.81 kg) chicken parts (medium wings, thighs, drumsticks)
- 3 cups buttermilk
- 2 cups all-purpose flour
- 2 tbsps kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsps cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- vegetable oil for frying
Instructions
- Marinade Preparation: Whisk buttermilk, salt, black pepper, and cayenne in a spacious bowl, creating a tangy flavor foundation for the chicken.
- Chicken Infusion: Immerse chicken pieces completely in the buttermilk mixture, allowing them to absorb flavors for 2-4 hours in the refrigerator, ensuring maximum taste penetration.
- Seasoned Coating Creation: Combine all-purpose flour, onion powder, garlic powder, salt, black pepper, and cayenne in a large resealable bag, shaking vigorously to distribute seasonings uniformly.
- Dredging Process: Remove chicken from buttermilk, letting excess drip off, then thoroughly coat each piece in the seasoned flour mixture, pressing firmly to create an even, crisp exterior.
- Resting and Preparation: Let flour-coated chicken rest on a wire rack for 30 minutes, allowing the coating to set and ensuring a perfectly crisp finish.
- Oil Heating and Frying: Heat vegetable oil to 350°F in a deep skillet, carefully lowering chicken pieces and maintaining oil temperature around 315°F. Fry in batches to prevent overcrowding, turning once during cooking.
- Cooking and Verification: Fry chicken until golden brown and internal temperature reaches 160°F, typically taking 15-18 minutes per batch.
- Final Touches: Transfer fried chicken to a paper towel-lined rack, allowing excess oil to drain and letting the chicken rest for 5 minutes to preserve its crispy texture.
- Serving: Present the warm, Southern-style crispy chicken, ready to delight taste buds with its rich, flavorful coating and tender meat.
Notes
- Marinate Strategically: Let chicken soak in buttermilk mixture for maximum flavor absorption and tenderness, with optimal times being 2 hours at room temperature or 4 hours in refrigerator.
- Control Oil Temperature: Use a reliable kitchen thermometer to maintain consistent oil heat between 315-350°F, ensuring crispy exterior and perfectly cooked interior without greasy results.
- Rest and Drain Properly: Place fried chicken on a wire rack or paper towel-lined surface to drain excess oil, preventing soggy coating and maintaining crisp texture.
- Batch Cooking Matters: Fry chicken pieces in small batches to prevent overcrowding, which helps maintain oil temperature and ensures even, golden-brown crispy coating.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 580
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg