Best 2 Real Southern Buttermilk Fried Chicken Recipes

**Buttermilk fried chicken**, a Southern culinary icon, tantalizes taste buds with its golden-brown crust and juicy, flavorful meat. This beloved dish, often served with creamy mashed potatoes, crisp coleslaw, and fluffy biscuits, has captured hearts and appetites for generations. Our comprehensive guide presents a collection of buttermilk fried chicken recipes, ranging from classic to contemporary, ensuring you find the perfect recipe for your next culinary adventure. Explore variations like skillet-fried chicken, oven-fried chicken, and even air-fryer chicken, each offering unique flavors and textures. Discover secrets for achieving the crispiest crust and most succulent meat, along with tips for selecting the right buttermilk and chicken parts. Whether you prefer traditional Southern-style chicken or crave a modern twist with herbs and spices, our recipes will guide you to buttermilk fried chicken perfection. Join us on a delectable journey as we explore the world of this cherished dish, leaving you with a repertoire of recipes that will become family favorites.

Here are our top 2 tried and tested recipes!

REAL SOUTHERN BUTTERMILK FRIED CHICKEN

Real Southern Buttermilk Fried Chicken image

We have been doing "yard bird" this way since time began. The buttermilk permeates the meat and helps to tenderize as well as keeping it juicy. If you have never had chicken this way, treat yourself and your family to a Southern food staple.

Provided by Skip Davis

Categories Chicken

Time 35m

Number Of Ingredients 13

Ingredients

1 large 3 to 3-1/2 pound fryer,cut into pieces
2 c buttermilk
1 large onion,sliced
1/4 c fresh mixed, chopped herbs(parsley,tarragon,thyme) or a teaspoon each of dried herbs
1/2 tsp paprika
1/2 tsp cayenne pepper powder
COATING:
2 c all purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cayenne pepper
salt & freshly ground black pepper
2 c high smoke point oil such as canola or peanut

Steps:

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk).
2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too.
3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating. On my electric stove, I have to alternate the settings between High & Medium High several times while cooking.

REAL SOUTHERN BUTTERMILK FRIED CHICKEN RECIPE - (4.3/5)

Real Southern Buttermilk Fried Chicken Recipe - (4.3/5) image

Provided by á-48383

Number Of Ingredients 13

Ingredients

COATING:
1 large 3 to 3-1/2 pound fryer,cut into pieces
2 c buttermilk
1 large onion,sliced
1/4 c fresh mixed, chopped herbs(parsley,tarragon,thyme) or a teaspoon each of dried herbs
1/2 tsp paprika
1/2 tsp cayenne pepper powder
2 c all purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cayenne pepper
salt & freshly ground black pepper
2 c high smoke point oil such as canola or peanut

Steps:

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk). 2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too. 3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. 4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating.

Tips:

Use a heavy-bottomed pot or Dutch oven for frying the chicken. This will help to maintain a consistent temperature and prevent the chicken from sticking.
Use a thermometer to ensure that the oil is at the correct temperature before adding the chicken. The ideal temperature for frying chicken is between 350°F and 375°F.
Fry the chicken in batches to avoid overcrowding the pot. This will help the chicken to cook evenly and prevent it from sticking together.
Do not move the chicken around too much while it is frying. This will prevent the breading from coming off.
Allow the chicken to rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.

Conclusion:

Buttermilk fried chicken is a classic Southern dish that is enjoyed by people of all ages. It is a delicious and versatile dish that can be served with a variety of sides. By following the tips in this article, you can make perfect buttermilk fried chicken at home.