Best 2 Southern Style Buttermilk Fried Chicken Recipes

**Indulge in Southern Delights: A Culinary Journey of Buttermilk Fried Chicken Recipes**

Experience the epitome of comfort food with our collection of Southern-style buttermilk fried chicken recipes. Embark on a culinary adventure that captures the essence of this iconic dish, where crispy, golden-brown exteriors embrace tender, juicy interiors, tantalizing taste buds with every bite. From classic to contemporary renditions, our recipes offer a diverse selection to satisfy every palate. Discover the secrets of achieving that perfect balance of flavors, textures, and aromas that define this Southern staple. Prepare to elevate your fried chicken game and create unforgettable meals that will leave your loved ones craving for more.

Here are our top 2 tried and tested recipes!

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
Turn chicken pieces and cook for another 10-15 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

Tips:

To ensure the chicken is crispy and juicy, make sure to use buttermilk to marinate the chicken for at least 4 hours or overnight. This will help tenderize the chicken and add flavor.
Season the chicken generously with a mixture of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. This will give the chicken a delicious, savory flavor.
Use a combination of all-purpose flour and cornstarch to coat the chicken. The all-purpose flour will provide structure, while the cornstarch will help create a crispy crust.
Make sure the oil is hot enough before frying the chicken. The ideal temperature is between 350°F and 375°F. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
Fry the chicken in batches to avoid overcrowding the pan. This will help ensure that the chicken cooks evenly and doesn't become soggy.
Once the chicken is fried, drain it on a wire rack or paper towels to remove any excess oil.

Conclusion:

Southern-style buttermilk fried chicken is a classic dish that is loved by people of all ages. It is a delicious and versatile dish that can be served with a variety of sides. Whether you are making it for a special occasion or a casual weeknight meal, this recipe is sure to be a hit.