Counter 03 · Poultry
Southern Buttermilk Fried Chicken
Bone-in chicken soaked overnight in hot sauce buttermilk, dredged in seasoned flour with a drizzle of buttermilk for extra craggy bits, and fried low and slow in a cast iron skillet.
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Good Southern fried chicken is about patience more than secrets. The overnight buttermilk soak seasons and tenderizes, and drizzling a few spoonfuls of buttermilk into the flour makes the shaggy clusters that fry into a crunchy shell. Fry in oil that comes halfway up the pieces and keep it around 315 F; dark meat takes about 14 minutes and white meat a little less. Resting on a rack, not paper towels, keeps the bottoms crisp.
Method
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