Description
Paula Deen’s buttermilk fried chicken delivers Southern comfort with crispy, golden perfection. Southern kitchens reveal deep-fried magic, inviting home cooks to savor classic flavors that sing with rich, seasoned crunch.
Ingredients
Scale
Main Ingredients:
- 4 pounds chicken parts, including medium chicken wings, thighs, and drumsticks
- 2 cups all-purpose flour
- 3 cups buttermilk
Spices and Seasonings:
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Meticulously organize all culinary components, ensuring precise measurements and complete preparation of ingredients for a seamless cooking experience.
- Craft a zesty buttermilk marinade by whisking together buttermilk, 1 teaspoon (5 grams) salt, freshly ground black pepper, and cayenne pepper in a spacious mixing bowl.
- Submerge chicken pieces fully into the buttermilk mixture, guaranteeing comprehensive coating. Allow chicken to marinate at ambient temperature for 2 hours or refrigerate for 4 hours to enhance flavor absorption.
- Create a seasoned flour dredging mixture inside a large resealable plastic bag by combining all-purpose flour, onion powder, garlic powder, additional salt, black pepper, and cayenne. Vigorously shake to distribute seasonings evenly.
- Extract each chicken piece from the buttermilk, allowing excess liquid to drip back into the bowl. Carefully coat each piece in the seasoned flour mixture, pressing firmly to ensure complete and uniform coverage.
- Position the flour-coated chicken pieces on a wire rack, permitting excess flour to settle and coating to set for approximately 30 minutes, which helps create a crisp exterior.
- Heat 1 inch (2.5 centimeters) of vegetable oil in a deep skillet to 350°F (175°C), utilizing a reliable kitchen thermometer for precise temperature control.
- Carefully lower chicken pieces into hot oil, maintaining temperature around 315°F (160°C). Fry in strategic batches to prevent overcrowding, turning once during cooking.
- Monitor chicken until golden brown and internal temperature reaches 160°F (71°C), which typically requires 15 to 18 minutes per batch.
- Transfer fried chicken to a paper towel-lined rack, allowing excess oil to drain and allowing the chicken to rest for 5 minutes, which helps preserve its crispy texture.
- Serve the chicken warm or at room temperature, presenting a delectable Southern-style crispy masterpiece.
Notes
- Master temperature control with a thermometer to keep oil steady between 315-350°F for perfect golden-brown crispiness.
- Buttermilk marination works magic when given at least 4 hours to tenderize and flavor chicken deeply.
- Patience matters when coating chicken – let flour layer rest 30 minutes for superior crunch and adhesion.
- Strategic frying means cooking just a few pieces simultaneously to prevent greasy, unevenly heated results.
- Wire racks are secret weapons for maintaining crisp chicken exterior by preventing moisture buildup during cooling.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 0 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg