Buttermilk Southern Fried Chicken

Name: Buttermilk Southern Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Southern
Ingredients: 3 1/2 lb chicken, cut into 8 pieces; 2 cups buttermilk; 1 tbsp hot sauce; 2 1/2 tsp salt, divided; 2 cups all-purpose flour; 1 tbsp paprika; 2 tsp garlic powder; 1 tsp black pepper; 1/2 tsp cayenne; peanut or vegetable oil for frying (about 2 inches deep)

Chicken soaked in tangy buttermilk, dredged in seasoned flour and fried until the crust shatters and the meat stays juicy. A Sunday-supper classic that never needs an excuse.

Prep30 min

Cook30 min

Total1 hr

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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Instant-read thermometerFor knowing when meat is done

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Mixing bowl setFor mixing and marinating

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Steps

Toss the chicken with the buttermilk, hot sauce and 1 1/2 teaspoons salt. Cover and refrigerate at least 4 hours or overnight.

Whisk the flour, paprika, garlic powder, pepper, cayenne and remaining salt in a wide bowl. Lift each piece out of the buttermilk, let the excess drip off and press into the flour, then rest on a rack 15 minutes.

Heat 2 inches of oil in a Dutch oven to 325°F. Fry the chicken in two batches, skin side down first, turning now and then, until deep golden and 165°F inside breast pieces (175°F for thighs and legs), 12 to 15 minutes for white meat and 15 to 18 for dark.

Drain on a clean rack set over a tray, not paper towels, and rest 5 minutes before serving.

TipKeep the oil between 300°F and 325°F; if it dips, the crust soaks up grease instead of crisping.