Southern Buttermilk Fried Chicken
A Southern American icon, bone-in chicken pieces soaked in seasoned buttermilk and fried in a double-dredged spiced flour crust until shatteringly crispy.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240ml buttermilk, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp smoked paprika in a bowl. Add 600g chicken pieces, cover, marinate in fridge at least 1 hour or overnight. Mix flour, 1 tsp paprika, garlic powder, onion powder, oregano, 0.5 tsp salt, 0.25 tsp pepper, cayenne in a shallow dish. Shred 200g cabbage, grate 1 carrot. Mix with mayonnaise, vinegar, sugar, and a pinch of salt for coleslaw. Boil 2 corn cobs in salted water 8 minutes; drain.
Fry 1
Heat 750ml vegetable oil to 170°C in a deep pot or Dutch oven over medium-high heat. Remove chicken from buttermilk, drip excess. Dredge firmly in seasoned flour, return briefly to buttermilk, dredge a second time, press firmly. Oil is ready when a pinch of flour sizzles immediately.
Fry 2
Working in batches of 2–3 pieces, lower chicken into hot oil. Fry 12–14 minutes, turning at the halfway point, until deep golden and internal temperature reaches 75°C. Drain on a wire rack, never paper towel.
Finish and plate
While chicken drains, toss coleslaw ingredients until evenly coated. Arrange fried chicken on a serving platter with coleslaw and warm corn cobs alongside. Serve immediately while chicken is hot and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.