Best 2 Real Southern Buttermilk Fried Chicken Recipes

Welcome to the delectable realm of Southern buttermilk fried chicken, a culinary masterpiece that captures the essence of comfort food and tantalizes taste buds with its crispy, golden-brown exterior and juicy, flavorful interior. This iconic dish, deeply rooted in the rich history and traditions of Southern cuisine, has become a beloved favorite across the globe. Join us on an exploration of the secrets behind this iconic dish, as we unveil the key ingredients and techniques that elevate it to the pinnacle of fried chicken perfection.

Here are our top 2 tried and tested recipes!

REAL SOUTHERN BUTTERMILK FRIED CHICKEN

Real Southern Buttermilk Fried Chicken image

We have been doing "yard bird" this way since time began. The buttermilk permeates the meat and helps to tenderize as well as keeping it juicy. If you have never had chicken this way, treat yourself and your family to a Southern food staple.

Provided by Skip Davis

Categories Chicken

Time 35m

Number Of Ingredients 13

Ingredients

1 large 3 to 3-1/2 pound fryer,cut into pieces
2 c buttermilk
1 large onion,sliced
1/4 c fresh mixed, chopped herbs(parsley,tarragon,thyme) or a teaspoon each of dried herbs
1/2 tsp paprika
1/2 tsp cayenne pepper powder
COATING:
2 c all purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cayenne pepper
salt & freshly ground black pepper
2 c high smoke point oil such as canola or peanut

Steps:

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk).
2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too.
3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating. On my electric stove, I have to alternate the settings between High & Medium High several times while cooking.

REAL SOUTHERN BUTTERMILK FRIED CHICKEN RECIPE - (4.3/5)

Real Southern Buttermilk Fried Chicken Recipe - (4.3/5) image

Provided by á-48383

Number Of Ingredients 13

Ingredients

COATING:
1 large 3 to 3-1/2 pound fryer,cut into pieces
2 c buttermilk
1 large onion,sliced
1/4 c fresh mixed, chopped herbs(parsley,tarragon,thyme) or a teaspoon each of dried herbs
1/2 tsp paprika
1/2 tsp cayenne pepper powder
2 c all purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cayenne pepper
salt & freshly ground black pepper
2 c high smoke point oil such as canola or peanut

Steps:

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk). 2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too. 3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. 4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating.

Tips:

Use Fresh Buttermilk: Fresh buttermilk adds a tangy flavor to the chicken and helps tenderize it. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Don't Overcrowd the Pan: When frying the chicken, don't overcrowd the pan. This will cause the chicken to steam instead of fry, resulting in soggy chicken. Fry the chicken in batches if necessary.
Use a Heavy-Bottomed Pan: A heavy-bottomed pan will help distribute the heat evenly and prevent the chicken from burning.
Season the Chicken Well: Season the chicken generously with salt and pepper before dredging it in flour. This will help the chicken flavor throughout.
Fry the Chicken Until Golden Brown: Fry the chicken until it is golden brown and crispy on all sides. This will ensure that the chicken is cooked through.

Conclusion:

Southern buttermilk fried chicken is a classic dish that is loved by people all over the world. It is a delicious and versatile dish that can be served with a variety of sides. Whether you are a beginner or an experienced cook, this recipe will help you make the best Southern buttermilk fried chicken. So next time you're craving some fried chicken, give this recipe a try. You won't be disappointed!

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