Few dishes embody the heart of Southern comfort like Buttermilk Fried Chicken. This recipe combines juicy chicken drumsticks with a crispy, seasoned coating, fried to golden perfection.
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There’s just something about that crunch on the outside and the tender, flavorful chicken on the inside that brings back warm memories of family gatherings and Sunday suppers. Buttermilk Fried Chicken isn’t just food; it’s a reminder of Southern tradition and the comforting flavors of home.
A Southern food classic
In the South, fried chicken is more than a meal — it symbolizes hospitality and community. I remember gathering around the dinner table on Sundays, eagerly waiting for the first taste of that crispy, golden chicken. My grandmother always had her special way of making it just right, and she’d laugh as she told me, “It’s all in the buttermilk.” She was right.
Marinating the chicken in buttermilk keeps it juicy and adds a bit of tang that perfectly complements the spices. With every bite of Buttermilk Fried Chicken, I’m reminded of those cherished moments and the rich tradition of Southern cooking that has been passed down through generations.
Ingredients
How to make Buttermilk Fried Chicken
The process begins by marinating the chicken in buttermilk. This step infuses the chicken with a tangy flavor and keeps it tender. Once marinated, the chicken is coated in a seasoned flour mix, giving it that iconic Southern crunch.
Next, each drumstick is fried in hot oil until golden brown, crispy and perfectly cooked through. This step-by-step approach ensures that every piece is full of flavor and crunch, exactly as it should be.
Serving suggestions
Serve your Buttermilk Fried Chicken hot and fresh, alongside classic Southern sides like mashed potatoes, collard greens or creamy coleslaw. For an extra special Southern touch, pair it with a slice of cornbread or a side of mac and cheese.
The crispy coating and juicy chicken go well with a tangy barbecue sauce or a simple honey drizzle. Enjoy it with sweet tea or lemonade for a truly Southern meal.
Storage tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat the chicken in an oven preheated to 350°F until it’s warm and crispy again.
Avoid microwaving, as it can make the coating soft instead of crispy. A quick pop in the oven will bring back that wonderful crunch.
Southern farewell
There’s nothing quite like Buttermilk Fried Chicken to bring people together. This recipe is more than just food — it’s about sharing love and tradition, from one kitchen to another.
So, gather your family and friends, and enjoy the simple joy of a home-cooked Southern meal. I hope you find as much comfort in this recipe as I do, and that it brings a little taste of Southern warmth to your table.
Buttermilk Fried Chicken
Equipment
- Large mixing bowl
- Deep fryer or heavy-duty skillet
- Wire rack
- Paper towels
- Large plate or shallow dish
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil for frying
Instructions
- Rinse the chicken drumsticks and pat them dry with paper towels. Place them in a large bowl and pour the buttermilk over them. Add half of the salt and pepper to the buttermilk. Ensure the chicken is fully coated, then cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to develop.
- Mix the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper in a separate large bowl. This seasoned flour will give the chicken its crispy, flavorful coating.
- Take the marinated chicken out of the buttermilk, letting any excess buttermilk drip off. Roll each drumstick in the seasoned flour mix, making sure every part of the chicken is well coated. Press the flour onto the chicken to help create a thick, crispy coating.
- Pour enough vegetable oil into a deep fryer or large, deep pot to submerge the chicken pieces. Heat the oil to 350-375°F (175-190°C), which is the perfect temperature range for frying.
- Carefully place a few pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot or fryer. Fry the drumsticks for about 12-15 minutes, turning them occasionally, until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Using a slotted spoon, remove the fried chicken from the oil and place them on paper towels to drain any excess oil. Let the chicken cool for a couple of minutes before serving. Enjoy your Buttermilk Fried Chicken hot with your favorite Southern sides.
