Southern-style fried chicken is an undertaking that many should take the time to appreciate. The process of marinating the chicken in buttermilk for hours can go a long way as it tends to effectively tenderize the food and bring out flavor. From there, it's just seconds away from being dusted with a flour/spice mixture and lowered into a nice hot oil bath before being served.

This Southern-style recipe can now be found throughout the world thanks to its popularity and the formula may have undergone some refinements along the way. Below is an authentic recipe for Buttermilk Fried Chicken.

Simple and delicious -- as many Southerners would expect.

The recipe

Chicken recipe:

  • 10 chicken pieces
  • Buttermilk as needed
  • Salt and pepper as needed
  • One cup flour
  • One tsp garlic
  • One pinch salt
  • One pinch pepper
  • One tbsp cayenne pepper
  • One tbsp paprika
  • One fourth tsp thyme, finely ground
  • Vegetable oil as needed

Cooking instructions

  1. Place the quartered chicken into a bowl and pour over enough buttermilk to completely cover the pieces. Rub the pieces with buttermilk using your fingers. Seal the bowl with plastic wrap and refrigerate for an hour or overnight.
  2. Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. Fill a large skillet up to two cm with vegetable oil and bring the temperature up to 218°C over medium heat. If the temperature becomes too hot, turn the oven off and let the temperature drop slightly below the desired target and reheat when needed.
  3. Combine the flour, garlic powder, spices, and thyme in a bowl with a whisk or fork. Pour the dry mixture onto a flat plate and level off. Place a piece of chicken flat on the dry mixture, then turn on the other side to fully coat the piece. Make sure to shake off any excess marinade before coating.
  4. Fry the chicken in two batches to avoid overcrowding the skillet or it will take longer to fry. Carefully lower half the amount of the chicken vertically into the hot oil with a pair of tongs and don't let go until the piece is fully submerged. Fry the pieces for 30 minutes (15 minutes on each side) or until they turn golden and crisp. Do the same with the remaining batch of chicken.
  5. Remove the chicken with a pair of tongs and let it drip to remove some of the excess oil. Transfer to a plate covered with paper towel to dry and cool.
  6. Serve immediately with any Southern side dishes (mashed potatoes, coleslaw, Mac & Cheese, etc.).
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