This classic southern staple is easier than it sounds. Try prepping your chicken using our pickle brine recipe for added mouth-watering flavors, just note that smaller cuts like drumsticks and wings need shorter brining times than larger cuts, such as our chicken thighs.
2 ½ cups of buttermilk
1 teaspoon of smoked paprika
1 teaspoon of hot sauce
2 teaspoons of thyme
2 teaspoons of garlic salt
1-2 cups of flour
Vegetable oil for frying
- Mix the buttermilk and spices in a mixing bowl until thoroughly combined.
- Add the chicken, tossing the chicken until coated evenly. Cover and refrigerate for at least one hour.
- Add the flour to a shallow bowl and begin heating the oil in a large pot such as a Dutch oven until it reaches about 350 degrees Fahrenheit.
- Once the oil is near temperature, remove the chicken pieces from the buttermilk mixture in small batches. Shake the chicken lightly to remove excess buttermilk, then dredge thoroughly in the flour.
- Add the chicken in batches to the hot oil, using tongs, being careful not to splash the oil. (Note: only have 3-4 pieces of chicken in the oil at a time and combine similarly sized cuts, such as the wings, since the larger pieces will have longer cooking times. If you are planning on serving the chicken immediately, which is recommended, start with the larger pieces, such as the thighs, and keep the cooked chicken warm in the oven.)
- When the chicken is turning golden brown at the edges, turn the pieces using tongs and continue cooking until the chicken is golden brown all over and the internal temperature reads 165 degrees Fahrenheit.
- Remove the chicken from the oil and allow it to cool on a wire baking rack. If the chicken is medium brown, but the internal temperature is still below the recommended internal temperature, allow it to continue cooking in the oven while you finish frying the smaller pieces of chicken.