Delta Buttermilk Fried Chicken
Crisp, well-seasoned buttermilk-brined fried chicken, a Sunday dinner and church-supper centerpiece across Mississippi.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Cast-iron skillet
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30
- carbs
- 24
- protein
- 38
- calories
- 520
Instructions
- 1
Soak chicken pieces in buttermilk in the refrigerator. Leave them for at least 4 hours or overnight.
- 2
Mix flour, paprika, garlic powder, salt, and cayenne pepper in a shallow dish.
- 3
Lift chicken from the buttermilk and let excess drip off. Coat pieces thoroughly in the seasoned flour.
- 4
Heat about 1 inch of oil or lard in a cast-iron skillet to 325-350°F.
- 5
Fry chicken in batches, skin-side down first. Turn pieces occasionally and cook for about 12-15 minutes per batch.
- 6
Check that the inside temperature reaches 165°F before taking chicken out.
- 7
Set the fried chicken on a wire rack to drain.
- 8
Serve warm.
Chef's tips
Soak the chicken in buttermilk for at least 4 hours or overnight for the most tender meat. Fry in small batches and keep the oil around 325-350°F so the crust browns without burning.
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat in a 375°F oven on a wire rack to keep the crust crisp; avoid microwaving.
Common mistakes to avoid
- •Frying at too high heat, which burns the crust before the inside cooks through
- •Skipping the buttermilk soak, resulting in dry or tough meat
Serving suggestions
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