An easy, foolproof recipe for Southern Buttermilk Fried Chicken. Tender and juicy on the inside, crispy, crunchy, and perfectly golden-brown on the outside!
Stir together the buttermilk and hot sauce in a large mixing bowl. Add the chicken pieces and refrigerate for at least 2 hours or up to overnight. Set out the chicken out at room temperature (still in the buttermilk) for 45 minutes before frying to remove the chill.
Preheat the oven to 350°F and have ready a sheet pan lined with aluminum foil.
Add the flour, salt, pepper, paprika, garlic powder, and onion powder to a gallon-sized, zip-top bag, seal, and shake to combine.
Remove a few pieces of chicken from the buttermilk at a time, allow the excess buttermilk to drip off, and add them to the bag. Seal and shake until thoroughly coated. Set the breaded chicken aside until the oil is ready.
Add enough oil to a large skillet so that it is about half-way full. Turn the heat to medium-high, and adjust as needed to maintain a temperature around 350°F.
Carefully place 2-4 breaded chicken pieces in the hot oil at time, taking care not to overcrowd the pan and frying in batches as necessary. Fry each piece for 3 minutes on the first side, then turn and fry for 2 minutes more. You are looking for a golden-brown crust. Then, transfer the fried chicken to the prepared baking sheet.
Once all of the chicken has been fried, transfer the baking sheet to the oven and bake for 24-28 minutes, or until the chicken is cooked through.
The safest way to ensure your chicken is properly cooked through is to use a thermometer. The internal temperature should read 165°F.
Another way to tell if chicken is cooked through is whether or not the juices run clear when poked with the tip of a knife. If the juices are red or pink, you'll need to extend the cook time.
The color of the meat is another good indicator of whether or not chicken is cooked through. Regardless of whether it is dark meat or white meat chicken, the meat should be white, not pink.
The Anthony Kitchen