Classic Buttermilk Fried Chicken
- Total Time: 24 hours
- Yield: 8 pieces 1x
Ingredients
Scale
- 8 pieces of chicken thighs and drumsticks
- 6 cups vegetable oil
Marinade
- 2 cups buttermilk
- 1 Tbsp kosher salt
- 1 tsp pepper
- 2 Tbsp hot sauce
Dredge
- 3 cups all purpose flour
- 3 Tbsp poultry seasoning (salt, pepper, garlic, thyme, rosemary)
Instructions
- Make the marinade by whisking together buttermilk, hot sauce, salt and pepper.
- Place chicken in resealable bag and pour marinade over top. Refrigerate for 4-24 hours.
- Prepare dredge by combining flour and poultry rub
- Remove chicken pieces from buttermilk mixture and toss in flour mixture. Let chicken rest in refrigerator for 30 minutes to allow time for flour to stick to chicken.
- In a large pot, heat oil to 350 degrees. Be careful not to overfill the pot.
- Place chicken in oil and fry to 12-18 minutes. You may need to cook the chicken in batches so as to not overflow the pot.
- Rest chicken on cooling rack for 5 minutes. Drizzle with honey (optional) and serve with your favorite comfort sides.
- Prep Time: 24 hours
- Cook Time: 12-18 minutes
- Category: Poultry
- Method: Fried
- Cuisine: American
Keywords: Fried, Chicken, Southern, Buttermilk, Deep fried