Best Southern Buttermilk Fried Chicken Recipe

Ingredients

• 2 cups buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 whole chicken, cut into pieces
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 5 cups vegetable oil for frying

Instructions

1. In a bowl, whisk together buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne pepper.
2. Place chicken pieces in a resealable plastic bag and pour in the buttermilk marinade, ensuring all pieces are coated. Remove excess air and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
3. In a separate resealable plastic bag, combine flour, baking powder, garlic powder, onion powder, the remaining teaspoon of salt, pepper, and cayenne pepper. Shake well to ensure even mixing.
4. Take each marinated chicken piece individually and transfer to the bag with the dry ingredients. Seal the bag and shake vigorously to coat thoroughly. For an extra crispy coating, dip each piece back into the buttermilk marinade, then back into the dry mixture. Place the coated chicken on a wire rack over a baking sheet to allow the coating to set. Heat oil in a large, heavy skillet or Dutch oven over medium-high heat.
5. Place the coated chicken on a wire rack over a baking sheet to allow the coating to set properly. Meanwhile, heat oil in a large, heavy skillet or Dutch oven over medium-high heat until it reaches the optimal frying temperature.
6. Fry the chicken in batches, ensuring not to overcrowd the pan. Turn the chicken occasionally until it's golden brown and the juices run clear. This should take about 15 to 18 minutes per batch. The internal temperature should reach at least 165 degrees F (74 degrees C) when tested with an instant-read thermometer.
7. Serve immediately and savor the deliciousness!

Nutrition

• Calories: 480 kcal
• Fat Content: 27 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 650 mg
• Protein Content: 29 g
• Cholesterol Content: 77 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g