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Southern cuisine is renowned for its rich flavors, hearty portions, and comforting dishes, and few meals embody this culinary tradition quite like buttermilk fried chicken. A staple of Southern gatherings, picnics, and family dinners, this dish transcends mere nourishment; it represents a deep-rooted cultural heritage that resonates with warmth and hospitality. The preparation of Southern fried chicken is not just about cooking; it’s an art form that has been perfected over generations, resulting in a dish that delights the senses.

Extra Crispy Buttermilk Fried Chicken – A Classic!

Discover the art of crafting the ultimate Southern Golden Crunch: Extra Crispy Buttermilk Fried Chicken. This beloved dish combines a tender, juicy interior with a crispy, golden-brown coating, perfected through marination in buttermilk and a blend of spices. Explore the essential ingredients, techniques for achieving that perfect crunch, and tips for safe frying. Serve it up with classic sides and enjoy a comforting meal that celebrates Southern hospitality. Dive into a culinary tradition that brings family and friends together around the table!
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Ingredients
  

For Marinating:

4 pounds of chicken (whole or cut into pieces)

2 cups buttermilk

1 tablespoon hot sauce (optional)

1 teaspoon salt

½ teaspoon black pepper

For the Coating:

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon baking powder

Salt and black pepper (to taste)

For Frying:

Vegetable oil (or peanut oil), for frying

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Whisk until well blended. Add the chicken pieces, making sure they're fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

      Prepare the Coating:

        In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, baking powder, salt, and black pepper. Stir until thoroughly combined.

          Heat the Oil:

            In a large, heavy-bottomed pot or deep fryer, add enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accurate readings.

              Dredge the Chicken:

                Remove the marinated chicken from the refrigerator. Allow excess buttermilk to drip off, then dredge each piece in the seasoned flour mixture. Press the flour onto the chicken to ensure a thick coating. Shake off any excess flour and place the coated chicken on a wire rack. Let it sit for about 10-15 minutes; this helps the coating adhere.

                  Fry the Chicken:

                    Carefully place a few pieces of chicken into the hot oil (do not overcrowd the pot). Fry for about 12-15 minutes or until golden brown and crispy, flipping occasionally for even cooking. A meat thermometer should read 165°F (74°C) when done. Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.

                      Keep Warm:

                        If necessary, keep the chicken warm in a 200°F (93°C) oven while you finish frying the remaining pieces.

                          Serve:

                            Once all the chicken is fried and warm, serve it hot with your choice of sides. Classic pairings include coleslaw, cornbread, and honey for drizzling!

                              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes (plus marinating) | Servings: 6-8

                                Enjoy your deliciously crispy buttermilk fried chicken—perfect for family dinners or any festive gathering! 🍽️