Chef John's Buttermilk Fried Chicken Recipe
While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by "glaze" I mean melted butter and lard.
First, I love Chef John and find him very entertaining as well as giving some great recipes. I will try this recipe on Sunday for my family who love great fried chicken. I'm sure I won't be disappointed. Never have been with his great recipes and videos! I am going to try his two ingredient Chicken and mushrooms, also. He is a delight to listen to on his videos! I am giving this 5 stars because of my experience with other recipes by him. Thanks, Julia in Kansas City, MO
My husband and I very much enjoyed this recipe. However I made the chicken in my airfryer and it worked perfectly. We will have this again.
This collection of Chef John's best chicken recipes covers every method of cooking — from stewing to grilling, frying to baking — and tackle just as many of the world's cuisines.
Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken over once after 10 minutes, cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!
This was my first time making fried chicken, and it was delicious!! I combined another recipe by adding about 1/3 cup of coarse salt to the buttermilk to make more of a brine that it soaked in, and I used enough buttermilk to completely cover the chicken (about a quart). I doubled the spices in the flour mixture as others recommended. I completely omitted the cayenne pepper though b/c of wanting to please my little kids. 20 minutes deep-frying in my enameled dutch oven was perfect. Sooooo juicy and flavorful. Much better than store or restaurant- bought. Thanks, Chef John!