Crispy Buttermilk Southern Fried Chicken

This Crispy Southern Fried Chicken is moist and tender from being soaked overnight in buttermilk and extra crispy from a double batter. The secret is using a paper bag for the dredging of your chicken. I do not know what it is about using the paper bag, but it works! This is something that my grandma told me you have to do if you want really crispy chicken. Maybe it's just a southern thing, but it really does work and why fix something if it isn't broken, right?

You will have to plan ahead if you want to make this recipe,as you need to soak your chicken overnight in the buttermilk mixture. Let me tell you though, all the extra time will be worth it. 

If you love an extra crispy fried chicken, then you will love this recipe. My family loves my fried chicken so much that I have to make a double batch. Serve with coleslaw, baked beans, potato salad, or any of your favorite fried chicken sides. Now onto the recipe...
  • 2 lbs. bone-in chicken pieces
  • 2 quarts of buttermilk- 1 quart for soak and 1 quart for second    dipping of chicken
  • 1 cup hot sauce plus 1-2 tbsp (Frank's Red Hot Sauce)*
  • 4 cups all-purpose flour
  • 2-3 tsp. seasoning salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 1/2-1 tsp garlic powder
  • Peanut oil, for frying 
If you want your chicken less spicy, reduce the amount of hot sauce you use in buttermilk
1. Prep the night before-Divide a quart of buttermilk and 1 cup of hot sauce between two zip top plastic bags. Mix together.

2. Divide chicken and place pieces in the zip top bags. Soak overnight. This is really important and you cannot skip this step.This is what makes the chicken juicy, tender, and flavorful!

3.Day of- Add flour and seasonings to a clean grocery paper bag and shake to mix. Remove chicken from buttermilk and drip off excess buttermilk. Place on a baking sheet lined with paper towels.  Set aside. Pour four cups of buttermilk and two tbsp of hot sauce in a large mixing bowl and whisk until blended. Set aside. 

4. Place 1/4 of the chicken in the flour mixture. Close the bag tightly and shake vigorously. Remove chicken from paper bag, shake off excess flour, and place in bowl with buttermilk and hot sauce. Use tongs and coat the chicken with the buttermilk and hot sauce mixture.

5.Remove chicken from bowl and return to the flour mixture and coat. Place chicken on a baking sheet lined with paper towels. Continue steps 5-6 until all chicken is coated.

6.Meanwhile, heat the peanut oil to 325-350 degrees F. in a large dutch oven or frying pan. It is important not crowd the chicken in order for it to cook evenly on all sides. I normally cook about three pieces at a time. You will need to turn your chicken often, so so stay close.

7.Working in batches, fry chicken for approximately 13-15 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 13 minutes. Place chicken on a paper towel lined baking sheet in a warm oven while you cook to keep it warm. Serve with your favorite sides and enjoy!