How to Make Buttermilk Fried Chicken Recipe Southern Style

Make authentic Southern fried chicken.

Fried chicken is popular throughout the country, but it is perhaps most often associated with the South, accompanied by stuff like mashed potatoes and green beans. One of the keys to an authentic buttermilk fried chicken meal is pre-soaking the chicken.

Things You'll Need

• Large, heavy-bottom skillet
• Large bowl
• Colander
• Tongs
• Large plastic or paper bag
• 3-pound fryer
• 2 cups buttermilk
• 1 large onion
• 1/4 cup chopped herbs (your choice)
• 1/2 teaspoon paprika
• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• Salt and pepper
• 2 cups cooking oil

Instructions

1. Slice the onion and chop and mix the herbs. Mix the buttermilk with the onion, herbs and paprika in a large bowl. Chop the chicken and soak it in this mixture for at least eight hours, or overnight if possible.

2. Drain the chicken in a colander, leaving some herbs on it. In a large paper or plastic bag, mix the flour with the seasonings -- just pour it all in and shake well. Place the chicken pieces in the bag and shake until thoroughly.

3. Heat the oil in the skillet. It needs to be cast iron, stainless steel or anodized aluminum -- something durable. Heat on medium-high until a pinch of flour starts to sizzle when dropped in the oil.

4. Add the chicken to the oil and fry on one side for 12 to 13 minutes, until lightly golden brown, then turn the pieces over and fry on the other side the same way. Remove the chicken and place the pieces on a rack over a cookie sheet or broiling pan to let the excess oil to drain. Salt and pepper to taste before the chicken drains completely. Serve hot.

Tips & Warnings

• Keep the oil hot enough to fry the chicken but not so high that it burns it.

• Frying splatters and pops be careful of hot oil.