Buttermilk Fried Chicken

Instructions

Granny Pearl always said good fried chicken takes two days. Day one is for the buttermilk brine — the acid tenderizes while the buttermilk seasons the meat all the way through. Day two is for the frying. Don't skip the rest after dredging, either; that's what locks the crust in place.

1. Brine overnight

   In a large bowl or zip-top bag, whisk together the buttermilk, salt, hot sauce, pepper, and paprika. Add the chicken, turn to coat, and refrigerate at least 8 hours — ideally 24.

2. Make seasoned flour

   When ready to fry, whisk together all the flour mixture ingredients in a wide shallow bowl. Make sure the salt and spices are evenly distributed.

3. Heat the oil

   Pour the oil into a heavy 12-inch cast-iron skillet or Dutch oven to a depth of about 1½ inches. Heat over medium-high to 350°F. A clip-on thermometer is your best friend here.

4. Dredge the chicken

   Working one piece at a time, lift chicken from the buttermilk (let excess drip off), dredge thoroughly in the seasoned flour pressing it in, then back into the buttermilk briefly, then back into the flour for a second coating. Set on a rack.

5. Rest the coating

   Let the dredged chicken rest on the rack for 15 minutes. This is non-negotiable — it lets the coating hydrate and bond to the chicken so it won't slide off in the oil.

6. Fry in batches

   Lower 3–4 pieces of chicken into the hot oil, skin-side down. Do not crowd — overcrowded oil drops in temperature and you get greasy chicken. Fry undisturbed for 6–7 minutes.

7. Flip and finish

   Carefully flip and continue frying another 6–8 minutes, until the crust is deep mahogany-brown and the internal temperature reads 165°F at the thickest part.

8. Drain and rest

   Transfer to a wire rack set over a baking sheet (not paper towels — they steam the crust). Sprinkle immediately with a pinch of salt and rest 5 minutes before serving.