Southern Fried Chicken With Buttermilk(Yields 4 Servings)
Juicy, crispy southern fried chicken thighs coated in seasoned flour and cooked to perfection, ideal for comforting family dinners or weekend gatherings with bold flavors.
Ingredients
Instructions
- Mix flour, 3/4 teaspoon salt and 1/4 teaspoon pepper on a plate.
- Roll chicken thighs in the seasoned flour to coat evenly.
- Heat 1 tablespoon oil in a large skillet over high heat.
- Add chicken to the skillet and brown on all sides, about 5 to 8 minutes.
- Remove chicken from the skillet and set aside.
- Add buttermilk to the skillet, scraping to loosen brown bits.
- Return chicken to the skillet, skin side up.
- Reduce heat, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.
Tips & Substitutions
For extra flavor, consider marinating the chicken thighs in buttermilk overnight before cooking. This not only tenderizes the meat but also adds richness. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice as a substitute. To achieve a crispier skin, you can double-dip the chicken in flour before frying it.
Serving Suggestions
Southern Fried Chicken pairs beautifully with classic sides like coleslaw, cornbread, or mashed potatoes. For a refreshing contrast, consider serving it with a simple mixed green salad. It also goes well with Dottie Weber's Easy Pate for an appetizer spread if you're entertaining guests.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy. Avoid microwaving, as it can make the skin soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Fried Chicken With Buttermilk(Yields 4 Servings) contains roughly 379 calories, with 11g protein, 76g carbohydrates, and 3g fat. It is an excellent source of iron (26% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1756mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other parts of the chicken for this recipe?
Yes, you can certainly use chicken breasts, drumsticks, or wings if you prefer. Just adjust the cooking time accordingly, as smaller pieces will cook faster. Ensure all chicken pieces reach an internal temperature of 165°F (75°C) for safety.
What type of oil is best for frying?
Using oils with a high smoke point, like vegetable oil or peanut oil, is ideal for frying chicken. These oils can withstand the high heat needed for a crispy exterior without burning, giving you that perfect fried chicken texture.
How do I know when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F (75°C) and the juices run clear. You can also check by cutting into the thickest part of the thigh; if it’s no longer pink and the juices run clear, it’s ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).