Mushroom Free Buttermilk Southern Fried Chicken
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Learn more →Ingredients
4 servings
For the brine
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 ½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs, or a mix of 8 pieces)
For the dredge
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp dried thyme
For frying
- 3 cups vegetable oil or peanut oil, for frying
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
In a large mixing bowl, whisk together the buttermilk, hot sauce, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1 tsp onion powder until combined. Add the chicken pieces, turning to coat thoroughly. Transfer to a large zip-top bag or covered container and refrigerate for at least 8 hours or overnight.
- 2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Set a wire rack over a rimmed baking sheet.
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