Southern Buttermilk Fried Chicken

Place the cut chicken pieces in a large bowl. Pour buttermilk over the chicken, ensuring all pieces are submerged. Season generously with a pinch of salt and pepper. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to tenderize and absorb flavor.

In a large, shallow dish or a sturdy resealable bag, combine the all-purpose flour, cornstarch (if using), 2 teaspoons salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk or shake well to ensure all spices are evenly distributed throughout the flour mixture.

Remove the chicken from the buttermilk, allowing any excess to drip off. Do not rinse the chicken. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Place the dredged chicken pieces on a wire rack set over a baking sheet and let them rest for at least 15-20 minutes. This helps the coating adhere better.

In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature accurately. Do not overcrowd the pot.

Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken in batches to maintain oil temperature. Cook for about 6-8 minutes per side, turning occasionally, until golden brown and crispy. Dark meat (thighs, drumsticks) may take slightly longer than white meat (breasts, wings). Adjust heat as needed to keep the oil temperature consistent.

Once the chicken is golden brown and reaches an internal temperature of 165°F (74°C) at its thickest part, remove it from the oil using tongs. Place the fried chicken on a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Season immediately with a sprinkle of additional salt if desired. Allow it to rest for a few minutes before serving hot.