Southern-Style Buttermilk Fried Chicken

Recipe View 5 mins In a large bowl, whisk together the buttermilk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined. (5 minutes)

Recipe View 8 hrs Place the chicken pieces in a resealable plastic bag or a non-reactive container. Pour the buttermilk marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the container and marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor and tenderness. (2-8 hours)

Recipe View 5 mins In a separate resealable plastic bag or a shallow dish, combine the all-purpose flour, baking powder, garlic powder, and onion powder. Shake or whisk to ensure the ingredients are evenly distributed. (5 minutes)

Recipe View 15 mins Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. One piece at a time, transfer the chicken to the flour mixture, ensuring each piece is thoroughly coated. For an extra crispy coating, dip the chicken back into the buttermilk marinade and then back into the flour mixture again. (15 minutes)

Recipe View 35 mins In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). This should take approximately 15-20 minutes per batch, depending on the size of the chicken pieces. (30-40 minutes)

Recipe View 5 mins Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving. (5 minutes)

Recipe View 0 mins Serve hot and enjoy the crispy, flavorful Southern-style buttermilk fried chicken with your favorite sides!