Buttermilk fried chicken originated in the American South, where farm families used surplus buttermilk from butter making to tenderize and flavor chicken before frying. The technique became a staple of Southern comfort food, celebrated at gatherings, picnics, and church potlucks.

In the South, classic buttermilk‑marinated chicken is common, while Nashville hot chicken adds a spicy cayenne‑based coating. Korean fried chicken uses a double‑fry method and a sweet‑spicy glaze. Each region tweaks the spice blend and cooking oil to create distinct flavors.

It is typically served hot, directly from the fryer, on a platter with simple sides such as coleslaw, biscuits, mashed potatoes, or mac and cheese. Fresh herbs or a squeeze of lemon may be added for brightness.

Fried chicken is a centerpiece at family reunions, Fourth of July picnics, church gatherings, and holiday meals like Thanksgiving, where it complements turkey and other comfort dishes.

Weissman adds potato starch to the dredge for extra crunch, doubles the MSG for umami, and uses a two‑hand coating technique (dry hand vs wet hand) to create tiny hydrated flour pockets that explode into a flaky crust.

Common errors include using oil that isn’t hot enough, overcrowding the pot, not drying the chicken after marinating, and adding too many spices to the flour which can burn. Following the temperature range and coating steps prevents these issues.

The thin batter creates microscopic pockets of hydrated flour that expand during frying, giving the crust a light, airy crunch without the heaviness of a full wet batter.

Yes. Marinate the chicken overnight, then coat and refrigerate up to 12 hours before frying. After frying, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

The crust should be deep golden‑brown with visible flaky flakes, and the meat should be juicy inside. An internal temperature of 165 °F confirms doneness.

The YouTube channel Joshua Weissman Recipes specializes in detailed, technique‑focused home cooking tutorials that blend classic comfort foods with modern culinary science, often emphasizing homemade fundamentals and flavor depth.

Joshua Weissman Recipes breaks down each step with precise measurements, explains the science behind each technique (like the role of MSG and potato starch), and often includes butchering tips, giving viewers a deeper understanding than many channels that simply demonstrate the final product.