Buttermilk Fried Chicken
Buttermilk Fried Chicken is a medium Southern United States recipe that serves 4. 500 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 1 hr | Cook: 30 min | Total: 1 hr 45 min
Cost: $8.70 total, $2.17 per serving
Ingredients
- 3.5 lb Whole Chicken (cut into 8 pieces (2 breast halves, 2 leg quarters, 2 thighs, 2 wings))
- 2 tbsp Kosher Salt (for seasoning the raw pieces)
- 1 tbsp Black Pepper (freshly ground)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1.5 tsp Cayenne Pepper (divided between meat seasoning and flour coating)
- 0.5 tsp Dried Sage (optional, for herbal note)
- 0.5 tsp Dried Thyme (optional, for herbal note)
- 0.5 cup Buttermilk (or make substitute with 0.5 cup milk + 1 tbsp white vinegar)
- 1 large Egg (beaten)
- 2 cup All-Purpose Flour (for the final crust)
- 1 tsp Baking Powder (adds lightness to the crust)
- 1 tsp Salt (for the flour mixture)
- 1 tsp Black Pepper (for the flour mixture)
- 0.5 tsp Cayenne Pepper (for the flour mixture)
- 2 cup Vegetable Oil (neutral oil for frying, enough for ~1/2 inch depth)
Instructions
Spatchcock and Portion the Chicken
Using kitchen shears, cut out the backbone of the whole chicken. Flip the bird, cut down the breastbone to split into two halves, then separate leg quarters, thighs, breasts, and wings as described in the video.
Time: PT15M
Season the Pieces
Generously rub each piece with kosher salt, black pepper, onion powder, garlic powder, and cayenne. Optional: add dried sage and thyme for an herbal note.
Time: PT10M
Brine in Buttermilk
Place all seasoned pieces in a large ziplock bag. Add enough buttermilk (or milk + 1 tbsp vinegar) to coat the chicken in a thick paste, seal, and refrigerate for 24 hours.
Time: PT5M
Prepare the Flour Coating
In a large Tupperware container, combine 2 cups flour, 1 tsp salt, 1 tsp baking powder, 1 tsp black pepper, and 0.5 tsp cayenne. Shake well.
Time: PT5M
First Flour Dredge
Remove chicken from the brine, let excess drip off, and toss each piece in the flour mixture until lightly coated. Shake off excess.
Time: PT10M
Egg‑Buttermilk Wash
In a separate bowl, beat the egg and mix with any remaining buttermilk seasoning paste. Dip each flour‑coated piece into the egg mixture, ensuring an even thin layer.
Time: PT3M
Second Flour Dredge and Rest
Return the egg‑washed pieces to the flour container, shake to coat again, then place on a wire rack. Let rest for 30 minutes (the rest is not counted as active time).
Time: PT5M
Heat the Oil
Add vegetable oil to two 10‑inch skillets to a depth of about ½ inch. Heat over medium‑low until the oil reaches a gentle fizz, about 250°F.
Time: PT5M
Temperature: 250°F
First Fry (Low Heat)
Place pieces skin‑side down in the oil. Fry at 250°F for 15 minutes, then flip each piece.
Time: PT15M
Temperature: 250°F
Finish Fry (Crisp)
Increase heat to medium (around 300°F) and fry an additional 15 minutes, flipping once more, until the crust is golden‑blonde and the internal temperature reaches 160‑165°F.
Time: PT15M
Temperature: 300°F
Rest and Serve
Remove chicken onto a clean rack, let rest 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 500
- Protein
- 35g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 1g
Dietary info: contains meat, contains gluten, contains dairy
Allergens: egg, dairy, wheat
Ingredient Substitutions
- Instead of Kosher Salt: sea salt
- Instead of Cayenne Pepper: hot paprika
- Instead of Dried Sage: dried rosemary
- Instead of Dried Thyme: dried oregano
- Instead of Buttermilk: milk + vinegar
- Instead of Egg: egg white
- Instead of All-Purpose Flour: bread flour
- Instead of Vegetable Oil: peanut oil, canola oil
Equipment Needed
- Kitchen Shears
- Chef's Knife
- Cutting Board
- Ziplock Bag
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Large Tupperware Container
- Wire Rack
- 10‑inch Skillet
- Instant‑Read Thermometer
Critical Steps — Do Not Skip
- Spatchcocking and cutting the whole chicken into even pieces
- Brining the pieces in buttermilk for 24 hours
- Maintaining a low fry temperature (250°F) for the first 15 minutes
- Achieving internal temperature of 160‑165°F while keeping the crust golden
Chef Tips from the Video
- Cutting the bird into uniform pieces ensures even cooking and reduces frying time.
- A pinch of baking powder in the flour mixture creates a lighter, crispier crust.
- Using two pans—one for white meat and one for dark—lets you control doneness separately.
Troubleshooting
Crust is too dark before the meat is cooked through.
Lower the oil temperature to 250°F and extend the initial low‑heat fry; finish with a brief high‑heat blast.
Chicken pieces stick to the pan.
Make sure the oil is hot enough before adding the chicken and avoid moving the pieces for the first 2‑3 minutes.
Crust falls off after flipping.
Allow the first coating to set for at least 30 minutes; ensure the egg‑buttermilk layer is evenly applied.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven to retain crispness.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- The buttermilk brine can be prepared up to 48 hours in advance.
- Flour coating can be mixed a day ahead; keep covered.
- Fried chicken reheats best in a 350°F oven for 10‑12 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Southern Pan-Fried Chicken in American Southern cuisine?
Southern fried chicken originated in the American South as a way to make tough, older birds tender and flavorful. The technique of brining in buttermilk and deep‑frying became a staple at family gatherings, church picnics, and roadside diners, symbolizing comfort and hospitality.
What are the traditional regional variations of Southern Pan-Fried Chicken within the Southern United States?
In the Deep South, chicken is often fried in lard and seasoned with cayenne, while in the Upper South, a milder spice blend and a double‑dredge with egg are common. Some coastal areas add hot sauce to the brine for extra heat.
How is authentic Southern Pan-Fried Chicken traditionally served in the South?
It is typically served hot on a wire rack with sides such as mashed potatoes, coleslaw, biscuits, and sweet tea. The chicken is often presented whole or in halves, allowing the golden crust to be the star of the plate.
What occasions or celebrations is Southern Pan-Fried Chicken traditionally associated with in Southern culture?
Fried chicken is a centerpiece at holidays like Thanksgiving, Fourth of July picnics, church potlucks, and family reunions. Its portability and crowd‑pleasing flavor make it a go‑to dish for any festive gathering.
What makes Southern Pan-Fried Chicken special or unique in Southern cuisine?
The combination of a buttermilk brine, a seasoned flour coating with baking powder, and a low‑temperature fry creates a moist interior with a light, crispy crust—distinct from the heavier, oil‑saturated versions found elsewhere.
What are the most common mistakes to avoid when making Southern Pan-Fried Chicken at home?
Common errors include frying at too high a temperature, which burns the crust before the meat cooks, and skipping the brine, which leads to dry meat. Also, overcrowding the pan lowers oil temperature and results in soggy coating.
Why does this Southern Pan-Fried Chicken recipe use a low fry temperature of 250°F before finishing at higher heat?
The low temperature gently cooks the thick, bone‑in pieces through without over‑browning the crust. The final higher‑heat blast crisps the exterior to a golden‑blonde finish while keeping the interior juicy.
Can I make Southern Pan-Fried Chicken ahead of time and how should I store it?
Yes. After frying, let the chicken cool, then refrigerate in an airtight container for up to 3 days. Reheat in a pre‑heated 350°F oven for 10‑12 minutes to restore crispness.
What texture and appearance should I look for when the Southern Pan-Fried Chicken is done?
The crust should be a uniform golden‑blonde, slightly glossy, and crackle when tapped. The meat should be tender, and a thermometer inserted into the thickest part must read 160‑165°F with clear juices.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on science‑based cooking tutorials, recipe development, and food culture explanations, often emphasizing technique, ingredient function, and approachable home cooking.
How does the YouTube channel Adam Ragusea's approach to Southern cooking differ from other cooking channels?
Adam Ragusea blends culinary science with practical home‑cook tips, breaking down why each step works. Unlike many channels that rely on shortcuts, he explains the chemistry behind brining, low‑temperature frying, and seasoning balance.
Last updated: August 24, 2026
