Main Dishes

Southern Buttermilk Fried Chicken

Learn how to fry like Joshua Weissman.

Prep:
Overnight
Cook:
10 minutes
Serves:
4
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Southern Buttermilk Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs
  • 2 cups (480ml) buttermilk
  • 1 Tbsp (10g) kosher salt
  • 1 Tbsp (14g) garlic powder
  • 1 Tbsp (10g) smoked paprika
  • 2 tsp (6g) ground white pepper
  • 1/4 tsp (1g) onion powder
  • 1/2 tsp (2g) MSG

‍Dredge:

  • 2 cups (240g) all-purpose flour
  • 1 Tbsp (10g) kosher salt
  • 2 tsp (9g) garlic powder
  • 1 tsp (4g) smoked paprika
  • 2 tsp (5g) medium-coarse ground black peppercorn
  • 1/4 tsp (1g) MSG
  • 2 quarts (2L) vegetable oil

Directions

  1. In a medium bowl, whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and MSG until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator.
  2. Heat vegetable oil in a heavy bottomed pot to 350°F (176°C).
  3. For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and MSG.
  4. Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake off the excess, place them on a sheet tray and repeat with all your chicken thighs.
  5. Again working two at a time, gently lay the thighs in the hot oil and cook for 5-8 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken on a wire rack lined baking tray.

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