Southern Buttermilk Marinade for Fried Chicken

Name: Southern Buttermilk Marinade for Fried Chicken
Prep time: 22 min
Total time: 22 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cups (480 ml) full-fat buttermilk, cold, shaken well before measuring; 3 tablespoons (45 ml) Louisiana-style hot sauce; 2 tablespoons (17 g) Diamond Crystal kosher salt; 2 teaspoons (6 g) garlic powder; 1 teaspoon (3 g) onion powder; 2 teaspoons (5 g) sweet paprika; 1 teaspoon (2 g) black pepper, freshly ground; 1 teaspoon (4 g) granulated sugar (optional); 3½ pounds (1600 g) bone-in, skin-on chicken pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings or equivalent), cold, large breasts cut in half crosswise, patted dry

From the MyKitchenBank Kitchen

A tangy, lightly spicy buttermilk brine-marinade that seasons bone-in chicken to the bone and keeps it juicy and tender. Marinate overnight, then dredge and fry for classic Southern fried chicken.

Prep: 22 min
Cook: —
Wait: 12 hr 30 min
Total: 12 hr 52 min
Makes: Marinade for 8 chicken pieces (about 3½ lb / 1.6 kg), serves 6

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Ingredients

6 servings

For the marinade
2 cups (480 ml) full-fat buttermilk, cold, shaken well before measuring
3 tablespoons (45 ml) Louisiana-style hot sauce
2 tablespoons (17 g) Diamond Crystal kosher salt
2 teaspoons (6 g) garlic powder
1 teaspoon (3 g) onion powder
2 teaspoons (5 g) sweet paprika
1 teaspoon (2 g) black pepper, freshly ground
1 teaspoon (4 g) granulated sugar (optional)
For the chicken
3½ pounds (1600 g) bone-in, skin-on chicken pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings or equivalent), cold, large breasts cut in half crosswise, patted dry

Equipment (8)

Large mixing bowl (3-quart / 3 L)
Whisk
Measuring cups and spoons
2-gallon (7.5 L) zip-top bag or a large non-reactive dish with lid
Rimmed baking sheet or plate to catch leaks
Wire rack set over a rimmed baking sheet
Paper towels
Instant-read thermometer

Steps

Before you start

Plan ahead: the chicken needs 12 to 24 hours in the marinade for best flavor and tenderness (4 hours is the minimum).
Use fresh, cold chicken that has not been previously brined or injected with a salt solution, or the result will be too salty.
Check your salt: this recipe uses Diamond Crystal kosher salt. Table salt or Morton kosher salt is much denser, so use the substitution amount below.
Clear a spot in the refrigerator for a bag set on a plate or in a dish, in case of leaks.

1
Whisk the marinade
- In a large mixing bowl, combine the buttermilk, hot sauce, kosher salt, garlic powder, onion powder, paprika, black pepper and the sugar, if using.
- Whisk for about 1 minute until the salt and spices are fully dissolved and the mixture is evenly pale orange with no clumps of spice.
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Ready when: No visible grains of salt on the bottom of the bowl and the liquid looks uniform.
Tip: Taste a tiny drop: it should taste pleasantly salty and tangy, like well-seasoned soup, not harsh.
2
Prep the chicken
- Pat the chicken pieces dry with paper towels.
- Trim any loose flaps of fat or excess skin.
- Cut each very large breast in half crosswise so every piece is about the same size (roughly 6 to 8 ounces / 170 to 225 g), which helps them marinate and cook evenly.
- Wash your hands and cutting board with hot soapy water afterward.
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Ready when: All pieces are similar in size and surface-dry.
Tip: Do not rinse raw chicken; it spreads bacteria around the sink.
3
Combine in the bag
- Place the chicken in a 2-gallon zip-top bag set inside a large bowl for support.
- Pour in the marinade, press out as much air as you can, and seal.
- Massage the bag for about 30 seconds so the buttermilk coats every piece, including crevices under the skin.
- Set the bag on a rimmed baking sheet.
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Ready when: Every piece is fully coated and surrounded by liquid.
Tip: If using a dish instead of a bag, the chicken should be in a single snug layer with the marinade covering most of it; turn pieces halfway.
4
Marinate, first half
- Refrigerate the sealed bag at or below 40°F (4°C) for 6 hours.
- The salt in the buttermilk seasons the meat while the mild acid and enzymes gently tenderize it.
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Tip: Keep the bag on the lowest shelf so raw juices cannot drip onto other foods.
5
Flip and continue
- Turn the bag over and gently massage it for 15 seconds to redistribute the marinade.
- Return it to the refrigerator for another 6 to 18 hours (12 to 24 hours total).
- Do not exceed 24 hours or the meat can turn mushy.
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Ready when: Chicken feels slightly firmer and looks evenly coated in thick, tinted buttermilk.
Tip: The wait time listed here is the minimum extra time; you may leave it longer, up to 24 hours total.
6
Drain and rest
- Set a wire rack over a rimmed baking sheet.
- Lift each chicken piece out of the bag, letting the excess marinade drip back for a few seconds, and place skin side up on the rack.
- Discard all leftover marinade; do not reuse it or serve it as a sauce.
- Let the chicken stand at cool room temperature for 30 minutes so it loses its chill and the surface tackiness helps coating cling.
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Ready when: Marinade stops dripping and only a thin, even film remains on each piece.
Tip: Do not wipe the chicken dry; a thin film of buttermilk is what helps the flour dredge stick.
7
Dredge and fry
- Dredge the drained chicken in seasoned flour, pressing firmly, and fry in 2 inches (5 cm) of oil held at 325°F (165°C) over medium heat, in batches without crowding.
- Wings take about 12 to 15 minutes, drumsticks and thighs 15 to 20 minutes, and breast pieces 12 to 15 minutes, turning occasionally.
- Cook until deep golden brown and the thickest part of each piece reaches its target temperature (see doneness temperatures).
- Drain on a clean wire rack and rest 5 minutes.
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Ready when: Crust is deep golden brown and an instant-read thermometer reads 165°F (74°C) in breasts and 175°F (79°C) in dark meat, away from the bone.
Tip: Fry in batches and let the oil return to 325°F (165°C) between them; crowding drops the temperature and makes greasy crust.

Good to know

Tips

Salt is what makes this work as a brine, so measure it accurately and keep the marinating time within 24 hours.
Keep the chicken at or below 40°F (4°C) the entire time it marinates, and discard the used marinade.
Even-sized pieces cook at the same rate; cut large breasts in half.
For extra-crisp crust, let dredged chicken sit on a rack for 10 minutes before frying so the coating hydrates.

Make ahead

"The chicken can marinate in the refrigerator for up to 24 hours. Whisk the marinade up to 2 days ahead and keep it covered in the fridge before adding raw chicken."

Storage & reheating

"Raw chicken in marinade: refrigerate up to 24 hours. Do not keep the used marinade. Cooked fried chicken: room temperature no more than 2 hours; refrigerate airtight up to 4 days; freeze up to 3 months. Reheat on a rack in a 375°F (190°C) oven for 15 to 25 minutes, until crisp and 165°F (74°C) inside. To freeze raw, drain the marinated chicken, bag it and freeze up to 2 months; thaw overnight in the fridge."

Substitutions

full-fat buttermilk → 1 3/4 tablespoons lemon juice or white vinegar stirred into 2 cups (480 ml) whole milk, rested 10 minutes; or plain whole-milk yogurt thinned with milk. Real cultured buttermilk gives the best tang and tenderness; the substitutes work but are slightly less rich.
Diamond Crystal kosher salt → 1 tablespoon Morton kosher salt (about 17 g) or 2 teaspoons fine table salt (about 12 g). Denser salts are saltier by volume, so use less.
Louisiana-style hot sauce → 1 tablespoon pickle brine plus 1/4 teaspoon cayenne pepper. Gives similar tang and mild heat. Omit entirely for a kid-friendly version.
bone-in, skin-on chicken pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings or equivalent) → Boneless, skinless thighs. Marinate 4 to 12 hours only, as boneless meat takes in salt faster.