I love a classic fried chicken that’s juicy inside with a crispy coating that doesn’t overpower the meat. This buttermilk fried chicken recipe is straightforward and just the right amount of tangy. The slaw is a simple mix of cabbage and carrot, dressed lightly to keep things fresh.
The Story Behind This Recipe
Fried chicken is one of those dishes that feels like a weekend project but isn’t always complicated if you keep it simple. My go-to method starts with a soak in buttermilk — it’s what keeps the chicken tender, and I like to add a dash of hot sauce to the marinade when I’m in the mood for a little kick.
When it comes to the coating, I stick to a mix of flour, salt, pepper, and a bit of paprika. Nothing fancy, but it creates that familiar crunchy crust. I found that the key is not to overcrowd the pan when frying; it helps keep the oil hot and the chicken crispy without getting greasy. I usually fry in batches if I need to.
The slaw I serve alongside is just a quick fix—thinly sliced cabbage, shredded carrot, a splash of apple cider vinegar, and a pinch of sugar. It brightens the meal without stealing the show. The contrast of the tangy slaw with the warm, crisp chicken is what keeps me coming back to this recipe.
I like making this dish when we have a few friends over or even just for a weekend dinner. It’s relaxed but feels like a treat. Leftovers reheat well too, especially if you crisp the chicken back up in a hot skillet or oven. Sometimes I’ll mix this chicken up into sandwiches with pickles for lunch the next day.
Cuisine: Southern
Course: Dinner
Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 2 cups shredded green cabbage
- 1 cup shredded carrot
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Step 1. In a bowl, combine buttermilk and hot sauce (if using). Add chicken thighs, making sure they’re fully submerged. Cover and refrigerate for at least 2 hours or overnight.
- Step 2. In a shallow dish, mix the flour, paprika, salt, and pepper.
- Step 3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to coat well. Set aside.
- Step 4. Pour oil into a large skillet to about 1 inch deep and heat over medium-high heat to 350°F (175°C).
- Step 5. Carefully place chicken pieces in the hot oil, cooking in batches if needed. Fry until golden brown and cooked through, about 6-8 minutes per side. Use a thermometer to check internal temp of 165°F (74°C).
- Step 6. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Step 7. Meanwhile, toss cabbage and carrot with apple cider vinegar, sugar, salt, and pepper in a bowl. Adjust seasoning to taste.
- Step 8. Serve chicken hot with the simple slaw on the side.
Tips for Success
- Don’t skip the buttermilk soak; it tenderizes the chicken and adds subtle tang.
- Keep oil at a steady temperature to avoid greasy chicken—too low and the coating soaks up oil.
- Pat chicken dry before dredging to ensure the flour sticks well.
- For extra crispness, you can double dredge by dipping the floured chicken back into the buttermilk and then flour again.
- Make the slaw ahead of time and keep it chilled so the flavors meld.
- Use a thermometer to be sure chicken is cooked without overdoing it.
Variations & Substitutions
- Swap thighs for drumsticks or breasts if preferred, adjusting cooking time as needed.
- Add a bit of cayenne or garlic powder to the flour mix for a different flavor profile.
- Mix chopped fresh herbs like thyme or oregano into the flour for a herbal twist.
- For a lighter slaw, replace cabbage with thinly sliced kale or Brussels sprouts.
- Use lemon juice instead of apple cider vinegar in the slaw for a citrusy note.
