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A buttermilk soak is the real secret to Southern fried chicken - its acidity tenderizes the meat overnight while the proteins in the milk help the seasoned flour coating cling on thick. Double-dredging (flour, then buttermilk again, then flour again) is what builds those craggy, extra-crunchy ridges that separate great fried chicken from merely good.
Prep Time
20 min
Per serving
420kcal
Calories
30g
Protein
28g
Cook Time
25 min
Servings
4 people
Difficulty
medium
Carbs
21g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Place the chicken strips in a bowl and pour the buttermilk over them, making sure they're fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Remove a chicken strip from the buttermilk, letting excess drip off, and dredge it in the flour mixture, pressing to coat well. Dip it back into the buttermilk, then dredge again in the flour for a thick, craggy coating. Repeat with all the strips.
Heat about 5cm of oil in a deep, heavy pot to 175°C (350°F).
Fry the chicken strips in batches of 3-4, without overcrowding, for 6-7 minutes, until deeply golden and cooked through, reaching an internal temperature of 74°C (165°F).
Transfer to a wire rack (not paper towels, which can make the bottom soggy) to drain and stay crisp.
Let rest for a few minutes before serving hot, with your favorite dipping sauce.
Double-Dredge for Extra Crunch: Dipping the chicken back into buttermilk and coating it in flour a second time creates thicker, craggier ridges that fry up much crunchier than a single coating. Don't Skip the Buttermilk Soak: Even a couple of hours helps tenderize the chicken, but an overnight soak gives noticeably more tender, flavorful results. Use a Wire Rack to Drain: Draining fried chicken on paper towels traps steam underneath and softens the bottom crust - a wire rack lets air circulate and keeps the coating crisp all around.
Yes, place the double-dredged strips on a wire rack over a baking sheet and bake at 220°C (425°F) for 20-25 minutes, flipping halfway, though the texture will be less crisp than deep-frying.
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