Slapilicious Buttermilk Fried Chicken

April 6th, 20126 Comments



Slapilicious Buttermilk Fried Chicken
Prep time
Cook time
Total time
One of my favorite comfort foods is fried chicken. The best fried chicken is one that is not oily, has great flavor throughout the chicken, is very moist, and has soft but crunchy skin. Although there are many good recipes available, I think you will really like mine. My secret is a dry brine followed by an overnight soak in buttermilk which tenderizes the chicken to create very moist and flavorful chicken. The soak also softens the skin and the finishing touch of adding baking powder to the flour mixture makes the skin nice and crispy. Another secret is to let the chicken dry out for 10 minutes after coating it with flour and then re-coating.

A cast iron pan is the best choice as it heats very evenly and maintains the heat better than an aluminum or steel pan.

I use lard for my fried chicken. Yes, it’s better to use the real thing as nothing matches its savory richness and earthy flavor. This is the only way to get the authentic Southern flavor. Once you taste it, you’ll know what I mean.

Recipe type: Entree
Cuisine: American
Serves: 4
  • One small whole chicken (get the smallest you can find; about 3 to 3 ½ lbs)
  • 1 tablespoon SYD Chicken Rub, or substitute with 1 part Kosher salt, ½ part black pepper, ½ part granulated garlic, ½ part mild chili powder, and ½ part white sugar
  • Cayenne pepper
  • ½ quart buttermilk
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons SYD Chicken Rub
  • 4 cups pork lard, or substitute with 4 cups canola oil
  1. Cut whole chicken in half and cut into 12 pieces. I like small pieces as they cook faster: 2 wings, 2 drumettes, 2 thighs, 2 drums, 2 breasts cut in half (4 pieces of breasts). Cut out the backbone and save for soup stock. Pat dry.
  2. Sprinkle a medium coating of SYD rub on all sides. Sprinkle cayenne pepper if you like your chicken spicy.
  3. Place seasoned chicken into a shallow rectangular dish and put the dish in the fridge for 1 hour to allow the dry brine process to take effect. You will know the chicken is ready for the next step when you see that the rub has been absorbed by the chicken and it takes on a tacky consistency on the surface.
  4. Once the chicken looks tacky, pour enough buttermilk to completely cover the chicken (about ½ qt). Cover with clear wrap and let rest overnight in the fridge.
  5. When you’re ready to cook the chicken, mix 2 cups of flour with 1 tablespoon of baking powder and 2 tablespoons of SYD Competition Meat Rub.
  6. Drain chicken in a colander for 10 minutes.
  7. Dredge chicken in seasoned flour mixture. Let rest on wire rack for 10 minutes to dry out and then recoat. Shake off excess flour.
  8. Preheat your cast iron pan with 4 cups of lard; or 4 cups canola oil.
  9. Fry the chicken pieces in medium-hot 360 degree lard in small batches taking care not to crowd the chicken. Turn over once one side is brown. The pieces should be done in 7-15 minutes depending on the size of the pieces and the quantity you have in the pan (e.g., the wings cook the fastest). Use an instant read thermometer to ensure the meat center is over 165 degrees. Repeat for remaining pieces. Chicken is done when the juices run clear when pierced with the tip of a knife.
  10. Drain chicken thoroughly on paper towels, sprinkle some finishing SYD rub, and serve right away.


6 comments... read them below or add one

  1. Gina Watson says:

    Hello, I’m just finding your recipe. I have to admit your fried chicken looks soooooo delish. Better than mine. I would love to make it for my family. Unfortunately, I’m able to purchase SYD, but I can make the substitution you have provided. Could answer a couple of ?’s for me?

    Once I season the chicken with the rub, should I place it in the fridge covered or uncovered?

    Can I use the homemade version of buttermilk, while milk and vinegar? Or buttermilk powder?

    And can I use regular vegetable oil?

    Thanx for your response

    • Harry Soo says:

      Hey Gina Watson, sure you can use a substitution. You can use S&P or a rub recipe here:
      I prefer to cover any raw meat in my fridge
      Yes, you can use a homemade version. I’ve not used buttermilk powder before.
      Yes, regular veg oil is fine.
      Enjoy and send me pics to [email protected]
      Thanks Gina!

  2. Gina Watson says:

    Thank you so much for your response. You really made my week! Of course, I’ve never heard of California mild chili powder. Hopefully, they sell it in my area. But whenever I make this fried chicken, I will post my results. Take care

  3. Gina Watson says:

    Hi Harry, thank you for answering my ?’s. I really appreciate the rub recipe. You made my day. But I don’t believe the California chili powder is sold anywhere near my area. I’ll try my best to purchase it and your run asap. Whenever I make this fried chicken, I will post my results. Take care

  4. Gina Watson says:

    Oh thank you so much sir!

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