Arkansas

Ozark Buttermilk Fried Chicken

Straight from the heart of the Ozark Mountains, this traditional buttermilk fried chicken represents generations of Arkansas cooking. Tender, juicy meat encased in a shatteringly crisp golden crust - this is comfort food at its finest from the Natural State.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Ozark Heritage

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Prepare the buttermilk brine: In a large bowl, whisk together buttermilk, salt, black pepper, and hot sauce. Add chicken pieces, making sure they're fully submerged. Cover and refrigerate overnight, or at least 8 hours.

Tip: The buttermilk tenderizes the meat while the acid helps the coating adhere better.
2

Mix the Ozark breading: Combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne in a large paper bag or shallow dish. Mix well.

3

Bring to room temperature: Remove chicken from refrigerator 45 minutes before frying. Let excess buttermilk drip off but don't pat dry - you want it slightly wet.

4

Heat the fat: Melt shortening or lard in a large cast iron skillet to 1.5 inches depth. Heat to 325°F (163°C). Ozark tradition uses a slightly lower temperature for extra juicy chicken.

5

Bread the chicken: Add chicken pieces to the seasoned flour, a few at a time. Shake or toss to coat thoroughly. For extra craggy crust, drizzle a little buttermilk into the flour and rake with a fork.

6

Fry low and slow: Place chicken in the hot fat, skin-side down, without crowding. Fry for 15-18 minutes per side at 325°F. The lower temperature ensures the chicken cooks through without burning.

Tip: Cover the skillet for the first 10 minutes of each side to trap steam and cook evenly.
7

Check for doneness: Chicken is done when internal temperature reaches 165°F and the crust is deep golden brown. Dark meat may take a few minutes longer than white meat.

8

Drain and serve: Transfer to a wire rack over a baking sheet. Let rest 5 minutes. Serve with classic Ozark sides like cream gravy, biscuits, and coleslaw.

💡 Pro Tips & Variations

  • Lard is traditional: Ozark cooks swear by lard for the crispiest, most flavorful crust. It's worth seeking out if you want authenticity.
  • Use a whole chicken: Arkansas home cooks traditionally fry a whole cut-up bird so everyone gets their favorite piece.
  • Paper bag method: The old Ozark way was to shake chicken in a paper bag with seasoned flour - it still works great.
  • Cream gravy pairing: Make traditional Ozark cream gravy in the same skillet using the pan drippings.
  • Cold chicken welcome: This chicken is delicious cold the next day - a classic Arkansas church potluck tradition.
  • Low and slow wins: Don't rush with high heat. Patient frying at 325°F gives you the juiciest results.
Back to Arkansas Browse All Fried Chicken