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Ultimate Crispy Buttermilk Southern Fried Chicken

Close-up of three pieces of golden brown, extra crispy fried chicken on a white plate.
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A recipe for classic Southern fried chicken using a buttermilk marinade to ensure a juicy interior and a thick, crunchy, golden crust.

Ingredients

Scale
  • 4 lbs chicken pieces (thighs and drumsticks recommended)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil or shortening, for frying

Instructions

  1. Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and stir in the hot sauce. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, if using. This is your dredging mixture.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer. Place the coated chicken on a wire rack set over a baking sheet. Let the chicken rest for 15 minutes before frying; this helps the crust adhere.
  5. Pour enough vegetable oil or shortening into a deep, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is deep golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
  8. Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving.

Notes

  • For extra crispiness, you can double-dip the chicken: dredge in flour, dip briefly back into the buttermilk, and then dredge again in the flour mixture.
  • Maintain the oil temperature between 300°F and 335°F for the best results. If the oil is too cool, the chicken absorbs too much grease; if too hot, the outside burns before the inside cooks.
  • If you are frying larger pieces like breasts, you may need to finish them in a 300°F oven for 10 minutes after frying to guarantee they are cooked through.

Nutrition

Find it online: https://tastetaught.com/crispy-buttermilk-southern-fried-chicken/