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Crispy Southern Buttermilk Fried Chicken

Close-up of five pieces of perfectly golden brown, crispy fried chicken resting on a white plate.
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Make ultra-crispy, juicy Southern Fried Chicken at home using a simple buttermilk marinade. This fail-proof recipe delivers a golden, crunchy crust and tender meat, perfect for your next family dinner.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, paprika, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, and onion powder to create the dry coating mix.
  3. Remove the chicken from the buttermilk marinade, allowing excess to drip off, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing firmly to make sure the coating adheres well. For extra crunch, dip the floured chicken back into the remaining buttermilk for a second, quick dip, and then coat again in the flour mixture.
  4. In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of vegetable oil to 325°F (160°C). Use a thermometer to maintain this temperature.
  5. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry in batches. Start with the thicker pieces first.
  6. Fry chicken pieces for about 6-8 minutes per side, turning occasionally, until they reach an internal temperature of 165°F (74°C) and the crust is deep golden brown and crunchy. Smaller pieces like wings will cook faster.
  7. Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a little extra salt immediately after removing from the oil.
  8. Serve your homemade fried chicken hot.

Notes

  • For the best results and maximum tenderness, let the chicken marinate in the buttermilk for 12 to 24 hours.
  • Maintain the oil temperature between 315°F and 330°F. If the oil is too cool, the chicken will absorb too much grease; if too hot, the outside will burn before the inside cooks.
  • If you are using chicken breasts, you may want to pound them slightly to an even thickness before marinating for consistent cooking.

Nutrition

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