Print

Ultimate Crispy Buttermilk Southern Fried Chicken

Close-up of golden brown, crispy fried chicken resting on a wire cooling rack, highlighting the crunchy texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ultra-crispy, juicy Southern Fried Chicken using a buttermilk marinade. This recipe delivers a golden, crunchy coating perfect for comfort food dinners.

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 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder (for extra crisp)
  • Vegetable oil or shortening for frying

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, cayenne pepper, garlic powder, and onion powder. Mix well.
  2. Submerge the chicken pieces completely in the buttermilk mixture. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step ensures juicy chicken.
  3. When ready to cook, remove the chicken from the marinade, letting excess drip off slightly. Do not wipe dry.
  4. In a separate shallow dish, whisk together the flour and baking powder.
  5. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken firmly to create a thick, craggy coating. Set aside on a wire rack.
  6. Pour enough oil or shortening into a deep, heavy-bottomed pot or cast-iron skillet to reach a depth of about 2 inches. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature.
  7. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature.
  8. Fry the chicken for about 6-8 minutes per side, turning as needed, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown and crunchy. Adjust heat as necessary to maintain oil temperature between 300°F and 325°F.
  9. Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this can steam the bottom crust.
  10. Serve the ultra crispy chicken immediately.

Notes

  • For the best results, maintain the oil temperature consistently. If the oil is too cool, the chicken absorbs too much grease; if too hot, the outside burns before the inside cooks.
  • If you prefer a spicier coating, add 1 teaspoon of smoked paprika to the flour mixture.
  • This recipe is excellent for making ahead; reheat in a 375°F oven for 10 minutes to restore crispness.

Nutrition

Find it online: https://fooddexterity.com/ultimate-crispy-buttermilk-fried-chicken-recipe/