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The Best Buttermilk Southern Fried Chicken: Ultra-Crispy and Juicy

Three pieces of golden brown, crispy fried chicken resting on a white plate.
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Achieve the ultimate comfort food with this foolproof recipe for Buttermilk Southern Fried Chicken. You get a golden, crunchy, craggy crust and incredibly juicy meat every time.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. About 30 minutes before frying, prepare the dredge. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, and paprika. This combination creates that sought-after crispy coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, you can perform a double dip: dip the floured chicken back into the remaining buttermilk for a second, quick dip, then back into the flour mixture, pressing firmly again.
  4. Place the dredged chicken on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20 minutes. This resting period helps the coating adhere and prevents it from falling off during frying.
  5. Pour the vegetable oil or shortening into a large, heavy-bottomed skillet or Dutch oven until it reaches about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a thermometer to monitor the temperature; maintaining this heat is key for crispy, cooked-through chicken.
  6. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches. Fry the chicken in batches for about 6 to 8 minutes per side, turning only once, until deep golden brown and cooked through. Smaller pieces cook faster than larger breasts.
  7. Use tongs to remove the chicken from the oil and place it on a clean wire rack set over paper towels to drain excess grease. Check the internal temperature; it should read 165°F (74°C) in the thickest part.
  8. Serve your golden, crunchy, and juicy fried chicken immediately.

Notes

  • For the best flavor and texture, use bone-in, skin-on chicken pieces. The bone helps keep the meat moist during frying.
  • If you prefer a spicier coating, add a teaspoon of hot sauce to your buttermilk soak.
  • Maintain your oil temperature carefully. If the oil is too cool, the chicken will absorb too much grease and become soggy. If it is too hot, the outside will burn before the inside cooks.

Nutrition

Find it online: https://tasteportfolio.com/buttermilk-southern-fried-chicken-recipe/