When it comes to comfort food, nothing quite hits home like a perfectly fried piece of Southern buttermilk chicken. This crispy, golden dish brings back memories of family dinners, warm kitchens, and the aroma of spices sizzling in a cast-iron skillet. In this post, I’ll guide you through every step of making this timeless favorite—tender on the inside, crunchy on the outside, and bursting with Southern charm.
SEE MORE CRISPY FRIED CHICKEN RECIPES HERE ➡️
Why Buttermilk Fried Chicken is So Beloved
Southern buttermilk fried chicken isn’t just food—it’s tradition. The buttermilk marinade tenderizes the chicken, infusing it with flavor and ensuring each bite is juicy and satisfying. The seasoned flour coating crisps up beautifully when fried, locking in all that flavor.
Key Ingredients
- Chicken pieces (drumsticks, thighs, breasts, or wings)
- Buttermilk (for marinating)
- All-purpose flour
- Cornstarch (optional for extra crispiness)
- Paprika, garlic powder, onion powder, cayenne, salt, pepper
- Oil for deep frying (like peanut or vegetable oil)
Step-by-Step Instructions
Step 1: Marinate the Chicken
Place your chicken pieces in a large bowl and pour over the buttermilk. Add your seasoning blend (paprika, garlic powder, salt, pepper, cayenne) and mix well. Cover and refrigerate for at least 4 hours or overnight. This process makes the chicken incredibly juicy.
Step 2: Prepare the Dredging Station
In a separate bowl, combine flour, cornstarch, and seasonings. Mix thoroughly. Remove chicken from the marinade and dredge each piece in the flour mixture, pressing lightly to ensure a solid coating.
Step 3: Let the Coating Set
Let the coated chicken rest on a wire rack for 15–20 minutes before frying. This helps the flour stick better and results in a crispier finish.
Step 4: Heat the Oil and Fry the Chicken
Heat oil to 325–350°F. Gently place 3–4 pieces of chicken at a time, skin side down, and fry for about 12–15 minutes, turning halfway. Don’t overcrowd the pan. Chicken is done when internal temperature reaches 165°F and coating is golden brown.
Step 5: Drain and Rest
Remove fried chicken and let it rest on a rack to drain excess oil. Resist the urge to eat immediately—this short rest makes a difference in texture.
Serving Suggestions
Serve your Southern buttermilk fried chicken with classic sides:
- Buttery biscuits
- Creamy coleslaw
- Mac and cheese
- Mashed potatoes with gravy
Image Prompt for Final Dish: A Southern-style table spread featuring a platter of fried chicken, fluffy biscuits, and vibrant sides like mac and cheese and greens. Sunlight pouring in through a farmhouse window completes the scene.
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📌 Follow Me on PinterestTips for Crispy, Juicy Chicken Every Time
- Use a thermometer to monitor oil temp.
- Resting before and after frying is key.
- Marinate overnight for best flavor.
- Don’t rush—fry in batches for even cooking.
Final Thoughts
Southern buttermilk fried chicken is more than just a recipe—it’s an experience. It’s the kind of meal that brings people together, fills the house with comforting aromas, and leaves everyone reaching for seconds. Add this classic to your weekly rotation, and you’ll always have a little piece of Southern love on your plate.
SEE MORE CRISPY FRIED CHICKEN RECIPES HERE ➡️
Thank you for reading!
I hope you found something you love. Stay inspired — XOXO,
