Southern Buttermilk Fried Chicken

Crispy, golden, and juicy Southern-style fried chicken marinated in buttermilk and coated in a perfectly seasoned, crunchy crust. This comfort food classic delivers bold flavors, a crispy exterior, and tender, juicy meat in every bite. Whether served with biscuits, coleslaw, or mashed potatoes, this dish is a must-try for any fried chicken lover.

Why You’ll Love This Recipe

• Extra Crispy Coating – A blend of flour, cornstarch, and spices creates a perfectly crunchy crust.
• Juicy and Flavorful – Buttermilk marinade tenderizes the chicken while infusing it with rich, savory flavors.
• Classic Southern Comfort – This dish captures the essence of homemade soul food at its best.
• Perfect for Any Occasion – Whether for family dinners, picnics, or game day, this fried chicken is always a hit.
• Easy to Make at Home – Follow these simple steps to achieve restaurant-quality fried chicken.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Marinade:

• 4 bone-in, skin-on chicken thighs
• 4 drumsticks
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon hot sauce (optional)

For the Coating:

• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 eggs, beaten
• 2 tablespoons buttermilk

For Frying:

• Vegetable oil (for frying)

Directions

1. Marinate the Chicken

In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and hot sauce. Add the chicken thighs and drumsticks, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for the best flavor.

2. Prepare the Coating

In a shallow dish, whisk together the flour, cornstarch, baking powder, paprika, cayenne pepper, salt, black pepper, onion powder, oregano, and thyme.

In a separate bowl, whisk the eggs with buttermilk.

3. Dredge the Chicken

Remove the chicken from the buttermilk marinade, letting any excess drip off.

• Dip each piece into the flour mixture, coating evenly.
• Then, dip into the egg mixture.
• Finally, return to the flour mixture for a double coating to achieve extra crispiness.

4. Heat the Oil

Fill a deep skillet or Dutch oven with 2 inches of vegetable oil. Heat to 350°F (175°C).

5. Fry the Chicken

Carefully add the chicken pieces in batches, ensuring they are not overcrowded.

• Fry for 12-15 minutes, turning occasionally, until golden brown and crispy.
• The internal temperature should reach 165°F (75°C) for safe consumption.

6. Drain & Serve

Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil and keep it crispy.

Serve hot with your favorite Southern sides like coleslaw, mac and cheese, cornbread, or mashed potatoes.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 4 hours
• Cooking Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Calories per Serving: 450 kcal

Variations

• Spicier Fried Chicken – Increase the cayenne pepper or add extra hot sauce to the marinade for a fiery kick.
• Oven-Baked Version – Instead of frying, bake the chicken at 400°F (200°C) for 35-40 minutes, flipping halfway through.
• Air Fryer Option – Air fry at 375°F (190°C) for 25 minutes, flipping once. Lightly spray with oil for a crispy finish.
• Boneless Fried Chicken – Use boneless, skinless chicken breasts or thighs for an easy-to-eat alternative.

Storage & Reheating

• Refrigeration: Store leftover fried chicken in an airtight container for up to 3 days.
• Freezing: Freeze cooked and cooled fried chicken for up to 2 months. Reheat in the oven to restore crispiness.
• Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes or in an air fryer for 5-7 minutes to keep it crispy.

FAQs

1. Can I use boneless chicken?

Yes! Boneless thighs or breasts work well but will cook faster—reduce frying time to 8-10 minutes.

2. Why do I need to marinate in buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick for a crispy texture.

3. Can I reuse the frying oil?

Yes, strain the oil through a fine-mesh sieve and store it in an airtight container for up to 3 uses.

4. What oil is best for frying?

Vegetable, peanut, or canola oil works best because of their high smoke points.

5. How do I keep the chicken crispy after frying?

Place fried chicken on a wire rack instead of paper towels to prevent sogginess.

6. Can I skip the cornstarch?

Cornstarch helps create a lighter, crispier crust, but you can replace it with more flour if needed.

7. How do I prevent my chicken from burning?

Make sure the oil stays around 350°F (175°C) and adjust the heat as needed while frying.

8. What should I serve with fried chicken?

Southern sides like biscuits, mashed potatoes, coleslaw, collard greens, and mac & cheese pair perfectly.

9. Can I fry the chicken in a deep fryer?

Yes! Maintain the oil at 350°F (175°C) and follow the same frying times.

10. How do I get an extra crispy crust?

• Double-dredge the chicken (flour → egg → flour).
• Let the coated chicken rest for 10 minutes before frying.
• Use cornstarch in the coating for added crunch.

Conclusion

This Southern Buttermilk Fried Chicken is the perfect combination of crispy, juicy, and flavorful—just like the best homemade soul food should be. Whether you’re making it for a family dinner, picnic, or special occasion, this classic recipe is sure to impress. Serve with your favorite Southern sides and enjoy every crispy, golden bite!