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Ultimate Crispy Southern Buttermilk Fried Chicken

Four pieces of golden-brown, crispy fried chicken resting on a white plate, illuminated by natural light.
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Make ultra-crispy, juicy Southern fried chicken using a buttermilk marinade and a specific dredging technique for a crunchy coating. This recipe delivers classic comfort food perfection.

Ingredients

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

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. 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, and cayenne pepper (if using). This is your dry dredge mixture.
  3. Remove the chicken from the buttermilk marinade, letting excess drip off, but do not wipe it dry. You want some buttermilk clinging to the chicken.
  4. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. Place the coated pieces on a wire rack set over a baking sheet. Let them rest for 15 minutes; this helps the coating adhere during frying.
  5. Pour enough oil or shortening into a heavy-bottomed pot or deep skillet to reach about 2 inches deep. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature.
  6. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until deep golden brown and cooked through. For bone-in pieces, the internal temperature should reach 165°F (74°C).
  8. Remove the chicken from the oil and place it on a clean wire rack set over paper towels to drain excess grease. Allow the chicken to rest for 5 minutes before serving.

Notes

  • For extra flavor, consider using a small amount of the reserved buttermilk marinade in your dry dredge mixture to create small clumps for extra crunch.
  • If you are planning your weeknight meals, this recipe pairs well with simple sides, making it a great alternative to meal planning services.
  • Maintain the oil temperature carefully; too low results in greasy chicken, too high results in a burnt exterior and raw interior.

Nutrition

Find it online: https://www.unfoldrecipes.com/ultimate-crispy-buttermilk-fried-chicken/