Southern Buttermilk Fried Chicken Recipe: Crispy, Juicy Comfort Food Classic

Buttermilk Fried Chicken Recipe: Southern Style Crispy Perfection

This buttermilk fried chicken recipe starts with a spicy buttermilk marinade and culminates in a golden, crunchy Southern classic that’s impossible to resist.

Prep Time: 30 m | Cook Time: 30 m | Total Time: 3 h

Servings: 8 servings

Enjoy juicy chicken pieces marinated in tangy buttermilk and coated in a perfectly seasoned flour blend. This southern fried chicken recipe brings that beloved crunch and flavor to your dinner table.

Ingredients

• 8 bone-in chicken pieces (thighs and drumsticks)
• 2 cups buttermilk
• 2 tablespoons Dijon mustard
• 1 teaspoon salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper (optional for extra heat)
• 2 cups all-purpose flour
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• Vegetable oil, for frying

Instructions

1. Prepare the marinade: In a large bowl, whisk together buttermilk, Dijon mustard, 1 teaspoon salt, 1 teaspoon black pepper, and cayenne pepper until smooth.
2. Marinate the chicken: Add chicken pieces, turning to coat fully. Cover and refrigerate for at least 2–3 hours, or overnight for maximum tenderness.
3. Make the seasoned flour: In another bowl, combine flour, paprika, garlic powder, onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne. Mix well.
4. Dredge the chicken: Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to adhere. Shake off extra flour.
5. Heat the oil: Pour oil into a heavy skillet or Dutch oven to a depth of 1–2 inches. Heat over medium-high until oil reaches 350°F (175°C).
6. Fry in batches: Carefully add chicken, skin-side down, without crowding. Fry 6–8 minutes per side, turning once, until golden brown and cooked through (internal temperature 165°F).
7. Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet. Let rest 5 minutes to retain crispiness.
8. Serve hot: Garnish with fresh herbs and serve with your favorite sides like coleslaw, mashed potatoes, or cornbread.

Tips for Extra Crispiness

• Double-dredge: Dip once more in the buttermilk and repeat the flour coating for an ultra-crunchy crust.
• Rest between batches: Let the oil return to 350°F before adding the next batch to maintain even frying.
• Use a wire rack: Drain chicken on a rack—not paper towels—to keep the underside crisp.

Nutritional Information

Per serving: 480 kcal, Carbs: 29 g, Protein: 29 g, Fat: 27 g, Saturated Fat: 6 g, Cholesterol: 77 mg, Sodium: 650 mg, Sugar: 4 g, Fiber: 1 g.

Recipe credit: AllRecipes Southern-Style Buttermilk Fried Chicken

Serve up this southern classic and enjoy every crispy, juicy bite of this buttermilk fried chicken recipe.