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–+ servings

Southern-Style Buttermilk Fried Chicken

This buttermilk fried chicken is a southern recipe with a spicy buttermilk marinade and a seasoned flour coating that fries up golden brown and crisp.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Ingredients Method

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
  • 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

Method
 

  1. In a large bowl, whisk together buttermilk, Dijon mustard, 1 teaspoon salt, 1 teaspoon black pepper, and cayenne pepper until smooth.
  2. Add chicken pieces, turning to coat fully. Cover and refrigerate for at least 2–3 hours, or overnight for maximum tenderness.
  3. In another bowl, combine flour, paprika, garlic powder, onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne. Mix well.
  4. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour and shake off extra.
  5. Pour oil into a heavy skillet to a depth of 1–2 inches and heat to 350°F (175°C).
  6. Fry chicken in batches, skin-side down, for 6–8 minutes per side until golden and cooked through (165°F internal).
  7. Transfer to a wire rack and let rest 5 minutes to keep the crust crisp.
  8. Serve hot with your favorite Southern sides and enjoy!
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