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Crispy Buttermilk Fried Chicken: The Best Southern Style Recipe

Close-up of golden-brown, extra crispy buttermilk fried chicken stacked on a white plate.
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Follow this straightforward tutorial to make incredibly juicy inside crispy outside chicken using a classic buttermilk marinade for tenderizing and a seasoned flour dredge for maximum crunch.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper (optional)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • Vegetable oil or shortening, for frying (about 3-4 inches deep)

Instructions

  1. In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and cayenne pepper if using. Mix well.
  2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the chicken with buttermilk.
  3. About 30 minutes before frying, prepare the flour mixture. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder.
  4. Remove the chicken pieces from the buttermilk, letting excess drip off, but do not wipe them dry.
  5. For extra crispy chicken coating, perform a double dip: Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken. Dip the floured piece back into the remaining buttermilk for a quick second dip (about 2 seconds).
  6. Immediately return the piece to the flour mixture and press firmly to create a thick, craggy coating. Place the coated chicken on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20 minutes; this helps the coating adhere during frying.
  7. Heat the oil in a deep fryer or a heavy cast iron skillet to 325 degrees Fahrenheit. Use a thermometer to maintain this temperature for consistent results.
  8. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature.
  9. Fry for about 6-8 minutes per side, turning gently with tongs, until the chicken is deep golden brown and reaches an internal temperature of 165 degrees Fahrenheit. Adjust heat as necessary to prevent burning the exterior before the inside is cooked.
  10. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Allow the chicken to rest briefly before serving.

Notes

  • For the best results when cast iron skillet chicken frying, maintain the oil temperature between 315°F and 330°F throughout the process.
  • If you prefer a spicier flavor, increase the cayenne pepper or add a teaspoon of hot sauce to the buttermilk marinade.
  • Resting the coated chicken before frying is key to achieving a juicy inside crispy outside chicken texture.

Nutrition

Find it online: https://rosatasty.com/crispy-buttermilk-fried-chicken-recipe/