Buttermilk Southern fried chicken delivers crispy, golden perfection with juicy, tender meat and bold, Southern-inspired spices.
This recipe is a dreamy balance of texture and flavor, starting with a buttermilk brine that tenderizes the chicken while infusing it with mouthwatering seasoning. The result? Ultra-crunchy crust, succulent meat, and the kind of flavor that keeps everyone coming back for another piece.
Whether you’re hosting a dinner, feeding a hungry family, or just craving the ultimate comfort food, this buttermilk chicken fry recipe has you covered. It’s packed with flavor, surprisingly easy to make, and perfect for any occasion.
My Story Behind This Buttermilk Southern Fried Chicken
The first time I tried easy Southern fried chicken, I was in a small roadside diner in Alabama. The chicken was crispy, juicy, and packed with flavor, and I knew I had to figure out how to recreate it at home.
After culinary school and countless test batches, I finally perfected this recipe.
The secret lies in the buttermilk brine—it’s what makes this the best buttermilk brined chicken you’ll ever try.
I developed this recipe so you can enjoy the flavors of authentic Southern fried chicken right in your kitchen. Even if you’ve never fried chicken before, don’t worry—I’ll guide you step by step so you can nail it the first time.
Ingredients for Buttermilk Southern Fried Chicken
For the Spice Mix:
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
For the Buttermilk Brine:
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon kosher salt, plus more to taste
For Finishing the Chicken:
- 1 whole chicken (about 4 pounds), cut into 10 pieces, or 3 1/2 pounds bone-in, skin-on chicken parts
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or frying oil
How to Make Buttermilk Southern Fried Chicken
- In a small bowl, combine paprika, black pepper, garlic powder, oregano, and cayenne. Mix thoroughly.
- In a large bowl, whisk together buttermilk, egg, salt, and 2 tablespoons of the spice mix. Add the chicken pieces, ensuring they’re fully coated. Transfer to a gallon-sized zip-top bag, refrigerate for at least 4 hours or overnight, flipping occasionally.
- In another large bowl, whisk flour, cornstarch, baking powder, 2 teaspoons of salt, and the remaining spice mix. Add 3 tablespoons of marinade from the chicken bag and incorporate it into the flour mixture with your fingers.
- Remove the chicken from the bag one piece at a time, letting excess marinade drip off. Coat each piece in the flour mixture, pressing firmly to create a thick, even layer.
- Preheat your oven to 350°F and set a wire rack over a baking sheet.
- In a deep skillet or cast-iron pan, heat shortening or oil to 425°F. Adjust the heat to maintain 300°F while cooking. Fry chicken skin-side down for 6 minutes without moving, then carefully flip and cook for 4 more minutes.
- Transfer cooked chicken to the wire rack and bake until breast pieces reach 150°F and thighs/drumsticks reach 165°F, about 5-10 minutes.
- For extra crispiness, refrigerate the cooked chicken for at least 1 hour, then fry again at 400°F for 5 minutes before serving.
My Chef Tips for the Best Buttermilk Southern Fried Chicken
- Marinate overnight: For the juiciest chicken, don’t rush the buttermilk brine—overnight works best.
- Use a thermometer: Maintaining oil temperature is key for crispy skin, so keep an instant-read thermometer handy.
- Double fry for crunch: Refrigerating and refrying the chicken creates an ultra-crispy, restaurant-quality crust.
- Let it rest: Always rest fried chicken on a rack to drain excess oil and keep the skin crispy.
- Use cast iron: A cast-iron skillet ensures even frying and achieves that perfect golden-brown color.
- Store and reheat: Leftovers can be reheated in a 375°F oven for 8-10 minutes to restore crispiness.
Buttermilk Southern Fried Chicken FAQs
Can I use chicken breasts only?
Absolutely! Bone-in, skin-on chicken breasts work perfectly. Adjust cooking times to ensure proper doneness.
How do I prevent soggy crust?
Always let the chicken rest on a wire rack instead of paper towels to allow airflow. This ensures a crunchy coating.
Is frying unhealthy?
While fried foods are higher in fat, this recipe balances indulgence with moderate frying time and a nutrient-rich protein.
Can I use gluten-free flour?
Yes, substitute all-purpose flour with a gluten-free flour blend for a gluten-free option. The results will still be deliciously crispy!
What oil is best for frying?
I recommend vegetable shortening or peanut oil for their high smoke points and neutral flavors.
Time to Try This Buttermilk Southern Fried Chicken
This buttermilk Southern fried chicken recipe combines the perfect blend of crispy, golden perfection and tender, seasoned meat. It’s approachable for home cooks and guaranteed to impress your family or guests.
Will you serve this as a weeknight dinner or save it for a special occasion? Let me know in the comments below, and don’t forget to share your results—or tag me in your photos!
Buttermilk Southern Fried Chicken
Ingredients
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon kosher salt, plus more to taste
- 1 whole chicken (about 4 pounds), cut into 10 pieces, or 3 1/2 pounds bone-in, skin-on chicken parts
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or frying oil
Instructions
- In a small bowl, combine paprika, black pepper, garlic powder, oregano, and cayenne. Mix thoroughly.
- In a large bowl, whisk together buttermilk, egg, salt, and 2 tablespoons of the spice mix. Add the chicken pieces, ensuring they're fully coated. Transfer to a gallon-sized zip-top bag, refrigerate for at least 4 hours or overnight, flipping occasionally.
- In another large bowl, whisk flour, cornstarch, baking powder, 2 teaspoons of salt, and the remaining spice mix. Add 3 tablespoons of marinade from the chicken bag and incorporate it into the flour mixture with your fingers.
- Remove the chicken from the bag one piece at a time, letting excess marinade drip off. Coat each piece in the flour mixture, pressing firmly to create a thick, even layer.
- Preheat your oven to 350°F and set a wire rack over a baking sheet.
- In a deep skillet or cast-iron pan, heat shortening or oil to 425°F. Adjust the heat to maintain 300°F while cooking. Fry chicken skin-side down for 6 minutes without moving, then carefully flip and cook for 4 more minutes.
- Transfer cooked chicken to the wire rack and bake until breast pieces reach 150°F and thighs/drumsticks reach 165°F, about 5-10 minutes.
- For extra crispiness, refrigerate the cooked chicken for at least 1 hour, then fry again at 400°F for 5 minutes before serving.
