Fried chicken is a classic Sunday dinner comfort food. When it comes to Southern recipes, it’s at the top of the list for family favorites. It’s delicious any day of the week, at family gatherings, and at dinner at Grandma’s house. The delicious crispy chicken is a dish that brings people together. Rooted in the traditions of the South, this comfort food is known for its crispy, perfectly seasoned crust and its unique way of transitioning simple ingredients into something delicious and is asked for time and time again.
What sets the best buttermilk fried chicken apart is the balance of the crispy texture and its flavor. Seasoning the flour coating well, it creates the perfect crunch, while the buttermilk concoction tenderizes the meat and infuses it with a tangy, delicious taste. When it’s fried, each piece of fried chicken locks in moisture and delivers satisfying bite after satisfying bite.
This recipe will focus on tried-and-true cooking techniques while keeping the process easy enough for even beginning home cooks. With the proper blend of spices and the right frying temperature, you too can achieve this irresistible and memorable buttermilk fried chicken every time. Whether you’re serving it with mashed potatoes and biscuits for Sunday dinner or macaroni salad or coleslaw at a picnic, this Southern fried chicken will soon become your family’s favorite, too.
Why You’ll Love This Recipe
- Great for potlucks, picnics, barbecues, or Sunday dinner
- Make-ahead friendly, as it tastes delicious both hot and at room temperature
- Customizable seasoning, which allows you to adjust the spice level of your fried chicken to your preference
- Budget-friendly, as you can use different cuts of chicken
- Reheats well, and tastes great the next day in wraps or salads
Ingredient Notes & Substitutions
- Chicken: For a more inexpensive option, use drumsticks or thighs, as breasts typically are more expensive.
- Vegetable oil: For a higher smoke point, try sunflower or avocado oil to achieve an even crisper crust.
- Buttermilk: Make this fried chicken dairy-free by substituting buttermilk for unsweetened almond or soy milk with a tablespoon of lemon juice for a more plant-based alternative.
- All-purpose flour: For a gluten-free option, try rice flour that fries up lightly with a more delicate texture than the original ingredient.
- Paprika: Adjust the amount to your liking for a subtle smoky flavor or added depth.
Tips for Success
- Season every layer of the recipe—the chicken, the marinade, and the flour, which creates added flavor.
- Marinate chicken for at least two hours, but overnight allows for maximum tenderness.
- Allowing chicken to rest before frying helps the breading adhere best.
- Pat dry before you dredge, as it removes extra liquid so that the coating sticks well and doesn’t come off during the frying process.
- Frying in batches keeps the oil temperature steady, which ensures the chicken is cooked evenly.
- Use a meat thermometer to ensure crispy chicken reaches an internal temperature of 165°F.
Storage & Reheating
Allow fried chicken to cool to room temperature before storing to prevent a soggy coating. Use an airtight container or wrap fried chicken tightly in foil. Keep in the refrigerator for 3–4 days. To freeze, wrap individual pieces in plastic wrap and place in a freezer-safe bag, and freeze for up to 3 months.
The best reheating method is using your oven. Preheat to 375°F and place chicken on a wire rack over a baking sheet and heat for 15–20 minutes (or longer if the chicken is frozen). You can also use your air fryer at 375°F for 5–10 minutes until heated throughout.
Serving Suggestions
Southern buttermilk fried chicken pairs well with other comfort food sides such as:
- Mashed potatoes with gravy
- Biscuits
- Macaroni and cheese
- Collard greens
- Cornbread
Some fresh side pairings include:
- Coleslaw—creamy and cool, which balances the savory and crispy fried chicken
- Potato salad—tangy and perfect for larger gatherings
Whether you’re planning Sunday dinner or a cookout, these sides all create a well-balanced Southern meal.
FAQs
1. Why is my fried chicken not crispy enough?
This happens if the oil isn’t hot enough or if the chicken is overcrowded in the pan. Fry in batches. Also, letting your coated chicken rest for 10–15 minutes before frying helps the crust stick the best.
2. How do I keep breading from falling off my chicken?
Pat the chicken dry before dredging. Avoid turning the chicken too often while cooking.
3. How long should the chicken be fried?
Bone-in pieces usually take 12–18 minutes, depending on their size. Check doneness with a meat thermometer for an internal temperature of 165°F.
4. Can I make fried chicken without using buttermilk?
Yes! Mix milk with a tablespoon of lemon juice or vinegar, plain yogurt thinned with milk, or even use a simple seasoned egg wash.
5. What’s the best oil to use for frying?
Use a neutral oil with a high smoke point, like peanut, canola, or vegetable oil.
6. Can I reuse my frying oil?
Yes, if you strain and store it properly. Allow it to cool, strain out any crumbs, and store it in a sealed container for future frying.
Notes
This is a go-to for any large gathering. I have to prepare something that everyone loves. It’s crispy and can be enjoyed both warm and at room temperature, which is especially great for baby showers, graduation parties, or Father’s Day dinner.
Buttermilk Fried Chicken
Ingredients
- 8 pieces Bone-in chicken thighs drumsticks, or wings
- 2 cups Buttermilk
- 1 tbsp. Kosher salt for the brine
- 2 ½ cups All-purpose flour
- ⅓ cup Cornstarch
- 1 tbsp. Garlic powder
- 1 tbsp. Onion powder
- 1 tbsp. Smoked paprika
- 1 tsp. Cayenne pepper
- 1 ½ tsp. Coarse sea salt
- 1 tsp. Freshly ground black pepper
- Neutral oil with a high smoke point for frying
Instructions
- Place your bone-in chicken pieces inside a large gallon-sized Ziploc bag, pour the 2 cups of buttermilk and 1 tablespoon of kosher salt directly over the meat, and seal tightly. Massage the bag for 30 seconds to dissolve the salt crystals, then transfer it to the refrigerator to marinate for a minimum of 4 hours or up to 24 hours.
- Two hours before cooking, pull the chicken bag from the refrigerator and let it sit undisturbed on the counter. Allowing the meat to drop down to a uniform room temperature is essential; dropping ice-cold chicken directly into boiling oil causes the pan temperature to plummet instantly, which leaves you with a heavy, grease-logged crust and raw meat near the bone.
- In a large, shallow baking dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, sea salt, and black pepper until completely unified. Take 4 tablespoons of the liquid buttermilk marinade straight from the chicken bag, drizzle it evenly over the seasoned flour, and use your fingers to rub it in until small, pea-sized dough clumps form throughout the breading.
- Set a deep cast-iron skillet or a heavy-bottomed Dutch oven over medium-high heat and fill it with neutral oil to a depth of 2.5 inches. Heat the oil until a deep-fry thermometer reads exactly 350°F to 360°F.
- Lift a piece of chicken from the buttermilk brine, letting the heavy excess drip away, and drop it straight into the lumpy flour mixture. Use the palms of your hands to aggressively press and squeeze the flour into the meat, ensuring the shaggy dough bits completely anchor onto all sides of the chicken skin, then gently shake off any completely loose powder.
- Lower 3 to 4 pieces of the dredged chicken away from you into the hot oil, ensuring you do not overcrowd the pan. Let the chicken fry undisturbed for exactly 2 minutes without touching it, which gives the wheat starches time to set, expand, and cleanly bond with the chicken proteins before you move them around.
- Maintain the oil heat steadily at 300°F to 325°F while frying, flipping the pieces occasionally with metal tongs. Cook the chicken for 8 to 10 minutes until the exterior crust turns a deep, shaggy mahogany golden brown and a meat thermometer inserted into the thickest part near the bone registers a safe 165°F for white meat or 175°F for darker cuts.
- Lift the hot chicken out of the pan using a slotted spoon or metal spider and place the pieces directly onto a raised wire cooling rack set over a rimmed baking sheet. Letting the fried chicken drain flat on a wire rack allows fresh air to circulate underneath the meat, which wicks away surface oil instantly and preserves a perfectly shatter-crisp bottom crust instead of letting it sit and turn soggy on a paper towel. Let it rest for 10 minutes to trap the internal juices before serving.
