My Aunt used to make this fried chicken that could end arguments. My Uncles would be fussin’ over some football game, and when she brought that platter of chicken out, they would stop mid-sentence. Heck, everyone stopped what they were doing. I watched her work her magic a hundred times, but never once thought to write her recipe down.
This recipe is my humble attempt to get close to what my aunt made every Sunday after church. Mine may still not be as good as hers was. I can still taste it if I close my eyes! But no one complains, believe me.
After lots of tries, I finally figured out a crispy batter that’s pretty close to what hers is. When I served it at my family’s Sunday dinner, she was there to taste test it for me. And she said mine was “pretty good.” From her, that’s pretty much a standing ovation.
Buttermilk chicken. Fried to that crunchy, golden crust you crave. Juicy meat that makes your mouth water. My family will skip everything else on the table and dive into the drumsticks!
If you’ve been looking for a crispy chicken batter that doesn’t slide right off the chicken, and will send your taste buds to heaven, this one’s yours.
Why You’ll Love This Recipe
Once you try this fried chicken, you’ll get why I make it so often.
- Super crispy crust: The double-dip method is the secret to this crispy batter.
- Seasoning that actually has flavor: Garlic powder, chili powder, paprika. You can taste every bit of it through the crust without it being too much.
- Kids love helping with this one: The Ziploc bag shake is their favorite part. My youngest treats it like a maraca. Flour was all over the place, but he loves doing it.
- Classic Southern recipes: Everyone loves fried chicken for Sunday dinner.
Ingredient Notes and Substitutions
Nothing weird in here, but a few things are worth knowing before you get going.
- Chicken breasts: Cut them in half lengthwise so they’re thinner and cook more even. You could use thighs instead, bone-in or boneless. Thighs are more forgiving if you’re worried about drying the meat out. I go back and forth depending on what’s on sale.
- Soy sauce: Sounds odd in a southern fried chicken recipe, I know. But it adds this salty, savory thing to the egg wash that you can’t really get from just salt alone. My friend Diane thought I was crazy when I told her. She tried it once and now won’t make it without.
- Chili powder: Not spicy hot, just warm. If you want heat, toss in some cayenne. Maybe half a teaspoon to start.
- Milk and eggs: That’s your wet dip. Some people use buttermilk only, and that works too. I’ve done both and honestly can’t tell a huge difference once it’s fried.
Tips for Success
After many many times making this, I’ve perfected my recipe by doing a few things every time. Try these to get your own perfect buttermilk chicken.
- Don’t crank the oil too high: Medium-high is the sweet spot. Too hot, and the outside burns before the inside cooks through. I did that once for a church picnic and had to make a second batch, which, you know, was not fun.
- Use a thermometer: Chicken needs to be 165 degrees on the inside. Guessing by color is a recipe not for fried chicken, but for disaster.
- Don’t move the chicken around too much in the pan: Let it sit and get crispy. Flip once. That’s it.
Storage and Reheating
Stick leftover chicken in a sealed container in the fridge. It’ll keep for about 3 days.
To reheat, put it on a wire rack over a baking sheet and warm it at 375 for about 10 to 15 minutes. The wire rack keeps the bottom from getting soggy. Microwave works but the crust won’t be crispy, and that’s the whole point of this chicken.
You can freeze it too. Let it cool all the way, then put the pieces in a freezer bag. Good for up to 3 months. Reheat from frozen in the oven at 375, just give it a little extra time.
Serving Suggestions
Mashed potatoes. That’s the move at my house. My husband puts gravy over everything, the chicken included, which I think is unnecessary, but he won’t stop.
Coleslaw on the side is good too. Salad is nice with any meal. Or buttery corn on the cob if you’re doing a summer thing. My sister brought biscuits last time, and mmm, my goodness! Or some cornbread slathered in butter.
FAQs
Can I use boneless thighs instead of breasts?
Yep. Thighs stay juicier. Cook time might be a little different, so just check with a thermometer. I actually prefer thighs for this, but my husband is a breast meat person, so we compromise.
What oil should I use?
Vegetable or canola. Peanut oil is great too if nobody has allergies. I’ve used all three, and they all turn out good. Just don’t use olive oil. The smoke point is too low, and it’ll taste off.
Why did my batter fall off?
Probably didn’t let it rest after coating. That five minutes before it hits the oil makes a big difference. Yeah, and be sure you’re not flipping too early or too often.
Can I bake this instead of frying?
You can try. Put it on a rack in the oven at 425 and bake about 25 minutes. It won’t be the same as fried, but you’ll still get decent crunch if you spray a little oil on top before baking.
Notes
I added the soy sauce after reading about it in some old forum post years ago. Changed the whole recipe for me. My aunt would probably say I’m doing too much, but I think she’d eat three pieces anyway.
Crispy Buttermilk Fried Chicken
Ingredients
- 4 Boneless skinless chicken breasts cut in half lengthwise into uniform strips
- 2 cups All-purpose flour
- 1 tbsp. Garlic powder
- 1 tbsp. Chili powder
- 1 tsp. Smoked paprika
- Salt and black pepper to taste
- 1 cup Milk
- 2 Large eggs
- 1 tbsp. Soy sauce
- High-smoke point oil for deep frying peanut, canola, or vegetable oil
Instructions
- Pour your cooking oil into a deep-sided skillet or heavy pot until it is at least 2 inches deep. Heat the oil over medium-high heat until it reaches exactly 350°F to 365°F on a deep-fry thermometer.
- In a large gallon-sized Ziploc bag, combine the all-purpose flour, garlic powder, chili powder, smoked paprika, salt, and black pepper. Seal the bag and shake vigorously for 10 seconds to fully aerate and distribute the spices through the flour matrix.
- Drop the dried chicken strips directly into the flour bag. Seal and shake until every piece is completely insulated in a dry white coating. Shake off any excess loose flour and transfer the chicken to a clean plate.
- In a wide, shallow bowl, whisk together the milk, eggs, and 1 tablespoon of soy sauce until completely smooth and emulsified. Pro Tip: This is an umami lipid-bind step. Adding a splash of soy sauce introduces liquid glutamates that deeply season the chicken down to the muscle tissue, while the natural enzymes gently break down the protein strands for an exceptionally tender bite.
- The Double-Dredge Flake Build: Pick up a floured chicken strip, submerge it entirely into the wet egg wash, and drop it right back into the flour bag. Repeat this for 2 or 3 pieces at a time.
- The Gluten Compression Press: Before shaking the bag a second time, reach inside and use the palms of your hands to aggressively press and squeeze the dry flour directly into the wet chicken pieces. Crucial: Squeezing forces the wet egg layer to hydrate pockets of flour right on the chicken’s skin, creating a dense, shaggy paste. When this paste hits the boiling oil, the trapped moisture flash-evaporates, expanding the flour into those signature crisp, craggy, glass-shattering ridges that mimic restaurant-style southern crusts.
- Gently drop the double-coated chicken pieces away from you into the hot oil. Cook for 4 to 5 minutes per side, turning occasionally, until the crust is a deep mahogany golden brown and the internal temperature reaches 165°F.
- Lift the hot chicken out using a slotted spoon or metal tongs. Let them drain on a paper towel-lined plate for 2 minutes to wick away surface grease before serving hot.
Meta Title
Crispy Buttermilk Fried Chicken | Southern Dinner Comfort Food
Meta Description
If you love Southern recipes, don’t skip this fried chicken recipe. The perfect comfort food for Sunday dinner or any day. Buttermilk chicken is delicious.
