Crispy Southern Buttermilk Fried Chicken


Indulge in the classic comfort of Crispy Southern Buttermilk Fried Chicken. This recipe captures the essence of Southern cuisine, offering a juicy, tender interior encased in a perfectly crisp, golden-brown crust. Enhanced with a blend of spices and buttermilk, each bite is a delightful symphony of flavors and textures that will transport you to a cozy kitchen in the heart of the South.

Crispy Southern Buttermilk Fried Chicken

Preparation and Cooking Times

  • Preparation Time: 20 minutes
  • Marination Time: 8 hours (overnight)
  • Cooking Time: 30 minutes
  • Total Time: 8 hours 50 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: 2 pieces per person

Nutritional Profile (Per Serving):

  • Calories: 490 kcal
  • Protein: 35g
  • Carbohydrates: 30g
  • Fat: 25g
  • Saturated Fat: 7g
  • Cholesterol: 105mg
  • Sodium: 620mg
  • Fiber: 1g
  • Sugar: 2g


  • Chicken thighs and drumsticks, skin-on, bone-in: 1.2 kg (2.65 pounds / 42.3 ounces)
  • Buttermilk: 500 ml (17.6 ounces / 1.1 pounds)
  • All-purpose flour: 250g (8.8 ounces / 0.55 pounds)
  • Paprika: 15g (0.53 ounces / 0.03 pounds)
  • Garlic powder: 10g (0.35 ounces / 0.02 pounds)
  • Onion powder: 10g (0.35 ounces / 0.02 pounds)
  • Cayenne pepper: 5g (0.18 ounces / 0.01 pounds)
  • Salt and black pepper: to taste
  • Vegetable oil for frying

Detailed Method of Preparation

  1. Marinate the Chicken: In a large bowl, combine buttermilk, 5g of paprika, 5g of garlic powder, and a pinch of salt and pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate overnight.
  2. Prepare the Flour Mixture: In a separate bowl, mix flour, remaining paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Coat the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring a thorough coat.
  4. Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry chicken in batches for about 15 minutes each, or until golden brown and cooked through.
  5. Drain and Serve: Place fried chicken on a wire rack over a baking sheet to drain excess oil. Serve hot.

Tips for Culinary Success

  • Marination Time: For optimal flavor, marinate the chicken for at least 8 hours.
  • Oil Temperature: Maintain a consistent oil temperature for even cooking.
  • Cooking in Batches: Avoid overcrowding the fryer to ensure each piece cooks evenly.
  • Resting the Chicken: Let the chicken rest for a few minutes after frying for the juices to redistribute.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead?

Yes, you can use chicken breasts; adjust cooking time as they cook faster than thighs and drumsticks.

How can I tell if the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and juices should run clear when pierced.

Can I make this gluten-free?

Yes, replace all-purpose flour with your preferred gluten-free flour blend.

Is it possible to bake instead of fry?

While baking is an option, it won't provide the same crispy texture as frying.