Name: Southern Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Southern
Ingredients: For the Buttermilk Soak:; 8 bone-in, skin-on chicken pieces (thighs, legs, or wings are ideal); 2 cups buttermilk; 2 tablespoons Creole or Cajun seasoning (store-bought or homemade); 1 large egg + 1 egg yolk; 1 tablespoon yellow mustard (French’s or similar); For the Seasoned Flour Dredge & Frying:; 2 cups self-rising flour (ensure it’s self-rising for the best results); ¼ cup cornstarch (for extra crispiness); 1 tablespoon Creole or Cajun seasoning (store-bought or homemade); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon pepper seasoning (for a citrusy kick); Peanut oil, for deep frying (corn or canola oil can also work)

Jump to Recipe·Leave a Review

This Southern Buttermilk Fried Chicken is crispy, juicy, and packed with flavor. With its perfectly seasoned coating, tender meat, and crunchy golden crust, it’s the ultimate comfort food. Whether you’re preparing it for a family dinner or a special gathering, this fried chicken will surely be a hit!

Why You’ll Love This Recipe

This recipe delivers everything you crave in fried chicken—tender, juicy chicken on the inside with a perfectly crispy, flavorful crust on the outside. The buttermilk soak ensures the chicken stays moist and tender, while the seasoned flour dredge gives it a golden, crunchy texture. With a hint of Cajun seasoning and a zesty lemon pepper kick, this Southern-style fried chicken is sure to become your new favorite fried chicken recipe.

Southern Buttermilk Fried Chicken

Ingredients

For the Buttermilk Soak:

8 bone-in, skin-on chicken pieces (thighs, legs, or wings are ideal)
2 cups buttermilk
2 tablespoons Creole or Cajun seasoning (store-bought or homemade)
1 large egg + 1 egg yolk
1 tablespoon yellow mustard (French’s or similar)

For the Seasoned Flour Dredge & Frying:

2 cups self-rising flour (ensure it’s self-rising for the best results)
¼ cup cornstarch (for extra crispiness)
1 tablespoon Creole or Cajun seasoning (store-bought or homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper seasoning (for a citrusy kick)
Peanut oil, for deep frying (corn or canola oil can also work)

Directions

1. Prep & Soak the Chicken:

Pat the chicken dry with a paper towel. Place the chicken pieces in a large resealable bag or container.
Add the buttermilk, Cajun seasoning, eggs, and mustard. Use your hands (with gloves if desired) to toss the chicken until fully coated in the marinade.
Seal the bag or cover the container, and refrigerate for at least 6 hours, ideally overnight for maximum flavor.

2. Prep the Flour Dredge:

In a shallow bowl or pie dish, combine the self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning. Whisk until well combined.

3. Heat the Oil:

In a large Dutch oven or cast-iron pot, add enough peanut oil to cover the chicken pieces (about 3 inches deep). Heat the oil over medium heat until it reaches 330-335°F. Use a deep-fry thermometer for precision.
Set a baking sheet with a wire rack aside to drain the fried chicken.

4. Dredge the Chicken:

Take each piece of chicken from the buttermilk marinade and shake off any excess liquid.
Coat the chicken thoroughly in the seasoned flour mixture, ensuring it’s well-covered, especially in the crevices.
Shake off the excess flour and place the dredged chicken on the prepared baking sheet. Repeat for all pieces.

5. Fry the Chicken:

Once the oil has reached the correct temperature, add the chicken to the oil in batches to avoid overcrowding. Each piece should be mostly submerged.
Fry the chicken for about 10-15 minutes, flipping halfway through, until golden brown and crispy, and the internal temperature reaches at least 165°F (use an instant-read thermometer).
Remove the chicken from the oil using a slotted spoon or tongs, and place on the wire rack to drain any excess oil.
Maintain the oil temperature at 330-335°F and fry the remaining chicken in batches.

6. Rest & Serve:

Let the fried chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve hot, and enjoy your perfectly crispy, juicy, Southern-style buttermilk fried chicken!

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Tips & Variations

Double Coat for Extra Crunch: For an even crispier crust, dip the chicken back into the buttermilk mixture and coat it in the seasoned flour again before frying.
Make It Spicy: Add cayenne pepper or more Cajun seasoning to the flour dredge for an extra spicy kick.
Oil Substitutes: While peanut oil is preferred for its high smoke point and neutral flavor, vegetable oil or canola oil will work just fine if you prefer a different oil.
Sides: Serve your fried chicken with classic sides like mashed potatoes, coleslaw, or cornbread for a true Southern feast!

Storage/Reheating

Storage: Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 375°F for 10-15 minutes, or in an air fryer for a few minutes, to crisp up the crust again.

FAQs

1. Can I use chicken breasts instead of thighs or legs?

Yes, you can use chicken breasts, but thighs and legs are better for frying as they stay juicier and more flavorful. If using breasts, be sure to adjust the cooking time and check the internal temperature to avoid overcooking.

2. Can I make this recipe without buttermilk?

You can substitute the buttermilk with a mixture of 1 cup regular milk and 1 tablespoon lemon juice or vinegar. Let it sit for 5-10 minutes to thicken before using.

3. Can I bake the chicken instead of frying it?

While frying gives the best results, you can bake the chicken in a 400°F oven for about 25-30 minutes, flipping halfway through, if you prefer a healthier option. The crust may not be as crispy, though.

4. How do I keep the chicken crispy after frying?

To keep the chicken crispy, make sure to place it on a wire rack after frying, which allows air to circulate around the chicken. Avoid placing it directly on paper towels, which can make it soggy.

5. Can I freeze leftover fried chicken?

Yes, fried chicken can be frozen for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven to retain its crispiness.

6. Can I add a batter to the chicken for extra crunch?

Yes, you can add a batter to the chicken by dipping it in a mixture of flour, cornstarch, and sparkling water or buttermilk before frying. This will create an extra crunchy exterior.

7. Can I use a different type of seasoning?

Yes, you can use any seasoning blend you like, such as Italian seasoning, garlic and herb, or smoked paprika, to customize the flavor of your fried chicken.

8. How can I make this recipe spicier?

For extra heat, you can add cayenne pepper or increase the amount of Cajun seasoning. You can also drizzle hot sauce over the chicken after frying.

9. Can I make the chicken ahead of time?

While fried chicken is best served fresh, you can make it ahead and reheat it in the oven at 375°F for 10-15 minutes to crisp it up again.

10. How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). The crust should be golden brown, and the meat should be juicy and fully cooked.

Conclusion

This Southern Buttermilk Fried Chicken is the perfect combination of crispy, golden crust and juicy, tender chicken. With a flavorful marinade and seasoned dredge, each bite is packed with southern comfort. Whether for a family dinner or a special occasion, this fried chicken will be a crowd favorite!