Description
Crispy, golden, and juicy Southern-style fried chicken soaked in a flavorful buttermilk marinade, dredged in seasoned flour, and fried to perfection.
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)
Instructions
- 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, but ideally overnight for maximum flavor.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- 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!
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 140mg
