Southern Buttermilk Fried Chicken

This Southern buttermilk fried chicken is golden, crispy, and full of flavor. I love how the tangy buttermilk brine tenderizes the chicken while the seasoned dredge creates an irresistible crunchy coating. It’s comfort food at its finest and a dish that never fails to impress.

Why You’ll Love This Recipe

I like this recipe because it gives me juicy chicken with a perfectly crispy crust every time. The buttermilk brine infuses the meat with flavor and keeps it moist, while the dredge is packed with spices that make each bite deliciously bold. It’s a classic Southern recipe that I turn to whenever I want a hearty, crowd-pleasing meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Brine
5 cups buttermilk
3 tablespoon hot sauce or less, if you’re not fond of spice
1 tablespoon minced garlic
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 tablespoon onion powder
2 teaspoon smoked paprika
1 tablespoon kosher salt
2 teaspoon freshly cracked black pepper
10 pieces chicken parts chicken breasts cut in half
Vegetable oil for frying

Dredge
2 cups all-purpose flour
⅓ cup cornstarch
2 teaspoon baking powder
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon dried oregano or dried thyme
1 teaspoon chili powder
2 teaspoon smoked paprika
2 teaspoon kosher salt
1 tablespoon black pepper
flaky salt for serving

Directions

1. I begin by combining the buttermilk, hot sauce, garlic, thyme, onion powder, smoked paprika, salt, and black pepper in a large bowl.
2. I submerge the chicken pieces in the brine, cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors soak in.
3. For the dredge, I whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, oregano, chili powder, smoked paprika, salt, and black pepper in a shallow dish.
4. I remove the chicken from the brine, letting the excess drip off, and coat each piece thoroughly in the dredge mixture.
5. I heat vegetable oil in a deep cast-iron skillet or Dutch oven to 350°F (175°C).
6. I fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 12–15 minutes depending on the size of the pieces.
7. I transfer the chicken to a wire rack set over a baking sheet and sprinkle lightly with flaky salt before serving.

Servings and Timing

This recipe makes about 6–8 servings. Preparation takes around 20 minutes, with 4–12 hours for brining, and frying takes about 30 minutes. The total active cooking time is about 50 minutes, plus brining time.

Variations

Sometimes I add cayenne pepper to the dredge for extra heat. If I want a lighter coating, I dip the chicken back into the buttermilk before dredging again for a double-crust effect. I also like to experiment with different herbs, such as rosemary or sage, to add a unique flavor twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in the oven at 350°F until hot and crispy again, about 15–20 minutes. I avoid microwaving, since it softens the crust.

FAQs

Can I use boneless chicken for this recipe?

Yes, I can use boneless chicken thighs or breasts, though I reduce the frying time since they cook faster.

How long should I brine the chicken?

I like brining for at least 4 hours, but overnight gives the best flavor and tenderness.

Can I bake this instead of frying?

Yes, I can bake it at 400°F for 35–40 minutes, though it won’t be quite as crispy as frying.

What oil works best for frying?

I prefer vegetable oil, peanut oil, or canola oil because they handle high heat well.

How do I know when the chicken is done?

I check with a meat thermometer the internal temperature should reach 165°F for safety.

Can I make the coating spicier?

Yes, I add extra chili powder or cayenne pepper to the dredge for more heat.

Do I need cornstarch in the dredge?

Yes, I find it helps make the coating extra crispy, but I can use all flour if needed.

How do I keep the crust from falling off?

I press the dredge firmly onto the chicken and let it rest for a few minutes before frying.

Can I reuse the frying oil?

Yes, I strain it and store it, using it again for another round of frying within a week.

What can I serve with fried chicken?

I like pairing it with mashed potatoes, biscuits, coleslaw, or collard greens for a classic Southern meal.

Conclusion

I love making Southern buttermilk fried chicken because it’s crispy, juicy, and packed with flavor. The brine keeps the meat tender while the seasoned dredge delivers a perfect golden crust. This recipe always reminds me of comfort and tradition, and it’s one I know I’ll keep making for years to come.

Print