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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of two pieces of golden brown, crispy fried chicken served on a white plate.
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Achieve the perfect golden, crunchy, and juicy fried chicken using a classic buttermilk brine. This Southern Fried Chicken recipe delivers comfort food perfection.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening for frying

Instructions

  1. Place the chicken pieces in a large bowl or sealable bag. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Add the kosher salt, black pepper, and cayenne pepper (if using). Cover and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. In a wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder to create the dredge. This combination helps create that extra crispy coating.
  3. Remove the chicken from the buttermilk, letting the excess drip off slightly. Do not pat the chicken dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, you can perform a double dip: dip the floured chicken back into the remaining buttermilk for a second, quick dip, and then back into the flour mixture, pressing firmly again.
  5. Place the coated chicken on a wire rack set over a baking sheet. Let it rest at room temperature for 20 to 30 minutes. This resting period helps the coating adhere better during frying.
  6. Pour enough vegetable oil or shortening into a large, heavy-bottomed skillet (cast iron works best) to reach a depth of about 1.5 to 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key for crispy and cooked-through chicken.
  7. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches. Start with the thicker pieces (breasts and thighs).
  8. Fry the chicken for about 6 to 8 minutes per side, turning gently, until it is deep golden brown and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Adjust the heat as necessary to keep the oil temperature stable.
  9. Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving.

Notes

  • For the crispiest coating, make sure your oil temperature stays consistent. If the oil is too cool, the crust will absorb too much grease. If it is too hot, the outside will burn before the inside cooks.
  • If you are frying larger pieces like breasts, you may need to finish them in a 300 degree Fahrenheit oven for 10 minutes after frying to guarantee they are cooked through without burning the crust.
  • This recipe focuses on classic Southern Fried Chicken flavor; for a spicier version, increase the cayenne pepper in the dredge.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-buttermilk-fried-chicken-recipe/