The Only Southern-Style Buttermilk Fried Chicken Recipe You’ll Ever Need
There’s a certain kind of magic that happens when you fry chicken. It’s not just about the meal; it’s about the ritual. The rhythmic sizzle as the chicken meets the hot oil, the warm, savory scent of seasoned flour and buttermilk that fills your kitchen, and the promise of a golden, craggy crust giving way to impossibly juicy meat inside. For me, this recipe is a direct line to my grandmother’s kitchen in Georgia—a place where patience and a little bit of pepper were the main ingredients. This isn’t just fried chicken; it’s a piece of my history, and now, it can be a part of yours, too.
Why You’ll Love This Southern-Style Buttermilk Fried Chicken
The Ultimate Texture: Achieve that perfect, crave-worthy contrast of a shatteringly crispy, golden-brown crust and tender, juicy meat.
Flavor in Every Bite: The long buttermilk soak and our perfectly balanced seasoning blend ensure the flavor goes deep, beyond just the crust.
Surprisingly Simple: While it requires a little patience, the process is straightforward and forgiving, making it a perfect weekend project for any home cook.
The Crowd-Pleaser: This is the dish that disappears first at potlucks, wins over dinner guests, and becomes a requested family favorite.
An Unexpected Rave Review
I’ll never forget the time I made this for my friend’s husband, a self-proclaimed “grilled chicken only” kind of guy. He was polite but hesitant, taking just one small piece to be courteous. The moment he took that first bite, his eyes widened. He finished that piece, then quietly got up for another. He later confessed he never understood the “fuss” about fried chicken until that day. Now, he asks for it whenever they visit. It just goes to show that this recipe has a way of winning over even the most skeptical of eaters.
What Makes It Special
The magic of this Southern-style fried chicken lies in a few key components:
The Buttermilk Bath: This isn’t a quick dip. The acidic buttermilk works to tenderize the chicken at a molecular level, resulting in a melt-in-your-mouth texture while imparting a subtle tang.
The Double-Dredge: Coating the chicken twice in the seasoned flour creates those iconic, craggy layers and extra-crispy ridges that are essential to classic Southern fried chicken.
The Seasoned Foundation: We’re not just salting the crust. A blend of garlic powder, onion powder, black pepper, and a touch of cayenne is mixed right into the flour, building a foundation of flavor in every single layer.
A Secret Ingredient: A tablespoon of Dijon mustard whisked into the buttermilk marinade adds a subtle depth and complexity that people can’t quite place but absolutely love.
Making It Happen
First, we invite the chicken to a buttermilk party. In a large bowl, whisk together the buttermilk, Dijon mustard, and one teaspoon each of the salt, black pepper, and cayenne. The mixture will be creamy and speckled with spice. Pour this into a large resealable bag, add your chicken pieces, and massage the bag to ensure every nook and cranny is coated. This is where the journey to tenderness begins. Tuck the bag into the refrigerator and let it work its magic for at least two hours, or for the best results, let it soak overnight.
When you’re ready to fry, it’s time to create the crispy shell. In another large bag, combine the all-purpose flour, baking powder (this helps the crust become extra light and airy), garlic powder, onion powder, and the remaining salt and peppers. Give it a good shake to create a perfectly homogenous, seasoned flour.
Now for the double-dredge, the secret to that irresistible, thick crust. Working with one piece at a time, pull a chicken piece from the buttermilk marinade, letting the excess drip off. Drop it into the flour bag, seal it, and shake vigorously to coat. For the second layer, dip the now-floured piece back into the buttermilk marinade, then give it one final shake in the flour bag. This double process is what creates those beautiful, craggy bits. Place each finished piece on a wire rack set over a baking sheet. This resting period is crucial—it helps the coating set and adhere, preventing it from sliding off in the fryer.
While the chicken rests, pour your vegetable oil into a large, heavy-bottomed Dutch oven or cast-iron skillet. You want enough oil to come about halfway up the sides of the chicken pieces. Heat it over medium-high heat until it reaches 350°F (175°C). The right temperature is key—too hot, and the outside burns before the inside cooks; too cool, and the chicken will be greasy.
Gently lower the chicken into the hot oil, being careful not to overcrowd the pot. Fry in batches, turning the pieces occasionally with tongs, for about 15-18 minutes per batch. You’re looking for a deep, golden-brown color and an internal temperature of 165°F (74°C) in the thickest part of the meat. As each batch finishes, transfer them back to the wire rack to drain. Avoid using paper towels, as they can trap steam and make the bottom of the chicken soggy. Let the oil come back to temperature before adding the next batch.
You Must Know
Patience with the Temperature: Use a thermometer to monitor your oil. Maintaining a steady 325°F-350°F (163°C-177°C) is the single most important factor for crispy, non-greasy chicken.
Don’t Skip the Rest: Letting the dredged chicken rest on the rack for 10-15 minutes before frying makes a world of difference in how well the crust adheres.
Dry Your Chicken: Before marinating, pat the chicken pieces completely dry with paper towels. This helps the buttermilk mixture cling better.
No Crowding the Pan: Frying too many pieces at once will cause the oil temperature to plummet, leading to oily, pale chicken. Fry in small, manageable batches.
Serving It Up
This Southern-style buttermilk fried chicken is a glorious centerpiece. Serve it hot and fresh from the fryer for the ultimate experience. It’s classic comfort food alongside creamy mashed potatoes with gravy, sweet honey butter biscuits, and simple collard greens. For a picnic, it’s just as delicious at room temperature. A crisp, cold glass of sweet tea, a lager, or a lightly oaked Chardonnay pairs beautifully, cutting through the richness perfectly.
Make It Different
Spice It Up: Add an extra teaspoon of cayenne to the flour or a tablespoon of your favorite hot sauce to the buttermilk for a spicy kick.
Herb-Infused: Add a tablespoon of dried thyme or smoked paprika to the flour mixture for an aromatic twist.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The results are surprisingly similar and just as crispy.
Oven “Fried” Alternative: For a lighter version, after the double-dredge, place the chicken on a wire rack set over a baking sheet. Spray generously with cooking oil and bake at 400°F (200°C) for 40-50 minutes, flipping halfway, until golden and cooked through.
Storing and Reheating for Maximum Crispness
Let any leftover chicken cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crisp crust, avoid the microwave. Instead, place the chicken on a wire rack set over a baking sheet and warm it in a 375°F (190°C) oven for 15-20 minutes, until hot and sizzling. For an even crispier result, you can re-fry it in 350°F (175°C) oil for a few minutes.
Success Tips for Fried Chicken Perfection
Use a Heavy Pot: A cast-iron skillet or Dutch oven distributes heat evenly, preventing hot spots that can burn the chicken.
The Wire Rack is Your Best Friend: Using a rack instead of paper towels allows air to circulate around the chicken, keeping the bottom from getting soggy.
Trust the Thermometer: The best way to know if your chicken is done is with an instant-read thermometer. Insert it into the thickest part, avoiding the bone—165°F (74°C) is your goal.
Frequently Asked Questions
1. Can I use boneless, skinless chicken breasts?
You can, but the cooking time will be much shorter, about 6-8 minutes per batch. Be careful not to overcook, as they can dry out more easily than dark meat.
2. How long can I marinate the chicken?
Anywhere from 2 hours to 24 hours is great. Less than 2 hours and it won’t be as tender; longer than 24 hours and the texture can start to become slightly mushy.
3. My coating keeps falling off. What did I do wrong?
This usually happens if the oil wasn’t hot enough or if you didn’t let the dredged chicken rest before frying. Make sure your oil is at a steady 350°F (175°C) and let the coated chicken sit for at least 10 minutes on a wire rack.
4. What can I use if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5-10 minutes until it curdles slightly.
5. Can I reuse the frying oil?
Yes, if you’ve fried something relatively clean like chicken, you can strain the cooled oil through a fine-mesh sieve or cheesecloth into a container and store it in a cool, dark place. It’s best reused for another frying project within a month.
Recipe Card: Southern-Style Buttermilk Fried Chicken
Prep time: 20 minutes (plus 2-8 hours marinating)
Cook time: 30 minutes
Total time: 50 minutes (plus marinating)
Servings: 4
Category: Main Course
Difficulty: Intermediate
Cuisine: American, Southern
Yield: 1 whole chicken, cut into 8 pieces
Ingredients
2 cups buttermilk
1 tablespoon Dijon mustard
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
2 teaspoons cayenne pepper, divided
1 whole chicken (3-4 lbs), cut into 8 pieces
3 cups all-purpose flour
1 ½ tablespoon baking powder
1 ½ tablespoon garlic powder
1 ½ tablespoon onion powder
5 cups vegetable oil, for frying
Directions
In a large bowl, whisk together buttermilk, Dijon mustard, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
Place the chicken pieces in a large resealable plastic bag and pour the buttermilk marinade over them. Seal the bag, removing excess air, and massage to coat. Refrigerate for at least 2 hours, or up to 8 hours for best results.
In a separate large resealable bag, combine the flour, baking powder, garlic powder, onion powder, and the remaining 1 teaspoon each of salt, black pepper, and cayenne pepper. Shake to mix thoroughly.
Remove one piece of chicken from the marinade, letting the excess drip off. Place it in the flour bag, seal, and shake to coat. Dip the floured chicken back into the buttermilk marinade, then return it to the flour bag for a second coating. Shake again. Place the double-dredged chicken on a wire rack set over a baking sheet. Repeat with all remaining chicken pieces. Let rest for 10-15 minutes.
Meanwhile, heat oil in a large, heavy-bottomed Dutch oven or cast-iron skillet over medium-high heat to 350°F (175°C). The oil should be about 1 to 1 ½ inches deep.
Carefully place 3-4 pieces of chicken in the hot oil, being careful not to overcrowd the pot. Fry, turning occasionally, for 15-18 minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Transfer the cooked chicken to the clean wire rack to drain. Bring the oil back to temperature before frying the next batch. Serve hot.
Notes
Nutritional information is an estimate and will vary based on exact ingredients and portion sizes. The oil amount is for frying; only a fraction is absorbed.
