Buttermilk Fried Chicken

This Southern Buttermilk Fried Chicken recipe delivers the perfect balance of flavor and texture, with tender, juicy meat on the inside and a golden, crispy coating on the outside that’s truly finger-licking good. Marinated in tangy buttermilk and seasoned to perfection, this authentic Southern fried chicken is ideal for a classic Sunday supper or any day you’re craving a comforting, home-cooked meal. Serve it alongside your favorite sides for a timeless dish that brings warmth and satisfaction to the table every time.

Easy Southern Buttermilk Fried Chicken Recipe

Around here, every Southern cook, and just about anyone who’s ever fried a piece of chicken, has their own go-to recipe. Most of the time, it’s a treasured family favorite passed down through generations, with a few secrets kept close to the vest. As for me, I’ve got so many favorites that picking just one feels downright impossible. And yes, I do mean impossible.

This buttermilk fried chicken starts the way all good Southern fried chicken should, with a soak in tangy buttermilk. That simple step makes all the difference, giving the juicy chicken extra tenderness and flavor all the way through. From there, each piece is dredged in a well-seasoned flour coating and fried up until it’s perfectly crispy and golden brown on the outside.

Now, frying chicken isn’t an exact science. Little things can make a big difference, the size of your chicken pieces, the kind of pot you’re using, even your stove or fryer. So don’t rush it. Take your time, and don’t get discouraged. Like most good Southern cooking, it just takes a little patience and practice to get it just right

Key ingredients you’ll need to make Southern Style Buttermilk and Egg Fried Chicken: (Scroll down for the full printable recipe card and quantities.)

• Chicken – One whole chicken divided into 8 pieces. I often cut the chicken through the middle to cook more quickly.
• Flour – All purpose flour forms the base of the flour mixture giving the breading a nice little crunch.
• Liquid – Buttermilk saturates the chicken with flavor ans tenderizes the chicken.
• Spices – Salt, black pepper, onion powder, garlic powder, smoked paprika and a little cayenne pepper for kick.
• Whole Eggs – Large eggs for the egg wash helps the flour adhere to the chicken.
• Oil – Peanut oil or vegetable oil for frying. Skip the olive oil for this recipe.

How to Make the BEST Buttermilk Fried Chicken

• Buttermilk Brine – Place chicken pieces into a shallow baking dish or large bowl with buttermilk. Chill to soak.
• Heat the Oil – Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
• Make the Flour Mixture – Whisk to sift together flour, salt, black pepper, garlic powder, onion powder, paprika and cayenne.  
• Make Egg Wash – In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper and a few dashes of hot sauce.
• Season Chicken – Remove chicken from the buttermilk and season
• Dredge – Dip chicken pieces into flour, then into egg wash then into flour again. Transfer to a sheet pan and repeat.
• Frying Chicken – Gently lower pieces into the hot oil a few pieces at a time skin side down. Fry in batches beginning with the dark meat being careful not to overcrowd the pot. 
• Drain Grease – Remove to a pan or platter lined with doubled paper towels Keep warm until serving.

Kitchen Equipment to Make Buttermilk Fried Chicken

• Large Dutch oven fitted with a fry thermometer.
• Measuring cups and measuring spoons.
• Baking sheet pan fitted with an oven safe rack.
• Instant read thermometer.
• Stainless steel spider or tongs for flipping the chicken while frying.
• Whisk, two shallow bowls or plates.

Tips for Making Southern Fried Chicken

• Season Every Layer – For flavorful fried chicken it’s recommended that you season each layer beginning with the chicken itself. Next, season the flour mixture for the crispy breading and the egg wash, too.
• Maintain the Temperature of the Oil – Monitor the temperature of the oil throughout the frying process. if the oil is kept around 335°F-350°F while frying it shouldn’t over brown.
• Use an Instant Read Thermometer – Keep in mind it’s important to always cook chicken until the juices run clear or it reaches an internal temperature of 165°F.
• Finish in the Oven – If you’re concerned about over-browning the chicken before it’s cooked all the way through, don’t fret, there is a solution. Place the fried chicken pieces onto a baking pan fitted with an oven safe rack. Place the pan into the oven at 325°F for several minutes to gently finish cooking the tender chicken. When in doubt, check the internal temperature using a meat thermometer for doneness.

Recipe Variations and Substitutions

• Spices – The best seasonings for frying chicken can vary from cook to cook. This chicken is coated with all purpose flour, salt, pepper, garlic and onion powder, smoked paprika for color and cayenne for added flavor. You can adjust the amount of cayenne to suit your personal taste or omit altogether.
• Flour – You can use self rising flour in place of all purpose flour with no other adjustments needed. Self rising flour has baking powder which lends an even crispier coating.
• Chicken – The breading will work with boneless chicken, chicken thighs or chicken drumsticks if dark meat is your favorite. This recipe and the cooking time is for bone-in chicken pieces. White meat and dark meat each cook slightly differently so for the best results cook similar pieces together. Dark meat with dark meat, drumsticks with drumsticks and wings and chicken breasts.
• Air Fryer Southern Fried Chicken – For a lighter version of fried chicken try my recipes for Air Fryer Southern Fried Chicken and Air Fryer Crispy Chicken Breast.

Storage and Leftovers

• Make-Ahead Tip – When frying chicken in batches after frying, have nearby a pan fitted with a wore rack. Pop the chicken onto the pan and into a 200°F to keep warm.
• Leftovers – Store leftover Buttermilk Fried Chicken wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – You can enjoy any leftover fried chicken pieces cold or reheat in a preheated 350°F oven on a baking pan or in an air fryer for a few minutes just until heated through.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving to crisp.

Southern Side Dishes to Serve with Buttermilk Fried Chicken

So, there are some classic side dishes that go along with fried chicken “automatically”. That said, there are no hard and fast rules regarding what you can eat with fried chicken. It’s one of those moments that if it’s something you like, then it works! Classic dishes often served along with Southern fried chicken that you may like to try:

• Creamy Buttermilk Mashed Potatoes are a natural fit.
• Southern Style Cole Slaw adds crunch and texture to your meal.
• Double Cheddar Macaroni and Cheese is always a welcome addition to the side dish menu.
• Southern Collard Greens always hit the spot.
• Homestyle Green Beans and Potatoes are a must make during garden season.
• Slow Cooker Hoppin’ John is a New Year’s Day tradition you can enjoy year-round.
• Stuffed Sweet Potatoes are terrific for smaller gatherings and individual servings.
• Buttermilk Biscuits slathered with butter or drizzled with honey go with any meal.
• Beet Salad from Southern Living.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Sheet Pan with Rack