You'll love this authentic recipe for Southern Buttermilk Fried Chicken whether you serve it for Sunday supper or include it on the menu when enjoying dinner with friends. You may want to make a double batch, it never lasts long on the supper table.
How to Make the Best Southern Buttermilk Fried Chicken Recipe
The technique for making this buttermilk fried chicken recipe begins with the chicken pieces being brined in buttermilk. This step adds extra tenderness and flavor. The chicken pieces are then coated with a flavorful seasoned breading and deep fried until crispy and golden.
- Ingredients you'll need to make the best homemade Buttermilk Fried Chicken: One whole chicken divided into 8 pieces, buttermilk, salt, black pepper, all purpose flour. onion powder, garlic powder, paprika, cayenne large eggs and peanut oil or vegetable oil for frying.
- There are many variables involved in frying chicken. Things such as the weight of the chicken, the pot that you're using, even the type of stove or fryer that you have. So be patient, sometimes it takes practice to master frying chicken.
- It may not be clear in the video, but for flavorful fried chicken it's helpful to season every layer. Start with the actual chicken pieces then season the breading and the egg wash, too. Follow the written recipe and you'll be good to go.
- 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 may also adjust the amount of cayenne to suit your personal taste or omit.
- This recipe and the cooking time is for bone-in chicken pieces. Each piece will cook slightly differently so for the best results cook similar pieces together.
- Keep in mind it's important to always cook chicken until the juices run clear or it reaches an internal temperature of 165°F.
- 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.
- If the oil is hotter and you're concerned about over browning and under-done chicken there is a fix. Place the fried chicken pieces onto a baking pan fitted with an oven safe rack. Place into the oven at 325°F for several minutes to gently finish cooking. Again, check the internal temperature for doneness.
- When frying chicken in batches place onto a pan and into a 200°F to keep warm.
- Store leftover fried chicken chilled in the refrigerator for up to 3 days.
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.
- Homestyle Green Beans and Potatoes are a must make during garden season.
- Buttermilk Biscuits slathered with butter or drizzled with honey go with any meal.
More Southern Style Chicken Recipes To Make
Every single Southern cook and resident chicken fryer has his or her, favorite fried chicken recipe. It's often been a family secret that's been handed down for generations. I have so many favorite ways, it's impossible for me to choose only one. Did I say impossible? That's right, impossible. In light of that, checkout a few other crispy fried chicken recipes to make such as:
- Breaded Chicken Tenders are restaurant quality that you can make even better at home.
- Oven Fried Chicken Fingers are breaded with breadcrumbs and Parmesan cheese.
- Crispy Oven Fried Parmesan Chicken for Italian night at home.
- Another recipe that combines two iconic Southern flavors is this Sweet Tea Brined Fried Chicken from My Recipes
- My recipe for a spectacular Crispy Chicken Sandwich is one you won't want to miss!
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Helpful Kitchen Items:
Buttermilk Fried Chicken
Servings: 8
Calories: 636kcal
Ingredients
- 1 3-4 lb whole chicken cut into 8 pieces
- 2 cups whole buttermilk
- 1 ¾ teaspoon salt divided use
- 1 ¾ teaspoon ground black pepper divided use
- 2 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- 3 large eggs
- 6-8 cups peanut oil
Instructions
- To brine: Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
- To cook: Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
- To prepare the dredging station: In a shallow dish or plate use a whisk to sift together flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, paprika and cayenne.
- In a separate dish whisk together eggs with ¼ teaspoon salt and ¼ teaspoon pepper. (You can also add a few dashes of hot sauce.)
- Remove the chicken from the buttermilk shaking off the excess. Season lightly with remaining ½ teaspoon salt and ½ black pepper on all sides.
- Dip chicken pieces into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan. Repeat until all are breaded.
- To fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
- Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.
- Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving. (May season with additional salt, if desired.)
Notes
If the chicken is browning quickly and you're concerned about it being under-done, place browned chicken pieces onto a baking pan fitted with an oven safe rack. Place into a 325°F oven for several minutes to gently finish cooking and to keep the chicken warm.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 34g | Protein: 48g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 710mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Debbie L
Total 10 for fried chicken!
Melissa
Thanks so much!
Cara
WOW!! I’m thrilled I found this crispy, juicy, bursting with flavor fried chicken recipe. This is the third time I’ve served this to my family and friends, I really enjoyed hearing “mmmmm” as we sat around the table enjoying our meal!
Melissa
Thanks so much!
Becky
Absolutely delicious!
I did brown the chicken in the oil and got it crispy. I then put it in the oven to finish it. It stayed nice and crispy.
My husband loved it!
Melissa
Thanks so much Becky!
Rene
Oh my goodness. I made this. My family raved "Best fried chicken ever". Thank you so much. This was a trial run for our "Soul Food Dinner" later this week do not need to find another. I used boneless skinless chicken thighs. They worked perfectly and cook a bit faster so all good. Thank you
Melissa
I'm so happy your family loved this, thanks!
ILENE WALTON
I think it's best not to rinse chicken it spreads bacteria, better to use paper towels to dry it before prepping
Melissa
When you rinse chicken bacteria will wash down the drain. It's advisable to rinse all meat before preparing.
Karen Peterson
Melissa, yet another winner recipe! Your site is such a delight for authentic southern recipes. I'm not much of an accomplished cook when it comes to fried chicken, and I believe the reason has to do with the humidity in the south as one cooks, simmers, and stews. Not good for a native Nevadan, even though both of my parents were from Georgia, and I do consider myself a, "Grits Girl." Anyway, this recipe was FABULOUS, and my family LOVED it. Thank you again for another outstanding recipe!! ????
Melissa
Hi Karen, I'm so happy you an your family enjoyed this one. We'll claim you as a GRITS girl anyday. ☺
Yaffa
Your receipe is great. Can I bake it? Thanks
Melissa
This recipe you can't it's designed for frying. However I have oven fried chicken tenders, Parmesan chicken and provolone stuffed chicken breast recipes as well. Search under Poultry in the recipe index.
Zahara Exotic
Can u fry as soon is coated or i need to wait those hours ? thanks
Melissa
The 3 hour wait time applies to the buttermilk marinade. It's not a magic number, but, if you don't have time to let it soak overnight, at least 3-4 hours. Yes, after soaking, and coating the chicken, you can fry it.
Shar Mulken
My Dad was from Alabama and made the best fried chicken ever! However that was a long time ago and he never marinated it in buttermilk. What does that actually do?
Melissa
It enhances the flavor and moisture of the chicken.
Melissa
Hi Al, love that technique. I'm sure he had fried loads of chicken, too. Thanks for sharing that story.
al seawolf
i use to be a barback in the air force and use to go to the kitchen and talk to the master Sargent that cooked they never used a thermometer they did the chicken in a deep fat fryer and when it floated it was done it always seem to be perfect they called it the float test
Jo Beneventi
I have never had any luck frying chicken. It always gets too dark before it is thoroughly cooked. I notice that in the picture, it looks like you are deep frying, but the directions say to turn the chicken. Do you have to turn if you are deep frying? Also, what is a Dutch oven?
Melissa
Hi Jo, learning how to fry tasty fried chicken takes practice, truly, so don't give-up! I prefer to fry chicken in small batches. If you over crowd the pot or pan it lowers the temperature of the oil. Yes, the chicken pieces will float and if you don't turn the chicken it can overcook on one side and undercook on the other side. If you have a pan,fitted with a rack, I think you might benefit from frying the chicken to golden then finishing it in the oven. I hope this helps, Melissa
1fishnc
I'm from the South, having lived here most of my life. I make pretty good fried chicken, but no one (mom? grandma?) ever told me to let it soak in the buttermilk overnight. Thanks! G
onna try it tonight ... no tomorrow. Gotta let it soak!!
Melissa
Hello! My Gramma is who taught me this trick, and I never make it without letting it soak. I have heard some soak it in a salt water brine, too. Happy frying!
Melissa
So happy you enjoyed this, the buttermilk makes all of the difference! Thanks for taking the time to let me know.
gurpreet minhas
Just made this tonight was so juicy and tender definitely my favourite fried chicken recipe
Melissa
It'll work just fine. I assume you mean bone-in? Breading tends to stick better if the skin is on, but, just be mindful of that when handling the chicken. Boneless skinless chicken will also work, of course, but would likely cook in half the time. [depending on thickness]
Amy Ward
how would it work with skinless chicken breasts?