This Southern Buttermilk Fried Chicken recipe is juicy on the inside with a crispy coating that’s finger licking good. You’ll love serving this authentic Southern fried chicken recipe for Sunday supper or include it on the menu any day of the week.
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 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. Again, check the internal temperature using a meat thermometer for doneness.
- When frying chicken in batches place onto a pan and into a 200°F to keep warm.
- Store leftover Buttermilk Fried Chicken chilled in the refrigerator for up to 3 days.
- You can enjoy any leftover fried chicken pieces cold or reheat in a 350°F air fryer for a few minutes just until heated through.
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 I like that 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:
- Breaded Chicken Tenders are restaurant quality that you can make even better at home.
- Skip the drive thru and make your own Crispy Buttermilk Fried Chicken Sandwich.
- Do you love buttermilk fried chicken nuggets? Try my recipe for Easy Popcorn Chicken.
- For a lighter version of fried chicken Try my recipe for Air Fryer Southern Fried Chicken and Air Fryer Crispy Chicken Breast.
- Crispy Oven Fried Parmesan Chicken is a fan favorite perfect for Italian night at home.
- My recipe for a spectacular Crispy Chicken Sandwich is one you won’t want to miss!
- Nashville Hot Chicken Strips will bring the heat to meal time.
- Another recipe that combines two iconic Southern flavors is this Sweet Tea Brined Fried Chicken from My Recipes
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Helpful Kitchen Items:
Buttermilk Fried Chicken
- 1 3-4 lb whole chicken cut into 8 pieces
- 2 cups whole buttermilk
- 1 3/4 tsp salt divided use
- 1 3/4 tsp ground black pepper divided use
- 2 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne
- 3 large eggs
- 6-8 cups peanut oil
- 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 tsp salt, 1 tsp pepper, garlic powder, onion powder, paprika and cayenne.
- In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp 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 1/2 tsp salt and 1/2 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.)