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Buttermilk Fried Chicken

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.

Buttermilk Fried Chicken

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.
Buttermilk Fried Chicken

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:

Buttermilk Fried Chicken

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:

southern-style-buttermilk-fried-chicken

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Helpful Kitchen Items:

Buttermilk Fried Chicken

Prep Time15 minutes
Cook Time30 minutes
Marinate Time3 hours
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: buttermilk-fried-chicken
Servings: 8
Calories: 636kcal
Author: Melissa Sperka

Ingredients

  • 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

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 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.)

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!

 

51 Comments

  1. This recipe is very similar to Roxbury Fried Chicken(got the recipe about 20 years ago). Best fried chicken I ever had.

  2. Hi Sheryle, I love my dutch oven, I bet you do, too. It will maintain the temperature of the oil beautifully. A kitchen thermometer is a lifesaver. About corn flakes, I would definitely coat in seasoned flour first and then into the corn flakes. I have done this, but, mainly for oven frying and not deep frying such as this chicken. I would recommend the corn flakes be as fine as possible for the best results, or you may lose the breading. I know what you mean about the Colonel. ☺ All the best, Melissa

  3. Thanks Melissa, I’ve bookmarked it, and I’ll be back to look over this site! And re: a comment above, I also have always fried chicken in an electric skillet, and not had good luck. I have a wonderful dutch oven and intend to buy a thermometer when I try this recipe! Melissa, what do you think of also using crushed up corn flakes (not the sweetened kind!)as a coating also? Would you dip in seasoned flour first and then the flakes? Other way around? Or flour, flakes and back to flour? We are fans of extra crispy chicken and the Colonel Saunders isn’t giving up his recipe 🙂
    Sheryle

  4. Hi MELISSA, THANKS FOR THE RECIPE. I AGREE THAT MAKING SURE FRIED CHICKEN GETS DONE TO THE BONE WITHOUT OVER BROWNING IS AN ISSUE. I LOVED THE TIP ABOUT PUTTING IT IN THE OVEN TO LET IT GENTLY FINISH COOKING WAS A GREAT TIP. ALSO WOULD IT NOT BE BEST TO PUT IT ON A WIRE RACK ON A BAKING SHEET SO THE AIR CIRCULATES ALL THE WAY AROUND AND IT DOESN’T GET SOGGY ON THE BOTTOM? I LOVE YOUR SITE RAN ACROSS IT THRU ZIP LIST EMAIL AND I WILL BOOK MARK IT.

  5. Hi Judy, it’s true what we call biscuits [sort of what you might consider a savory scone] are cookies to you. ☺ It can be tricky frying without a thermometer. You can heat the oil and test it by dropping a pinch of the chicken breading into it. If it bubbles and begins to brown it’s hot enough. I Also, listen for the sizzle. Otherwise, I’m not certain if I have a fool proof way to recommend. Hope this helps, Melissa

  6. Well not being American. Never had southern fried chicken. In fact never had fried chicken anywhere I really want to try it. I don’t have a thermometer so how do I know I’ve reached the right temperature? I don’t even know what you all mean about waffles. Or biscuits. To me biscuits are what you all call cookies. 🙂

  7. I tried frying chicken after soaking it in buttermilk and it was so moist and juicy. Your chicken looks delicious. Have you had it with waffles?

  8. Hi Brandi! I agree there’s something magical about buttermilk and chicken. ☺ Chicken & waffles together is such a treat. Thanks so much for stopping by, Melissa

  9. Hi Geoffrey! Sure double dipping will yield a much thicker crust. It’s a great technique for those like yourself who enjoy it thicker. Here’s a tip for double breading: Place breaded chicken on a sheet pan and into the refrigerator for an hour or so before frying. It will help the thicker breading adhere to the chicken pieces. Enjoy!

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