Southern Buttermilk Fried Chicken

Introduction

There’s something deeply satisfying about a golden, crispy piece of fried chicken—the crunch, the juiciness, the flavor that hits every corner of your palate. Southern Buttermilk Fried Chicken is the epitome of comfort food, a dish rooted in Southern culinary tradition. The magic lies in the buttermilk marinade, which tenderizes the chicken and infuses it with flavor, resulting in juicy meat encased in a perfectly crispy, seasoned crust.

This dish is more than just food; it’s an experience. The aroma of sizzling chicken, the golden-brown crust, and the tender, flavorful interior evoke memories of family gatherings, picnics, and Sunday dinners. While it may seem simple, mastering the balance of flavor, crunch, and juiciness turns this fried chicken into a culinary triumph.

Why I Love This Recipe

I love this recipe because it combines simplicity with extraordinary flavor. The buttermilk marinade makes the chicken tender and juicy, while the seasoned flour coating creates a crunchy, flavorful crust that’s irresistible. It’s a dish that satisfies both comfort food cravings and gourmet expectations.

What makes it truly special is how versatile it is. You can season the flour to your taste, adjust spices for more heat or aroma, and serve it in countless ways—over mashed potatoes, in sandwiches, or simply on its own. Every bite feels indulgent, nostalgic, and deeply comforting.

Why It’s a Must-Try Dish

This recipe is a must-try because it captures everything that makes Southern cuisine beloved:

1. Perfectly Crispy: Golden-brown crust that shatters delightfully with each bite.
2. Juicy and Tender: Buttermilk marinade ensures chicken stays moist.
3. Flavorful: A balanced seasoning blend that hits all the right notes.
4. Versatile: Perfect for casual dinners, picnics, or special occasions.

It’s the ultimate fried chicken recipe that delivers consistently delicious results, whether you’re cooking for family or entertaining guests.

Preparation & Cooking Time

• Preparation Time: 20 minutes (plus 4–24 hours for marinating)
• Cooking Time: 20–25 minutes
• Total Time: 40–45 minutes active, plus marination time

Servings & Nutrition

• Servings: 4–6
• Calories per Serving: ~450–500 kcal

Recipe Details

• Course: Main Course
• Cuisine: Southern / American

Ingredients

For the Buttermilk Marinade

• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for mild heat)
• 1 tsp salt
• ½ tsp black pepper
• 4 lbs chicken pieces (drumsticks, thighs, breasts, wings)

For the Flour Coating

• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for extra heat)

For Frying

• Vegetable oil, peanut oil, or canola oil (enough for deep or shallow frying)

Cooking Directions

Step-by-Step Preparation Method

1. Marinate Chicken: In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Submerge chicken pieces, cover, and refrigerate for 4 hours to overnight for best results.
2. Prepare Coating: In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Dredge Chicken: Remove chicken from buttermilk, letting excess drip off. Coat thoroughly in the seasoned flour, pressing lightly to adhere.
4. Heat Oil: In a deep skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to submerge at least half of each chicken piece.
5. Fry Chicken: Fry chicken in batches, 10–12 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
6. Drain: Remove chicken and place on a wire rack over a baking sheet or paper towels to drain excess oil.
7. Serve Hot: Serve immediately for maximum crispiness.

How to Serve

• Serve with classic Southern sides like mashed potatoes, coleslaw, biscuits, or cornbread.
• For casual dining, plate with pickles or serve in sandwiches.
• Garnish with fresh parsley or a squeeze of lemon for added brightness.

Recipe Tips

• Pat chicken dry before dredging to ensure maximum crispiness.
• Do not overcrowd the pan; fry in batches for even cooking.
• Use a wire rack to drain instead of paper towels to maintain crust texture.
• Adjust seasoning in the flour mix to match your flavor preference.
• Use a thermometer to ensure chicken reaches safe internal temperature without overcooking.

Variations

1. Spicy Southern Fried Chicken: Increase cayenne pepper and add smoked paprika for extra heat.
2. Herb-Infused: Add dried thyme, oregano, or rosemary to the flour for a fragrant twist.
3. Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
4. Oven-Fried Version: Bake coated chicken at 425°F (220°C) for 35–40 minutes, flipping halfway, for a lighter option.
5. Buttermilk-Brined Chicken Wings: Use wings instead of mixed pieces for a party-friendly appetizer.

Freezing & Storage

• Storage: Store leftover fried chicken in the fridge for up to 3–4 days. Reheat in the oven at 375°F (190°C) to restore crispiness.
• Freezing: Wrap cooled fried chicken tightly in foil or freezer-safe bags and freeze for up to 2 months. Reheat in oven until crisp and heated through.

Special Equipment Needed

• Large mixing bowls
• Shallow dish for dredging flour
• Deep skillet, Dutch oven, or heavy-bottomed pot
• Wire rack and baking sheet for draining
• Thermometer for oil and chicken temperature

Conclusion

Southern Buttermilk Fried Chicken is the ultimate comfort food—crispy, golden, and packed with flavor. The tender, juicy interior combined with the seasoned, crunchy crust makes it a dish that’s perfect for family meals, special gatherings, or weekend indulgence. With careful marination, proper frying technique, and attention to seasoning, this recipe delivers consistently delicious results and becomes a timeless favorite in any kitchen.

Print Recipe

Southern Buttermilk Fried Chicken

Author: Laura Bennett Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 6 Calories: per Serving: ~450–500 kcal

Description

There’s something deeply satisfying about a golden, crispy piece of fried chicken—the crunch, the juiciness, the flavor that hits every corner of your palate.

Ingredients

Scale

1/2x 1x 2x 3x

For the Buttermilk Marinade

• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for mild heat)
• 1 tsp salt
• ½ tsp black pepper
• 4 lbs chicken pieces (drumsticks, thighs, breasts, wings)

For the Flour Coating

• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for extra heat)

For Frying

• Vegetable oil, peanut oil, or canola oil (enough for deep or shallow frying)

Instructions

1. Marinate Chicken: In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Submerge chicken pieces, cover, and refrigerate for 4 hours to overnight for best results.
2. Prepare Coating: In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Dredge Chicken: Remove chicken from buttermilk, letting excess drip off. Coat thoroughly in the seasoned flour, pressing lightly to adhere.
4. Heat Oil: In a deep skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to submerge at least half of each chicken piece.
5. Fry Chicken: Fry chicken in batches, 10–12 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
6. Drain: Remove chicken and place on a wire rack over a baking sheet or paper towels to drain excess oil.
7. Serve Hot: Serve immediately for maximum crispiness.

Keywords: Southern Buttermilk Fried Chicken