Buttermilk Southern Fried Chicken Recipe (Crispy Fried Chicken)

Cut the chickens into pieces. Pat them dry with paper towels so the coating sticks better.

Add chicken to the buttermilk and make sure every piece is coated. Marinate at least 30 minutes; 4–8 hours in the fridge works even better.

Combine flour, salt, pepper, paprika, garlic powder, and onion powder in a wide bowl. Stir well so the seasoning is evenly distributed.

Lift chicken from the marinade and let excess drip off. Press into the flour mixture until fully coated, then rest on a rack for 5 minutes.

Warm oil in a deep pot to about 170–175°C (340–350°F). If you don’t have a thermometer, a pinch of flour should sizzle right away.

Fry a few pieces at a time so the temperature stays steady. Cook 12–18 minutes depending on size, turning occasionally.

Move chicken to a wire rack and let it rest 5–10 minutes. This helps keep the coating crisp while the juices settle.