Buttermilk Southern Fried Chicken Recipe (Crispy Fried Chicken)
Chicken pieces are soaked in buttermilk to keep them tender, then coated in a lightly spiced flour mix and fried until crisp. Below you’ll find the ingredients and how to make it with short, clear steps.
Ingredients
Marinade
Step-by-Step Method
Prep the chicken
Cut the chickens into pieces. Pat them dry with paper towels so the coating sticks better.
Marinate in buttermilk
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.
Mix the seasoned flour
Combine flour, salt, pepper, paprika, garlic powder, and onion powder in a wide bowl. Stir well so the seasoning is evenly distributed.
Coat the chicken
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.
Heat the oil
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 in batches
Fry a few pieces at a time so the temperature stays steady. Cook 12–18 minutes depending on size, turning occasionally.
Rest and serve
Move chicken to a wire rack and let it rest 5–10 minutes. This helps keep the coating crisp while the juices settle.