Print

Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of a perfectly golden brown, crispy piece of fried chicken resting on a wire cooling rack.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade fried chicken with this recipe. The buttermilk brine keeps the chicken juicy while the dredge creates an ultra-crispy, golden-brown crust. This is classic comfort food.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening for frying

Instructions

  1. Place the chicken pieces in a large bowl or resealable bag. Combine the buttermilk, salt, pepper, and cayenne pepper. Pour the mixture over the chicken, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best results.
  2. In a wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dry dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a quick second dip, then return it to the flour mixture for a second, heavy coating. Set the coated chicken aside on a wire rack for 15 minutes to allow the coating to set.
  5. Pour enough oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 to 3 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it is deep golden brown and cooked through (internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius). Adjust the heat as needed to maintain the oil temperature.
  8. Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this can steam the crust and make it soggy.
  9. Repeat with the remaining chicken, allowing the oil temperature to return to 325 degrees Fahrenheit between batches. Serve your crispy fried chicken immediately.

Notes

  • For the crispiest coating, use a mixture of half vegetable oil and half shortening for frying.
  • If you prefer a spicier coating, increase the cayenne pepper in the dredge to 2 teaspoons.
  • This recipe works well for chicken thighs and drumsticks; adjust frying time slightly for thicker breast pieces.

Nutrition

Find it online: https://chefsily.com/ultra-crispy-buttermilk-fried-chicken/