Southern Buttermilk Fried Chicken
This is the definitive guide to achieving world-class fried chicken at home. No soggy crusts or dry meat here. By utilizing a 24-hour buttermilk brine and a specialized flour-cornstarch dredge, we create a "craggy" texture that captures every drop of flavor. Whether it’s for a Sunday dinner or a backyard picnic, this recipe is the king of the table.
Why You'll Love This Recipe
- The addition of cornstarch to the flour ensures a glass-like crispiness that stays crunchy for hours.
- The buttermilk brine breaks down enzymes in the chicken, making it fork-tender and seasoned to the bone.
- A balanced "low-country" heat that provides warmth without overpowering the natural chicken flavor.
- Our specific dredging technique creates those iconic craggy bits that everyone fights over.
- Higher quality oil, fresher meat, and zero preservatives—just pure American soul food.
30 minutes (plus 4–24 hours brining)
20 minutes
50 minutes (active)
Written by: Paul C.
Recipe Type: Main Course / Dinner
Difficulty Level: Intermediate
Cuisine: American South
Yield: 6 servings
Dietary: High Protein / Indulgent
Ingredients
The Brine (The Moisture)
The Seasoned Dredge (The Crunch)
The Fry
Instructions
The Brine: In a large bowl or gallon-sized bag, combine the buttermilk, hot sauce, and mustard. Submerge the chicken pieces, seal, and refrigerate for at least 4 hours (overnight for best results).
The Coating Prep: In a large shallow dish, whisk together the flour, cornstarch, and all spices.
The "Craggy" Secret: Drizzle 3 tablespoons of the buttermilk brine into the flour mixture. Use a fork to stir it in until small, shaggy clumps form. These clumps will stick to the chicken and become the super-crunchy bits.
The Double Dredge: Remove a piece of chicken from the brine, letting excess drip off. Coat it in the flour, pressing hard. Dip it back into the buttermilk briefly, then back into the flour for a second coating.
The Rest: Place the coated chicken on a wire rack for 15 minutes. This allows the flour to hydrate and stick to the chicken so the crust won't fall off in the oil.
The Fry: Heat oil in a large pot to 350°F (175°C). Carefully lower 3–4 pieces of chicken into the oil (don't overcrowd!).
The Temperature: Fry drumsticks and thighs for 12–15 minutes, and breasts for 10–12 minutes. Flip halfway through. The internal temperature must reach 165°F (74°C).
The Drain: Remove to a clean wire rack over a baking sheet. Immediately hit them with a tiny pinch of salt while hot.
You Must Know
Temperature control is the difference between oily chicken and perfect chicken. If your oil drops below 325°F, the crust will absorb oil and become greasy. If it’s above 375°F, the outside will burn before the inside is cooked. Use a clip-on thermometer!
Storage Tips
Fried chicken is best eaten fresh, but you can store it in the fridge for up to 3 days. To reheat: Do not use a microwave! Place on a wire rack in a 375°F (190°C) oven for 10 minutes to bring back the crunch.
Ingredient Substitutions
- No Buttermilk? Mix 2 cups of milk with 2 tbsp of lemon juice and let sit for 10 minutes.
- Gluten-Free: Use a 1:1 GF Flour blend and increase cornstarch to 1 cup.
- The Oil: If you have an allergy, use high-smoke point Grapeseed or Avocado oil instead of Peanut oil.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Classic: Drizzle with Hot Honey and serve with a side of buttery biscuits.
- Picnic Style: Cold fried chicken with a creamy potato salad.
- Dinner Party: Serve atop a Belgian waffle with maple syrup for the ultimate Chicken & Waffles.
Success Stories
"I’ve always struggled with the breading falling off my fried chicken. The 'Resting' tip in this recipe changed my life. I let them sit for 15 minutes before frying, and the crust was like a suit of armor—crunchy, seasoned, and perfectly attached. My kids called it 'The Best Chicken Ever.'" — Joey, Georgia.
Pro Tips
- Cast Iron is King: A cast-iron skillet holds heat better than stainless steel, leading to more even browning.
- Dark Meat Over White: If you're new to frying, stick to thighs and drumsticks. They are more forgiving and stay juicy longer than breasts.
- Salt Immediately: Always season with a tiny bit of salt the second the chicken leaves the oil. The residual heat helps the salt stick.
Recipe Tips & Advice
This happens if the chicken was too cold when it hit the oil. Let your marinated chicken sit on the counter for 20 minutes to take the chill off before dredging.
Small bubbles are normal. If it foams excessively, your oil might be old or you have too much excess flour on the chicken. Shake off the loose flour before frying!
You can, but it won't be "Southern Style." Spray the coated chicken heavily with oil spray and cook at 375°F for 20-25 minutes, flipping halfway.
Recipe Summary
Yield: 6 servings
Total Time: 50 minutes (active)
Calories per serving: ~650 kcal
This Southern Buttermilk Fried Chicken is more than a meal; it's a testament to the power of patience and proper technique. It takes time to brine and care to fry, but once you hear that first "crunch," you'll know it was worth every second. It's unapologetically American, incredibly satisfying, and destined to be the star of your recipe box.