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Chloe’s Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of four pieces of golden brown, crispy fried chicken resting on a metal cooling rack.
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Achieve the best homemade fried chicken with this recipe. We use a buttermilk brine and a special dredge to give you juicy meat and an ultra-crispy, golden crust every time. This is classic comfort food perfection.

Ingredients

Scale
  • 4 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 (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch (for extra crispiness)
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (enough to cover chicken by 2 inches)

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper if using. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This is key for juicy and tender chicken.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your crunchy chicken coating dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry. You want some buttermilk residue to help the coating stick.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to make sure the coating adheres well. For an extra craggy, ultra-crispy crust, perform a double dip: dip the floured chicken back into the remaining buttermilk for just a second, then back into the flour mixture, pressing again.
  5. Place the coated chicken pieces on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20 to 30 minutes. This resting period helps the coating set, preventing it from falling off during frying.
  6. Heat 2 inches of oil in a large, heavy-bottomed pot or Dutch oven to 325 degrees F. Use a thermometer to monitor the temperature; maintaining this heat is crucial for golden brown chicken that cooks through.
  7. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry darker pieces like thighs and drumsticks first.
  8. Fry chicken for about 6 to 8 minutes per side, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165 degrees F. Adjust the heat as necessary to maintain the oil temperature between 300 and 325 degrees F during cooking.
  9. Remove the cooked fried chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Season immediately with a light sprinkle of salt while hot.
  10. Repeat with the remaining chicken, allowing the oil to return to temperature between batches. Serve your best homemade fried chicken hot.

Notes

  • For the crispiest results, use a cast iron skillet or a deep fryer.
  • If you are making Chicken Fried Chicken (served with gravy), use thinner, pounded chicken breasts for quicker cooking.
  • The cornstarch in the dredge is our secret for that extra crunchy texture you see in high-performing recipes.

Nutrition

Find it online: https://recipesfleet.com/buttermilk-southern-fried-chicken-recipe/