Classic Southern Buttermilk Fried Chicken

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes active, plus 4 hours marinating
• Cook Time: 35 minutes
• Total Time: 5 hours 20 minutes

Quick Ingredients

• Chicken: 1 whole bone-in, skin-on chicken, cut into 10 pieces, 3 1/2 to 4 pounds
• Buttermilk marinade: 2 cups whole buttermilk, 1 tablespoon hot sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder
• Seasoned flour: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon baking powder
• For frying: 6 to 8 cups peanut oil or vegetable oil, enough for 1 1/2 inches of oil in your pot
• For serving: Flaky salt, lemon wedges, and chopped parsley or thyme, optional

Do This

• 1. Whisk buttermilk, hot sauce, salt, pepper, paprika, and garlic powder; add chicken and refrigerate for 4 hours.
• 2. Whisk flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
• 3. Remove chicken from marinade, dredge firmly in seasoned flour, and press the coating into every piece.
• 4. Rest coated chicken on a wire rack for 20 minutes so the crust hydrates and sticks.
• 5. Heat 1 1/2 inches oil to 350 degrees F in a heavy pot; fry in batches, keeping oil around 325 degrees F.
• 6. Cook wings and breasts to 165 degrees F and thighs and drumsticks to 175 degrees F, about 8 to 15 minutes depending on the piece.
• 7. Drain on a wire rack, sprinkle lightly with salt, and rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Deeply crisp crust: Cornstarch, seasoned flour, and a short resting time create that craggy, crunchy Southern-style coating.
• Juicy, flavorful chicken: Tangy buttermilk gently tenderizes the meat while salt and spices season it all the way through.
• Classic comfort flavor: Black pepper, paprika, garlic, and a small kick of cayenne give it the familiar fried chicken taste people love.
• Home-cook friendly: The method is straightforward, with clear oil temperatures and doneness cues so you can fry with confidence.

Grocery List

• Meat: 1 whole bone-in, skin-on chicken, cut into 10 pieces, or 3 1/2 to 4 pounds mixed bone-in chicken pieces
• Produce: Lemon wedges, fresh parsley, or fresh thyme for serving, optional
• Dairy: Whole buttermilk
• Pantry: All-purpose flour, cornstarch, peanut oil or vegetable oil, hot sauce, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, baking powder, flaky salt

Full Ingredients

For the Chicken

• 1 whole bone-in, skin-on chicken, 3 1/2 to 4 pounds, cut into 10 pieces, or 3 1/2 to 4 pounds mixed bone-in, skin-on chicken pieces
• 1 teaspoon kosher salt, for lightly seasoning the chicken before marinating, optional but recommended

For the Buttermilk Marinade

• 2 cups whole buttermilk
• 1 tablespoon hot sauce, such as Louisiana-style hot sauce
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder

For the Seasoned Flour

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon baking powder

For Frying and Finishing

• 6 to 8 cups peanut oil or vegetable oil, enough to come 1 1/2 inches up the side of a heavy pot or Dutch oven
• 1/2 teaspoon flaky salt or kosher salt, for finishing, optional
• Lemon wedges, for serving, optional
• 1 tablespoon chopped fresh parsley or thyme, for garnish, optional

Step-by-Step Instructions

Step 1: Prepare the chicken pieces

Pat the chicken dry with paper towels. If using a whole chicken, cut it into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces. Keeping the pieces relatively similar in size helps them cook more evenly. If desired, sprinkle the chicken with 1 teaspoon kosher salt and let it sit for 10 minutes while you prepare the marinade.

Step 2: Marinate in seasoned buttermilk

In a large bowl or a gallon-size zip-top bag, whisk together 2 cups whole buttermilk, 1 tablespoon hot sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Add the chicken and turn each piece until well coated. Cover the bowl or seal the bag, then refrigerate for at least 4 hours and up to 12 hours. For the best texture, do not marinate longer than 24 hours.

The buttermilk adds a gentle tang and helps tenderize the chicken, while the salt and spices season the meat before it ever hits the flour.

Step 3: Mix the seasoned flour

In a wide shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon baking powder. Break up any lumps with your fingers or a fork so the coating is evenly seasoned.

For extra craggy bits, drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingertips until small shaggy clumps form. These little flour clumps fry into crunchy ridges.

Step 4: Dredge the chicken

Remove one piece of chicken from the buttermilk, letting the excess drip back into the bowl. Place it in the seasoned flour and press the flour firmly onto all sides, especially around the edges and under any loose skin. Shake off only the very loose excess, then place the coated chicken on a wire rack set over a sheet pan. Repeat with all remaining pieces.

If you love a thicker crust, you may double-dredge: dip each floured piece quickly back into the buttermilk, then coat again in the seasoned flour. For classic crispness without an overly heavy crust, a firm single dredge with craggy flour bits works beautifully.

Step 5: Rest the coated chicken

Let the dredged chicken rest on the wire rack at room temperature for 20 minutes. This short rest is important: it gives the flour time to hydrate and cling to the chicken, which helps prevent the crust from sliding off during frying. While the chicken rests, set up your frying station.

Step 6: Heat the oil

Pour 6 to 8 cups peanut oil or vegetable oil into a large heavy Dutch oven or deep cast-iron skillet, using enough oil to reach a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F. Line a second sheet pan with a clean wire rack for draining the finished chicken.

The oil temperature will drop when the chicken goes in. During frying, aim to keep the oil between 325 degrees F and 340 degrees F. Adjust the burner as needed and give the oil a minute or two to recover between batches.

Step 7: Fry in batches until golden and cooked through

Carefully lower a few chicken pieces into the hot oil, skin side down, without crowding the pot. Fry dark meat pieces first if possible, because thighs and drumsticks take longer. Turn the chicken every 3 to 4 minutes with tongs so the crust browns evenly. Wings usually take 8 to 10 minutes, breast pieces usually take 10 to 12 minutes, and thighs and drumsticks usually take 12 to 15 minutes, depending on size.

The chicken is done when the crust is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, reads 165 degrees F for breast pieces and wings, and 175 degrees F for thighs and drumsticks. Dark meat is safe at 165 degrees F, but it becomes more tender and juicy around 175 degrees F.

Step 8: Drain, season, and rest before serving

Transfer the fried chicken to the clean wire rack, not directly onto paper towels. A rack keeps air circulating so the crust stays crisp instead of steaming. While the chicken is hot, sprinkle lightly with flaky salt or kosher salt if desired. Let the chicken rest for 10 minutes before serving so the juices settle and the crust finishes crisping.

Serve warm with lemon wedges, a little chopped parsley or thyme, and classic sides like biscuits, coleslaw, mashed potatoes, collard greens, macaroni and cheese, or sweet tea.

Pro Tips

• Use a thermometer for the oil and the chicken. Fried chicken is much easier when you know the exact oil temperature and internal temperature. Guessing often leads to burnt crust or undercooked centers.
• Do not overcrowd the pot. Too much chicken at once drops the oil temperature and can make the coating greasy. Fry in 2 to 3 batches for the best crunch.
• Rest the dredged chicken before frying. Those 20 minutes help the flour coating bond to the buttermilk, which means less coating falls off in the oil.
• Keep the oil steady. Start at 350 degrees F, then maintain 325 to 340 degrees F while frying. If the crust browns too quickly, lower the heat slightly.
• Finish stubborn pieces in the oven if needed. If the crust is dark but the inside is not done, transfer the chicken to a 300 degrees F oven on a wire rack until it reaches the proper internal temperature.

Variations

• Extra peppery Southern-style: Increase the black pepper in the seasoned flour to 1 tablespoon for a bolder, old-fashioned pepper bite.
• Spicy buttermilk fried chicken: Add 1 teaspoon cayenne pepper to the flour and increase the hot sauce in the marinade to 3 tablespoons.
• Herbed fried chicken: Add 1 teaspoon dried thyme and 1/2 teaspoon dried sage to the flour mixture for a savory, Sunday-supper flavor.

Storage & Make-Ahead

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. For the crispiest reheating, place the chicken on a wire rack set over a sheet pan and warm in a 375 degrees F oven for 15 to 20 minutes, or until the crust is crisp and the center reaches 165 degrees F. Avoid microwaving if possible, because it softens the crust.

To make ahead, marinate the chicken up to 12 hours in advance and mix the seasoned flour up to 1 week ahead; store the flour mixture in an airtight container at room temperature. For best results, dredge the chicken shortly before frying rather than storing it already coated. Cooked fried chicken can also be frozen for up to 2 months. Reheat from frozen on a wire rack in a 375 degrees F oven for 30 to 35 minutes, or until heated through to 165 degrees F.

Nutrition (per serving)

Calories: 610 kcal | Carbs: 32g | Protein: 39g | Fat: 36g | Saturated Fat: 8g | Fiber: 2g | Sugar: 3g | Sodium: 980mg | Cholesterol: 145mg