Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 45 min
Cuisine: Southern
Ingredients: 8 bone-in/skin-on chicken pieces (thighs, legs, and/or whole wings); 2 cups buttermilk; 2 tablespoons Creole Cajun seasoning; 1 large egg + 1 egg yolk; 1 tablespoon yellow mustard (French’s recommended); 2 cups self-rising flour; ¼ cup cornstarch; 1 tablespoon Creole Cajun seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon pepper seasoning; Peanut oil (or corn or canola oil as substitute) for deep frying

If you’re craving that perfect blend of crunch and flavor, then this Crispy Southern Buttermilk Fried Chicken Recipe is going to be your new go-to. It’s golden, juicy, and packed with that classic Southern charm you just can’t resist.

A white round plate lined with vintage-style printed parchment paper holds a pile of layered fried chicken pieces and French fries. The bottom layer consists of golden brown drumsticks with crispy, textured skin. On top, there are bigger pieces of fried chicken with uneven, crunchy coating in shades of golden yellow to light brown. Bright yellow French fries are placed on one side, slightly overlapping the chicken. The whole dish sits on a white marbled surface with a glimpse of a white plate with a creamy dipping sauce nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe
Top Tip
How to Serve Crispy Southern Buttermilk Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Southern Buttermilk Fried Chicken Recipe

Why You'll Love This Recipe

Honestly, I could eat this crispy Southern buttermilk fried chicken any day of the week — and once you try it, I bet you’ll agree it’s a winner. The blend of tangy buttermilk and bold Creole Cajun spices sealed the deal for me the first time I made it.

Perfectly Crispy Crust: The seasoned flour dredge creates that iconic, crunchy coating you dream about.
Juicy and Tender Inside: Thanks to the buttermilk soak, every bite stays moist and flavorful.
Bold Southern Flavors: Creole Cajun seasoning and a hint of mustard give it personality and a subtle kick.
Simple to Make at Home: No need to visit a restaurant — this recipe brings Southern comfort right to your kitchen.

Ingredients & Why They Work

Before you dive in, let’s talk ingredients. I like to use quality fresh chicken pieces, and if you can find Creole Cajun seasoning, it really lifts the whole dish. Also, self-rising flour is a game-changer for that crispy coating, but if you don’t have it, I’ll share a tip to substitute it below.

Flat lay of eight fresh bone-in, skin-on raw chicken pieces arranged neatly, a small white bowl filled with creamy buttermilk, one large whole brown egg and one whole egg yolk side by side on a white ceramic plate, a small white bowl containing vibrant yellow mustard, a small white bowl holding a mixture of self-rising flour and cornstarch dusted with Cajun seasoning and spices, and a small white bowl with a mix of garlic powder, onion powder, and lemon pepper seasoning, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken pieces: These hold juiciness well and crisp up beautifully with the skin on.
Buttermilk: The acid tenderizes the chicken and creates a tangy flavor base.
Creole Cajun seasoning: Adds depth with its smoky, spicy, and savory notes.
Egg and egg yolk: Help bind the marinade and coat the chicken thoroughly.
Yellow mustard: A little tang that enhances the marinade and adds complexity.
Self-rising flour: Builds that light, crispy crust due to its leavening agents.
Cornstarch: Boosts crispiness when added to the dredging mix.
Garlic powder, onion powder, lemon pepper seasoning: A trio of warm, savory spices that add layers of flavor to the coating.
Peanut oil (or corn/canola oil): High smoke point oils perfect for frying without burning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Southern Buttermilk Fried Chicken Recipe is how easy it is to customize it to your taste or dietary preferences. Whether you want a little extra heat, a gluten-free twist, or something a bit lighter, a few tweaks can make it truly yours.

Spicy Kick: I love adding an extra teaspoon of cayenne pepper or a dash of hot sauce to the buttermilk soak for a bolder, spicier flavor without overpowering the classic Southern taste.
Gluten-Free Version: Swap the self-rising flour with a gluten-free flour blend and use cornstarch as directed. Just be sure your Cajun seasoning doesn’t contain any hidden gluten. The crust stays crisp and delicious!
Herb-Infused: Add fresh chopped thyme or rosemary to the flour dredge for a fragrant herbal twist that pairs beautifully with the buttermilk tang.
Healthy Alternative: For a lighter option, try baking the dredged chicken at 400°F for about 35-40 minutes, turning halfway through. It won’t be quite as crispy but still packs that Southern flavor punch.
Seasonal Freshness: For spring or summer, serve your fried chicken with a side of tangy coleslaw or a fresh cucumber salad to brighten up the meal.

Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a white plate with three pieces of crispy fried chicken. The top piece is broken open to show the white juicy meat inside, while the other two pieces have a rough, golden-brown crunchy crust with little cracks and crispy texture. The plate is placed on a white marbled surface with some green herbs scattered around and a striped gray cloth nearby. In the top right corner, there is a white plate with more fried chicken pieces on a piece of parchment paper. To the left, there is a dark round dish with some brown crumbs and a wooden spoon on it. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Let the Flavors Meld

Start by patting your 8 bone-in, skin-on chicken pieces dry with paper towels—this helps the coating stick later on. Toss the chicken into a large resealable bag or container. Pour in 2 cups of buttermilk, add 2 tablespoons of Creole Cajun seasoning, 1 large egg plus 1 egg yolk, and 1 tablespoon of yellow mustard. Use your hands (gloves if you prefer) to thoroughly coat every piece. Seal the bag and refrigerate for at least 6 hours, ideally overnight. This soak tenderizes the meat and gives that signature Southern tang and spice.

Step 2: Prep Your Dredge and Heat the Oil

When you’re ready to cook, take the chicken out of the fridge and let it rest on the counter so it loses its chill—about 15-20 minutes. Meanwhile, mix 2 cups of self-rising flour, ¼ cup cornstarch, 1 tablespoon Creole Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon lemon pepper seasoning in a shallow bowl. Whisk until the flour blend is evenly seasoned.

Next, pour enough peanut oil into a heavy-bottomed dutch oven or cast-iron skillet to allow the chicken to float. Heat the oil over medium heat until it reaches 330-335°F, using a deep-fry thermometer for accuracy. Set a wire rack over a baking sheet nearby to drain the chicken after frying.

Step 3: Dredge Each Piece Meticulously

Grab one piece of chicken from the buttermilk soak and let any excess drip off. Press and toss it thoroughly in the seasoned flour mixture, making sure every nook and cranny is coated well. Shake off any extra flour, then place the chicken piece on the wire rack—space them out so pieces don’t touch. Repeat this for all your chicken.

Step 4: The Perfect Fry

Once your oil is perfectly heated to 330-335°F, carefully add four pieces of chicken at a time to avoid overcrowding, which can drop the oil temperature and lead to soggy crusts. The oil should cover the chicken pieces so they cook evenly on all sides. Fry for about 10-15 minutes until they turn a deep golden brown and the internal temperature hits 165°F with juices running clear.

Using a slotted spoon or tongs, transfer the fried chicken onto your wire rack-lined baking sheet to drain excess oil. Maintain your oil temperature for the next batches and repeat until all the chicken is cooked.

Step 5: Let It Rest and Serve

Give your crispy fried chicken about 5 to 10 minutes to rest before serving. This little pause helps lock in the juiciness while keeping that crunchy crust intact. Then, dig in and enjoy the satisfying crunch and bold Southern flavors you just made!

Top Tip

To nail this Crispy Southern Buttermilk Fried Chicken Recipe every time, a few key tips make all the difference in flavor, texture, and safety.

Marinate Overnight: I can't stress enough how letting the chicken soak in that spiced buttermilk mixture overnight tenderizes the meat and infuses every bite with flavor. It truly sets this recipe apart.
Keep Oil Temperature Steady: Maintaining the oil between 330-335°F is crucial. Too hot, and the crust burns before the inside cooks; too cool, and the chicken absorbs excess oil and gets greasy.
Use a Wire Rack for Draining: After frying, letting the chicken rest on a wire rack instead of paper towels keeps the crust super crispy by allowing excess oil to drip away without steaming the crust.
Don’t Crowd the Pan: Frying in small batches prevents the oil temperature from dropping and ensures each piece crisps up evenly and beautifully golden brown.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

A clear round glass bowl filled with pieces of light brown raw chicken wings submerged in a thick white creamy sauce with small black specks. The chicken pieces are spread unevenly in the bowl with some skin textures visible on top. The bowl is placed on a white marbled surface, and the image is taken from above showing the full bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a classic Southern vibe, fresh sprigs of thyme or rosemary add a lovely herbal aroma. A squeeze of fresh lemon wedges over the top brightens the rich flavors beautifully. If you want a little extra kick, a light dusting of smoked paprika or a drizzle of hot honey complements the crispy coating wonderfully.

Side Dishes

This fried chicken pairs perfectly with creamy mashed potatoes and gravy, buttery collard greens, or tangy coleslaw for that ideal balance of textures and flavors. Cornbread or biscuits with honey butter on the side make it feel like a complete, comforting Southern feast.

Make Ahead and Storage

Storing Leftovers

Keep any leftover fried chicken in an airtight container and refrigerate it for up to 3 days. To preserve its crispiness, avoid sealing the container while the chicken is still warm.

Freezing

You can freeze your cooked fried chicken by wrapping each piece tightly in plastic wrap, then placing them in a freezer-safe bag or airtight container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For the crispiest results, reheat leftover chicken in a preheated oven at 375°F for about 10-15 minutes on a wire rack placed over a baking sheet. This method revitalizes the crust without drying the meat.

Frequently Asked Questions:

Can I use all-purpose flour instead of self-rising flour?

Yes! If you don’t have self-rising flour, substitute with all-purpose flour and add 1.5 teaspoons baking powder plus 0.5 teaspoon salt per 2 cups of flour to mimic the rising effect for a crispy crust.

Why is peanut oil preferred for frying?

Peanut oil has a high smoke point which means it can get very hot without burning, perfect for deep frying. It also doesn’t impart strong flavors, allowing your seasoned chicken to shine. Corn or canola oil can be used as alternatives.

How do I know when the chicken is cooked through?

The safest way is by using a meat thermometer to ensure the internal temperature reaches 165°F. The juices should run clear when pierced, and the exterior should be a deep golden brown.

Can I marinate the chicken for less than 6 hours?

While marinating for at least 6 hours is ideal to tenderize and flavor the chicken thoroughly, if you’re short on time, 2-3 hours can still impart some flavor, though the texture might not be as tender.

Final Thoughts

Making this Crispy Southern Buttermilk Fried Chicken Recipe is a joyful experience that brings the warmth of Southern cooking right to your table. The combination of tangy buttermilk, spices, and perfectly fried golden skin delivers comfort and satisfaction in every bite. Whether it’s a family dinner or a special occasion, this recipe promises to impress and fill hearts and bellies alike. So get frying, and enjoy every crispy, juicy morsel!