Description
This Southern Buttermilk Fried Chicken recipe offers crispy, flavorful chicken pieces marinated in a spiced buttermilk soak and perfectly dredged in a seasoned flour mixture before deep frying to golden perfection. Ideal for a hearty main course, this recipe combines classic Southern flavors with a crispy, tender texture that makes for a satisfying meal.
Ingredients
Scale
For the Buttermilk Soak:
- 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)
For the Seasoned Flour Dredge & Frying:
- 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
Instructions
- Prep and Soak the Chicken: Pat the chicken dry with paper towels. Place chicken pieces into a large resealable bag or container. Add buttermilk, Cajun seasoning, eggs, and yellow mustard. Toss using hands or gloves to coat chicken well. Seal and refrigerate for at least 6 hours, preferably overnight.
- Remove and Bring to Room Temperature: When ready to cook, remove chicken from fridge and let sit on countertop to take off the chill while preparing the dredge and heating oil.
- Prepare the Flour Dredge: In a large shallow bowl or pie plate, combine self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper. Whisk together until well mixed.
- Heat Oil: Fill a large heavy-bottomed dutch oven or cast-iron pot with enough peanut oil to allow chicken pieces to float. Heat oil over medium heat to 330-335°F using a deep-fry thermometer. Set a baking sheet fitted with a wire rack nearby for resting chicken.
- Dredge the Chicken and Rest: Remove a piece of chicken from the buttermilk soak, shake off excess liquid. Thoroughly coat the chicken in the seasoned flour mixture, making sure to cover all surfaces and crevices. Shake off excess flour and place on the prepared wire rack. Repeat for all pieces, spacing them side by side without touching.
- Fry the Chicken: Once oil reaches 330-335°F, fry chicken in batches of four to avoid crowding. The oil should cover the chicken pieces. Fry until deep golden brown and chicken reaches internal temperature of 165°F with clear juices, about 10-15 minutes. Transfer fried chicken to a clean wire rack-lined baking sheet to drain. Maintain oil temperature and repeat with remaining chicken.
- Rest and Serve: Let fried chicken rest for 5-10 minutes before serving to retain crispiness and juiciness. Enjoy your crispy Southern buttermilk fried chicken!
Notes
- Use self-rising flour for the best crispy texture; all-purpose flour can be substituted with baking powder and salt added.
- Marinate chicken overnight for deeper flavor and tenderness.
- Maintain oil temperature between 330-335°F for even cooking and golden crust.
- Use a wire rack to drain chicken after frying instead of paper towels to keep crust crispy.
- Peanut oil is preferred for its high smoke point; corn or canola oil work as alternatives.
- Ensure chicken internal temperature reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
