How to Make Crispy Buttermilk Fried Chicken (Southern Style!)

On a warm afternoon, my grandma would stand in the kitchen, hands dusted with flour, frying up a batch of buttermilk fried chicken.

“The secret’s in the soak,” she’d say, pouring buttermilk over the chicken and letting it sit overnight. It wasn’t just about cooking—it was about doing it right.

She swore by the slow process, letting the buttermilk tenderize the meat until it was ready to be coated and fried to a crisp, golden brown.

The first bite was always the best—crunchy on the outside, juicy on the inside. This is classic Southern fried chicken, made the way it should be: simple, flavorful, and worth the time.

Grandma’s Southern Buttermilk Fried Chicken

On a warm afternoon, my grandma would stand in the kitchen, hands dusted with flour, frying up a batch of buttermilk fried chicken.

“The secret’s in the soak,” she’d say, pouring buttermilk over the chicken and letting it sit overnight. It wasn’t just about cooking—it was about doing it right.

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Prep Time 4 hours hrs

Course Main Course

Cuisine Southern

Servings 4

Calories 450 kcal

Equipment

• Large mixing bowl
• Shallow dish or pie tin
• Wire rack
• Cast-iron skillet or Dutch oven
• Tongs
• Cooking thermometer

Ingredients

  

For the Chicken Soak

• 1 whole chicken (3-4 lbs), cut into 8 pieces (or 8-10 drumsticks/thighs)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional for extra kick)
• 1 tsp salt
• 1 tsp black pepper

For the Crispy Dredge

• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crunch)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• ½ tsp black pepper

For Frying

• 4-6 cups vegetable oil (enough for about 2 inches in a skillet)

Instructions

 

• The Buttermilk Baptism

  In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper.

  Submerge the chicken pieces in the buttermilk mixture.

  Cover and refrigerate for at least 4 hours, or preferably overnight.
  
• The Spicy Coat

  Remove the chicken from the fridge and let it rest at room temperature for 30 minutes.

  In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

  Dredge each piece of chicken in the flour mixture, pressing firmly to coat.

  Shake off excess flour and set the chicken on a wire rack for 10 minutes to allow the coating to adhere.
  
• The Fryin’ Fiesta

  Heat oil in a cast-iron skillet or Dutch oven to 325°F.Carefully place chicken into the hot oil in batches, making sure not to overcrowd the pan.

  Fry for 8-12 minutes per side, flipping once, until golden brown and crispy.

  Check that the internal temperature reaches 165°F.

  Remove from oil and drain on a wire rack.
  
• The Soulful Serve

  Serve hot with your favorite Southern sides!
  

Video

Notes

Cooking Tips

🔥 Double-Dip Dare: For an extra crispy crust, dip the chicken back into the buttermilk, then dredge it again before frying.
🔥 Keep the Oil Hot: Maintain a steady temperature of 325°F. If the oil gets too hot, the outside burns before the inside cooks. Too cool? Soggy chicken.
🔥 Reheating Leftovers: Skip the microwave! Warm up fried chicken in a 375°F oven for 10-15 minutes to keep it crispy.
🔥 Secret Flavor Boost: Toss a sprig of rosemary or a garlic clove into the oil while it heats for subtle infused flavor.

Keyword Buttermilk Chicken, Crispy Chicken, Fried Chicken, Homemade Goodness, Southern Cooking

Perfect Pairings to Elevate Your Plate

This chicken deserves a worthy posse. Here’s what to serve alongside:

• Creamy Mashed Potatoes: Whip ‘em with butter and a splash of cream—comfort in every spoonful.
• Collard Greens: Slow-cooked with a ham hock for that smoky depth.
• Buttermilk Biscuits: Flaky, golden, and begging for a smear of honey.
• Sweet Corn on the Cob: Grilled or boiled, it’s summer on a plate.
• Pickle Slaw: Tangy and crunchy—a cool bite to balance the heat.
• Sweet Tea: Ice-cold and syrupy, the South’s signature sip.

Why This Chicken Steals the Show

This isn’t just a meal—it’s a memory fried to perfection. The buttermilk soak keeps it tender, the spices dance with sass, and that crust?

It’s a crispy love song. I can still see Grandma at the stove, humming “Amazing Grace,” her skillet spitting like it’s got a story to tell.

“Food’s gotta have soul,” she’d say, and this Southern-style buttermilk fried chicken’s got it in spades.

You can’t go wrong slapping that crispy goodness between two soft buns for the perfect fried chicken sandwich.

Fire up that skillet and make it your own. What’s your go-to side for fried chicken? Drop it below—I’m wagerin’ it’s biscuits or mac ‘n’ cheese! Let’s keep this Southern party rollin’.