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A Plate of Crispy, Golden-Brown Buttermilk Fried Chicken Drumsticks Garnished with Herbs

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
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.
    A Glass Bowl Filled with Flour and Spices, with A Gloved Hand Adding Seasoning from A Measuring Spoon
  • 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.
    Raw Chicken Drumsticks in A Glass Bowl, Soaking in Buttermilk with A Drizzle of Hot Sauce on Top
  • 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