The Best Buttermilk Fried Chicken
The Best Buttermilk Fried Chicken (Extra Crispy, Juicy & Southern-Style)
If you’re searching for The Best Buttermilk Fried Chicken, you’ve found it! This Southern-style recipe delivers everything you want in homemade fried chicken—an incredibly crispy coating, juicy, flavorful chicken, and that irresistible crunch with every bite.
The secret starts with a rich buttermilk marinade that tenderizes the chicken while infusing it with flavor. Then each piece is coated in a perfectly seasoned flour mixture with a little cornstarch for an extra crispy crust that fries up beautifully golden brown.
Whether you’re making Sunday dinner, feeding a crowd, or simply craving comfort food, this best fried chicken recipe is guaranteed to become a family favorite.
Why You’ll Love This Buttermilk Fried Chicken
- Perfectly crispy coating
- Incredibly juicy chicken
- Easy Southern-style recipe
- Great for family dinners
- Restaurant-quality results at home
- Simple ingredients with amazing flavor
This is one of those recipes that tastes even better than your favorite fried chicken restaurant.
What Makes This Fried Chicken So Crispy?
There are three secrets to achieving crispy perfection:
- A long buttermilk brine that keeps the chicken juicy.
- Cornstarch added to the seasoned flour for extra crunch.
- Mixing a little hot sauce directly into the flour mixture to create tiny clumps that fry into irresistibly crunchy bits.
Combined with maintaining the proper oil temperature, every bite is perfectly crispy without becoming greasy.
Ingredients You’ll Need
For the Chicken Marinade
- 8 chicken pieces (drumsticks and thighs work best)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon black pepper
- 1 tablespoon hot sauce
For Frying
- Vegetable oil
Why Buttermilk Is the Secret
The buttermilk marinade does more than add flavor.
Its natural acidity gently tenderizes the chicken while helping the seasoned flour stick better during dredging. This creates a thicker, crunchier coating and incredibly juicy chicken inside.
While chicken breasts can be used, dark meat like drumsticks and thighs stays especially moist during frying.
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Buy Now → How to Make The Best Buttermilk Fried Chicken
Step 1: Marinate the Chicken
Place the chicken pieces into a large bowl.
Season with:
- Garlic powder
- Onion powder
- Kosher salt
Pour over the buttermilk and hot sauce.
Toss until every piece of chicken is fully coated.
Cover with plastic wrap and refrigerate for at least 4 hours.
For the best flavor, let the chicken soak overnight.
Step 2: Prepare the Coating
In another large shallow bowl, combine:
- All-purpose flour
- Cornstarch
- Salt
- Smoked paprika
- Cajun seasoning
- Black pepper
Drizzle one tablespoon of hot sauce into the dry mix.
Using your fingertips, work it throughout the flour mixture until small clumps form.
Those little clumps become wonderfully crunchy while frying.
Step 3: Coat the Chicken
Remove the chicken from the buttermilk mixture.
Allow the excess buttermilk to drip away.
Press each piece firmly into the seasoned flour, coating every surface well.
Shake off only the loose excess flour.
Step 4: Rest the Chicken
Arrange the floured chicken in a single layer on a wire rack set over a baking sheet.
Let it rest for 10–15 minutes.
This important step helps the crispy coating stay attached while frying.
Step 5: Fry
Heat vegetable oil in a Dutch oven, deep skillet, or high-sided pot to 325 degrees F.
A candy thermometer or deep-fry thermometer makes maintaining the proper temperature of the oil much easier.
Working in batches, fry without overcrowding the pan.
Approximate cooking times:
- Drumsticks: 12–14 minutes
- Thighs: 14–16 minutes
Turn occasionally so every side becomes a deep golden brown.
The chicken is done when the internal temperature reaches 165°F.
Step 6: Drain and Serve
Transfer the fried chicken to a clean wire rack.
Avoid placing it directly on a paper towel, which can soften the crispy crust.
Immediately sprinkle with flaky salt.
Serve hot.
Tips for Perfect Fried Chicken
Use Dark Meat
Drumsticks and thighs stay incredibly juicy and are more forgiving during frying.
Don’t Skip the Marinade
The longer the chicken soak, the more flavorful the chicken becomes.
Watch the Oil Temperature
Maintaining consistent oil temperature is one of the most important parts of successful deep frying.
If the oil gets too hot, the outside burns before the inside cooks.
Too cool, and the coating absorbs excess oil.
Fry in Batches
Overcrowding lowers the oil temperature and prevents the chicken from becoming extra crispy.
Best Oils for Frying
Choose oils with a high smoke point such as:
- Vegetable oil
- Peanut oil
- Sunflower oil
- Canola oil
Avoid extra virgin olive oil since it has a much lower smoke point.
Delicious Variations
Want to customize the recipe?
Try adding:
- Cayenne pepper for extra heat
- White pepper
- Lemon pepper seasoning
- Hot honey after frying
- Additional Cajun seasoning
- Garlic salt
Every variation creates another delicious version of this classic recipe.
What to Serve with Buttermilk Fried Chicken
This crispy fried chicken pairs perfectly with many of the comforting side dishes on Krystel’s Cooking.
Here are some reader favorites:
- Loaded Twice Baked Potatoes
- Red Roasted Potatoes
- Creamy Garlic Mashed Potatoes
- Mac and Cheese
- Easy Homemade Biscuit
- The Best Berry Cobbler
- Apple Cinnamon Cobbler
Together they create the ultimate Southern comfort food meal.
Storage Instructions
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
For the crispiest leftovers:
- Oven: Bake at 375°F for 15–20 minutes.
- Air fryer: Heat at 375°F for 5–7 minutes.
Avoid microwaving if possible since it softens the crispy coating.
The Best Buttermilk Fried Chicken
Ingredients
- For the Chicken Marinade:
- 8 chicken pieces, drumsticks and thighs work best
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- For the Coating:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon black pepper
- 1 tablespoon hot sauce
- For Frying:
- vegetable oil
Instructions
- Place the chicken in a large bowl. Season with salt, garlic powder, and onion powder. Pour in the buttermilk and hot sauce, then toss until the chicken is evenly coated.
- Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness. Similar Southern fried chicken recipes use a buttermilk marinade to tenderize the meat and help the coating stick.
- In a large shallow bowl, whisk together the flour, cornstarch, salt, smoked paprika, Cajun seasoning, and black pepper.
- Drizzle 1 tablespoon of hot sauce into the flour mixture and use your fingertips to work it in. Small clumps will form, creating those extra crispy crunchy bits on the chicken.
- Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly so the coating adheres well.
- Place the coated chicken on a wire rack and let it rest for 10–15 minutes. This helps the breading stay attached during frying.
- Heat oil in a deep skillet or Dutch oven to 325°F. Fry the chicken in batches, being careful not to overcrowd the pan.
- Cook for about:
- 12–14 minutes for drumsticks
- 14–16 minutes for thighs
- Turn occasionally until golden brown and the internal temperature reaches 165°F.
- Transfer to a wire rack and immediately sprinkle with flaky salt.
- Serve hot with mashed potatoes, biscuits, mac and cheese, or coleslaw.
Frequently Asked Questions
Can I use chicken breasts?
Yes! Chicken breasts and chicken tenders work well, but cooking times will vary depending on thickness.
Why isn’t my coating sticking?
Be sure to let the floured chicken rest before frying. This helps the breading adhere much better.
Can I make this in the air fryer?
Yes, although the texture will be slightly different than traditional deep frying.
What’s the best oil for frying chicken?
Vegetable oil and peanut oil are both excellent choices because of their high smoke point.
Can I freeze fried chicken?
Absolutely. Cool completely, freeze in a freezer-safe container, and reheat in the oven or air fryer for the best texture.
Final Thoughts
This truly is The Best Buttermilk Fried Chicken if you’re looking for crispy, juicy, flavorful homemade fried chicken that’s every bit as good as your favorite restaurant. The combination of a flavorful buttermilk marinade, perfectly seasoned coating, and proper frying technique creates chicken that’s crunchy on the outside and incredibly tender inside.
Whether you’re making it for Sunday dinner, family gatherings, or simply satisfying a fried chicken craving, this recipe is guaranteed to earn a permanent spot in your dinner rotation.
OMG!!! This recipe is fire!! 🔥 I used Bell and Evan’s cut wings so I could use my Presto deep fryer and let me tell you, the crunchiest juiciest chicken ever!!! The only thing I did different was I pretty much doubled the seasoning because we are seasoning freaks in my house. I am so happy I tried this recipe. Thank you for posting it 🩷 🍗
Delicious! This recipe is a keeper.. I used chicken tenders and they came out very juicy and very flavorful. I’ve tried recipes in the past and the crust has always come out crispy but would soften as the chicken cooled. This chicken had a crust that was tender and crispy and full of flavor. We had a few pieces left over that were even better the next day!
Made this for my husband for Father’s Day. It was great. I substituted whole wheat instead of all-purpose flour and it was great.
This worked exactly as written, thanks!