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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of perfectly cooked fried chicken cut in half showing juicy white meat inside crispy, seasoned coating.
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Make the best homemade fried chicken with this foolproof recipe. We use a buttermilk brine and a special dredging technique to achieve a juicy interior and an ultra-crispy, golden-brown crust.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • Vegetable oil or shortening, for frying

Instructions

  1. Combine the buttermilk, kosher salt, black pepper, garlic powder, and cayenne pepper in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, onion powder, and remaining salt and pepper. This is your dredge mixture.
  3. Remove the chicken from the buttermilk, allowing excess to drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a quick second dip, then return it to the flour mixture for a second, heavy coating.
  5. Heat 2 to 3 inches of vegetable oil or shortening in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature closely.
  6. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it reaches a deep golden brown color and an internal temperature of 165 degrees Fahrenheit. Thicker pieces may require slightly longer cooking times.
  8. Remove the cooked fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it directly on paper towels, as this can steam the crust and reduce crispiness.
  9. Serve your crispy fried chicken immediately as a classic comfort food dinner.

Notes

  • For the crispiest coating, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to adhere better.
  • Maintain the oil temperature between 315°F and 330°F during frying. If the oil is too cool, the chicken will absorb too much oil; if too hot, the outside will burn before the inside cooks.
  • If you prefer a Chicken Fried Chicken style, serve this golden brown chicken smothered in country gravy.

Nutrition

Find it online: https://cookingbymia.com/best-buttermilk-southern-fried-chicken-recipe/