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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of perfectly crispy, golden brown fried chicken pieces resting on a wire cooling rack.
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Make the best homemade fried chicken with this recipe for juicy meat and an ultra-crispy, golden crust. This Southern-style fried chicken uses a buttermilk brine for maximum tenderness.

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 (enough to reach 2 inches deep)

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, garlic powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to brine the chicken.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, onion powder, and an additional teaspoon of 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 second, quick dip, and then coat it again in the flour mixture. Place coated chicken on a wire rack.
  5. Pour enough vegetable oil or shortening into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key for crispy chicken.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy chicken.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until it is deep golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this traps steam and softens the crust.
  9. Repeat the frying process with the remaining chicken, adjusting the heat as necessary to maintain the oil temperature between 315 and 325 degrees Fahrenheit.
  10. Serve your golden brown chicken immediately for the best texture.

Notes

  • For an extra crunchy coating, add 1 teaspoon of baking powder to your flour dredge mixture.
  • If you prefer to bake some of the chicken, spray the dredged pieces lightly with cooking spray and bake at 400 degrees Fahrenheit for 35-45 minutes, flipping halfway.
  • If you are making Chicken Fried Chicken instead, prepare a simple white gravy to serve over the fried cutlets.

Nutrition

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