Ultimate Buttermilk Fried Chicken (Extra Crispy & Juicy Southern Style)

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Make the ultimate buttermilk fried chicken that’s extra crispy on the outside and juicy inside. A classic Southern-style fried chicken recipe made at home.

Ultimate Buttermilk Fried Chicken

This Ultimate Buttermilk Fried Chicken is the definition of perfect comfort food—crispy, golden, juicy, and packed with bold Southern flavor.

The chicken is marinated in seasoned buttermilk to keep it tender and flavorful, then coated in a perfectly seasoned flour mixture and fried until golden and crunchy. Every bite delivers a crisp exterior and juicy, flavorful meat inside.

Ingredients

For the chicken marinade

  • 8 pieces chicken (drumsticks, thighs, or breasts)
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper (optional)

For the coating

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)

For frying

  • Vegetable oil (for deep frying)

Instructions

  1. In a large bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper.
  2. Add chicken pieces and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. In a separate bowl, combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
  4. Remove chicken from marinade and dredge thoroughly in the flour mixture.
  5. For extra crunch, dip chicken back into buttermilk and coat again in flour mixture.
  6. Heat oil to 175°C (350°F) in a deep pan.
  7. Fry chicken in batches for 12–15 minutes until golden brown and fully cooked.
  8. Transfer to a wire rack to drain excess oil.
  9. Let rest for 5–10 minutes before serving.

The Secret to Crispy Fried Chicken

The perfect texture comes from:

  • Buttermilk marinade that tenderizes the meat
  • Cornstarch in the coating for extra crunch
  • Double dredging for a thicker crust
  • Proper oil temperature to avoid greasy chicken

Pro Tips

  • Marinate overnight for the best flavor
  • Keep oil temperature steady while frying
  • Do not overcrowd the pan
  • Use a wire rack instead of paper towels
  • Let chicken rest before serving for maximum crispiness

Common Mistakes to Avoid

  • Skipping the marinade step
  • Frying at too low temperature
  • Overcrowding the pan
  • Underseasoning the flour coating

Serving Ideas

  • Creamy mashed potatoes and gravy
  • Coleslaw
  • Corn on the cob
  • Buttermilk biscuits
  • Mac and cheese

FAQ

Can I bake instead of fry?

Yes, but the chicken will not be as crispy as traditional frying.

Can I use only chicken breasts?

Yes, but thighs and drumsticks are more juicy and flavorful.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.