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Ultra-Crispy Buttermilk Southern Fried Chicken

A close-up, appetizing photo of a large pile of golden brown, crispy fried chicken on a white plate.
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Make the best homemade fried chicken with this recipe. The buttermilk brine keeps the chicken juicy while the double-dredge method creates an ultra-crispy, golden-brown crust.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. Remove the chicken from the buttermilk mixture, letting excess drip off, but do not rinse.
  3. In a wide, shallow dish, whisk together the flour, cornstarch, garlic powder, and onion powder. This is your dredge mixture.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, pressing firmly to coat all surfaces.
  5. For extra crispiness, dip the floured chicken piece back into the remaining buttermilk mixture for just a second, then immediately return it to the flour mixture for a second, heavy coating. Press the flour onto the chicken to create craggy bits. Place coated pieces on a wire rack.
  6. Pour enough oil or shortening into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature.
  7. Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches.
  8. Fry drumsticks and thighs for about 6-8 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Breast pieces may require slightly longer.
  9. Remove the cooked chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this steams the bottom crust.
  10. Serve immediately as a classic comfort food dinner.

Notes

  • For the crispiest crust, maintain the oil temperature between 315°F and 330°F during frying. Adjust heat as necessary.
  • If you prefer a spicier coating, increase the cayenne pepper in the dredge mixture.
  • This recipe works well for chicken thighs or drumsticks, which stay juicier during frying.

Nutrition

Find it online: https://tastethisplate.com/crispy-buttermilk-southern-fried-chicken/