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Ultra-Crispy Buttermilk Southern Fried Chicken

A close-up of a single, perfectly cooked piece of fried chicken with a dark, crispy, reddish-brown crust.
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Make the best homemade fried chicken with this foolproof recipe. We use a buttermilk brine and a double dredge for an ultra-crispy, golden crust that stays juicy inside. This is classic Southern comfort food.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks)
  • 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 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon 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. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dredge mixture.
  3. Remove the chicken from the buttermilk, letting excess 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.
  5. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then return it to the flour mixture for a final, heavy dredge. Set the coated chicken on a wire rack while you heat the oil.
  6. In a large, heavy-bottomed skillet or Dutch oven, heat 2 to 3 inches of oil to 325 degrees F. Use a thermometer to maintain the temperature.
  7. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  8. Fry the chicken for about 6 to 8 minutes per side, turning carefully, until deep golden brown and the internal temperature reaches 165 degrees F. Thicker pieces may require slightly longer cooking times.
  9. Remove the fried 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 directly on paper towels, as this can steam the crust and make it soft.
  10. Serve your crispy fried chicken immediately as an easy fried chicken 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 hydrate slightly.
  • Maintain your oil temperature between 315 and 330 degrees F. If the oil is too cool, the chicken absorbs too much grease; if too hot, the crust burns before the inside cooks.
  • If you are using chicken breasts, pound them to an even thickness before brining to promote even cooking.

Nutrition

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