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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of several pieces of golden, crispy fried chicken resting on a wire cooling rack, catching the sunlight.
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Make the best homemade fried chicken with this foolproof recipe. We use a buttermilk brine and a seasoned dredge to achieve a juicy interior and an ultra-crispy, golden-brown crust.

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. Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Add the 2 tablespoons of salt, 1 tablespoon of pepper, and cayenne pepper to the buttermilk. Cover and refrigerate for at least 4 hours, or preferably overnight. This is key for juicy and crispy chicken.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your crunchy chicken coating dredge.
  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. For extra crispiness, you can perform a double dip: dip the floured chicken back into the remaining buttermilk for a few seconds, then back into the flour mixture, pressing again.
  5. Heat 2-3 inches of oil in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  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 6-8 minutes per side, turning occasionally, until it reaches an internal temperature of 165 degrees Fahrenheit and the crust is deep golden brown. Adjust heat as necessary to maintain oil temperature.
  8. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This keeps the bottom from getting soggy.
  9. Serve your classic fried chicken immediately as a savory chicken dinner idea or comfort food chicken recipe.

Notes

  • For the crispiest results, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to adhere better.
  • If you are making Chicken Fried Chicken instead, you will need to prepare a white gravy separately to smother the finished product.
  • Maintain your oil temperature between 300°F and 335°F for the best results. If the oil is too cool, the chicken absorbs too much grease; if too hot, the outside burns before the inside cooks.

Nutrition

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