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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of several pieces of golden brown, crispy fried chicken resting on a wire cooling rack.
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Achieve the ultimate comfort food with this Southern Fried Chicken recipe. We combine a long buttermilk soak with a special double-dredge technique to give you incredibly juicy meat and a golden, crunchy, craggy crust every time.

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 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (about 4-6 cups)

Instructions

  1. Combine the buttermilk, kosher salt, black pepper, smoked paprika, and cayenne pepper in a large bowl or zip-top bag. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is key for juicy and tender chicken.
  2. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, and onion powder. This is your dry dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick coating.
  5. For the double-dip (our secret for extra crispiness): Dip the floured chicken back into the remaining buttermilk mixture for just a few seconds, then immediately return it to the flour mixture. Press firmly again to build a thick, craggy crust. Set the coated chicken on a wire rack while you heat the oil.
  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 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is crucial for crispy fried chicken.
  7. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature. Fry drumsticks and thighs for about 12-15 minutes, turning occasionally, until deeply golden brown and cooked through (internal temperature of 165 degrees Fahrenheit). Adjust cooking time for breasts.
  8. Remove the cooked chicken 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. Allow the chicken to rest for 5 minutes before serving. Repeat the frying process with the remaining chicken, adjusting the heat as necessary between batches.

Notes

  • For the best results, use a cast iron skillet. It holds heat better than other pans.
  • If you are making Chicken Fried Chicken, you will need to prepare a simple white gravy to serve over the crispy cutlets immediately after frying.
  • To keep the chicken warm while you finish frying the rest, place the cooked pieces in a 200 degree Fahrenheit oven on a wire rack.

Nutrition

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