Crispy Southern Fried Chicken with Buttermilk Coating

Introduction

Southern Fried Chicken is one of the most iconic comfort foods in American cuisine. With its golden, crunchy crust and juicy, tender meat inside, it’s a dish that has stood the test of time and continues to be loved across generations. The buttermilk coating gives the chicken a tangy, tenderizing bath while helping the seasoned flour mixture stick perfectly, creating that irresistible crunch.

This recipe brings together the rich tradition of Southern cooking with a foolproof method that guarantees crispy, flavorful chicken every time. Whether you’re making it for a family gathering, Sunday dinner, or just to satisfy a craving, this dish always feels like home.

Why I Love This Recipe

I love this recipe because it delivers the perfect bite every single time—a crispy, golden shell that gives way to tender, juicy chicken. The buttermilk soak not only flavors the chicken but also keeps it moist during frying. Each bite bursts with flavor from the seasoned flour blend, while the crunch is simply unbeatable.

Another reason I adore this recipe is the nostalgia—it’s comforting, hearty, and always a crowd-pleaser. It reminds me of family-style meals where food brings everyone together.

Why It’s a Must-Try Dish

• Authentic Southern flavor: A true classic.
• Perfect texture: Juicy meat with a crisp golden crust.
• Crowd favorite: Loved by kids and adults alike.
• Comfort food at its best: Rich, hearty, and soul-satisfying.
• Versatile: Works for dinners, picnics, or parties.

Preparation & Cooking Time

• Preparation Time (including marination): 8 hours (or overnight)
• Cooking Time: 30–35 minutes
• Total Time: ~8 hours 30 minutes
• Servings: 6 servings
• Calories per serving: ~420 kcal (depending on size and oil absorption)

Cuisine & Course

• Cuisine: Southern American
• Course: Main Course, Comfort Food, Party Dish

Ingredients

For Marinating the Chicken

• 3 lbs (1.3 kg) chicken pieces (legs, thighs, wings, or breasts with skin)
• 2 cups buttermilk
• 2 teaspoons hot sauce (optional, for spice)
• 1 teaspoon salt
• 1 teaspoon black pepper

For Coating

• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1 teaspoon black pepper

For Frying

• Vegetable oil, canola oil, or peanut oil (enough for deep-frying, about 3–4 cups depending on pan size)

Simple Cooking Directions

1. Marinate chicken in buttermilk overnight.
2. Dredge chicken in seasoned flour mixture.
3. Fry in hot oil until crispy and golden brown.
4. Drain and serve hot.

Step-by-Step Recipe Preparation

Step 1: Marinate the Chicken

• In a large bowl, whisk buttermilk, salt, pepper, and hot sauce (if using).
• Add chicken pieces, making sure they’re fully submerged.
• Cover and refrigerate for at least 8 hours or overnight for best flavor.

Step 2: Prepare the Coating

• In another bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Step 3: Dredge the Chicken

• Remove chicken from buttermilk (let excess drip off).
• Coat each piece thoroughly in the seasoned flour mixture.
• Shake off excess and place coated chicken on a wire rack for 10–15 minutes (this helps the coating stick).

Step 4: Fry the Chicken

• Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
• Fry chicken pieces in batches (don’t overcrowd) for 12–15 minutes per side or until golden brown and internal temp reaches 165°F (74°C).
• Place fried chicken on a wire rack or paper towels to drain excess oil.

Step 5: Serve

• Serve hot with biscuits, mashed potatoes, coleslaw, or cornbread for the ultimate Southern meal.

How to Serve

• Classic style with coleslaw and mashed potatoes.
• As part of a picnic spread with cornbread.
• Paired with waffles for a Southern “chicken & waffles” twist.
• With dipping sauces like honey mustard, ranch, or hot sauce.

Additional Recipe Tips

• Use a meat thermometer to avoid undercooking or overcooking.
• Fry in batches to maintain oil temperature.
• Let the coated chicken rest before frying—this ensures a crispier crust.
• Double-dip (buttermilk → flour → buttermilk → flour) for extra crunchy chicken.

Variations

• Spicy Fried Chicken: Add more cayenne or chili powder to the flour mix.
• Herb-Crusted Chicken: Add dried oregano, thyme, or rosemary to the coating.
• Oven-Fried Chicken: Bake at 425°F (220°C) for 40–45 minutes for a lighter version.
• Buttermilk Hot Chicken: Toss fried chicken in spicy hot oil (Nashville-style).

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap fried chicken in foil or freezer bags and freeze for up to 2 months.
• Reheating: Best reheated in the oven at 350°F (175°C) for 15–20 minutes to retain crispiness.

Special Equipment Needed

• Deep skillet, Dutch oven, or cast-iron pan
• Wire rack (to keep chicken crispy)
• Meat thermometer
• Tongs for frying

Conclusion

Crispy Southern Fried Chicken with Buttermilk Coating is more than just a meal—it’s a true Southern tradition on a plate. With its golden, crunchy exterior and juicy, flavorful inside, it’s the kind of dish that brings comfort and joy with every bite.

Whether served at family dinners, holiday gatherings, or summer picnics, this recipe never fails to impress. Once you master it, you’ll find yourself making it again and again—it’s that irresistible!

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Crispy Southern Fried Chicken with Buttermilk Coating

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 8 hrs Cook Time 30 mins Total Time 8 hrs 30 mins

Servings: 6 Calories: 420 kcal

Description

Southern Fried Chicken is one of the most iconic comfort foods in American cuisine. With its golden, crunchy crust and juicy, tender meat inside, it’s a dish that has stood the test of time and continues to be loved across generations.

Ingredients

Scale

1/2x 1x 2x 3x

For Marinating the Chicken

• 3 lbs (1.3 kg)
• 2 cups buttermilk
• 2 teaspoons hot sauce (optional, for spice)
• 1 teaspoon salt
• 1 teaspoon black pepper

For Coating

• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1 teaspoon black pepper

For Frying

• Vegetable oil, canola oil, or peanut oil (enough for deep-frying, about 3–4 cups depending on pan size)

Instructions

1. Step 1: Marinate the Chicken : In a large bowl, whisk buttermilk, salt, pepper, and hot sauce (if using). Add chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 8 hours or overnight for best flavor.
2. Step 2: Prepare the Coating : In another bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Step 3: Dredge the Chicken : Remove chicken from buttermilk (let excess drip off). Coat each piece thoroughly in the seasoned flour mixture. Shake off excess and place coated chicken on a wire rack for 10–15 minutes (this helps the coating stick).
4. Step 4: Fry the Chicken : Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken pieces in batches (don’t overcrowd) for 12–15 minutes per side or until golden brown and internal temp reaches 165°F (74°C). Place fried chicken on a wire rack or paper towels to drain excess oil.
5. Step 5: Serve : Serve hot with biscuits, mashed potatoes, coleslaw, or cornbread for the ultimate Southern meal.

Keywords: Crispy Southern Fried Chicken with Buttermilk Coating