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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of perfectly cooked fried chicken, cut open to show moist white meat inside crispy coating.
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Achieve the best homemade fried chicken with this recipe. We use a buttermilk soak and a special dredge to give you juicy meat and an ultra-crispy, golden-brown crust every time. This is comfort food perfection!

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional, for a spicy kick)
  • Vegetable oil or shortening, for frying (enough to reach 2 inches deep)

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, 1 tablespoon salt, and 1 teaspoon pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This buttermilk brine makes the chicken juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper. This is your crunchy coating dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, pressing firmly to make sure the coating adheres well. For an extra crispy fried chicken texture, dip the floured piece back into the remaining buttermilk for just a second, then immediately return it to the flour mixture for a second, heavy coating. Set the coated chicken on a wire rack.
  5. Pour oil into a large, heavy-bottomed skillet or Dutch oven until it reaches about 2 inches deep. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature; maintaining this heat is key for golden brown chicken.
  6. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy chicken.
  7. Fry the chicken for about 6-8 minutes per side, turning carefully, until it is deep golden brown and cooked through (internal temperature should reach 165°F or 74°C). Adjust heat as needed to maintain 325°F.
  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 a few minutes before serving. Give yourself kudos for making the best homemade fried chicken!

Notes

  • For the crispiest coating, use a cast iron skillet. It holds heat better than other pans.
  • If you are frying chicken breasts, you may need to cook them slightly longer or cut them into thinner cutlets to ensure they cook through evenly.
  • This recipe is excellent for chicken thighs or drumsticks, which stay very juicy during frying.

Nutrition

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