Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 45 min
Cuisine: Southern
Ingredients: 8 bone-in/skin-on chicken pieces (thighs, legs, and/or whole wings); 2 cups buttermilk; 2 tablespoons Creole Cajun seasoning, homemade or store-bought; 1 large egg; 1 egg yolk; 1 tablespoon yellow mustard (French’s recommended); 2 cups self-rising flour; ¼ cup cornstarch; 1 tablespoon Creole Cajun seasoning, homemade or store-bought; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon pepper seasoning; Peanut oil, enough for deep frying

When it comes to comfort food, nothing beats a perfectly golden, juicy bite of fried chicken. If you’re craving that soul-satisfying crunch wrapped around tender meat, this Crispy Southern Buttermilk Fried Chicken Recipe is exactly what you need on your dinner table.

A round white plate lined with a sheet of vintage-style paper holds a mix of fried foods arranged in two layers; in the bottom layer, there are golden-yellow French fries on the right side with a smooth, slightly shiny texture, and above them, five pieces of fried chicken varying in shape and size. The chicken has a crispy, rough texture with colors ranging from light golden brown to darker brown, some pieces having more crinkles and uneven surfaces. The basket is placed on a wooden surface, but the background should appear as white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe
Top Tip
How to Serve Crispy Southern Buttermilk Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Southern Buttermilk Fried Chicken Recipe

Why You'll Love This Recipe

I’ve tried plenty of fried chicken recipes, but this one always steals the spotlight whenever I make it for friends and family. The secret? That overnight buttermilk marinade and the perfectly seasoned, crispy coating that hits all the right notes every single time.

Overnight Buttermilk Soak: It tenderizes the chicken and infuses layers of flavor that really shine through.
Balanced Cajun Seasoning: Adds just the right kick without overpowering the natural chicken taste.
Self-Rising Flour Dredge: Creates the lightest, crispiest crust you’ll ever bite into.
Deep Frying to Perfection: Results in juicy, golden-brown pieces every single time.

Ingredients & Why They Work

Before you dive into cooking, make sure you have these key ingredients on hand. Using the right kind of chicken cuts and spices is essential to nailing that classic Southern flavor in this crispy buttermilk fried chicken.

Flat lay of eight bone-in skin-on chicken pieces with fresh skin, a small white bowl of thick buttermilk, a single large brown egg and a separate small white bowl with bright orange egg yolk, a small white bowl filled with vibrant yellow French’s-style mustard, a small white bowl containing deep red Creole Cajun seasoning, a small white bowl of pale self-rising flour, a small white bowl of fine white cornstarch, a small white bowl with light golden garlic powder, a small white bowl of off-white onion powder, a small white bowl of speckled lemon pepper seasoning, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, Skin-on Chicken Pieces: Thighs, legs, and wings retain moisture best and develop incredible crispiness with the skin on.
Buttermilk: It tenderizes and adds a subtle tang that brightens the overall flavor.
Creole Cajun Seasoning: This brings a warm, fragrant spice blend that makes every bite exciting.
Egg and Egg Yolk: Help the marinade cling to the chicken while adding richness.
Yellow Mustard: Adds a nice depth and helps tenderize the meat further.
Self-Rising Flour: Essential for that airy, crispy dredge without needing added baking powder.
Cornstarch: Keeps the crust extra crunchy and light.
Garlic Powder, Onion Powder, Lemon Pepper: These seasonings create layers of savory flavor in the coating.
Peanut Oil: Ideal for deep frying thanks to its high smoke point, ensuring golden crispiness without burning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Southern Buttermilk Fried Chicken Recipe is how easily you can tailor it to your taste buds or occasion. Whether you like it extra spicy, lighter, or want to add a seasonal twist, there’s room to get creative while keeping that signature crispy, juicy goodness.

Spice it up: I love adding a pinch of cayenne pepper or smoked paprika to the flour dredge for an extra kick that wakes up the flavors without overwhelming the classic taste.
Herbal notes: Fresh herbs like thyme or rosemary can be finely chopped and mixed into the flour or even added to the buttermilk marinade for a fragrant variation.
Gluten-free option: Swap the self-rising flour for a gluten-free self-rising blend and ensure your Cajun seasoning is gluten-free. The texture may be slightly different but still delightfully crispy.
Oven-fried alternative: For those avoiding deep frying, bake the dredged chicken on a wire rack in a preheated 425°F oven for 35-40 minutes, flipping halfway. It won’t be quite the same, but still delicious and healthier.
Seasonal coatings: Mix some finely crushed cornflakes or panko breadcrumbs with the flour dredge in fall or mixed nuts for winter for an extra crunch and subtle flavor twist.

Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a white plate with three pieces of crispy fried chicken; one piece is split open to reveal juicy white meat inside. The chicken pieces have a golden-brown crunchy texture with some darker spots, giving a crispy look. There are small green herb sprigs placed around the chicken on the plate. In the top right, more fried chicken pieces sit on a white rectangular plate lined with brown paper and some green herbs underneath. To the left, a black plate with a wooden spoon holds some coarse seasoning crumbs. A gray-striped cloth is partially visible at the bottom left corner on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Soak the Chicken to Lock in Juices

Start by patting your bone-in, skin-on chicken pieces completely dry with paper towels—this helps the marinade stick better. Place all the pieces into a large resealable bag or airtight container. Pour in the 2 cups of buttermilk, then add 2 tablespoons of Creole Cajun seasoning, 1 large egg plus 1 egg yolk, and 1 tablespoon of yellow mustard. Use your hands or a spoon to thoroughly combine and coat each piece of chicken in this flavorful soak. Seal up and refrigerate for at least 6 hours, but overnight is best for tender, deeply flavored chicken. You'll notice the marinade thickens slightly and clings lovingly to the chicken skin.

Step 2: Bring the Chicken to Room Temperature

When you’re ready to fry, take the chicken out of the fridge and let it sit on the counter for about 20-30 minutes to take the chill off. This step helps the chicken cook evenly and prevents the oil temperature from dropping too much when you add the pieces.

Step 3: Prepare the Seasoned Flour Dredge

In a large shallow dish or pie plate, whisk together 2 cups of self-rising flour, ¼ cup cornstarch, 1 tablespoon of Creole Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon lemon pepper seasoning. This blend ensures a crunchy crust with flavor-packed seasoning in every bite. Make sure it’s smooth and well mixed for even coating.

Step 4: Heat the Oil Carefully to Perfect Temperature

Pour several inches of peanut oil into a heavy-bottomed dutch oven or cast-iron pot—enough so the chicken can float freely without touching the pan’s bottom. Heat the oil over medium heat and monitor with a deep-fry thermometer until it reaches a steady 330-335°F. Maintaining this temperature is key to crispiness and fully cooked chicken. Place a wire rack over a baking sheet nearby to drain the fried chicken when done.

Step 5: Dredge the Chicken & Let it Rest

One piece at a time, remove chicken from the buttermilk soak, letting excess liquid drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing gently to fill every nook and cranny with the flour. Shake off any excess and place the coated pieces on your wire rack-lined baking sheet, making sure they are spaced so they don’t stick together. This resting moment allows the coating to set up a bit and prevents clumping during frying.

Step 6: Fry in Batches for Golden Crunch

Carefully add 3-4 pieces into the hot peanut oil—don’t overcrowd the pot or the temperature will drop and the coating won’t crisp properly. Fry for 10-15 minutes until the crust is deeply golden and the internal temperature reaches 165°F. The smell of the spices toasting and the vibrant golden crust forming is simply irresistible. Use a slotted spoon to remove the chicken and set it on your wire rack to drain any excess oil.

Step 7: Repeat Frying & Let It Rest Before Serving

Keep the oil temperature steady at 330-335°F and fry the remaining chicken in batches. When all pieces are fried, let the chicken rest for 5-10 minutes on the wire rack. This resting time lets the crust firm up, locking in juiciness and flavor. Then, serve up this classic Southern favorite hot and crispy—perfect for family dinners or weekend gatherings!

Top Tip

Getting your Crispy Southern Buttermilk Fried Chicken just right is all about a few key steps that make the difference between good and truly unforgettable.

Marinate Overnight: I always make sure to give the chicken at least 6 hours, preferably overnight, in the buttermilk soak. This tenderizes the meat and builds that rich Southern flavor.
Temperature Control: Using a deep-fry thermometer is a game changer. Keeping the oil between 330-335°F ensures a perfectly crisp crust without burning or undercooking the chicken inside.
Don’t Overcrowd: Frying in small batches helps maintain steady oil temperature and lets each piece cook evenly for that golden crunch.
Rest Before Serving: Letting the chicken sit for 5-10 minutes after frying locks in juiciness and lets the crust set beautifully.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a clear glass bowl filled with raw chicken pieces soaked in a white, creamy liquid marinade. The chicken pieces have light brown and pinkish tones with some yellowish skin edges visible. The marinade looks smooth and thick, surrounding the chicken evenly. The bowl is placed on a white marbled surface, seen from a top-down view, highlighting the mix of chicken and creamy sauce inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or chives adds vibrant color and a subtle herbal brightness. For a touch of Southern authenticity, serve with lemon wedges to squeeze over the chicken, which adds a lovely citrusy zing that cuts through the richness.

Side Dishes

Classic Southern sides truly elevate this Crispy Southern Buttermilk Fried Chicken. Think creamy mashed potatoes with gravy, buttery corn on the cob, collard greens cooked low and slow, or tangy coleslaw for a refreshing crunch. Don’t forget some warm buttermilk biscuits or cornbread to mop up all the delicious juices!

Make Ahead and Storage

Storing Leftovers

Store any leftover fried chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Be sure to let the chicken cool completely before sealing to avoid sogginess from condensation.

Freezing

If you want to freeze your leftovers, wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Frozen fried chicken keeps well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

To keep that crispy texture, reheat the chicken in a preheated oven at 350°F for about 15-20 minutes. Placing the chicken on a wire rack set over a baking sheet helps the hot air circulate and keeps the crust crunchy while warming the meat through.

Frequently Asked Questions:

Can I use plain flour instead of self-rising flour?

It’s best to use self-rising flour for this recipe because it creates that light, crispy crust. Plain flour lacks the leavening agents, so if you use plain flour, be sure to add baking powder and salt to compensate.

How do I know when the chicken is fully cooked?

Frying until the internal temperature reaches 165°F is the safest way to ensure your chicken is cooked through. Using a meat thermometer is highly recommended.

Can I substitute peanut oil for another oil?

Peanut oil is preferred because of its high smoke point, but you can substitute with corn or canola oil if needed. Just be sure to maintain the correct frying temperature.

Is overnight marinating necessary?

While you can marinate for as little as 6 hours, letting the chicken soak overnight really enhances tenderness and flavor for the best results.

Final Thoughts

Making this Crispy Southern Buttermilk Fried Chicken Recipe is truly a labor of love that rewards you with crunchy, juicy, flavorful bites every time. With a little patience and attention to detail, you’ll bring a touch of Southern comfort right to your table. Whether it’s a family dinner or a special gathering, this recipe is sure to impress and satisfy. So roll up your sleeves, fry away, and savor the deliciousness—y’all deserve it!