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.
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.

- 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.
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

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

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:
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.
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.
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.
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!
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Crispy Southern Buttermilk Fried Chicken Recipe
- Prep Time: 20 minutes
- Marinating Time: 6 hours
- Cook Time: 25 minutes
- Total Time: 6 hours 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
This Southern Buttermilk Fried Chicken recipe features juicy, crispy chicken pieces marinated overnight in a flavorful blend of buttermilk, Creole Cajun seasoning, egg, and mustard, then coated in a seasoned, crispy self-rising flour dredge and deep-fried to golden perfection. Ideal for a classic Southern main course with a perfect balance of spice and crunch.
Ingredients
Buttermilk Soak
- 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)
Seasoned Flour Dredge & Frying
- 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
Instructions
- Prep & soak the chicken. Pat the chicken dry with paper towels. Place chicken pieces in a large resealable bag or container. Add buttermilk, Creole Cajun seasoning, egg, egg yolk, and mustard. Toss to coat evenly. Seal and refrigerate for at least 6 hours or preferably overnight.
- Bring chicken to room temperature. Remove chicken from fridge and let sit on the counter to remove chill while prepping flour and heating oil.
- Prepare the seasoned flour dredge. In a large shallow dish, whisk together self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning until well combined.
- Heat the oil. In a large heavy-bottomed dutch oven or cast-iron pot, pour several inches of peanut oil for deep frying. Heat over medium heat to 330-335°F using a deep-fry thermometer. Place a wire rack on a baking sheet for draining fried chicken.
- Dredge the chicken & rest. Remove a piece of chicken from the buttermilk soak, shake off excess liquid, then coat thoroughly in the seasoned flour mixture. Shake off excess flour and place on the wire rack. Repeat for all pieces without overcrowding.
- Fry the chicken. Carefully add 3-4 pieces of chicken to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 10-15 minutes, until internal temperature reaches 165°F. Remove with slotted spoon and place on wire rack to drain.
- Repeat and rest. Maintain oil temperature at 330-335°F and repeat frying with remaining chicken. Let fried chicken rest for 5-10 minutes before serving for best texture and flavor.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use a deep-fry thermometer for precise oil temperature control to ensure crispy, fully cooked chicken.
- Do not overcrowd the pot during frying to maintain oil temperature and even cooking.
- Peanut oil is preferred for frying due to high smoke point, but corn or canola oil can be used as substitutes.
- Self-rising flour creates a light and crispy crust; do not substitute with plain flour without adding baking powder and salt.
- Letting the chicken rest after frying helps the crust set and retains juiciness.
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg



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