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
Scale
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
