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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of golden brown, super crispy fried chicken pieces resting on a wire cooling rack, showing the texture.
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Learn how to make the best homemade fried chicken that is golden, crunchy, and incredibly juicy inside. This recipe uses a classic buttermilk brine for tender results.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • Vegetable oil or peanut oil, for frying (enough to cover chicken by 1 inch)

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the best juicy results.
  2. In a separate wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper (if using). This is your dredge mixture for the crunchy coating.
  3. Remove the chicken from the buttermilk, letting the excess drip off slightly. Do not wipe the chicken dry.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, pressing the flour firmly onto the chicken to create a thick, craggy coating. Place the coated pieces on a wire rack set over a baking sheet. Let the chicken rest for 15 minutes; this helps the coating adhere during frying.
  5. Pour enough oil into a heavy-bottomed pot or Dutch oven to reach about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 325°F (160°C). Use a thermometer to monitor the temperature closely.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry the chicken in batches.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown and ultra-crispy.
  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 can steam the bottom crust and make it soggy.
  9. Allow the chicken to rest for a few minutes before serving hot.

Notes

  • For an extra crunchy coating, consider a double dip: dip the buttermilk-soaked chicken back into the buttermilk briefly, then back into the flour mixture before frying.
  • Maintain your oil temperature between 315°F and 330°F (157°C to 165°C) for the best balance of crispy exterior and fully cooked, juicy interior.
  • This recipe works well with chicken thighs or drumsticks, which stay juicier than breasts during deep frying.

Nutrition

Find it online: https://savoryskies.com/best-homemade-fried-chicken-recipe-2/