Southern fried chicken made juicy and tender by soaking in a buttermilk brine overnight.
A crispy, flavorful coating with classic Southern spices delivers the perfect crunch.
This recipe includes safe cooking temperatures and tips for crispiness and food safety.
Why You’ll Love This Recipe
- The buttermilk brine tenderizes the chicken and adds moisture for juiciness.
- Double dredging in seasoned flour creates a thick, crunchy crust.
- Deep frying at the correct temperature cooks chicken thoroughly while keeping it crispy.
Classic Buttermilk-Brined Southern Fried Chicken
This southern fried chicken is marinated in a tangy buttermilk brine for juicy, tender meat, then coated in seasoned flour and fried to crispy perfection.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 lbs (1.8 kg) bone-in, skin-on chicken pieces (legs, thighs, breasts)
- 4 cups (950 ml) buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 3 cups (360 g) all-purpose flour
- Vegetable oil, for frying
Instructions
- Brine the Chicken In a large bowl, combine buttermilk with 1 teaspoon salt and 1/2 teaspoon black pepper. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight for best results.
- Prepare the Dredge In a large shallow dish, mix flour, remaining 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Dredge the Chicken Remove chicken from brine, letting excess drip off. Dredge each piece in the seasoned flour, pressing to coat well. For extra crispiness, dip back into the buttermilk briefly, then dredge again in flour.
- Heat the Oil Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C) using a thermometer.
- Fry the Chicken Carefully place chicken pieces into hot oil without overcrowding. Fry in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and Rest Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute.
Helpful Tips
- Use a thermometer to monitor oil temperature to prevent greasy or undercooked chicken.
- Allow chicken to rest on a wire rack rather than paper towels to keep crust crispy.
- If you don’t have buttermilk, make a substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let stand 5 minutes.
- Ensure chicken reaches the safe internal temperature of 165°F (74°C) to avoid serving undercooked poultry.
- This recipe contains gluten (flour) and dairy (buttermilk); adjust if allergies are a concern.
Storage and Make-Ahead
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven on a wire rack to maintain crispiness.
Do not leave cooked chicken at room temperature for more than 2 hours to prevent foodborne illness.
Frequently Asked Questions
Can I make this southern fried chicken gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
How long can I brine the chicken in buttermilk?
For best results, brine for at least 4 hours and up to 24 hours in the refrigerator.
What oil is best for frying chicken?
Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil.
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