Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 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; 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; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon pepper seasoning; Peanut oil, for deep frying (corn or canola oil as substitute)

When it comes to comfort food, nothing beats a perfectly crunchy, juicy piece of chicken. Today, I’m excited to share my favorite Crispy Southern Buttermilk Fried Chicken Recipe — a classic that’s brimming with bold spices and that iconic tangy buttermilk soak. Trust me, once you try this, you’ll never want to order fried chicken out again!

A white round plate lined with vintage-style printed parchment paper holds a pile of layered fried chicken pieces and French fries. The bottom layer consists of golden brown drumsticks with crispy, textured skin. On top, there are bigger pieces of fried chicken with uneven, crunchy coating in shades of golden yellow to light brown. Bright yellow French fries are placed on one side, slightly overlapping the chicken. The whole dish sits on a white marbled surface with a glimpse of a white plate with a creamy dipping sauce nearby. 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 absolutely love making this Crispy Southern Buttermilk Fried Chicken because it’s the perfect mix of juicy, flavorful, and perfectly crisp. It’s my go-to when I want to impress friends or just treat myself to some down-home Southern goodness cooked right in my kitchen.

Overnight Buttermilk Marinade: The long soak makes the chicken incredibly tender and deeply flavorful.
Perfectly Seasoned Coating: A blend of Creole Cajun and other spices kick the flavor up a notch without overpowering.
Golden, Crunchy Texture: Using a mix of self-rising flour and cornstarch ensures a crisp crust that stays crunchy.
Simple Yet Authentic: Easy to follow steps that deliver real Southern comfort food right at home.

Ingredients & Why They Work

Before you dive in, make sure you have good quality chicken pieces and fresh spices on hand. I always prefer bone-in, skin-on cuts—they lock in moisture and create that perfect crispy skin we all crave. The magic comes from the buttermilk soak paired with a well-balanced seasoning blend, so don’t skip the Cajun seasoning! Here’s a breakdown of everything you’ll need and why each plays its part.

Flat lay of eight fresh bone-in, skin-on raw chicken pieces arranged neatly, a small white bowl filled with creamy buttermilk, one large whole brown egg and one whole egg yolk side by side on a white ceramic plate, a small white bowl containing vibrant yellow mustard, a small white bowl holding a mixture of self-rising flour and cornstarch dusted with Cajun seasoning and spices, and a small white bowl with a mix of garlic powder, onion powder, and lemon pepper seasoning, all placed 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 hold moisture and fry up beautifully with crispy skin.
Buttermilk: Its acidity tenderizes the chicken and imparts a subtle tangy flavor.
Creole Cajun seasoning: Adds warmth and a kick of spice—a signature Southern flavor punch.
Egg and egg yolk: Help bind the marinade and keep the coating sticking firmly.
Yellow mustard: A secret ingredient that adds mild tang and depth to the marinade.
Self-rising flour: Creates the base of the crispy coating with a little lift from the leavening agents.
Cornstarch: Essential for light, super crisp crust that stays crunchy after frying.
Garlic powder, onion powder, and lemon pepper seasoning: Layer subtle savory notes for a well-rounded flavor.
Peanut oil: Ideal for frying because of its high smoke point and neutral taste. Corn or canola oil work too if you prefer.

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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 wonderfully adaptable it is. Feel free to personalize the spices or cooking method to suit your taste and lifestyle without losing the classic crunch and flavor we all love.

Variation: For a smoky kick, I sometimes add smoked paprika to the seasoned flour dredge. It brings a subtle warmth that complements the Cajun seasoning perfectly.
Healthier twist: If you want to lighten things up, try baking the dredged chicken on a wire rack at 400°F for about 35-40 minutes instead of deep frying. It won’t have the exact same crunch, but it’s still satisfying.
Spicy upgrade: Add a few dashes of hot sauce to the buttermilk marinade for an extra tangy heat that soaks right into the meat overnight.
Gluten-free option: Substitute the self-rising flour and cornstarch with a gluten-free flour blend and gluten-free baking powder. You might notice a slight difference in crust texture, but the flavor remains spot-on.
Seasonal herbs: Fresh herbs like thyme or rosemary folded into the seasoned flour dredge add a garden-fresh nuance that brightens the deep-fried goodness.

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. The top piece is broken open to show the white juicy meat inside, while the other two pieces have a rough, golden-brown crunchy crust with little cracks and crispy texture. The plate is placed on a white marbled surface with some green herbs scattered around and a striped gray cloth nearby. In the top right corner, there is a white plate with more fried chicken pieces on a piece of parchment paper. To the left, there is a dark round dish with some brown crumbs and a wooden spoon on it. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Soak the Chicken for Maximum Tenderness

Start by patting your bone-in, skin-on chicken pieces dry with paper towels—that helps the marinade stick better. Toss them into a large resealable bag or container and add 2 cups of buttermilk, 2 tablespoons of Creole Cajun seasoning, one large egg plus one egg yolk, and a tablespoon of yellow mustard. Use your hands (or gloves) to mix everything thoroughly so every nook and cranny gets coated. Seal it up and refrigerate for at least 6 hours, but overnight is the real magic for juicy, flavorful chicken.

Step 2: Bring the Chicken to Room Temperature

When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature. This little rest helps the pieces cook evenly and prevents the oil temperature from dropping too much when you start frying.

Step 3: Whisk Together the Flavor-Packed Flour Dredge

Mix 2 cups of self-rising flour with ¼ cup cornstarch, 1 tablespoon Creole Cajun seasoning, 1 teaspoon each of garlic powder, onion powder, and lemon pepper seasoning in a wide shallow dish. Whisk until everything is evenly combined — this seasoned flour blend will give your chicken that irresistible crust.

Step 4: Heat the Oil to the Perfect Frying Temperature

In a heavy-bottomed dutch oven or cast-iron pot, pour enough peanut oil so the chicken pieces can float while frying. Heat it over medium heat and use a deep-fry thermometer to carefully bring the temperature up to 330-335°F. Having that precise temp is key to achieving that perfect crispy crust without burning. While heating, prepare a baking sheet fitted with a wire rack for draining the fried chicken later.

Step 5: Dredge the Chicken and Let It Rest Before Frying

Take each piece of marinated chicken and shake off excess buttermilk. Dredge it thoroughly in the seasoned flour mixture, filling all crevices so every bite has that crunchy coating. Shake off the extra flour and arrange the coated pieces on the wire rack–lined baking sheet, making sure they don’t touch. Letting them rest for a few minutes helps the coating set and stick during frying.

Step 6: Fry the Chicken in Batches for Even Crispiness

When the oil is perfectly heated to 330-335°F, fry the chicken in batches of four pieces so the temperature stays consistent and the chicken crisps up evenly. Cook each batch for about 10-15 minutes, turning occasionally, until the crust is a deep golden brown and the internal temperature hits at least 165°F. Use a slotted spoon to transfer the fried chicken onto the wire rack to drain excess oil. Let the chicken rest for 5-10 minutes—this final rest lets the juices redistribute and ensures each bite is juicy and tender.

Top Tip

Making truly crispy and juicy fried chicken is both an art and a science. These tips come from my own kitchen experiments to help you nail the perfect Crispy Southern Buttermilk Fried Chicken Recipe every single time.

Marinate Overnight: Allowing the chicken to soak in the buttermilk and spices for at least 6 hours, preferably overnight, makes a huge difference in tenderness and flavor infusion.
Maintain Oil Temperature: Using a deep-fry thermometer to keep the oil steady at 330-335°F ensures the chicken crisps up quickly without absorbing excess oil or drying out.
Rest Before Frying: Letting dredged chicken rest on the baking sheet for a bit helps the seasoned coating set, which creates that crave-worthy crunch we all love.
Fry in Batches: Avoid overcrowding the pot to keep oil temperature consistent and prevent the coating from turning soggy.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

A clear round glass bowl filled with pieces of light brown raw chicken wings submerged in a thick white creamy sauce with small black specks. The chicken pieces are spread unevenly in the bowl with some skin textures visible on top. The bowl is placed on a white marbled surface, and the image is taken from above showing the full bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can elevate your presentation and add a pop of freshness. Try sprinkling chopped fresh parsley or scallions over the top for a touch of color. Lemon wedges offer a bright, zesty contrast that pairs beautifully with the rich, savory chicken.

Side Dishes

Classic Southern sides are the perfect partners here. Creamy mashed potatoes, buttery collard greens, tangy coleslaw, or fluffy buttermilk biscuits complement the crispy fried chicken beautifully. For a fresher touch, add a simple cucumber and tomato salad or pickled okra.

Make Ahead and Storage

Storing Leftovers

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To keep it crispy, place the chicken on a wire rack inside the container so it doesn’t sit in any residual moisture or oil.

Freezing

Let the fried chicken cool completely, then wrap each piece tightly in plastic wrap or foil. Place them in a freezer-safe bag or container and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight for best results.

Reheating

To revive that crispy crust, reheat your chicken in a preheated oven at 375°F for about 10-15 minutes until internal temperature reaches 165°F. Using a wire rack on a baking sheet helps the heat circulate evenly and keeps the coating crunchy.

Frequently Asked Questions:

Can I use skinless chicken for this recipe?

While you can use skinless chicken, the skin adds a lot to the crispiness and flavor so bone-in, skin-on pieces are highly recommended for the best results.

Why is peanut oil preferred for frying?

Peanut oil has a high smoke point, meaning it stays stable at the frying temperature of 330-335°F without smoking or breaking down, ensuring crisp, non-greasy chicken. Corn or canola oil are good alternatives if needed.

How do I know when the chicken is fully cooked?

The safest and most accurate way is to use a meat thermometer and check that the internal temperature reaches at least 165°F. Also, the juices should run clear when pierced.

Can I double dredge the chicken for extra crispiness?

Absolutely! After the first flour coating, you can dip the chicken back into the buttermilk mixture and then into the seasoned flour again before frying. This creates a thicker, crunchier crust.

Final Thoughts

There’s something truly comforting about a perfectly crispy, golden piece of Southern fried chicken, especially when it’s soaked in a well-seasoned buttermilk marinade. With this Crispy Southern Buttermilk Fried Chicken Recipe, you’re not just making a meal—you’re creating a wonderful experience to share with friends and family. Don’t rush the process, trust the marinating, respect the oil temperature, and savor every delicious bite!