Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 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 (homemade or store-bought); 1 large egg; 1 egg yolk; 1 tablespoon yellow mustard (French’s preferred); 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 (or corn or canola oil as substitute) for deep frying

There’s nothing quite like biting into perfectly crispy, juicy fried chicken, and this Crispy Southern Buttermilk Fried Chicken Recipe brings those classic Southern vibes right to your kitchen. It’s all about that tender buttermilk soak paired with a flavorful Cajun kick and a crunch that’ll make you come back for seconds.

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’ve been making this Southern buttermilk fried chicken for years now, and every time it comes out crispy on the outside and melt-in-your-mouth tender inside, I can’t help but smile. It’s the kind of recipe that feels like a warm hug on a plate and impresses every time I bring it to a family dinner.

Rich Flavor: The buttermilk soak combined with Cajun seasoning infuses the chicken with deep, savory layers of taste.
Crispy Texture: A special flour and cornstarch dredge creates the ultimate crunchy crust without being heavy or greasy.
Easy to Follow: Simple steps that fit perfectly into your day – prep, marinate, dredge, and fry!
Perfect for Any Occasion: Whether it’s a weeknight dinner or weekend feast, it delivers Southern comfort in every bite.

Ingredients & Why They Work

Before we dive into the cooking, let’s chat about the main ingredients that make this recipe shine. If you can get fresh, bone-in, skin-on chicken pieces, you’re already ahead of the game. Also, I highly recommend using self-rising flour for that beautiful light crust — don’t worry if you don’t have it, I’ve got a tip for that below.

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, or wings hold moisture better and give you that juicy bite with crispy skin.
Buttermilk: This tenderizes the chicken, keeping it moist while adding subtle tang and flavor.
Creole Cajun seasoning: Adds a spicy, smoky kick that’s essential for authentic Southern flair.
Egg and egg yolk: Helps bind the buttermilk marinade so the flour coating sticks perfectly.
Yellow mustard: Just a touch to enhance flavor and tenderize the chicken a bit more.
Self-rising flour: Gives the crust a great rise and crunch without extra effort.
Cornstarch: Keeps the coating extra crispy by absorbing moisture during frying.
Garlic powder, onion powder, lemon pepper seasoning: These deepen the savory notes and add complexity to the crust.
Peanut oil: Ideal for frying due to its high smoke point and mild flavor (corn or canola oil works too).

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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 easily it lends itself to your personal touch. Whether you like it spicier, a little more tangy, or want to try it with different cuts, there’s a way to make this classic dish truly yours.

Spicy Kick: I love adding an extra ½ teaspoon of cayenne pepper to the Cajun seasoning mix for that fiery Southern heat that wakes up your taste buds.
Herb-Infused: Try adding a tablespoon of chopped fresh herbs—like thyme or rosemary—to the flour dredge for a fragrant twist that brightens the crispy crust.
Gluten-Free Option: Swap the self-rising flour for a gluten-free blend with added baking powder to keep the texture just as crunchy and tender. Don’t skimp on seasoning in this case!
Seasonal Flavor Boost: During fall, I like to sprinkle a bit of smoked paprika into the dredge for a warm, smoky aroma that pairs amazingly with the richness of the chicken.

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 the Chicken and Soak It In Buttermilk Goodness

First things first — pat your 8 bone-in, skin-on chicken pieces dry with paper towels. This helps the marinade soak in and the crust stick better later. Toss the chicken in a large resealable bag with 2 cups of buttermilk, 2 tablespoons Creole Cajun seasoning, 1 large egg, 1 egg yolk, and 1 tablespoon yellow mustard. Use your hands (or gloves!) to mix everything thoroughly so every nook of each piece is coated. Seal it up and refrigerate for at least 6 hours—overnight is best. This marinating step is what keeps the chicken juicy and tender under that golden crust.

Step 2: Prepare the Seasoned Flour Dredge

While your chicken is resting, get ready to make that irresistible crust. In a large shallow bowl or pie plate, whisk together 2 cups self-rising flour, ¼ cup cornstarch, 1 tablespoon Creole Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon lemon pepper seasoning. Mixing the cornstarch with self-rising flour gives you an ultra-crispy coating, while the seasonings pack in flavor with every crunchy bite.

Step 3: Heat Your Oil to the Perfect Frying Temperature

Fill a large, heavy-bottomed Dutch oven or cast iron pot with a few inches of peanut oil (or corn/canola if preferred) and warm it over medium heat. Use a deep-fry thermometer to bring the oil to a steady 330-335°F. Maintaining this precise temperature is key—it ensures a beautifully golden crust without greasy chicken. Meanwhile, prepare a baking sheet fitted with a wire rack for your chicken to rest on after frying. This setup keeps the crust crispy and drains excess oil.

Step 4: Dredge the Chicken and Let It Rest Before Frying

Remove each piece of chicken from the buttermilk soak one at a time, giving it a gentle shake to drop off excess liquid. Then coat it thoroughly in your seasoned flour mixture, pressing lightly to fill every crease and avoid any bare spots. Shake off the extra flour and place each coated piece on the wire rack–lined baking sheet, ensuring pieces aren't touching. This resting step helps the crust set up so it sticks well during frying.

Step 5: Fry Your Chicken to Crispy, Golden Perfection

Working in batches—usually four pieces at a time—carefully add chicken to the hot oil. The oil should almost cover each piece, allowing the chicken to float freely for even cooking. Fry until the crust is deep golden brown and the internal temperature reaches 165°F, about 10 to 15 minutes. Use a slotted spoon to transfer the chicken to the wire rack-lined baking sheet to drain. Keep your oil steady at 330-335°F, reheating if necessary, and repeat with the remaining chicken pieces.

Step 6: Rest and Serve Your Crispy Southern Masterpiece

Once all your chicken is fried, let it rest for 5 to 10 minutes—the perfect amount of time to allow the juices to redistribute while the crust finishes setting. Then dig in and enjoy the crunch, the juicy meat, and that luscious Southern seasoning. Trust me, nothing beats homemade Crispy Southern Buttermilk Fried Chicken!

Top Tip

Mastering the perfect Crispy Southern Buttermilk Fried Chicken Recipe takes a bit of patience and love, but these tips will make the difference between good and unbeatable!

Marinate Overnight: I’ve found that letting the chicken soak in that tangy buttermilk mixture overnight really locks in moisture and flavor, making each bite juicy and tender.
Maintain Oil Temperature: Keeping the oil steady between 330-335°F is key. I learned the hard way that letting it drop too low results in greasy chicken, but staying consistent yields that golden, irresistible crisp.
Use a Wire Rack for Draining: Instead of paper towels, I always drain the chicken on a wire rack set over a baking sheet — it prevents sogginess and keeps the crust beautifully crunchy.
Handle with Care: When dredging and frying, I make sure not to overcrowd the pot. This prevents the temperature from dropping and keeps every piece perfectly cooked and crispy.

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

For a beautiful presentation and added flavor, sprinkle freshly chopped parsley or chives over your fried chicken. A wedge of lemon or pickles on the side also adds a refreshing bite that brightens the dish perfectly.

Side Dishes

Classic Southern sides pair wonderfully with this fried chicken. Think creamy mashed potatoes with gravy, tangy coleslaw, buttery cornbread, collard greens, or even mac and cheese. These hearty sides round out the meal and create a warm, comforting feast.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To keep the crust crisp, avoid stacking pieces directly on top of one another.

Freezing

If you want to freeze your crispy Southern buttermilk fried chicken, let it cool completely first. Wrap each piece tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to 2 months.

Reheating

Reheat leftover fried chicken in a preheated oven at 350°F for 10-12 minutes on a wire rack to restore crispiness without drying out the meat. Avoid microwaving, which can make the crust soggy.

Frequently Asked Questions:

Can I use all-purpose flour instead of self-rising flour?

Yes! If self-rising flour isn’t available, you can make your own by adding 1½ teaspoons of baking powder and ½ teaspoon of salt per cup of all-purpose flour. This will help keep your crust light and crispy.

Why is peanut oil recommended for frying?

Peanut oil has a high smoke point and a mild flavor, making it ideal for frying chicken. However, corn or canola oil are suitable substitutes if peanut oil isn’t available.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F. The chicken should be golden brown and the juices should run clear.

Can I marinate the chicken for less than 6 hours?

Marinating for at least 6 hours is important for flavor and tenderness, but if you’re short on time, even a few hours will improve the taste. Overnight marinating is best for maximum flavor.

Final Thoughts

I hope this Crispy Southern Buttermilk Fried Chicken Recipe brings warmth and joy to your kitchen — from the first crunch to the last flavorful bite. With a little patience and love, you’ll impress family and friends with tender, perfectly seasoned chicken every time. Happy frying!