Description
This Southern Buttermilk Fried Chicken recipe features juicy, bone-in chicken pieces marinated in a flavorful buttermilk soak with Cajun seasoning, then coated in a seasoned self-rising flour dredge and deep-fried to golden perfection. The result is a crispy, tender chicken that's wonderfully seasoned and perfect for any main course meal.
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 preferred)
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 (or corn or canola oil as substitute) for deep frying
Instructions
- Prep & soak the chicken: Pat the chicken dry with paper towels. Place the chicken pieces into a large resealable bag or container. Add the buttermilk, Cajun seasoning, egg, egg yolk, and yellow mustard. Toss thoroughly by hand to coat the chicken evenly. Seal the bag or cover the container and refrigerate for at least 6 hours, preferably overnight.
- Take out the chicken: Remove the chicken from the refrigerator and let it sit at room temperature while preparing the flour dredge and preheating the oil.
- Prep the flour dredge: In a large shallow bowl or pie plate, whisk together self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning until well combined.
- Heat the oil: Fill a large heavy-bottomed Dutch oven or cast iron pot with a few inches of peanut oil. Heat over medium heat until it reaches 330-335°F (use a deep-fry thermometer for accuracy). Prepare a baking sheet lined with a wire rack for draining the fried chicken.
- Dredge the chicken & rest: Remove a piece of chicken from the buttermilk soak, shake off excess liquid, then thoroughly coat it in the seasoned flour mixture. Shake off excess flour and place on the baking sheet, making sure pieces are side by side and not touching. Repeat with all chicken pieces.
- Fry the chicken: Working in batches, carefully add about four pieces of chicken to the hot oil, ensuring the oil covers most of the chicken. Fry until deep golden brown and crispy, and the internal temperature reaches 165°F, about 10-15 minutes. Remove using a slotted spoon and drain on the wire rack. Maintain oil temperature and repeat with remaining chicken pieces.
- Rest and serve: Let the fried chicken rest for 5-10 minutes before serving to allow juices to redistribute. Enjoy your crispy Southern fried chicken!
Notes
- Use self-rising flour for a lighter, crispier crust; if unavailable, make your own by adding 1½ teaspoons baking powder and ½ teaspoon salt per cup of all-purpose flour.
- Peanut oil is preferred for frying due to its high smoke point and flavor, but corn or canola oil are fine substitutes.
- Marinating the chicken overnight yields the best flavor and tenderness, but marinate for at least 6 hours if short on time.
- Maintain consistent oil temperature between 330-335°F to ensure even cooking and avoid greasy chicken.
- Use a wire rack instead of paper towels for draining to keep the crust crispy.
- Wear gloves when handling raw chicken and seasoned flour to keep things hygienic.
Nutrition
- Serving Size: 1 serving (1 chicken piece)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
