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); 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)

If there’s one dish that never fails to bring everyone to the table, it’s a Crispy Southern Buttermilk Fried Chicken Recipe. Imagine juicy, tender chicken soaked in tangy buttermilk, then coated in a perfectly spiced, crackly crust that makes each bite a celebration. I love sharing this classic Southern comfort food with friends—it’s downright addictive!

A round white plate lined with a sheet of vintage-style paper holds a mix of fried foods arranged in two layers; in the bottom layer, there are golden-yellow French fries on the right side with a smooth, slightly shiny texture, and above them, five pieces of fried chicken varying in shape and size. The chicken has a crispy, rough texture with colors ranging from light golden brown to darker brown, some pieces having more crinkles and uneven surfaces. The basket is placed on a wooden surface, but the background should appear as white marbled texture. 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

This recipe is hands-down one of my favorites for fried chicken. It’s all about that tender, flavorful meat and a crust that stays crispy from the first crunch to the very last bite. Seriously, once you try it, you’ll want to make it again and again!

Deep Marination: Buttermilk and Creole Cajun spices work together to make the chicken juicy and bursting with flavor.
Perfectly Seasoned Crust: The blend of garlic, onion, and lemon pepper seasoning creates a crispy, savory coating you won’t forget.
Easy to Follow: The recipe uses everyday ingredients and straightforward steps, making it approachable for any home cook.
Crispiness that Lasts: Resting on a wire rack after frying keeps the crust wonderfully crunchy without getting soggy.

Ingredients & Why They Work

Before you dive in, a quick heads up: using the right ingredients is key to nailing that authentic Southern flavor and crisp texture. I love grabbing fresh, bone-in chicken pieces for the best flavor and cooking experience. Also, seek out good-quality Creole Cajun seasoning—it really makes the dish pop!

Flat lay of eight bone-in skin-on chicken pieces with fresh skin, a small white bowl of thick buttermilk, a single large brown egg and a separate small white bowl with bright orange egg yolk, a small white bowl filled with vibrant yellow French’s-style mustard, a small white bowl containing deep red Creole Cajun seasoning, a small white bowl of pale self-rising flour, a small white bowl of fine white cornstarch, a small white bowl with light golden garlic powder, a small white bowl of off-white onion powder, a small white bowl of speckled lemon pepper seasoning, arranged symmetrically and balanced 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: The skin crisps perfectly during frying, and bone-in pieces stay juicy and flavorful.
Buttermilk: Adds a tangy flavor and tenderizes the chicken beautifully during soaking.
Creole Cajun seasoning: Gives the chicken an authentic Southern kick with a balanced mix of spices.
Egg and egg yolk: Help bind the marinade ingredients to the chicken and contribute to coating adhesion.
Yellow mustard: Adds subtle tang and helps emulsify the marinade flavors.
Self-rising flour: Builds the crispy, golden crust—if you don’t have it, you can easily make your own blend.
Cornstarch: An essential ingredient that boosts the crispiness of the flour dredge.
Garlic powder, onion powder, lemon pepper seasoning: Layered seasonings that deepen the flavor of the crust.
Peanut oil: Ideal frying oil due to its high smoke point and neutral flavor; canola and corn oil work 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 beautiful thing about this Crispy Southern Buttermilk Fried Chicken Recipe is how easily it adapts to your personal tastes and pantry staples. Feel free to tweak the spices or experiment with the cooking method to make it truly yours!

Spicy Kick: For an extra punch of heat, I like to add a teaspoon of cayenne pepper to both the buttermilk marinade and the seasoned flour. It gives the crust a vibrant heat without overpowering the juicy chicken inside.
Herb-Infused Version: Sometimes, I swap the lemon pepper seasoning for a mix of dried thyme and rosemary. It brings a lovely aromatic depth that's perfect for a Sunday dinner with family.
Gluten-Free Option: If you’re avoiding gluten, try substituting the self-rising flour with a gluten-free all-purpose blend and omit the cornstarch, or use a gluten-free starch alternative. The buttermilk soak still does wonders for tenderness and flavor.
Crispier Crunch: I’ve found that adding a tablespoon of crushed cornflakes or panko breadcrumbs to the seasoned flour dredge gives the chicken an extra crunchy, irresistible crust that’s great with a dipping sauce.
Oil Swap: While peanut oil is preferred for its high smoke point and neutral flavor, I’ve sometimes used canola oil in a pinch with great results—just watch your oil temperature carefully for perfect frying.

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; one piece is split open to reveal juicy white meat inside. The chicken pieces have a golden-brown crunchy texture with some darker spots, giving a crispy look. There are small green herb sprigs placed around the chicken on the plate. In the top right, more fried chicken pieces sit on a white rectangular plate lined with brown paper and some green herbs underneath. To the left, a black plate with a wooden spoon holds some coarse seasoning crumbs. A gray-striped cloth is partially visible at the bottom left corner on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Soak the Chicken for Maximum Juiciness

The secret to tender fried chicken starts here. Pat your 8 bone-in, skin-on pieces completely dry with paper towels—this helps the marinade stick better. Then place them in a large resealable bag or container. Pour in 2 cups of buttermilk seasoned with 2 tablespoons Creole Cajun seasoning, 1 large egg, 1 egg yolk, and 1 tablespoon of yellow mustard. Use your hands (I recommend disposable gloves) to toss everything together until each piece is fully coated. Seal the bag and refrigerate for at least 6 hours, or even better, overnight. The acidity in the buttermilk tenderizes the chicken while the spices infuse flavor deep into the meat.

Step 2: Prepare the Seasoned Flour Dredge

Pull the chicken out of the fridge and let it come to room temperature while you mix the dredge. In a large shallow bowl, 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. The cornstarch adds an extra crispy crunch to the coating while the spices boost the Southern flavor we’re after.

Step 3: Heat the Oil to the Perfect Frying Temperature

Fill a large heavy-bottomed dutch oven or cast-iron pot with enough peanut oil to submerge the chicken pieces—about 2 to 3 inches deep. Heat the oil over medium and monitor closely with a deep-fry thermometer until it reaches 330-335°F. This temperature range ensures the chicken crisps up without burning or becoming greasy. Meanwhile, set up a baking sheet with a wire rack to drain the fried chicken later so it stays crispy.

Step 4: Dredge the Chicken & Let It Rest

One by one, remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Generously coat each piece in your seasoned flour dredge, pressing flour into all the nooks and crannies of the skin to build that golden crust. Shake off the extra flour and place the coated chicken on your wired baking sheet, making sure pieces don’t touch. Letting the chicken rest here for a few minutes helps the coating adhere better before frying.

Step 5: Fry in Batches Until Crispy & Perfect

Carefully add about four pieces of chicken at a time into the hot oil, making sure not to overcrowd or the temperature will drop and the chicken won’t crisp properly. Fry for 10-15 minutes, turning occasionally as needed, until each piece is a beautiful deep golden brown and the internal temperature reaches 165°F. Use a slotted spoon to transfer the chicken to the wire rack-lined baking sheet to drain. Keep the oil temperature steady at 330-335°F between batches for consistent results.

Step 6: Rest Before Serving for Ultimate Juiciness

Give the fried chicken a 5-10 minute rest before serving. This lets the juices redistribute throughout the meat, locking in moisture and giving you that perfect juicy bite every time. The exterior will firm up to an even crispier finish, so dig in while it’s hot and delicious!

Top Tip

Mastering the perfect Crispy Southern Buttermilk Fried Chicken Recipe is all about the little details. These tips will help you get that unbeatable crispy crust and juicy inside every single time.

Marinate Overnight: Letting the chicken soak in the buttermilk and seasoning mixture overnight really makes a difference in tenderness and flavor depth.
Maintain Oil Temperature: Using a thermometer to keep your peanut oil steady between 330-335°F ensures an even, golden crust without burning or undercooking.
Rest on Wire Rack: Draining and resting your fried chicken on a wire rack instead of paper towels keeps the crust crisp by avoiding sogginess from trapped steam.
Don’t Overcrowd the Pot: Frying a few pieces at a time prevents the oil temperature from dropping too quickly, helping your chicken cook evenly and stay crispy.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a clear glass bowl filled with raw chicken pieces soaked in a white, creamy liquid marinade. The chicken pieces have light brown and pinkish tones with some yellowish skin edges visible. The marinade looks smooth and thick, surrounding the chicken evenly. The bowl is placed on a white marbled surface, seen from a top-down view, highlighting the mix of chicken and creamy sauce inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add a touch of freshness with simple garnishes like chopped fresh parsley or chives. A few lemon wedges on the side not only brighten the plate but also complement the lemon pepper seasoning in the crust beautifully.

Side Dishes

Serve your Crispy Southern Buttermilk Fried Chicken with traditional Southern sides like creamy coleslaw, buttery mashed potatoes, collard greens, or a warm buttermilk biscuit. For something lighter, a crisp garden salad or roasted vegetables balance the meal wonderfully.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before storing to keep the crust from becoming soggy.

Freezing

To freeze, wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen fried chicken will keep well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover fried chicken in a 375°F oven on a wire rack set over a baking sheet for about 15 minutes. This method restores crispiness while warming the chicken through without drying it out.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?

Yes! Boneless chicken breasts or thighs can be used, but keep in mind they usually cook faster and can dry out more easily. Adjust frying time accordingly and monitor internal temperature closely.

Why do we use self-rising flour in the dredge?

Self-rising flour adds a bit of leavening to the crust, helping it crisp up wonderfully and develop a nice golden color. If you don’t have it on hand, you can make your own with all-purpose flour plus baking powder and salt.

What if I don’t have peanut oil? Can I use another oil?

Absolutely! Peanut oil is preferred for its high smoke point and neutral flavor, but you can substitute with corn or canola oil. Just be sure to use oils suitable for deep frying at high temperatures.

How do I know when the chicken is done frying?

The chicken is perfectly cooked when it’s crispy and golden brown on the outside, and the internal temperature reaches at least 165°F. Using a meat thermometer is the safest way to be sure.

Final Thoughts

Nothing quite beats the comfort and soul of a Crispy Southern Buttermilk Fried Chicken Recipe fresh from the fryer. The golden crust, tender meat, and bold spices all come together to create a dish that’s truly special. Whether it's a family dinner or a weekend feast, I hope these tips and insights help you create fried chicken that everyone will be talking about. Enjoy every crunchy, juicy bite!