Description
This Southern Buttermilk Fried Chicken recipe features juicy, tender chicken marinated in a flavorful buttermilk mixture, then dredged in a seasoned flour mixture and deep-fried to a perfect golden brown. The combination of Creole Cajun spices, garlic, onion, and lemon pepper creates a crispy, flavorful crust that makes this classic Southern dish irresistible.
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
- 1 large egg
- 1 egg yolk
- 1 tablespoon yellow mustard (French’s)
Seasoned Flour Dredge & Frying
- 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)
Instructions
- Prep & Soak Chicken: Pat chicken pieces dry with paper towels. Place in a large resealable bag or container. Add buttermilk, Cajun seasoning, egg, egg yolk, and mustard. Toss well to coat. Seal and refrigerate for at least 6 hours or overnight for best flavor.
- Remove Chicken & Prep Dredge: Take chicken out of fridge and let it come to room temperature while you prepare the flour dredge. In a large shallow bowl, whisk together self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning until combined.
- Heat Oil: In a large heavy-bottomed dutch oven or cast-iron pot, pour enough peanut oil to deep fry with 2-3 inches depth. Heat over medium until the oil reaches 330-335°F, using a thermometer for accuracy. Prepare a baking sheet with wire rack for draining fried chicken.
- Dredge Chicken & Rest: Remove each chicken piece from the marinade, shaking off excess liquid. Coat thoroughly in the seasoned flour mixture, making sure to cover crevices well. Shake off excess flour and place chicken pieces on the baking sheet without touching. Repeat until all coated.
- Fry Chicken: Working in batches, carefully add 4 pieces into hot oil to avoid overcrowding. Fry for 10-15 minutes until golden brown, crispy, and internal temperature reaches 165°F. Use a slotted spoon to transfer chicken to wire rack to drain. Keep oil temperature steady at 330-335°F between batches.
- Rest & Serve: Let fried chicken rest for 5-10 minutes before serving to allow juices to redistribute and coating to crisp further. Enjoy hot!
Notes
- Use disposable gloves when handling raw chicken for hygiene and convenience.
- Marinating overnight enhances flavor and tenderness.
- Use a deep-fry thermometer for safety and perfect oil temperature control.
- Resting the fried chicken on a wire rack prevents sogginess and maintains crispiness.
- Peanut oil is preferred for frying for its high smoke point and neutral flavor, but canola or corn oil are acceptable substitutes.
- If self-rising flour isn’t available, make your own by adding 1 ½ teaspoons baking powder and ½ teaspoon salt to 2 cups all-purpose flour.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
