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Richard’s Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of perfectly cooked fried chicken, cut open to show juicy white meat inside crispy coating.
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This recipe brings back the best memories of Southern comfort food. You get juicy chicken inside a golden, crunchy, craggy crust using a simple buttermilk soak. It is the best homemade fried chicken you will make.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (enough to reach 2 inches deep)

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper if using. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This buttermilk brine makes the chicken juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dredge mixture for the crunchy coating.
  3. Remove the chicken from the buttermilk, letting the excess drip off, but do not rinse.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, pressing firmly to make sure the coating adheres well. For an extra crispy fried chicken texture, dip the floured piece back into the remaining buttermilk quickly, and then immediately dredge it again in the flour mixture, pressing hard to create those desirable craggy bits.
  5. Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes. This resting period helps the coating set, preventing it from falling off during frying.
  6. Pour enough oil or shortening into a heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  7. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  8. Fry the chicken, turning occasionally, until it is deep golden brown and cooked through. For dark meat (thighs/drumsticks), this takes about 12-15 minutes. For white meat (breasts), it takes about 8-10 minutes. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).
  9. Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess grease. Sprinkle lightly with a pinch of salt immediately after removing from the oil.
  10. Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature between 315°F and 330°F for consistent results.

Notes

  • For the crispiest coating, make sure your oil temperature is correct before starting. If it is too cool, the chicken will absorb too much oil and become greasy.
  • If you are using chicken breasts, consider pounding them slightly to an even thickness so they cook uniformly with the other pieces.
  • This recipe focuses on achieving that classic Southern Fried Chicken texture; if you prefer a copycat KFC flavor, you can adjust the spice blend in the flour.

Nutrition

Find it online: https://delishdiarist.com/best-buttermilk-fried-chicken-recipe/