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, homemade or store-bought; 1 large egg; 1 egg yolk; 1 tablespoon yellow mustard (French’s recommended); 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, for deep frying (corn or canola oil as best substitute)

If you’re craving that perfect crunch combined with juicy, flavorful chicken, this Crispy Southern Buttermilk Fried Chicken Recipe is your go-to. From the tangy buttermilk soak to the spicy Cajun seasoning and that ultra-crispy golden crust, it’s a Southern classic done right.

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 remember the first time I made this crispy Southern buttermilk fried chicken — the whole house smelled like a cozy Southern kitchen, and my family kept coming back for seconds. It’s honestly one of those recipes that feels like a warm hug on a plate.

Juicy, Tender Chicken: The buttermilk and egg soak tenderizes every bite to perfection.
Perfectly Spiced: Creole Cajun seasoning infuses just the right amount of Southern heat and flavor.
Extra Crispy Crust: A seasoned dredge with self-rising flour and cornstarch creates unbeatable crunch.
Foolproof Frying: Clear instructions to get that golden, crispy skin every single time.

Ingredients & Why They Work

Getting your ingredients right is half the battle won in Southern cooking. For this recipe, I recommend grabbing quality bone-in, skin-on chicken pieces for maximum flavor and moisture. The buttermilk soak, eggs, and a bit of mustard make a tenderizing bath that’s just the start of this dish’s magic.

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: These cuts stay juicy and develop a beautiful crispy skin during frying.
Buttermilk: Adds tang while tenderizing the meat for melt-in-your-mouth texture.
Creole Cajun seasoning: This is the secret weapon—a wonderful blend of spices that give a flavorful Southern kick.
Egg and egg yolk: Help bind the marinade and add richness to the coating process.
Yellow mustard: Adds a subtle tang and helps the seasoning stick to the chicken.
Self-rising flour: Creates that light, crisp crust; self-rising already contains leavening agents for an extra fluffy coating.
Cornstarch: Contributes to the crunch factor by reducing gluten formation.
Garlic powder, onion powder, lemon pepper seasoning: Essential aromatics that boost the savory, zesty flavor.
Peanut oil (or corn/canola oil): With its high smoke point, it’s perfect for deep frying to get that perfect golden brown without burning.

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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

One of the best things about this Crispy Southern Buttermilk Fried Chicken Recipe is how easily you can tweak it to suit your taste or occasion. Whether you want to dial up the heat, make it a bit lighter, or infuse it with fresh herbs, there’s plenty of room to make it your own.

Spicy Kick: I love adding extra cayenne pepper or a pinch of smoked paprika to the flour dredge for a smoky, spicy twist that wakes up the palate beautifully.
Herb-Infused Marinade: Try tossing in fresh thyme or rosemary with the buttermilk soak. It adds a subtle fragrant note that pairs wonderfully with the crispy crust.
Gluten-Free Option: Swap the self-rising flour for a gluten-free baking mix that includes a leavening agent. Just be sure to check the seasoning blends to avoid hidden gluten.
Oven-Fried Variation: For a lighter version, you can bake the dredged chicken on a wire rack at 400°F for about 40 minutes, turning halfway, to get crispy results without the oil.

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: Soak the Chicken to Perfection

Start by patting each chicken piece dry — this helps the marinade cling better. Then, into a large bag or container, add the chicken along with 2 cups of buttermilk, 2 tablespoons of Creole Cajun seasoning, the egg, egg yolk, and a tablespoon of yellow mustard. Use your hands (gloves if you prefer) to massage everything together until well coated. Seal it tight and refrigerate for at least 6 hours, but I always recommend overnight. This long soak is the secret to juicy, tender meat packed with flavorful spice.

Step 2: Ease the Chill Before Frying

When you’re ready to cook, pull the chicken out of the fridge and let it rest on your countertop for 20-30 minutes. This helps the chicken warm up slightly, which promotes even cooking and keeps the crust from burning before the inside is done.

Step 3: Whisk Together the Flavor-Packed Flour Dredge

In a large shallow bowl or pie plate, combine 2 cups self-rising flour with ¼ cup cornstarch, 1 tablespoon Cajun seasoning, plus 1 teaspoon each of garlic powder, onion powder, and lemon pepper seasoning. Whisk thoroughly to blend all those spices and ensure every bite has a perfect seasoning balance. This mix creates that golden, crisp shell you’re dreaming of.

Step 4: Heat Your Oil to the Ideal Crisping Temp

Pour several inches of peanut oil into a heavy-bottomed Dutch oven or cast-iron pot and place it over medium heat. Use a deep-fry thermometer to monitor the temperature closely—it should reach between 330-335°F. Keeping the oil temperature steady is key to crispy, golden fried chicken without greasy sogginess. Meanwhile, set up a baking sheet with a wire rack to drain your chicken as it comes out of the oil.

Step 5: Dredge the Chicken & Rest Before Frying

Remove each chicken piece from the buttermilk soak and shake off excess marinade. Then, generously coat the chicken in your seasoned flour mixture, making sure every nook and cranny is covered. Give it a light shake to remove any loose flour and place it on the wire rack lined baking sheet — keep pieces from touching to preserve the crust’s integrity. This little rest helps the coating set up so it sticks during frying.

Step 6: Fry Those Crispy Beauties in Batches

Carefully slide up to four pieces of chicken into the hot oil – don’t overcrowd the pot as that will drop the oil temperature and make the crust soggy. The oil should just cover the chicken pieces. Fry for 10-15 minutes, turning occasionally, until the crust is a deep golden brown and crispy. Use a thermometer to check that the internal temperature hits 165°F and that juices run clear. Remove with a slotted utensil and let the chicken drain on the wire rack. Keep your oil temperature steady between 330-335°F for each batch so every piece has that perfect crispy edge.

Step 7: Rest & Revel in Crispy Goodness

After frying, let your chicken rest on the wire rack for 5-10 minutes. This step lets the juices settle and keeps the crunchy exterior intact. Then grab your favorite sides and dig in to the best Crispy Southern Buttermilk Fried Chicken you’ve ever made!

Top Tip

Mastering the art of Crispy Southern Buttermilk Fried Chicken Recipe means paying attention to a few key details that make all the difference between good and truly unforgettable fried chicken.

Overnight Marinating: Allow the chicken to soak in the buttermilk and Cajun seasoning mixture overnight. This makes the meat incredibly juicy, tender, and infuses it with deep layers of flavor.
Maintain Oil Temperature: Use a deep-fry thermometer to keep the peanut oil steady at 330-335°F. This ensures even cooking and that perfect crispy crust without greasy chicken.
Rest Your Chicken: After dredging, let the coated chicken rest on a wire rack before frying. This helps the crust adhere better and creates an unbeatable crunch.
Don’t Overcrowd: Fry the chicken in batches of up to four pieces so the oil temperature remains steady and the chicken cooks evenly and crisply every time.

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

Keep things simple and classic with fresh parsley or chopped green onions sprinkled over the chicken for a bright, fresh pop of color and flavor. A wedge of lemon on the side also adds a lovely citrus zing when squeezed over the crispy crust.

Side Dishes

Serve your Crispy Southern Buttermilk Fried Chicken Recipe alongside creamy mashed potatoes, buttery biscuits, collard greens, or mac and cheese. For a lighter touch, tangy coleslaw or a simple mixed green salad balances the richness perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried chicken in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Be sure the chicken has cooled to room temperature before sealing to avoid sogginess.

Freezing

If you want to keep your fried chicken longer, freeze the individual pieces on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Frozen fried chicken can be stored for up to 2 months.

Reheating

To reheat, preheat your oven to 375°F and place the chicken pieces on a wire rack over a baking sheet. Heat for 15-20 minutes until warmed through and the crust is crisp again. Avoid microwaving as it will soften the crunch.

Frequently Asked Questions:

Can I use other types of chicken pieces for this recipe?

Absolutely! While thighs, legs, and wings work best for juicy, flavorful results, you can also use breasts. Just adjust frying time accordingly since breast meat tends to cook faster.

Why is it important to use self-rising flour?

Self-rising flour contains baking powder and salt, which help create that light, crispy coating on the chicken. If you don’t have it on hand, you can make your own mix with all-purpose flour, baking powder, and salt.

How do I know when the chicken is done frying?

Use a deep-fry thermometer and a meat thermometer to maintain oil temperature between 330-335°F and check that internal chicken temperature reaches at least 165°F. The chicken should be golden brown and juices run clear.

What oil is best for frying Southern fried chicken?

Peanut oil is preferred due to its high smoke point and subtle nutty flavor. Corn or canola oil are good substitutes if peanut oil is unavailable.

Final Thoughts

There’s something truly special about sinking your teeth into perfectly crispy, golden Southern fried chicken with tender, juicy meat beneath. This Crispy Southern Buttermilk Fried Chicken Recipe has become a favorite in my kitchen because it delivers that classic Southern flavor with an easy-to-follow method. With a little patience during marinating and attention to frying temperature, you’ll have everyone coming back for seconds – and maybe even thirds! So gather your ingredients, fire up the oil, and enjoy that magical crunch and comfort in every bite.