Description
This Southern Buttermilk Fried Chicken recipe offers juicy, tender chicken pieces soaked in a flavorful buttermilk and Cajun seasoning marinade, then coated in a seasoned self-rising flour dredge and fried to crispy, golden perfection. Perfectly spiced and crispy on the outside while moist inside, this classic Southern dish is a crowd-pleaser ideal for any occasion.
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 recommended)
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, for deep frying (corn or canola oil as best substitute)
Instructions
- Prep & soak the chicken: Pat the chicken pieces dry with paper towels. Place them into a large resealable bag or container. Add buttermilk, Cajun seasoning, eggs, and mustard. Use your hands or disposable gloves to toss and coat the chicken thoroughly. Seal the bag or cover the container and refrigerate for at least 6 hours, preferably overnight, to marinate.
- Bring chicken to room temperature: When ready to fry, remove the chicken from the fridge and let it sit on the counter for about 20-30 minutes to take the chill off while you prepare the dredge and oil.
- Prepare 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 fully combined.
- Heat the oil: Pour a few inches of peanut oil into a large heavy-bottomed Dutch oven or cast-iron pot. Heat over medium heat until the oil reaches 330-335°F as measured with a deep-fry thermometer. Prepare a baking sheet lined with a wire rack to drain the fried chicken.
- Dredge the chicken & rest: Remove a piece of chicken from the marinade, shaking off excess liquid. Coat it thoroughly in the seasoned flour mixture, ensuring all gaps and crevices are covered. Shake off excess flour and place on the baking sheet without touching other pieces. Repeat for all chicken.
- Fry the chicken: Working in batches to prevent overcrowding, carefully add up to four pieces to the hot oil. Fry for 10-15 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F with clear juices. Remove with a slotted utensil and drain on the wire rack. Maintain oil temperature between 330-335°F for subsequent batches.
- Rest and serve: Let the fried chicken rest for 5-10 minutes on the wire rack before serving. Enjoy your crispy and flavorful Southern buttermilk fried chicken!
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and a pinch of salt.
- Use a deep-fry thermometer to maintain consistent oil temperature for even cooking and crispiness.
- Peanut oil is preferred for frying due to its high smoke point and flavor; however, corn or canola oil can be used as substitutes.
- Do not overcrowd the pot when frying to prevent the oil temperature from dropping and to ensure crispy chicken.
- Letting the chicken rest after frying helps the juices redistribute and keeps the crust crispy.
Nutrition
- Serving Size: 1 chicken piece
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
