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overhead view of buttermilk brined southern fried chicken on a silver platter with hot honey
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4.66 from 76 votes

Southern Buttermilk Fried Chicken Recipe

This Southern buttermilk fried chicken is brined in tangy buttermilk for juicy, flavorful meat, dredged in a seasoned flour mix, and deep-fried until golden brown and shatteringly crispy. A true Southern comfort classic that’s perfect for Sunday supper, cookouts, or brunch with waffles.
Prep Time10 minutes
Cook Time45 minutes
Brining Time4 hours
Total Time4 hours 55 minutes
Course: Dinner
Cuisine: Southern
Servings: 10 pieces
Calories: 205kcal
Author: Eden Westbrook

Ingredients

Brine

  • 5 cups buttermilk
  • 3 tablespoon hot sauce or less, if you're not fond of spice
  • 1 tablespoon minced garlic
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon onion powder
  • 2 teaspoon smoked paprika
  • tablespoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • 10 pieces chicken parts chicken breasts cut in half
  • Vegetable oil for frying

Dredge

  • 2 cups all-purpose flour
  • ⅓ cup cornstarch
  • 2 teaspoon baking powder
  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 tablespoon dried oregano or dried thyme
  • 1 teaspoon chili powder
  • 2 teaspoon smoked paprika
  • 2 teaspoon kosher salt
  • 1 tablespoon black pepper
  • flaky salt for serving

Instructions

Make the Buttermilk Marinade

  • In a large bowl or two gallon-sized zip-top bags, whisk the herbs and spices into the buttermilk. Add the chicken pieces, making sure each piece is fully coated and submerged. Cover and refrigerate for at least 4 hours but overnight is best. You can brine for up to 24 hours.
    5 cups buttermilk, 3 tablespoon hot sauce, 1 tablespoon minced garlic, 3 sprigs fresh thyme, 1 tablespoon onion powder, 2 teaspoon smoked paprika, tbsp kosher salt, 2 teaspoon freshly cracked black pepper, 10 pieces chicken parts

Dredging and Frying the Brined Chicken

  • When you’re ready to fry, heat about 3-5 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot, about halfway up the pot. Use a deep fry/candy thermometer to bring it to 325°F.
    Vegetable oil
  • Preheat the oven to 200ºF so you can keep the batches of chicken warm.
  • While the oil heats up, whisk together the flour, cornstarch, baking powder, and seasonings in a large bowl. Sprinkle in about 4 tablespoons of that buttermilk brine to create those craggly bits that make the crust extra crispy.
    2 cups all-purpose flour, ⅓ cup cornstarch, 2 teaspoon baking powder, 2 tablespoon garlic powder, 2 tablespoon onion powder, 1 tablespoon dried oregano, 1 teaspoon chili powder, 2 teaspoon smoked paprika, 2 teaspoon kosher salt, 1 tablespoon black pepper
  • Remove each piece of chicken from the brine, shaking off the excess. Dredge them in the flour mixture, pressing that flour into all the nooks and crannies, and let them rest on a plate for 5 minutes to help the coating set. Before frying, gently shake off any excess flour.
  • Set a wire rack over a baking sheet next to your stove. Fry 2–4 pieces of chicken at a time for about 20–22 minutes for the bigger pieces, 14-18 minutes for the wings, until the chicken is golden brown and floats.
  • When each batch is done, transfer the chicken to the rack and keep it warm in the oven. Repeat frying and transfering to the wire rack until all the chicken is fried.
  • Serve hot with a sprinkle of flaky salt, drizzle of hot honey or hot sauce, and your favorite sides!
    flaky salt

Notes

Recipe Notes

  • The calories will range between pieces anywhere from 200 for a wing, 350 for a thigh, and 450 for a breast half.
  • For an extra crunchy crust, double dredge: dredge a second time in the flour mixture and let rest again for 5 minutes before frying.
  • If you want, test the chicken pieces with an instant read thermometer when you pull them from the oil, the chicken should be 155℉ for breasts, thighs and legs 165℉.

Temperature Control

Keep the oil temperature between 325ºF and 350ºF. The temperature will drop as you add chicken in each batch, so I like heating up higher than 325ºF to accommodate that drop. Anything over 350ºF will result in darker crusts, risking rawness on the inside and burning the outside.

Chef's Tips

    • Buttermilk Substitutes - loosen up greek yogurt, full fat plain yogurt, or sour cream with a splash of milk. 
    • Flour Substitutes - if you're looking for a gluten-free option, rice flour is a great substitute for the all purpose flour. It also makes for some fantastically crunchy fried chicken.

Storage Instructions

  1. Cool the chicken completely first, steam = a soggy crust.
  2. Wrap in paper towels to absorb moisture and put into a zip-top bag.
  3. Store in the fridge for 3–4 days.

Reheat Instructions

Oven:
  1. Preheat to 375°F.
  2. Let chicken rest at room temp 15–20 min.
  3. Place on wire rack over baking sheet.
  4. Bake 15 min, flipping halfway, until hot + crispy.
Air Fryer:
  1. Preheat to 375°F.
  2. Let chicken rest at room temp 10–15 min.
  3. Arrange in single layer.
  4. Heat 4–6 min, flipping once, until hot + crispy.

Nutrition

Serving: 1 piece | Calories: 205kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 787mg | Potassium: 283mg | Fiber: 2g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 2mg