KitchgrowKitchen growth, made calmer
Start planning free
American

Southern Buttermilk Fried Chicken

Southern buttermilk fried chicken marinates until tangy, then fries with a craggy seasoned flour crust and juicy meat inside.

Published and reviewed by Kitchgrow on 10 August 2026Updated

Jump to recipe ↓
Southern Buttermilk Fried Chicken

4 hr 45 mintotal

45 min hands-on4 hr hands-off

Prep 20 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Medium
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 4 hours of buttermilk marinating time before the chicken is coated and fried.

Method

  1. Combine the measured chicken, buttermilk, and part of the measured salt in a bowl. Cover and refrigerate until the chicken is well marinated.

  2. Mix the measured flour with garlic powder, paprika, red chilli powder, black pepper, and the remaining salt in a wide dish.

  3. Lift the chicken from the marinade, let excess buttermilk drip off, then press each piece firmly into the seasoned flour until fully coated.

  4. Heat the measured oil in a deep pan over medium heat. Fry the chicken in batches, turning carefully, until the crust is deep golden and the chicken is fully cooked through.

  5. Drain on a rack or absorbent paper and rest briefly before serving so the juices settle and the crust stays crisp.

How to tell it's done

The chicken should have a crisp, craggy golden crust and juicy fully cooked meat inside.

Getting it right

Tip

Keep the oil at a steady medium heat; if it is too hot, the crust darkens before the chicken cooks through.

What to serve it with

Serve with coleslaw, mashed potatoes, biscuits, or a simple salad.

Substitutions

  • Chicken drumsticks can replace thighs, but cooking time may need careful doneness checking.
  • Use mild paprika and reduce red chilli powder for a gentler version.
  • If buttermilk is unavailable, use plain yogurt thinned with a little water; the flavor will be slightly different.
  • For a gluten-free adaptation, replace the wheat-flour coating with a gluten-free coating and review the final ingredient labels and cross-contact risk before changing the gluten allergen flag.