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This crispy buttermilk fried chicken recipe is everything your comfort food dreams are made of. Juicy on the inside, with a golden brown crust that crunches just right, it’s the kind of meal you make once and crave forever. Made with tender chicken thighs, a tangy buttermilk marinade, and a seasoned flour mixture packed with garlic powder, smoked paprika, and onion powder, this recipe brings bold Southern flavor with every bite. Whether you serve it at a summer picnic or as a cozy weeknight dinner, it’s the perfect fried chicken recipe to keep in your back pocket.
Whether you call it Southern fried chicken, crispy buttermilk chicken, or homemade fried chicken with buttermilk, this is a cast iron skillet classic with golden brown crunch and tender meat inside. Think of it as your next perfect fried chicken for a comfort food dinner or backyard BBQ. Deep fried chicken thighs with buttermilk marinade and crispy coating are the best parts of any summer cookout or cozy Sunday dinner. Serve it up with cornbread, collards, and a dash of hot sauce for a true southern feast.
The Chemistry of Fried Chicken
Buttermilk is the hero in this recipe- its acidity helps tenderize the chicken while infusing it with flavor. When combined with flour and cornstarch, the result is a flour mixture that fries up with extra crispy perfection. Cornstarch helps create that airy crunch, while garlic powder and onion powder add deep savory notes. Maintaining the oil temperature at 350 degrees F ensures the outside of the chicken cooks to golden brown without overcooking the inside. A heavy-bottomed skillet or dutch oven with high smoke point oils like peanut or beef tallow is key to even, flavorful frying.
Recipe Troubleshooting
The most common issues are doggy crusts and coating that falls off. This usually happens when the oil temperature isn’t hot enough or the chicken pieces aren’t dredged adequately in the flour coating.
Overcrowding the frying pan drops the oil temperature and results in greasy, uneven chicken.
Some home cooks also undercook or burn the outside by using too high a heat. It is necessary to use a candy thermometer to check oil temperature and an instant-read thermometer for the internal temperature of 165 degrees F.
Skipping the buttermilk soak or seasoning only the flour results in bland chicken- always season both!
Should I marinate chicken in buttermilk overnight or for a few hours? Overnight gives the best buttermilk soak.
Can I use an air fryer instead of deep frying? You can, but for that extra crispy fried chicken texture, hot oil is best.
What oil should I use? Choose a highpoint oil like beef tallow, canola oil, or peanut oil.
Do I have to bring the chicken to room temperature before frying? Yes, it helps with even cooking.
How do I avoid the coating from falling off? Press the chicken into the flour dredge and let it rest before frying. If the crust didn’t stick- that can also be from skipping the resting time after breading.
If the inside is dry, boneless chicken thighs help prevent this, but monitor the internal temperature with a meat thermometer.
Serving Suggestions
This fried chicken shines during Easter brunch, summer picnic spreads, and backyard BBQ chicken ideas. It’s also a TikTok-worthy favorite for game day fried chicken wings or buttermilk chicken fried sandwiches. This kind of southern comfort food dinner is making a strong comeback. It’s a seasonal crowd-pleaser from modern buttermilk techniques to juicy chicken cooked to perfection.
Serve on a large baking sheet or cast iron platter lined with parchment paper or kitchen paper—pair with mac and cheese, collard greens, or a crispy slaw for a hearty plate. Drizzle with hot honey or serve with lemon juice and fresh herbs for a bright contrast. Use leftovers in sandwiches with spicy mayo and pickles. For presentation, stack the chicken on a wire rack over a baking sheet for easy cooling and display. Don’t forget a side of cornbread and a glass of lemonade.
Storage Tips
Store leftovers in an airtight container in the fridge for 3 days. For best results, reheat in a 375°F oven or air fryer to restore crispiness. Avoid microwaving, which softens the crust.
Freezer– You can freeze fried chicken wrapped in aluminum foil and place it in a freezer bag. Reheat straight from frozen in the oven at 375 degrees F for 15-20 minutes. Avoid freezing with excess buttermilk on the outside of the chicken to prevent a soggy coating.
Making Ahead– You can bread the chicken and keep it on a baking sheet in the fridge for up to 6 hours. Let it sit at room temperature for 15 minutes before frying to ensure even cooking.
Recommended Products
- Candy Thermometer for checking oil temperature
- Cast Iron Skillet or Dutch Oven for deep frying.
- Wire Rack
- Digital Instant-Read Thermometer for meat temperature.
Southern-Style Buttermilk Fried Chicken
This is more than just a fried chicken recipe- it’s a bite of crispy perfection with tender meat, golden crust, and tons of Southern charm. Whether you’re cooking for the first time or are a seasoned pro, this fried chicken delivers juicy results every time. You’ll have the best fried chicken on the block with the best buttermilk marinade, a seasoned flour dredge, and high heat for crispy coating. Save it, share it, and serve it up hot!
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Crispy Buttermilk Fried Chicken Recipe
Ingredients
- 8 boneless chicken thighs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 20 ounces beef tallow
Instructions
- Add 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste in a large and shallow bowl or ziplock bag.
- Pour the 1 cup of buttermilk into a bowl.
- Dip each piece of chicken in the buttermilk and then the flour mixture, coating all sides. If you decided to use a bag for the flour mixture, simply shake the chicken. When the chicken is fully coated, place it on a parchment paper. Repeat until all the chicken is coated first in buttermilk and then flour.
- Scoop the beef tallow into a heavy bottom fry pan and place on the stovetop over high heat.
- Allow the tallow to reach 350 degrees F.
- Place a few pieces of breaded chicken in the frypan at once, making sure they are not touching. Fry for 7 minutes, flip and fry for an additional 7 minutes. The chicken is done when the internal temperature is 165 degrees F.
- Remove and place the fried chicken on a pan lined with paper towels. Repeat until all the chicken is fried. Serve warm.
Nutrition
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