Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 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 (corn or canola oil as substitute, for deep frying)

If you’re craving that perfect crispy bite with tender, juicy chicken inside, you’re in for a treat. This Crispy Southern Buttermilk Fried Chicken Recipe gives you exactly that—flavorful, golden fried chicken with that unmistakable Southern charm that’s sure to become a favorite.

A round white plate lined with a sheet of vintage-style paper holds a mix of fried foods arranged in two layers; in the bottom layer, there are golden-yellow French fries on the right side with a smooth, slightly shiny texture, and above them, five pieces of fried chicken varying in shape and size. The chicken has a crispy, rough texture with colors ranging from light golden brown to darker brown, some pieces having more crinkles and uneven surfaces. The basket is placed on a wooden surface, but the background should appear as white marbled texture. 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 can’t resist sharing this recipe because it’s the kind of comfort food that feels like a warm hug from the South. Every bite delivers that crispy crust bursting with a kick from Creole Cajun seasoning, while the buttermilk soak keeps the chicken incredibly juicy and tender.

Perfectly Crispy Crust: The combination of self-rising flour and cornstarch creates the ultimate coating that stays crisp even after resting.
Flavor-Packed Marinade: Buttermilk, mustard, eggs, and Creole Cajun seasoning work together to tenderize and infuse deep flavor.
Trusted Southern Technique: This recipe honors classic Southern frying methods for authentic taste and texture.
Simple to Make at Home: With easy-to-find ingredients and clear steps, you’ll have restaurant-quality fried chicken in your own kitchen.

Ingredients & Why They Work

Gathering the right ingredients is half the fun here, especially when you get to pick your favorite Creole Cajun seasoning mix or fresh chicken parts. A good buttermilk will work wonders soaking your chicken, while peanut oil ensures a high-heat fry that crisps up beautifully without burning.

Flat lay of eight bone-in skin-on chicken pieces with fresh skin, a small white bowl of thick buttermilk, a single large brown egg and a separate small white bowl with bright orange egg yolk, a small white bowl filled with vibrant yellow French’s-style mustard, a small white bowl containing deep red Creole Cajun seasoning, a small white bowl of pale self-rising flour, a small white bowl of fine white cornstarch, a small white bowl with light golden garlic powder, a small white bowl of off-white onion powder, a small white bowl of speckled lemon pepper seasoning, arranged symmetrically and balanced 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: I love using thighs, legs, and wings for their flavor and juiciness during frying.
Buttermilk: This tenderizes the chicken and adds a subtle tang that softens the meat while the spices soak in.
Creole Cajun seasoning: Whether homemade or store-bought, this blend adds the signature Southern kick.
Egg and egg yolk: Help bind the marinade and improve the breading’s adherence for maximum crisp.
Yellow mustard: I use French’s for a slight tang that brightens the buttermilk soak.
Self-rising flour: The secret ingredient for extra crispness—if unavailable, I have tips for substitutions.
Cornstarch: Added to the flour for an even lighter, crunchier crust.
Garlic powder, onion powder, lemon pepper seasoning: Layered spices balanced to boost flavor without overpowering.
Peanut oil: Preferred for its high smoke point and clean taste; corn or canola oil works as an alternative.

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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 parts about this Crispy Southern Buttermilk Fried Chicken Recipe is how easy it is to make it your own. Whether you want to dial up the heat, cater to dietary needs, or add a seasonal twist, there’s plenty of room for personalization without losing that iconic Southern crunch and flavor.

Variation: Spicy Kick-Up — I love adding extra cayenne pepper or a splash of hot sauce to the buttermilk marinade for a fiery twist. It gives the chicken a nice heat that balances perfectly with the crispy goodness.
Dairy-Free Option — If you’re looking to skip the buttermilk, try soaking the chicken in a mixture of non-dairy milk (like almond or oat milk) combined with a tablespoon of apple cider vinegar. It still tenderizes the chicken nicely and keeps it flavorful.
Herb-Infused Twist — Adding fresh herbs like thyme or rosemary to the marinade adds a lovely aromatic layer that’s especially wonderful for spring and summer meals.
Oven-Baked Alternative — For a lighter version, coat the chicken the same way but bake at 400°F on a wire rack over a baking sheet until crispy. It won’t have quite the same deep-fried crust, but it’s a delicious compromise.

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; one piece is split open to reveal juicy white meat inside. The chicken pieces have a golden-brown crunchy texture with some darker spots, giving a crispy look. There are small green herb sprigs placed around the chicken on the plate. In the top right, more fried chicken pieces sit on a white rectangular plate lined with brown paper and some green herbs underneath. To the left, a black plate with a wooden spoon holds some coarse seasoning crumbs. A gray-striped cloth is partially visible at the bottom left corner on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Soak for Flavorful Tenderness

This step is the secret to juicy, tender chicken inside that contrasts beautifully with a crisp crust. Pat your chicken pieces dry to help the marinade stick. Combine the buttermilk, Creole Cajun seasoning, whole egg, egg yolk, and mustard in a large resealable bag or container. Toss the chicken thoroughly to coat each piece. Pop it in the fridge for at least 6 hours, but overnight is best if you can spare the time — this soak tenderizes the meat and infuses it with flavor.

Step 2: Bring the Chicken Closer to Room Temperature

Before frying, remove the chicken from the fridge to take off the chill. This helps the chicken cook evenly once it hits the hot oil. Meanwhile, start prepping the dredging mixture and heating your oil.

Step 3: Whisk Together the Perfectly Seasoned Flour Dredge

Mix the self-rising flour and cornstarch with Creole Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning in a shallow dish. This blend creates that signature extra-crispy coating with bursts of flavor in every bite. Whisk well to ensure everything is evenly combined — no clumps here!

Step 4: Heat Your Oil to the Perfect Frying Temperature

Fill a sturdy heavy-bottomed pot or cast-iron dutch oven with a few inches of peanut oil. Heat it slowly over medium heat and monitor the temperature closely with a deep-fry thermometer. Aim for 330-335°F — this sweet spot crisps the exterior without burning the coating or undercooking the inside. While the oil warms, prepare a baking sheet with a wire rack to rest your fried chicken later.

Step 5: Dredge the Chicken and Arrange to Rest

Working piece by piece, lift the chicken out of the buttermilk marinade and gently shake to remove excess liquid. Thoroughly coat the chicken in the seasoned flour dredge, pressing into any crevices to get a full crunchy crust. Shake off extra flour and place each piece on the wire rack-lined baking sheet. Make sure the pieces don’t touch so air can circulate, helping the crust stay crisp while you fry the batches.

Step 6: Fry in Batches Until Golden and Juicy

Add four pieces at a time carefully to the hot oil — don’t overcrowd the pot or the temperature will drop. The oil should cover the chicken just below the top, allowing it to float as it fries. Cook about 10-15 minutes, turning if needed, until the crust is a gorgeous golden brown and the internal temperature reaches 165°F with clear juices. Use a slotted spoon or tongs to transfer fried pieces to a clean wire rack-lined sheet to drain. Keep the oil at 330-335°F between batches for consistent, crispy results.

Step 7: Rest and Serve Your Crispy Masterpiece

Let your fried chicken rest for 5-10 minutes after frying. This short break locks in juicy goodness and keeps the crust nice and crisp. Then it’s time to dig in and enjoy some of the best Crispy Southern Buttermilk Fried Chicken you’ve ever made — comfort on a plate with authentic Southern soul.

Top Tip

Mastering this Crispy Southern Buttermilk Fried Chicken Recipe means paying attention to a few key details that really elevate the dish and make cooking easier and more enjoyable. Here are some tried-and-true tips from my kitchen to yours!

Overnight Marinating: Marinate your chicken overnight whenever possible. It not only tenderizes the meat perfectly but infuses so much more flavor than a 6-hour soak.
Temperature Control: Using a thermometer to keep the peanut oil steady at 330-335°F is a game changer—your crust comes out crisp and golden without absorbing excess oil.
Wire Rack Cooling: Let your chicken rest on a wire rack, not paper towels. This prevents sogginess by allowing excess oil to drip away, keeping every bite crispy.
Flour Dredge Care: Thoroughly coat each piece in the seasoned flour and shake off excess. The difference between clumpy versus even coating will show up in that perfect crust texture.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a clear glass bowl filled with raw chicken pieces soaked in a white, creamy liquid marinade. The chicken pieces have light brown and pinkish tones with some yellowish skin edges visible. The marinade looks smooth and thick, surrounding the chicken evenly. The bowl is placed on a white marbled surface, seen from a top-down view, highlighting the mix of chicken and creamy sauce inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes like freshly chopped parsley or sliced green onions add a pop of color and freshness against the golden fried chicken. A wedge of lemon on the side offers a zesty brightness that complements the rich flavors beautifully.

Side Dishes

Classic Southern sides pair exquisitely here. Think creamy macaroni and cheese, buttery collard greens, crispy fried okra, or even a tangy cole slaw. For something lighter, a crisp garden salad or roasted sweet potatoes balance the meal perfectly.

Make Ahead and Storage

Storing Leftovers

Place leftover fried chicken in an airtight container and store it in the refrigerator. It will keep well for up to 3 days. To maintain crispiness, avoid stacking pieces and separate layers with parchment paper if needed.

Freezing

For longer storage, freeze the fried chicken after it has completely cooled. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen fried chicken keeps well for up to 1 month.

Reheating

To reheat and retain that signature crisp crust, preheat your oven to 375°F. Place chicken pieces on a wire rack over a baking sheet and heat for about 15-20 minutes until warmed through and crispy again. Avoid microwaving to prevent sogginess.

Frequently Asked Questions:

Can I use all-purpose flour instead of self-rising flour?

Yes! If you don't have self-rising flour, mix 1½ teaspoons baking powder and ½ teaspoon salt per cup of all-purpose flour to mimic it for this recipe.

What oil is best for frying this chicken?

Peanut oil is preferred due to its high smoke point and flavor, but corn or canola oil work well as substitutes for deep frying.

How do I know when the chicken is cooked perfectly?

The internal temperature should reach 165°F, and the juices should run clear when pierced. Fry until golden brown and crispy, usually 10-15 minutes depending on piece size.

Why is buttermilk used in this recipe?

Buttermilk tenderizes the chicken and adds moisture while the acidity helps the seasoning penetrate deeply, resulting in juicy and flavorful fried chicken.

Final Thoughts

There’s something truly special about preparing this Crispy Southern Buttermilk Fried Chicken Recipe at home — the way the spices mingle in the buttermilk soak, the satisfying crunch of the crust, and the juicy tender meat inside. It’s a dish that invites you to slow down and savor comfort with every bite. I hope these tips and serving suggestions inspire you to bring a little Southern warmth to your table. Happy frying and even happier eating!