Description
This Southern Buttermilk Fried Chicken recipe delivers crispy, flavorful fried chicken with a tender, juicy inside. Marinated in buttermilk with Creole Cajun seasoning, egg, and mustard, then dredged in a seasoned self-rising flour and cornstarch mixture before deep frying to golden perfection. Perfect for a comforting Main Course with authentic Southern flair.
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 (corn or canola oil as substitute, for deep frying)
Instructions
- Prep & soak the chicken: Pat the chicken pieces dry with a paper towel. Place them in a large resealable bag or container. Add the buttermilk, 2 tablespoons Creole Cajun seasoning, eggs, and mustard. Toss thoroughly to coat. Seal and refrigerate for at least 6 hours or preferably overnight to marinate.
- Take out the chicken: When ready to cook, remove chicken from the refrigerator and let it come to near room temperature while prepping the flour dredge and heating oil.
- Prep the flour dredge: In a large shallow dish or bowl, whisk together the self-rising flour, cornstarch, 1 tablespoon Creole Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning until evenly combined.
- Heat the oil: Fill a large dutch oven or cast-iron pot with a few inches of peanut oil for deep frying. Heat over medium heat until the temperature reaches 330-335°F, using a deep-fry thermometer for accuracy. Meanwhile, prepare a baking sheet with a wire rack for resting the chicken.
- Dredge the chicken & rest: Remove each piece from the buttermilk soak, shake off excess liquid, and thoroughly coat in the seasoned flour mixture. Shake off extra flour and place on the wire rack-lined baking sheet. Repeat for all pieces, ensuring they don’t touch.
- Fry the chicken: Carefully add four pieces of chicken at a time to the hot oil, ensuring the oil covers to just below the top of the chicken. Fry for 10-15 minutes until golden brown, crispy, and the internal temperature reaches 165°F with clear juices. Transfer chicken to a fresh wire rack-lined baking sheet to drain. Maintain oil temperature at 330-335°F and repeat until all chicken is cooked.
- Rest & serve: Let the fried chicken rest for 5-10 minutes before serving to lock in juices and crispness. Enjoy your crispy Southern buttermilk fried chicken!
Notes
- For best flavor, marinate the chicken overnight instead of 6 hours.
- Using self-rising flour yields the crispiest crust; if unavailable, add 1½ teaspoons baking powder and ½ teaspoon salt per cup of all-purpose flour.
- Peanut oil is preferred for high smoke point and taste; corn or canola oil are acceptable substitutes.
- Monitor oil temperature carefully with a thermometer to prevent greasy or undercooked chicken.
- Resting chicken on a wire rack avoids sogginess from sitting in oil.
- Wear gloves when handling seasoned chicken and flour to reduce mess and for food safety.
Nutrition
- Serving Size: 1 piece (about 150 g)
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg
