Classic Southern Fried Chicken with Buttermilk Coating

Introduction

Few dishes capture the essence of Southern comfort food like fried chicken. Golden, crispy, and seasoned to perfection, Classic Southern Fried Chicken with Buttermilk Coating is the epitome of homestyle cooking. The secret lies in marinating the chicken in buttermilk, which tenderizes the meat while adding tangy flavor, then dredging it in a perfectly seasoned flour mixture before frying it to crisp, golden-brown perfection.

This dish has been passed down through generations, gracing family gatherings, Sunday dinners, and festive celebrations. When you bite into the crunchy crust and juicy interior, you instantly understand why it has remained a timeless favorite.

Why I Love This Recipe

I love this recipe because it’s a true taste of tradition. The buttermilk soak keeps the chicken moist and flavorful, ensuring every bite is juicy. The seasoned flour creates that signature crunch you can hear with every bite. What makes it extra special is that it’s customizable—you can add a touch of spice or keep it mild depending on your preference.

There’s something magical about making fried chicken at home—the aroma that fills the kitchen, the satisfying crackle of the chicken in hot oil, and the reward of sharing a dish that brings people together around the table.

Why It’s a Must-Try Dish

• It’s a classic Southern staple with timeless appeal.
• Juicy inside, crispy outside—the ultimate comfort food.
• The buttermilk marinade elevates it beyond ordinary fried chicken.
• Perfect for family dinners, potlucks, picnics, or celebrations.
• Versatile—you can serve it with countless side dishes.

Preparation and Cooking Time

• Preparation Time: 20 minutes (plus 4–12 hours marinating)
• Cooking Time: 30–35 minutes
• Total Time: ~5–13 hours (including marination)

Servings & Nutrition

• Servings: 6–8 pieces (serves 4–6 people)
• Calories (per serving): ~420–450 kcal (varies by frying oil absorption)
• Course: Main Course
• Cuisine: Southern American

Ingredients

For the Marinade:

• 3 lbs chicken pieces (drumsticks, thighs, breasts, wings)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for extra flavor)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Coating:

• 2 cups all-purpose flour
• 1 cup cornstarch (for extra crispiness)
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1 teaspoon black pepper

For Frying:

• Vegetable oil, peanut oil, or canola oil (enough to deep-fry, about 4 cups)

Step-by-Step Preparation Method

1. Marinate the Chicken:
   • Rinse and pat chicken dry.
   • In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper.
   • Submerge chicken pieces, cover, and refrigerate for at least 4 hours (up to 12 hours).
2. Prepare the Coating:
   • In another large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Dredge the Chicken:
   • Remove chicken from marinade, allowing excess buttermilk to drip off.
   • Dredge each piece in seasoned flour mixture, pressing firmly so it sticks.
   • Place coated chicken on a wire rack for 15 minutes (this helps the coating adhere).
4. Heat the Oil:
   • In a large cast-iron skillet or deep fryer, heat oil to 350°F (175°C).
5. Fry the Chicken:
   • Fry chicken in batches, skin side down first, for 6–8 minutes per side (larger pieces may take longer).
   • Maintain oil temperature between 325–350°F for even cooking.
6. Drain and Rest:
   • Transfer cooked chicken to a wire rack set over paper towels.
   • Let rest 5 minutes before serving to lock in juices.

How to Serve

• Serve hot with mashed potatoes, gravy, and buttermilk biscuits for a full Southern feast.
• Pair with coleslaw and cornbread for a picnic-style meal.
• Enjoy cold the next day—it’s just as delicious!

Recipe Tips

• Use dark meat (thighs and drumsticks) for juicier chicken.
• Letting the coating rest on the chicken before frying ensures a crisp crust.
• Keep batches small—crowding lowers the oil temperature.
• Use a thermometer for the oil—consistent heat is key.
• For extra crunch, double-dip: dredge in flour, dip back into buttermilk, then dredge again in flour.

Variations

• Spicy Southern Fried Chicken: Add more cayenne or chili powder to the flour.
• Herbed Version: Mix in dried thyme, rosemary, or sage for an herby flavor.
• Oven-Fried: Bake at 400°F for 40–45 minutes, spraying with oil for crispiness.
• Buttermilk & Honey: Add 1 tablespoon honey to the marinade for a sweet-savory twist.

Freezing and Storage

• Refrigerator: Store leftovers in airtight container for 3–4 days.
• Freezer (cooked): Wrap cooled chicken in foil or freezer bags; freeze up to 2 months. Reheat in oven at 375°F until crispy.
• Freezer (uncooked, marinated): Freeze chicken in marinade up to 2 months; thaw before dredging and frying.

Special Equipment Needed

• Large mixing bowls
• Cast-iron skillet or deep fryer
• Tongs
• Wire rack & sheet pan
• Food thermometer (for oil and chicken temperature)

Conclusion

Classic Southern Fried Chicken with Buttermilk Coating is more than just a recipe—it’s a culinary tradition that embodies comfort, flavor, and soul. The crispy, golden crust paired with juicy, tender meat makes it unforgettable. Whether it’s for Sunday supper, a family reunion, or a picnic, this dish always steals the show.

If you’re looking to master a recipe that delivers big flavor, big crunch, and timeless comfort, this is the one.

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Classic Southern Fried Chicken with Buttermilk Coating

Author: admin Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 12 hrs Cook Time 55 mins Total Time 12 hrs 55 mins

Calories: 420–450 kcal per serving

Description

Few dishes capture the essence of Southern comfort food like fried chicken. Golden, crispy, and seasoned to perfection, Classic Southern Fried Chicken with Buttermilk Coating is the epitome of homestyle cooking.

Ingredients

Scale

1/2x 1x 2x 3x

For the Marinade:

• 3 lbs chicken pieces (drumsticks, thighs, breasts, wings)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for extra flavor)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Coating:

• 2 cups all-purpose flour
• 1 cup cornstarch (for extra crispiness)
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1 teaspoon black pepper

For Frying:

• Vegetable oil, peanut oil, or canola oil (enough to deep-fry, about 4 cups)

Instructions

1. Marinate the Chicken: Rinse and pat chicken dry. In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge chicken pieces, cover, and refrigerate for at least 4 hours (up to 12 hours).
2. Prepare the Coating: In another large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Dredge the Chicken: Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece in seasoned flour mixture, pressing firmly so it sticks. Place coated chicken on a wire rack for 15 minutes (this helps the coating adhere).
4. Heat the Oil: In a large cast-iron skillet or deep fryer, heat oil to 350°F (175°C).
5. Fry the Chicken: Fry chicken in batches, skin side down first, for 6–8 minutes per side (larger pieces may take longer). Maintain oil temperature between 325–350°F for even cooking.
6. Drain and Rest: Transfer cooked chicken to a wire rack set over paper towels. Let rest 5 minutes before serving to lock in juices.

Keywords: Classic Southern Fried Chicken with Buttermilk Coating