Stovetop Southern fried-chicken comfort-food

Buttermilk Southern Fried Chicken

Name: Buttermilk Southern Fried Chicken
Prep time: 6 h
Cook time: 40 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb Bone-in, skin-on chicken pieces (mix of thighs, drumsticks, breasts); 6 cup Cold water (for brine); 0.25 cup Kosher salt (for brine); 2 tbsp Granulated sugar (for brine); 3 cup Buttermilk (for soak); 2 tbsp Hot sauce (optional, to flavor buttermilk); 3 cup All-purpose flour (for dredge); 0.5 cup Cornstarch (for extra crisp in dredge); 3 tbsp Seasoning blend (paprika, garlic powder, onion powder, black pepper, cayenne) - mix together; 6 cup Peanut or neutral frying oil (enough for 2–3 in / 5–7 cm deep in pot)

A classic Southern-style buttermilk fried chicken with a crisp, crackly crust and juicy interior. Includes a simple brine and buttermilk soak for deep flavor, a reliable dredge technique for maximum crispness, and clear home fryer safety tips.

0.0(0 reviews)

Prep: 360m · Cook: 40m · Total400 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"This version balances old-school flavor and modern safety — brining and a buttermilk soak give tender, flavorful meat while a cornstarch-enhanced dredge makes the crust super-crisp. It shines for weekend dinners, backyard gatherings, or any time you want reliably great fried chicken at home."

Buttermilk Southern Fried Chicken

This buttermilk Southern fried chicken is built around contrast: a crackly, peanut-oil crisp crust that shatters to reveal meat that stays intensely juicy thanks to a brief salt brine followed by an overnight buttermilk soak. Two small but decisive tweaks—adding cornstarch to the flour and reserving a little tangy buttermilk for a double-dredge—create a craggy, clingy coating that browns evenly without sloughing off. The seasoning is intentionally simple (paprika, garlic and onion powders, black pepper, a touch of cayenne) so the dairy sweetness and deeply caramelized skin remain the stars.

This recipe is aimed at home cooks who want authentic, consistent results: measured brine times, clear temperature ranges, and safety guidance make deep-frying approachable rather than intimidating. It rewards planning—allow 4–6 hours for brine and at least 2 hours in buttermilk—but those hold times are where both flavor and tenderness develop. Small choices change the outcome (shorter brine for less salt, single-dredge for a lighter crust), so once you understand the technique you can dial the bird to your table's preferences.

Plan your timing

Enter your target meal time:

12:15 pm–1:35 pm→Brine the chicken

1:35 pm–2:55 pm→Soak in buttermilk

2:55 pm–4:15 pm→Prepare the dredge and coat the chicken

4:15 pm–5:35 pm→Fry safely and control temperature

5:35 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Brine the chicken

Combine water, kosher salt and sugar in a large bowl or pot and stir until dissolved. Submerge the chicken pieces in the brine, cover and refrigerate for 4–6 hours (5 hours is ideal for 3 lb), which seasons and begins tenderizing the meat. Remove chicken from brine and pat very dry before moving on; a dry skin is essential for crisp crust.

For this step

3 lbBone-in, skin-on chicken pieces (mix of thighs, drumsticks, breasts)
6 cupCold water (for brine)
0.25 cupKosher salt (for brine)
2 tbspGranulated sugar (for brine)

Soak in buttermilk

Place the dried chicken in a bowl or zip-top bag and pour the buttermilk over it, adding hot sauce if using for a mild kick. Refrigerate at least 2 hours (up to 8 hours overnight) — the acid and enzymes in buttermilk further tenderize and flavor the meat. When ready to dredge, lift pieces and let excess buttermilk drip off; reserve a little of the buttermilk if you plan to double-dredge for extra crust adhesion.

For this step

3 cupButtermilk (for soak)
2 tbspHot sauce (optional, to flavor buttermilk)

Prepare the dredge and coat the chicken

Whisk together the flour, cornstarch and seasoning blend in a wide, shallow bowl or paper bag. For a classic crisp, dredge each piece once, pressing the flour onto the surface; for a thicker, craggier crust double-dredge by lightly returning the floured piece to the reserved buttermilk and then coating a second time in the flour mixture. Shake off excess flour, then let coated pieces rest 10–15 minutes on a wire rack so the crust sets before frying.

For this step

3 cupAll-purpose flour (for dredge)
0.5 cupCornstarch (for extra crisp in dredge)
3 tbspSeasoning blend (paprika, garlic powder, onion powder, black pepper, cayenne) - mix together

Fry safely and control temperature

Use a deep, heavy pot (Dutch oven) and fill oil to cover 2–3 inches; never fill more than half the pot and keep a lid nearby for emergencies. Heat oil to 325°F (162°C) for initial frying; maintain 325–350°F (163–177°C) during cooking, adjusting heat to prevent over-browning. Fry skin-side down first, cooking in batches without crowding — small batches keep oil temp steady; dark pieces often take 12–18 minutes and breasts 10–14 minutes depending on size. Use a thermometer to verify internal temperature (165°F/74°C minimum; many prefer 175°F/79°C for dark meat), transfer to a wire rack over a sheet pan to drain, and let cool slightly before serving. For safety: keep children/pets away, dry chicken thoroughly to avoid splatter, never pour water on a grease fire (use a proper extinguisher or cover with a metal lid), and let oil cool completely before straining and storing or disposing.

For this step

6 cupPeanut or neutral frying oil (enough for 2–3 in / 5–7 cm deep in pot)

Rest and serve

Allow the fried chicken to rest 8–10 minutes on the wire rack so juices redistribute and the crust crisps further. Sprinkle with flaky salt, serve with classic sides like pickles, coleslaw and mashed potatoes, and enjoy while hot for the best texture.

Tips from the kitchen

Pat Chicken Bone-Dry

After the brine, thoroughly pat skin and crevices dry; excess surface moisture prevents the flour from adhering and causes oil to splatter.

Reserve Buttermilk For Dredge

Keep a little buttermilk aside so you can double-dredge: dip once, flour, return to buttermilk, then flour again to build a thicker, craggier crust.

Cornstarch For Crisp

Mixing cornstarch with flour reduces gluten formation and encourages a glassy, crackly crust; stick close to the 3:0.5 cup ratio in the recipe.

Control Oil Temperature

Start at about 325°F and maintain between 325–350°F; lower temps make greasy chicken, higher temps brown too quickly before the meat cooks through.

Rest Coated Chicken

Let coated pieces sit 10–15 minutes on a rack so the flour hydrates and bonds to the skin, which helps prevent the crust from sloughing during frying.

Use A Wire Rack

Drain fried pieces on a wire rack over a sheet tray rather than paper towels to keep the bottom crisp and allow residual heat to finish cooking evenly.

Variations & substitutions

Gluten-Free Crunch

Replace the all-purpose flour with a 1:1 gluten-free flour blend plus the same amount of cornstarch, or use rice flour and tapioca starch for an ultra-crispy, GF coating.

Nashville-Style Heat

After frying, brush the hot chicken with a butter-cayenne glaze (melted butter, brown sugar, cayenne, and a dash of vinegar) for the signature sticky, spicy finish.

Oven-Fried Version

For a lower-oil option, spray double-dredged pieces with oil and bake on a wire rack at 425°F (220°C) until internal temp reaches target and crust is deeply browned, flipping once.

Herbed Citrus Brine

Add lemon zest, smashed garlic, and a few sprigs of thyme or rosemary to the brine for a bright, aromatic backbone that complements the buttermilk tang.

Storage & make-ahead

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days, placing a paper towel between layers to absorb excess oil. To re-crisp, heat in a 400°F (200°C) oven on a wire rack for 10–12 minutes (or use an air fryer at 375°F for 6–8 minutes); avoid microwaving which makes the crust soggy. Cooked pieces can be frozen for up to 2 months—wrap tightly and thaw overnight before reheating.

What to serve with it

Serve on a wire rack with flaky salt and crunchy dill or bread-and-butter pickles to cut the richness; classic sides include creamy coleslaw, buttery mashed potatoes, and warm buttermilk biscuits. For condiments consider hot honey or a tangy white barbecue sauce, and pair with ice-cold sweet tea, a crisp lager, or a bright hard cider to balance the fat.

Frequently asked questions

Why do I brine and then soak in buttermilk?

The brine seasons the meat deeply and helps it retain moisture, while the buttermilk's acidity and enzymes tenderize and add tang; together they yield juicier, more flavorful chicken than either step alone.

Can I use boneless or skinless pieces?

You can, but boneless/skinless cooks faster and loses some of the protection and flavor the skin provides; reduce frying time and watch temperatures closely to avoid drying out the interior.

How do I know the chicken is done?

Use an instant-read thermometer inserted into the thickest part: 165°F (74°C) is safe for white meat, and 175–180°F (79–82°C) is preferred for dark meat to melt connective tissue and maximize tenderness.

My crust falls off—what went wrong?

Common causes are wet skin, insufficient rest after coating, or oil temperature fluctuations; dry the bird well, let the dredge set for 10–15 minutes, and fry in steady-temperature batches.

Is peanut oil necessary?

Peanut oil is traditional because of its high smoke point and neutral flavor, but any neutral high-smoke-point oil (canola, sunflower, vegetable) will work fine if you have allergies or preferences.

Can I reuse frying oil?

Yes—strain cooled oil through a fine mesh or cheesecloth, store it in a sealed container in a cool dark place, and reuse a few times for similar fry jobs; discard if it smells off or is dark and viscous.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Brine the chicken

Bone-in, skin-on chicken pieces (mix of thighs, drumsticks, breasts)3 lb
Cold water (for brine)6 cup
Kosher salt (for brine)0.25 cup
Granulated sugar (for brine)2 tbsp

Step 2: Soak in buttermilk

Buttermilk (for soak)3 cup
Hot sauce (optional, to flavor buttermilk)2 tbsp

Step 3: Prepare the dredge and coat the chicken

All-purpose flour (for dredge)3 cup
Cornstarch (for extra crisp in dredge)0.5 cup
Seasoning blend (paprika, garlic powder, onion powder, black pepper, cayenne) - mix together3 tbsp

Step 4: Fry safely and control temperature

Peanut or neutral frying oil (enough for 2–3 in / 5–7 cm deep in pot)6 cup

Nutrition Facts

Per serving: 1 large chicken piece (1350g)

Calories4948

Total Fat483.2g

Saturated Fat74.7g

Trans Fat90.2g

Polyunsaturated Fat300.1g

Monounsaturated Fat77.2g

Total Carbohydrates116.3g

Dietary Fiber2.1g

Total Sugars18.8g

Protein44.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.