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Ultimate Crispy Buttermilk Southern Fried Chicken with a Secret Spice Blend

A pile of golden brown, extra crispy fried chicken pieces served on a white plate, illuminated by strong sunlight.
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Achieve ultra-crispy skin and juicy meat with this Southern Fried Chicken recipe. The buttermilk marinade tenderizes the chicken, and our secret spice blend delivers classic, craveable flavor for your next family dinner.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • Vegetable oil or shortening, for frying (about 4-6 cups)

Instructions

  1. Place the chicken pieces in a large bowl or resealable bag.
  2. In a separate bowl, whisk together the buttermilk, 2 tablespoons salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon cayenne pepper. Pour this mixture over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best juicy results.
  3. About 30 minutes before cooking, prepare the dry coating. In a wide, shallow dish, whisk together the flour, cornstarch, paprika, onion powder, oregano, ginger, and thyme. This is your secret spice blend for the crunchy coating.
  4. Remove the chicken from the buttermilk marinade, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust. Place coated pieces on a wire rack set over a baking sheet.
  5. Pour enough oil or shortening into a deep, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil to 325°F (160°C) over medium-high heat. Use a thermometer to monitor the temperature; maintaining this heat is key for crispy fried chicken.
  6. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan. Overcrowding lowers the oil temperature, resulting in soggy chicken.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until it is deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  8. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving.
  9. Repeat the process with the remaining chicken, adjusting the heat as needed to maintain 325°F (160°C) between batches.

Notes

  • For extra crispy skin, after dredging, let the coated chicken rest at room temperature for 15 minutes before frying. This allows the coating to hydrate slightly.
  • If you prefer to bake, you can use this same coating and bake at 400°F (200°C) for 40-50 minutes, flipping halfway, though the texture will differ from deep-fried chicken.
  • Use chicken thighs and drumsticks for the juiciest outcome, as they handle the frying process better than breasts.

Nutrition

Find it online: https://cookingzenith.com/crispy-southern-fried-chicken-buttermilk-recipe/