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Leo’s Ultra-Crispy Buttermilk Southern Fried Chicken

Two pieces of golden brown, extra crispy fried chicken resting on a white plate.
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You will make the best homemade fried chicken with this recipe. We use a buttermilk brine and a special dredge to give you juicy meat and a golden, crunchy coating every time. This is classic comfort food perfection.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch (for extra crispiness)
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or peanut oil, for frying (about 4-6 cups)

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This buttermilk brine makes the chicken juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dry dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture. Press the flour firmly onto the chicken to create a thick, craggy coating.
  5. For an ultra-crispy coating, perform a double dip: dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the flour mixture and press again to build up a thick crust.
  6. Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes. This resting period helps the coating adhere during frying.
  7. Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature closely.
  8. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  9. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it is deep golden brown and cooked through (internal temperature should reach 165°F or 74°C). Adjust the heat as needed to maintain the temperature.
  10. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from the oil.
  11. Repeat with the remaining chicken, allowing the oil temperature to return to 325°F between batches. Serve your crispy fried chicken hot.

Notes

  • For the crispiest results, use a cast iron skillet for frying. It holds heat better than other pans.
  • If you are making Chicken Fried Chicken, you will need to prepare a simple white gravy to serve over the top.
  • The cornstarch in the dredge is the secret to that crunchy coating you are looking for in a great fried chicken recipe.

Nutrition

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