Name: Crispy Southern Buttermilk Fried Chicken Recipe
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 45 min
Cuisine: Southern
Ingredients: 8 bone-in skin-on chicken pieces (thighs, legs, and/or whole wings); 2 cups buttermilk; 2 tablespoons Creole Cajun seasoning; 1 large egg; 1 egg yolk; 1 tablespoon yellow mustard (French’s recommended); 2 cups self-rising flour; ¼ cup cornstarch; 1 tablespoon Creole Cajun seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon pepper seasoning; Peanut oil (or corn/canola oil) for deep frying

If you’re craving that irresistibly crunchy, flavorful bite that only a truly authentic Southern fried chicken can deliver, you’re in the right place. This Crispy Southern Buttermilk Fried Chicken Recipe is one of my all-time favorites—juicy, tender chicken steeped in tangy buttermilk and Cajun spices, fried to golden, crunchy perfection. Trust me, once you make this, there’s no going back!

A round white plate lined with a sheet of vintage-style paper holds a mix of fried foods arranged in two layers; in the bottom layer, there are golden-yellow French fries on the right side with a smooth, slightly shiny texture, and above them, five pieces of fried chicken varying in shape and size. The chicken has a crispy, rough texture with colors ranging from light golden brown to darker brown, some pieces having more crinkles and uneven surfaces. The basket is placed on a wooden surface, but the background should appear as white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe
Top Tip
How to Serve Crispy Southern Buttermilk Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Southern Buttermilk Fried Chicken Recipe

Why You'll Love This Recipe

I’ve been making this recipe for years, and it always impresses. It’s that perfect balance of a crispy exterior and juicy, flavorful meat inside. Plus, it’s so easy to customize with your favorite seasonings if you want to tweak the heat or add a little extra zing.

Classic Southern Flavor: Buttermilk and Cajun spices soak the chicken for tender, flavorful bites every time.
Perfectly Crispy Coating: The seasoned self-rising flour and cornstarch dredge delivers that iconic crunchy crust.
Juicy and Tender: Marinating in buttermilk keeps the chicken moist even after frying.
Reliable & Straightforward: With clear steps and precise temperatures, you’ll nail the fry every time.

Ingredients & Why They Work

Before you dive in, let’s chat about a few key ingredients that make this Crispy Southern Buttermilk Fried Chicken Recipe shine. Choosing the right flour, seasoning blend, and oil really matters to get that authentic crunch and flavor.

Flat lay of eight bone-in skin-on chicken pieces with fresh skin, a small white bowl of thick buttermilk, a single large brown egg and a separate small white bowl with bright orange egg yolk, a small white bowl filled with vibrant yellow French’s-style mustard, a small white bowl containing deep red Creole Cajun seasoning, a small white bowl of pale self-rising flour, a small white bowl of fine white cornstarch, a small white bowl with light golden garlic powder, a small white bowl of off-white onion powder, a small white bowl of speckled lemon pepper seasoning, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken pieces: The skin crisps up beautifully while the bone keeps the meat juicy and flavorful.
Buttermilk: This tangy soak tenderizes the chicken and helps the flour coating adhere better for extra crunch.
Creole Cajun seasoning: Adds a smoky, spicy kick that’s classic Southern comfort food.
Eggs and yellow mustard: Help bind the marinade and add a subtle tang and depth.
Self-rising flour: Essential for that crispy, light coating—you’ll want to avoid swapping it for regular flour unless you add baking powder and salt.
Cornstarch: Boosts crispiness in the coating without heaviness.
Garlic powder, onion powder, lemon pepper seasoning: These aromatics and spices layer in complexity and brightness to the crust.
Peanut oil: My go-to frying oil because it has a high smoke point and neutral flavor. Corn or canola oils also work fine though.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Southern Buttermilk Fried Chicken Recipe lies in its versatility. Feel free to tailor the seasoning or method to suit your tastes and occasion — whether you want it extra spicy, milder, or even a little herbaceous.

Variation: For a spicier kick, add extra cayenne pepper or hot paprika to both the buttermilk soak and the flour dredge. I personally love how a little heat balances the buttermilk’s tanginess without overpowering the crispy crust.
Gluten-Free Twist: Swap the self-rising flour with a gluten-free baking mix that includes baking powder and salt, and use cornstarch as usual for crispness. This makes a perfect alternative for gluten-sensitive friends!
Darker Meat Preference: While thighs and legs are classic, try adding whole wings for extra variety. Wings fry up quickly and get extra-crispy — perfect for sharing appetizers or hearty snacks.
Seasonal Herbs: In spring or summer, mix fresh chopped thyme or rosemary into the flour dredge for a fragrant touch that complements the Cajun spices beautifully.

Step-by-Step: How I Make Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a white plate with three pieces of crispy fried chicken; one piece is split open to reveal juicy white meat inside. The chicken pieces have a golden-brown crunchy texture with some darker spots, giving a crispy look. There are small green herb sprigs placed around the chicken on the plate. In the top right, more fried chicken pieces sit on a white rectangular plate lined with brown paper and some green herbs underneath. To the left, a black plate with a wooden spoon holds some coarse seasoning crumbs. A gray-striped cloth is partially visible at the bottom left corner on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Soak the Chicken for Maximum Flavor

First, pat each chicken piece dry to ensure the coating sticks well. Then, toss the chicken into a large resealable bag or container with 2 cups of buttermilk, 2 tablespoons of Creole Cajun seasoning, one whole egg plus an egg yolk, and a tablespoon of yellow mustard. Mix everything using your hands (gloved for easy cleanup, if you like), making sure every piece is fully coated. Seal and refrigerate for at least 6 hours—or better yet, overnight—to really let those flavors seep in and tenderize the meat.

Step 2: Bring the Chicken to Room Temperature and Prep Dredge

When you’re ready to fry, remove the chicken from the fridge and let it sit out for a bit so it’s not ice cold inside. This helps the chicken cook more evenly. Meanwhile, whisk together your seasoned flour dredge: 2 cups self-rising flour, ¼ cup cornstarch, 1 tablespoon Creole Cajun seasoning, 1 teaspoon each of garlic powder, onion powder, and lemon pepper seasoning. This blend will provide that signature light, crispy texture.

Step 3: Heat the Oil to the Perfect Frying Temperature

Fill a Dutch oven or heavy pot with a few inches of peanut oil — it’s ideal thanks to its high smoke point and neutral flavor, but corn or canola oil works fine too. Using a deep-fry thermometer, heat the oil over medium heat to between 330-335°F. This temperature range lets the chicken cook through without burning the crust. While the oil heats, set up a baking sheet with a wire rack for draining the fried chicken later.

Step 4: Coat the Chicken Pieces and Get Ready to Fry

Take each piece from the buttermilk mix and gently shake off excess liquid before dredging it thoroughly in your seasoned flour mix. Make sure every nook and cranny is covered for that unbeatable crunch. Shake off extra flour and place your coated chicken pieces spaced out on the wire rack–lined baking sheet. This little rest period helps the coating set up and sticks better when frying.

Step 5: Fry the Chicken to Golden Perfection

Carefully add 4 chicken pieces at a time to the hot oil, giving them enough space to fry evenly without crowding. Fry until the chicken is a deep golden brown and reaches an internal temperature of at least 165°F — generally about 10 to 15 minutes. Use tongs or a slotted spoon to transfer the fried chicken to your wire rack setup so excess oil drains away. Keep a close eye on the oil temperature and allow it to return to 330-335°F between batches to achieve that classic crispy crust without greasiness.

Step 6: Let It Rest Before Serving

Give your fried chicken 5 to 10 minutes of rest on the wire rack before serving. This pause allows the juices to redistribute, keeping the meat juicy and tender inside under that crunchy exterior. Now you’re ready to dig into some seriously satisfying, crispy Southern fried chicken!

Top Tip

Mastering this Crispy Southern Buttermilk Fried Chicken recipe is all about attention to detail. These tips come straight from the kitchen and will help you nail that perfect balance of crispy, juicy, and flavorful every time.

Marinate Overnight: From my experience, letting the chicken soak overnight in that buttermilk mixture with the Cajun seasoning makes all the difference. The flavors penetrate deeply and the chicken stays tender and juicy.
Keep Oil Temperature Steady: I learned the hard way that frying at too high or too low a temperature ruins the coating. Maintaining your oil right between 330-335°F guarantees a crispy crust without greasy chicken.
Use Self-Rising Flour: This keeps the crust wonderfully light and flaky. I used to sub with all-purpose flour, but the texture just wasn’t the same without the leavening.
Don’t Overcrowd the Pan: Frying just 4 pieces at a time gives the chicken room to float and crisp evenly. I avoided soggy spots by spacing them well in the oil and on the rack after frying.

How to Serve Crispy Southern Buttermilk Fried Chicken Recipe

The image shows a clear glass bowl filled with raw chicken pieces soaked in a white, creamy liquid marinade. The chicken pieces have light brown and pinkish tones with some yellowish skin edges visible. The marinade looks smooth and thick, surrounding the chicken evenly. The bowl is placed on a white marbled surface, seen from a top-down view, highlighting the mix of chicken and creamy sauce inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a little extra flair and freshness, I love sprinkling some chopped fresh parsley or green onions over the chicken just before serving. A few lemon wedges on the side add a bright citrus kick that balances the savory spices beautifully. If you want a bit of heat, serve with sliced pickled jalapeños or a drizzle of hot honey for that sweet and spicy contrast.

Side Dishes

This Crispy Southern Buttermilk Fried Chicken pairs perfectly with classic Southern sides. Think creamy mashed potatoes with gravy, buttery collard greens, sweet cornbread fresh from the oven, or tangy coleslaw to cut through the richness. For something crispy, add some golden fried okra or hush puppies to round out the meal wonderfully.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover fried chicken in an airtight container and refrigerate. It will keep well for up to 3 to 4 days. To avoid sogginess, place the chicken on a paper towel-lined plate before sealing to absorb any excess moisture.

Freezing

If you want to save your crispy treats for later, freezing is a great option. Arrange the fully cooled fried chicken pieces on a baking sheet so they aren't touching and freeze until solid, about 1-2 hours. Then transfer to a freezer-safe bag or container. Properly stored, they can last up to 2 months.

Reheating

To bring back that irresistible crispiness, skip the microwave and reheat your chicken in a preheated oven at 375°F for 15-20 minutes. Placing the pieces on a wire rack set over a baking sheet helps the heat circulate, keeping the crust crunchy and the meat juicy inside.

Frequently Asked Questions:

Can I use all-purpose flour instead of self-rising flour?

You can, but self-rising flour gives the coating that perfect light and crispy texture thanks to its leavening agents. If you use all-purpose flour, add 1½ teaspoons baking powder and ½ teaspoon salt per 2 cups of flour to mimic self-rising flour.

What oil is best for frying this chicken?

Peanut oil is the preferred choice due to its high smoke point and neutral flavor, which helps achieve a golden, crispy crust. If you don't have peanut oil, corn or canola oil works well as alternatives.

How long should I marinate the chicken?

Marinating for at least 6 hours is necessary to tenderize the chicken and infuse it with flavor, but overnight marination is best for those deep, rich flavors in the Crispy Southern Buttermilk Fried Chicken Recipe.

What’s the secret to keeping the crust crisp after frying?

Keeping the oil temperature steady at 330-335°F while frying and resting the chicken on a wire rack instead of paper towels helps preserve the crunch. Also, avoid covering the chicken while it's hot, which can trap steam and soften the crust.

Final Thoughts

There's something truly comforting about biting into perfectly crispy, juicy Southern fried chicken that's been soaked in tangy buttermilk and kissed with Cajun spices. This Crispy Southern Buttermilk Fried Chicken Recipe brings that authentic Southern charm right to your kitchen. With just a little patience and care, you'll have a crowd-pleasing dish that's sure to become a family favorite. I hope these tips and serving ideas inspire you to get frying and savor every delicious bite!