Description
This Southern Buttermilk Fried Chicken recipe from Quin Liburd delivers crispy, juicy chicken pieces soaked in flavorful buttermilk and Cajun spices, then deep-fried to golden perfection. Perfect for a classic Southern meal with authentic seasoning and crunchy coating.
Ingredients
Scale
Buttermilk Soak
- 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)
Seasoned Flour Dredge & Frying
- 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
Instructions
- Prep and Soak the Chicken: Pat chicken pieces dry with paper towels. Place them into a large resealable bag or container. Add buttermilk, Cajun seasoning, eggs, and mustard. Toss well to combine and coat chicken evenly. Seal and refrigerate for at least 6 hours, preferably overnight.
- Prepare for Frying: Remove chicken from fridge and let rest at room temperature while prepping dredge and heating oil.
- Make the Flour Dredge: In a shallow dish, whisk together self-rising flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning until well combined.
- Heat the Oil: Pour a few inches of peanut oil into a heavy-bottomed Dutch oven or cast-iron pot. Heat over medium heat until oil reaches 330-335°F, using a deep-fry thermometer to monitor temperature. Prepare a baking sheet with a wire rack for draining.
- Dredge the Chicken: Remove each chicken piece from the buttermilk mixture, shake off excess. Thoroughly coat in the seasoned flour mixture, ensuring all crevices are covered. Shake off excess flour and place on the prepared baking sheet, spacing pieces apart.
- Fry the Chicken: Add 4 chicken pieces at a time to the hot oil, ensuring they can float and have room. Fry until golden brown and internal temperature reaches at least 165°F, about 10-15 minutes. Drain fried chicken on wire rack. Maintain oil temperature between batches.
- Rest and Serve: Let fried chicken rest on the rack for 5-10 minutes before serving. Enjoy your crispy Southern fried chicken!
Notes
- Use disposable gloves when mixing the chicken with the buttermilk and seasonings for easy cleanup.
- Self-rising flour is essential for the light, crispy coating; avoid substituting with all-purpose flour unless you add baking powder and salt.
- Monitor oil temperature carefully to ensure crispy, non-greasy chicken.
- Letting the chicken rest after frying helps the juices redistribute and keeps it moist.
- Peanut oil is preferred for frying due to its high smoke point and flavor; corn or canola oil can be used as substitutes.
- For best flavor, marinate the chicken overnight.
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
