Description
A classic Southern buttermilk fried chicken recipe featuring tender chicken pieces soaked in a seasoned buttermilk marinade, dredged in a flavorful seasoned flour mixture, and deep-fried to a crispy golden brown perfection. This dish delivers juicy, flavorful, and crunchy fried chicken that’s perfect for a comforting meal.
Ingredients
Scale
For the 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)
For the 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 (for deep frying; corn or canola oil as substitutes)
Instructions
- Prep & soak the chicken: Pat chicken dry with paper towels, place in a large resealable bag or container. Add buttermilk, Cajun seasoning, eggs, and mustard. Toss with hands until well combined and coated. Seal and refrigerate for at least 6 hours, preferably overnight.
- Take out the chicken: Remove chicken from the fridge and let sit at room temperature to take off the chill while preparing the flour dredge and oil.
- Prep the flour dredge: In a large shallow bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning. Whisk well.
- Heat the oil: In a heavy-bottomed dutch oven or cast-iron pot, add few inches of peanut oil and heat over medium until reaching 330-335°F. Prepare a baking sheet with a wire rack for draining.
- Dredge the chicken & rest: Remove chicken piece from buttermilk, shake off excess, coat thoroughly in flour mixture, ensuring all gaps are filled. Shake off excess flour. Place coated chicken on the baking sheet without touching. Repeat for all pieces.
- Fry the chicken: Fry chicken in batches (about 4 pieces) in hot oil maintaining 330-335°F until golden brown, crispy, and internal temperature reaches 165°F, about 10-15 minutes. Drain on wire rack. Repeat with remaining chicken. Let rest 5-10 minutes before serving.
Notes
- Use a deep-fry thermometer for precise oil temperature control.
- Do not overcrowd the pan when frying to maintain oil temperature and achieve crispy crust.
- Letting chicken rest after frying allows juices to redistribute for moist meat.
- Self-rising flour adds lightness to the crust; if unavailable, combine all-purpose flour with baking powder and salt as substitute.
- Peanut oil is preferred for its high smoke point and flavor; corn or canola oil can be used as alternatives.
