Juicy, Crispy, and Golden: The Best Buttermilk Fried Chicken Recipe
Southern Buttermilk Fried Chicken Done Right and Worth Every Bite
Everybody swears by their fried chicken recipe. Some folks soak it in pickle juice, others swear by a simple saltwater brine. But I know one thing: if yours starts with pickle juice instead of real dairy, you’re doing it wrong!
I’ve tried both ways, and when it comes to fried chicken, dairy makes the difference. Buttermilk isn’t just tradition; it’s science. The richness and slight acidity tenderize the chicken while locking in juiciness. And the fat in real dairy helps carry flavor deep into the meat, giving you fried chicken that’s golden, juicy, and downright unforgettable.
And let’s not forget the bigger picture. Choosing dairy means supporting local farm families who work 365 days a year, providing fresh milk that goes from farm to fridge in less than 48 hours. So while the cows are happy we’re not eating beef this time, I’m happy knowing my fried chicken is backed by generations of farmers.
So here’s the real question: buttermilk bath or pickle brine… whose side are you on?
The Origins of Fried Chicken in the South
Fried chicken has long been a cornerstone of Southern cooking, but its story runs deeper than just being a crowd-pleasing dish. The technique of frying meat was practiced in parts of West Africa long before enslaved Africans were forced to the American South. When they encountered the Scottish tradition of pan-frying chicken, a new and uniquely Southern expression of the dish was born.
What makes Southern fried chicken stand apart is its seasoning. Scottish versions were often plain, but Black cooks in the South infused the dish with spices and layered flavors, transforming it into the comfort food we know today. Over generations, fried chicken became more than just a Sunday dinner—it became a cultural marker of hospitality, resilience, and identity in Black Southern households.
Why Buttermilk is the Secret Weapon for Fried Chicken
Tenderizes Naturally: The lactic acid in buttermilk breaks down proteins gently, resulting in tender, juicy meat.
Adds Flavor Depth: Buttermilk carries spices into the chicken, ensuring every bite is seasoned through and through.
Promotes Golden Crunch: The slight tang and fat in dairy encourage even browning and crispier crusts.
Supports Local Farms: Real dairy = fresh flavor + supporting hardworking dairy farm families.
Food as Resistance: Fried Chicken in Black Culinary Tradition
For Black southerners, food has always carried meaning beyond the plate. In a world where access, resources, and dignity were often stripped away, cooking became a way to preserve heritage and assert identity. Fried chicken in particular played a role in this resistance.
During Reconstruction and the Jim Crow era, many Black families sold fried chicken at markets, picnics, and along railroad lines as a way to build economic independence. The dish was portable, satisfying, and familiar, which made it both profitable and symbolic. Preparing fried chicken was an act of taking control, turning limited resources into livelihood and legacy.
Even today, when we gather around a platter of crispy fried chicken, we’re not just sharing a meal. We’re touching a thread of history where survival, creativity, and joy met on the same plate. It’s proof that food can nourish the body while also telling a story of strength and self-determination.
Pro Tips for Perfect Fried Chicken
Use a Thermometer: Oil that’s too hot burns the crust before cooking the inside. Too cool, and the chicken gets greasy. Aim for 325–350°F. I go for 340°F as my sweet spot.
Don’t Skip the Rest: After dredging, letting chicken rest on a rack helps the crust stay put during frying.
Cornstarch Magic: Mixing cornstarch with flour lightens the coating, giving extra crunch.
Work in Batches: Overcrowding drops oil temperature. Fry in small batches for even cooking.
Reheat Like a Pro: To reheat leftovers, place chicken on a wire rack over a baking sheet in a 375°F oven for 10–12 minutes.
Hoe Cakes, Hot Water Cornbread, and Fried Chicken
There’s no denying it: fried chicken loves a good sidekick. Pair your buttermilk fried chicken with hoe cakes or hot water cornbread, and you’ve got yourself a Southern feast. Hoe cakes bring that fluffy-meets-crispy vibe, while hot water cornbread leans into rustic crunch. Both were born from resourcefulness and tradition, just like fried chicken itself.
FAQs About Buttermilk Fried Chicken
Can I use regular milk instead of buttermilk?
Not recommended. Buttermilk’s acidity is key for tenderizing. If you don’t have any, mix 2 cups whole milk with 2 tablespoons lemon juice or white vinegar.
How long should I marinate the chicken?
At a bare minimum 30 minutes for flavor, but overnight is best for juicy, flavorful meat.
Can I make this in an air fryer?
Yes—spray coated chicken with cooking spray and air fry at 375°F for 22–25 minutes, flipping halfway.
Why use cornstarch in the coating?
It lightens the flour mixture and makes the crust extra crispy.
What oil is best for frying chicken?
Peanut oil is the gold standard for flavor and high smoke point, but canola or vegetable oil work well.
5 Myths About Fried Chicken — Busted
Myth: You need cast iron.
Cast iron holds heat well, but a Dutch oven or heavy stainless pot works just as well.
Myth: The darker the crust, the better.
Not always—dark doesn’t equal done. Use a thermometer to ensure doneness.
Myth: You must double dredge.
A single dredge with proper rest gives a crunchy crust without being too thick.
Myth: Room temperature chicken fries better.
Cold chicken going into hot oil helps the coating set and crisp evenly.
Myth: Fried chicken can’t be reheated.
Wrong! Reheat in the oven on a wire rack to restore crispiness. (Check the pro tips above for how to!)
And Just Like That… It’s Too Easy!
Golden, juicy, and worth every bite—that’s the promise of buttermilk fried chicken. From the farm-fresh dairy that makes it tender to the crispy coating that shatters with every bite, this is comfort food done right. So go ahead, fry up a batch, and let that crunch do the talking.
Juicy, Crispy, and Golden: The Best Buttermilk Fried Chicken Recipe
Crispy, golden, and juicy — this Buttermilk Fried Chicken recipe is a true Southern classic. Learn why real dairy makes all the difference, get pro tips for perfect crunch, and fry up chicken that’s worth every bite.
Ingredients
- 4 lbs bone in chicken wings
- 1/2 cup ice cold water
- 2 cups buttermilk
- 1 egg
- 2 tablespoons prepared yellow mustard
- 1 tablespoon sea salt
- 1/2 tablespoon black pepper
- 1 teaspoon white pepper
- 1 tablespoon granulated garlic
- 1/2 tablespoon paprika
- 1/2 tablespoon celery salt
- 1 teaspoon msg
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon sea salt
- 1/2 tablespoon black pepper
- 1 teaspoon white pepper
- 1 tablespoon granulated garlic
- 1/2 tablespoon paprika
- 1/2 tablespoon celery salt
- 1 teaspoon msg
Instructions
Notes
- Don’t crowd the pot. Fry in small batches so oil temp doesn’t crash.
- Rest before frying. Let pieces sit at room temp 20–30 min after refrigeration to avoid shockingly cold centers.
- Drain properly. Use a wire rack, not paper towels, for crispness.
- Final rest. Let fried chicken rest 5 minutes before serving so juices redistribute and crust sets.
