Crispy Southern Buttermilk Chicken with Flavor Boost

There’s something magical about the scent of chicken frying in a cast iron skillet—a savory, smoky aroma that fills the kitchen and instantly feels like home. Southern buttermilk chicken is more than a dish; it’s a tradition steeped in comfort, passed down from Mamaw’s kitchen and cherished at every table it graces.

This recipe is all about the details: the creamy tang of buttermilk infused with garlic and heat, the crisp and craggy crust that shatters with every bite, and the rich, juicy meat that stays tender from a patient marinade. It’s a dish that honors the past but welcomes modern technique to make each bite even better.

If you’ve ever wondered what sets authentic Southern fried chicken apart, this recipe will show you. From resting the dredged chicken to oven-finishing for a juicy center, every step is crafted for maximum flavor and texture. Whether you’re feeding a family or preparing for a backyard feast, this buttermilk chicken delivers comfort and crunch in every forkful.

Recipe Information

• Prep Time: 30 minutes (plus 8–24 hours marinating)
• Cook Time: 1 hour 20 minutes
• Total Time: About 10 hours (including rest)
• Servings: 10 pieces
• Difficulty: Intermediate

Ingredients

For the Chicken & Marinade

• 1 (3 lb) whole chicken, cut into 8–10 pieces
• 2 quarts buttermilk
• 2 tablespoons hot pepper sauce (e.g., Tabasco)
• 2 tablespoons crushed garlic

For the Breading

• 3½ cups all-purpose flour
• 1½ tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon dried sage
• 1 tablespoon paprika
• 1 tablespoon garlic powder

For Frying

• 2 cups vegetable oil (or more as needed)

Cooking Instructions

• 1. Trim & Prep the Chicken – Rinse the chicken pieces under cold water and pat dry with paper towels. Halve the breasts to ensure even cooking and a better crust-to-meat ratio. Set aside on a wire rack.
• 2. Make the Marinade – In a large container or zip-top bag, combine buttermilk, hot sauce, and crushed garlic. Add the chicken, submerge completely, and seal. Refrigerate for at least 8 hours, preferably overnight. This step tenderizes the meat and infuses deep flavor.
• 3. Prepare the Coating – In a large mixing bowl, whisk together the flour, brown sugar, salt, pepper, sage, paprika, and garlic powder. Make sure the mixture is evenly blended to ensure every bite gets the full flavor profile.
• 4. Dredge & Rest – Remove chicken pieces from the marinade. Dredge each piece in the flour mixture, then dip it back into the buttermilk, and dredge again in the flour. Double-dipping builds a thick, crunchy crust. Place coated pieces on a wire rack and let them rest for 10–15 minutes—this helps set the crust and prevents it from falling off during frying.
• 5. Heat the Oil – In a large heavy-bottomed skillet or Dutch oven, heat oil to about 325°F (165°C). Use a thermometer to monitor the temperature and adjust the heat as needed to maintain consistency throughout frying.
• 6. Fry in Batches – Fry chicken pieces 3–4 at a time to avoid overcrowding the pan. Cook for about 4–6 minutes per side until golden brown and crisp. Transfer each piece to a clean wire rack over a baking sheet to drain.
• 7. Finish in the Oven – Preheat your oven to 325°F (165°C). Once all the chicken is fried, transfer it to a baking rack set inside a baking sheet and bake uncovered for 20–25 minutes. The internal temperature should reach 165°F (74°C) for doneness. This step ensures the inside stays juicy without over-browning the crust.
• 8. Optional Extra Crunch – For added crisp, briefly re-fry the baked chicken pieces in hot oil (about 350°F/177°C) for 1 minute per side. Let rest on paper towels before serving.

Tips, Variations & Serving Suggestions

• Use bone-in chicken for better flavor and juiciness—boneless works, but loses that Southern charm.
• Let the crust rest before frying—this allows the flour to hydrate and stick, preventing flaking.
• For a spicy kick, increase the hot sauce or add cayenne to the flour mix.
• Pair with: Buttermilk biscuits, coleslaw, mashed potatoes, or hot honey drizzle.
• Leftover idea: Slice cold buttermilk chicken over salad or layer in a sandwich with pickles and aioli.

Conclusion

This Southern buttermilk chicken recipe is comfort food perfection—rich in flavor, golden and crunchy outside, and impossibly juicy within. By marinating overnight and double-dipping the dredge, you create a dish that pays homage to tradition while embracing expert technique. Whether it's Sunday dinner or a casual gathering, it’s sure to be the star of your table.

Ready to dive deeper into the original inspiration? You can view the source recipe and community reviews on Mamaw's Southern Buttermilk Chicken.

FAQ

Can I use boneless chicken for this recipe?

Yes, but bone-in pieces hold moisture better and are more flavorful. If using boneless, reduce oven time and monitor internal temperature closely.

How long should I marinate the chicken?

A minimum of 8 hours is recommended, but 12 to 24 hours yields the best flavor and tenderness.

What oil is best for frying chicken?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal. Avoid olive oil, which can burn quickly at frying temps.