Genuine Southern-Style Buttermilk Fried Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, golden chicken marinated in tangy buttermilk and seasoned with classic Southern spices, delivering authentic flavor with a perfectly tender interior. This Southern American-inspired chicken recipe, ready in about 65 minutes, pairs chicken pieces, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 4 Southern American cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Add chicken pieces, ensuring they're fully submerged, and marinate for at least 2 hours (or overnight).
  2. Step 2: In a separate bowl, mix 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 1/2 tsp salt, and 1 tsp black pepper.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat evenly.
  4. Step 4: Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C), using a thermometer for accuracy. Carefully add chicken in a single layer without crowding, and fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  5. Step 5: Transfer fried chicken to a wire rack over a baking sheet, and let rest for 5 minutes to crisp further. Serve hot with buttermilk biscuits.

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