Southern-Style Buttermilk Fried Chicken

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Authentically Southern fried chicken with a crispy crust and tender meat, made with proper buttermilk brine. This American-inspired chicken recipe, ready in about 255 minutes, pairs bone-in 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 420 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.

Ingredients

• 1.5 pounds (thighs and drumsticks) bone-in chicken pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup vegetable oil
• 1/4 cup chicken broth
• 2 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: In a large bowl, combine 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1.5 teaspoons salt, and 1 teaspoon black pepper. Add 1.5 pounds bone-in chicken pieces, ensuring they're fully submerged, and refrigerate for at least 4 hours or overnight.
2. Step 2: In a shallow dish, mix 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1.5 teaspoons salt, and 1 teaspoon black pepper.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing gently to adhere evenly on all sides.
4. Step 4: Heat 1/2 cup vegetable oil in a cast-iron skillet over medium-high heat until shimmering (375°F). Carefully add chicken pieces in a single layer, avoiding overcrowding.
5. Step 5: Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. For even browning, add 1/4 cup chicken broth to the skillet during the last 2 minutes to prevent burning.
6. Step 6: Transfer chicken to a wire rack set over a baking sheet and let rest for 5 minutes to crisp. Sprinkle with 2 tablespoons chopped fresh parsley before serving.