Southern-Style Buttermilk Fried Chicken

By · Reviewed by AislePrompt Editorial · ·

Authentically Southern fried chicken with a crispy crust and tender meat, made with proper buttermilk brine. This american-inspired chicken ready in about 255 minutes pairs buttermilk, all-purpose flour, cornstarch 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.

Prep: 240 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Southern-Style Buttermilk Fried Chicken take to make?

Total time is about 255 minutes (240 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Southern-Style Buttermilk Fried Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Southern-Style Buttermilk Fried Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Southern-Style Buttermilk Fried Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Southern-Style Buttermilk Fried Chicken?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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