Williams' Southern Buttermilk Fried Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy, juicy fried chicken with a buttermilk marinade and Southern-style spices, celebrating America's third most common surname. This southern american-inspired chicken ready in about 65 minutes pairs (bone-in, skin-on) chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 30 min Cook: 35 min Serves 4 Southern American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 12 bone-in, skin-on chicken thighs and marinate for at least 2 hours (or overnight) at room temperature.
  2. Step 2: In a separate large bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Step 3: Remove chicken thighs from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere.
  4. Step 4: Heat 2 quarts vegetable oil in a deep pot or Dutch oven to 350°F (175°C) using a thermometer for accuracy.
  5. Step 5: Carefully place 4 chicken thighs into hot oil, skin-side down. Fry for 12-14 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Step 6: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken in batches, maintaining oil temperature between 325-350°F (163-177°C).

Frequently asked questions

How long does Williams' Southern Buttermilk Fried Chicken take to make?

Total time is about 65 minutes (30 min prep + 35 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 Williams' Southern 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 Williams' Southern 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 Williams' Southern 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 Williams' Southern Buttermilk Fried Chicken?

Southern 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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