Print

Crispy Southern Loaded Buttermilk Fried Chicken

crispy southern buttermilk fried chicken - featured image
Print Recipe

A crispy, juicy Southern fried chicken recipe featuring a buttermilk soak and a flavorful seasoned flour coating, perfect for a comforting dinner.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 cups vegetable oil (for frying)
  • Optional loaded toppings: shredded cheddar cheese, chopped green onions, crispy bacon bits, ranch or honey mustard sauce

Instructions

  1. In a large mixing bowl, combine 2 cups buttermilk with 2 tablespoons hot sauce. Add chicken pieces, fully submerge, cover and refrigerate for at least 2 hours or overnight.
  2. In a shallow dish, mix 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper until evenly combined.
  3. Heat 4 cups vegetable oil in a heavy-bottomed skillet or cast iron pan to 350°F (175°C) using a deep-frying thermometer.
  4. Remove chicken from buttermilk soak, letting excess drip off. Press each piece firmly into the seasoned flour mixture for a thick coating. For extra crunch, double dredge by dipping coated chicken back into buttermilk briefly, then again into flour mixture.
  5. Fry chicken pieces in hot oil without crowding the pan, turning occasionally, for 12-15 minutes until crust is deep golden brown and internal temperature reaches 165°F (74°C).
  6. Transfer fried chicken to a cooling rack set over a baking sheet to drain excess oil and keep crispy. Let rest for 5 minutes.
  7. Top with shredded cheddar, crispy bacon bits, chopped green onions, and drizzle ranch or honey mustard sauce if desired. Serve hot.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Double dredging creates a perfect crunchy crust. Rest chicken on a rack after frying to keep crust crispy. For gluten-free, substitute flour and cornstarch with gluten-free blend. Oven-bake option available at 425°F for 35-40 minutes on a wire rack with light oil spray.

Nutrition

Keywords: fried chicken, southern fried chicken, buttermilk fried chicken, crispy fried chicken, loaded fried chicken, easy dinner, comfort food

Find it online: https://tastytuck.com/crispy-southern-loaded-buttermilk-fried-chicken-recipe-easy-and-perfect-for-dinner/