Ultimate Southern Fried Chicken with Shatter-Crispy Crust
Discover the secret to that legendary Southern fried chicken—a golden, ultra-crispy exterior that shatters with every bite, paired with juicy, tender meat inside. The key trick? Soaking the chicken in buttermilk overnight (or at least a few hours) to tenderize and flavor the meat, then dredging in a flour-cornstarch blend for extra crunch. This classic buttermilk fried chicken recipe delivers authentic Southern comfort food that’s perfect for family dinners, picnics, or Sunday suppers.
This easy homemade version uses simple ingredients and a foolproof method to achieve restaurant-quality results—crispy, flavorful, and impossible to resist.
Why This Southern Fried Chicken Recipe Works
- Buttermilk soak tenderizes the chicken and adds tangy flavor.
- Cornstarch in the dredge creates that signature shatter-crispy crust.
- Double-duty seasoning in both soak and coating for maximum taste.
- Deep-fried perfection without complicated steps.
Ingredients (Serves 4)
- Chicken pieces (legs, thighs, breasts, or wings—about 3-4 lbs total)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Salt and freshly ground black pepper, to taste
- Optional seasonings for extra flavor: 1-2 tsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper (or your favorite spice blend)
For Frying:
- Neutral oil (vegetable, canola, or peanut) for deep frying
Step-by-Step Instructions
1. Buttermilk Soak (The Secret Tenderizer)
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken, ensuring all pieces are fully submerged. Add a generous pinch of salt, pepper, and any optional spices if desired. Cover and refrigerate for at least 2 hours—overnight for the best flavor and tenderness.
2. Prepare the Crispy Coating
In a large bowl or shallow dish, whisk together the flour, cornstarch, salt, pepper, and any additional spices (paprika, garlic powder, cayenne, etc.). This blend gives the chicken its signature crunch—cornstarch is the game-changer for extra crispiness.
3. Dredge the Chicken
Remove chicken from the buttermilk, letting excess drip off (don’t rinse!). Dredge each piece in the seasoned flour mixture, pressing firmly to coat evenly. Shake off excess flour. For even more crunch, dip back into buttermilk briefly and dredge again (double-dipping optional but recommended for ultra-crispy results).
4. Fry to Golden Perfection
Heat oil in a large deep skillet, Dutch oven, or deep fryer to 350°F (175°C). Carefully add chicken in batches (don’t overcrowd—fry in 2-3 batches). Fry 12-15 minutes per side (thighs/legs take longer; breasts/wings less), turning once, until deep golden brown and internal temperature reaches 165°F (75°C) in the thickest part.
5. Drain and Serve
Transfer fried chicken to a wire rack set over a baking sheet (or paper towels) to drain excess oil and stay crispy. Rest 5 minutes before serving hot.
Quick Recipe Info
- Prep Time: 10 minutes (plus 2+ hours soaking)
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes active + soaking
- Servings: 4
- Calories: Approximately 400 kcal per serving (varies by piece and oil absorption)
Tips for the Best Southern Fried Chicken
- Overnight buttermilk soak = juicier chicken.
- Maintain oil temperature—too low = greasy; too high = burnt outside, raw inside.
- Use a thermometer for perfect doneness.
- Serve with classic sides: mashed potatoes, collard greens, biscuits, coleslaw, or gravy.
- Leftovers? Reheat in a 400°F oven on a wire rack for 10-15 minutes to restore crispiness.
This crispy Southern fried chicken is the real deal—tender, flavorful, and that shatter-crunch crust everyone loves. Fry up a batch and enjoy the ultimate Southern comfort food!
