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Sasha’s Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of three pieces of golden brown, extra crispy fried chicken resting on a white plate.
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Achieve the best homemade fried chicken with this recipe. We use a buttermilk brine and a special dredge to give you juicy meat and an ultra-crispy, golden-brown crust every time. This is classic comfort food perfection.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (enough to reach 2 inches deep)

Instructions

  1. Combine the buttermilk, kosher salt, black pepper, and cayenne pepper in a large bowl or zip-top bag. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your crunchy chicken coating dredge.
  3. Remove the chicken from the buttermilk, letting the excess drip off, but do not rinse.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture. Press the flour firmly onto the chicken to create a thick, craggy coating.
  5. For an extra crispy fried chicken texture, perform a double dip: dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the flour mixture, pressing again to build up a thick crust. Place the coated chicken on a wire rack set over a baking sheet. Let it rest at room temperature for 20 minutes; this helps the coating adhere during frying.
  6. Pour enough oil into a heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature closely.
  7. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry drumsticks and thighs for about 12-15 minutes, and breasts for 14-18 minutes, turning occasionally until deeply golden brown and cooked through (internal temperature of 165°F or 74°C).
  8. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from the oil.
  9. Maintain the oil temperature between 315°F and 325°F for subsequent batches. Serve your golden brown chicken hot.

Notes

  • For the crispiest coating, use a mix of all-purpose flour and cornstarch in your dredge. The cornstarch prevents the coating from becoming soggy.
  • Do not skip the resting period after dredging; this step is key to getting that signature craggy, crunchy texture.
  • If you are making Chicken Fried Chicken instead, you will pound the chicken thin and skip the buttermilk brine, using only an egg wash before dredging.

Nutrition

Find it online: https://savorsensations.com/crispy-buttermilk-southern-fried-chicken/