There’s something irresistibly satisfying about a golden, crunchy crust hiding juicy, tender chicken underneath. This Crispy Buttermilk Fried Chicken Recipe brings together that classic Southern charm with a simple, foolproof technique you’ll want to make again and again.

A round plate lined with vintage-style paper holds a mix of crispy fried chicken pieces and golden French fries. The fried chicken includes several textures: some pieces have a crunchy, crumpled coating with a deep golden brown color, while others are smoother and lighter golden with a crispy thin layer. The French fries are bright yellow and look crunchy on the outside, piled on one side of the plate overlapping the chicken. The plate is set on a wooden table with a white marbled surface partly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Buttermilk Fried Chicken Recipe
Top Tip
How to Serve Crispy Buttermilk Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Buttermilk Fried Chicken Recipe

Why You'll Love This Recipe

I’ve tried countless fried chicken recipes over the years, but this one truly stands out. The buttermilk marinade gives the chicken an incredible depth of flavor and tenderness, while the self-rising flour coating fries up crispy without being greasy.

Deep flavor: Buttermilk and simple seasoning make every bite richly delicious.
Perfectly crispy: The self-rising flour creates a crunchy crust that stays crisp even after resting.
Juicy inside: Marinating for at least 2 hours or overnight keeps the chicken tender and moist.
Easy to make: With common ingredients and straightforward steps, you’ll be frying like a pro in no time.

Ingredients & Why They Work

Before you gather your ingredients, here’s a quick tip: choosing bone-in, skin-on chicken pieces really makes a difference in flavor and juiciness. And for the breading, self-rising flour is a game-changer — if you don’t have it on hand, I’ll share an easy substitute below.

Flat lay of a whole plump raw chicken with skin on, a small mound of coarse kosher salt crystals, freshly ground black peppercorns scattered naturally, a small white ceramic bowl filled with creamy full-fat buttermilk, another small white ceramic bowl holding a heap of self-rising flour, and a shallow white ceramic bowl with clear golden peanut oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole chicken or bone-in, skin-on pieces: The skin crisps nicely during frying, and the bone locks in moisture for tender meat.
Kosher salt: For even seasoning and helping the chicken absorb flavors.
Black pepper: Adds subtle heat and depth to the marinade.
Full fat buttermilk: Provides acidity to tenderize and infuse the chicken with tangy richness.
Self-rising flour: Creates a light, crispy crust thanks to its built-in leavening.
Peanut or vegetable oil: High smoke point oils perfect for frying to golden perfection without burning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Buttermilk Fried Chicken Recipe is how easy it is to customize to your taste buds or dietary needs. Feel free to experiment with spices, dipping sauces, or even the cut of chicken you use to make it truly your own.

Spicy Kick: Add a teaspoon of cayenne pepper or smoked paprika to the flour dredge for a little heat. I love this twist when serving for a casual weekend dinner or game day snack—it brings a lively warmth that pairs perfectly with cool ranch dip.
Herb Infusion: Mix dried herbs like thyme, oregano, or rosemary into the flour or buttermilk marinade. It adds a fresh, earthy note that brightens up the classic southern flavors and works great if you’re serving this with a green salad or roasted veggies.
Gluten-Free Version: Swap the self-rising flour with a gluten-free baking mix that contains leavening, and double-check your seasoning blends. It won’t be quite the same crunch, but you’ll still get that juicy, tender chicken you crave.
Buttermilk Substitute: If you don’t have buttermilk on hand, combine 2 cups of whole milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5-10 minutes, and use as directed. It mimics the acidity that tenderizes the chicken beautifully.
Seasonal Touch: In colder months, serve your fried chicken alongside creamy mashed potatoes and gravy. In warmer months, a crisp coleslaw or pickled vegetables make a refreshing, crunchy contrast.

Step-by-Step: How I Make Crispy Buttermilk Fried Chicken Recipe

A white plate with a green lined edge holds seven raw chicken pieces covered fully in white flour spread unevenly, creating a rough texture on each piece with some flour spilled onto the plate; the chicken pieces vary in size and shape and are arranged close together in the center of the plate on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Marinate Your Chicken

Start by placing your chicken pieces in a large bowl, then sprinkle with kosher salt and black pepper evenly. Toss the pieces a few times to coat them well—this is the foundation for deep, balanced flavor. Pour in 2 cups of full fat buttermilk, stirring gently to ensure every piece is fully immersed and coated. Cover the bowl tightly with plastic wrap and pop it into the fridge for at least 2 hours. Pro tip: marinate overnight if you have time; it makes the chicken succulent and tender beyond belief.

Step 2: Dredge Your Chicken in Flour for That Crispy Crust

Once marinated, take each chicken piece out and let the excess buttermilk drip naturally back into the bowl—don’t shake it off, as a bit of moisture helps the flour stick. Now dredge each piece thoroughly in ¾ to 1 ¼ cups of self-rising flour. This coating is what will turn golden and crispy in the hot oil. Discard leftover buttermilk and you’re ready for frying!

Step 3: Heat Your Oil to the Perfect Frying Temperature

Pour peanut oil or vegetable oil into a cast iron skillet or heavy braiser so it fills about 1½ inches deep. Heat over medium-high until the temperature reaches between 360°F and 375°F. Using a thermometer here truly makes a difference—too hot, and the coating will burn before the chicken cooks through; too cool, and it’ll soak up oil and get soggy.

Step 4: Fry in Batches, Don’t Overcrowd the Pan

Carefully lower the chicken pieces into the hot oil, being sure not to crowd your skillet—two batches usually work best for a 3–4 pound whole chicken cut into pieces. Cover the skillet and cook the chicken for 6 minutes. Then, remove the cover and continue cooking uncovered for an additional 9 minutes. This controlled cooking ensures a crisp exterior while beginning to develop juicy meat inside.

Step 5: Flip, Cover, and Finish Frying

Turn each piece over gently using tongs, then cover the skillet again and cook for another 6 minutes. Finally, remove the cover and fry uncovered for 5 to 9 more minutes. During the last 3 minutes, flip frequently to get an even golden-brown crust all around. The internal temperature must hit 165°F for safe, juicy chicken—use an instant-read thermometer to check.

Step 6: Drain, Season, and Let Rest

Transfer the fried chicken to a plate lined with paper towels to soak up any excess oil, and repeat with the remaining pieces. While still hot, sprinkle with flaky sea salt if you like that little extra crunch and burst of flavor. Let your chicken rest for 5 to 10 minutes before serving—this step is crucial to let those flavorful juices redistribute so every bite is moist and tender. Serve warm with your favorite sauces; Alabama White Sauce is my personal favorite for a tangy twist.

Top Tip

Getting that perfect crispy crust with a juicy interior on your Crispy Buttermilk Fried Chicken Recipe is all about attention to detail. Here are some pro tips I've learned through making this recipe countless times.

Marinate Overnight: I always marinate the chicken for at least 2 hours, but letting it sit overnight in buttermilk dramatically tenderizes the meat and amps up the flavor.
Use a Cast Iron Skillet: This gives you even heat distribution, which really helps form that irresistibly crispy crust without burning.
Maintain Oil Temperature: Using a thermometer is a game-changer. Keeping the oil steady between 360°F and 375°F means the coating crisps perfectly while the chicken cooks through without absorbing too much oil.
Don’t Crowd the Pan: I learned the hard way that overcrowding cools the oil and leads to soggy chicken. Fry in batches for the best results every time.

How to Serve Crispy Buttermilk Fried Chicken Recipe

The image shows a basket lined with printed paper on a white marbled surface, holding several pieces of golden brown fried chicken placed in layers with some chicken wings and others with a crispy, bumpy texture. The fried chicken pieces are drizzled with a creamy white sauce, sprinkled with small green herb leaves. To the side of the chicken, there is a pile of yellow French fries with a smooth, slightly textured surface. The basket and food create a warm, inviting look with lots of details in the crispy coating and creamy sauce, photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can really elevate this dish. Try a sprinkle of flaky sea salt right after frying to enhance flavor and add a subtle crunch. Fresh herbs like chopped parsley or thyme bring a lovely color contrast and a hint of freshness. A wedge of lemon on the side is perfect for a little bright acidity that cuts through the richness.

Side Dishes

This Crispy Buttermilk Fried Chicken Recipe pairs beautifully with classic Southern sides. Creamy mashed potatoes with gravy are timeless, while collard greens or braised green beans add a satisfying vegetable element. For something lighter, a crisp coleslaw or a tangy cucumber salad balances the richness perfectly. Don’t forget a warm biscuit or cornbread – they soak up every bit of sauce beautifully!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover crispy buttermilk fried chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. This makes for a fantastic next-day meal or snack.

Freezing

If you want to freeze your fried chicken, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe airtight container or heavy-duty freezer bag. Frozen fried chicken can last up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To keep that signature crispiness when reheating, the oven is your best friend. Preheat your oven to 375°F, place the chicken on a wire rack set on a baking sheet, and heat for about 15–20 minutes until warmed through. Avoid the microwave, which tends to make the crust soggy.

Frequently Asked Questions:

Can I use skinless chicken for this Crispy Buttermilk Fried Chicken Recipe?

You can, but the skin adds an essential layer of crunch and flavor. If you use skinless, the coating might not stick as well and the texture will be less crispy.

What if I don’t have self-rising flour?

No worries! You can make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. This will mimic self-rising flour perfectly for the breading.

Why is maintaining the oil temperature important?

Keeping the oil between 360°F and 375°F ensures the chicken cooks evenly and the coating crisps up nicely without absorbing excess oil or burning.

Can I marinate the chicken longer than overnight?

Overnight is ideal. Marinating longer than 24 hours may start to break down the texture too much, making the chicken mushy.

Final Thoughts

There’s something so comforting about a perfectly crispy, golden buttermilk fried chicken that’s tender on the inside with just a little crunch on the outside. It’s a recipe that’s both classic and endlessly satisfying, whether you’re feeding family or friends. With a few simple steps and attention to detail, you can make this Crispy Buttermilk Fried Chicken Recipe a star at your table — an absolute joy to share and savor. Happy frying!