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Square side shot of crispy fried chicken on a metal serving tray.
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5 from 4 votes

Crispy Fried Chicken

This Southern crispy fried chicken is brined in buttermilk for juicy, tender meat and coated in seasoned flour for a golden, crunchy crust. A classic comfort food recipe that delivers every time.
Course Dinner, Lunch
Cuisine American, Southern
Keyword Buttermilk Fried Chicken Recipe, Crispy Fried Chicken Recipe, Skillet Fried Chicken, southern fried chicken
Prep Time 10 minutes
Cook Time 40 minutes
Inactive Rest Time 9 hours
Servings 4 people
Calories 466kcal
Author Blair Lonergan

Ingredients

  • 1 large chicken (4 pounds), cut into pieces (or 3-4 lbs. of your favorite bone-in, skin-on chicken pieces)
  • 3 cups buttermilk
  • 1 ½ cups all-purpose flour
  • 1 tablespoon kosher salt
  • ½ teaspoon cayenne pepper, optional
  • 2 cups peanut oil, vegetable oil, or vegetable shortening
  • 8 tablespoons (1 stick) butter

Instructions

  • Place chicken in a bowl with the buttermilk. Let sit in the refrigerator for at least 8 hours, or overnight.
    Brining chicken in buttermilk before frying.
  • Place the flour, salt, and cayenne in a large brown paper bag and gently shake to combine (a large plastic bag or bowl works, too).
    Shaking fried chicken in a paper bag.
  • Remove chicken from the buttermilk. Add one piece at a time to the bag, hold closed, and shake until thoroughly coated.
    Adding chicken pieces to a paper bag for dredging.
  • Transfer coated chicken to a wire rack. Repeat with remaining pieces. Let the chicken rest for at least 30 minutes (up to 1 hour) before frying.
    Placing breaded chicken pieces on a wire rack.
  • Heat the oil and butter together in a large cast iron skillet or Dutch oven over medium-high heat. When the oil is hot (a drop of water sizzles), add chicken without crowding the pan.
  • Cover and cook until golden brown, about 8-10 minutes. Turn pieces over, cover again, and cook about 10 more minutes (white meat to 165°F, dark meat to 170-175°F).
  • Drain on a wire rack. Season with salt and pepper while still warm. Repeat with remaining chicken in batches. Serve warm, at room temperature, or cold.
    Horizontal front shot of the best Southern fried chicken recipe on a serving tray with coleslaw and cornbread in the background.

Video

Notes

  • Brine time matters. At least 8 hours in buttermilk gives you the most tender, flavorful chicken. Don't skip this step.
  • Rest the breaded chicken. Letting it sit 30-60 minutes after coating helps the flour adhere and creates a crispier crust.
  • Oil temperature. Aim for about 350°F. If you don't have a thermometer, the oil is ready when a drop of water sizzles.
  • Don't crowd the pan. Fry in batches to maintain oil temperature and ensure even browning.
  • Keep it crispy. Place fried chicken on a wire rack, not paper towels. Never cover with foil.
  • To keep warm: Place fried pieces on a rack over a sheet pan in a 250°F oven while frying remaining batches.
  • Reheating: Let chicken come to room temperature, then bake uncovered at 400°F for about 15 minutes until hot and crispy.
  • Leftover buttermilk? Use it in recipes with buttermilk like chocolate cake, pancakes, or mashed potatoes.

Nutrition

Serving: 1/4 of the chicken | Calories: 466kcal | Carbohydrates: 12g | Protein: 37g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 134mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg