Southern-Style Buttermilk Fried Chicken Recipe -
Southern-Style Buttermilk Fried Chicken Recipe
  • READY IN 3 hr

Southern-Style Buttermilk Fried Chicken

Recipe by  

"This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    3 hrs


  1. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  2. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
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  • Editor's Notes:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2010

Oh my, I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 tsp. paprika, 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way, I'm hooked! Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"!

Most Helpful Critical Review
Jan 03, 2011

The coating didn't have very much flavor, in my opinion. I used the seasonings exactly as written but it needed a lot more salt. I think the double dipping made it too bready and the coating turned very dark before the chicken was done. I won't be making this again.

Sep 14, 2010

I made this for a BBQ and everyone loved it! I personally would have preferred a bit more spice in the batter and will correct that next time. Also, it should be noted that this is not a quick dish to make, legs and thighs can take up to 15-20 mins and if you're doing this in small batches, you'll be cooking for awhile. I did my frying in a cast iron dutch oven the grill - hardest part was regulating the oil's temperature. Any more than 350-360 degrees and the batter will burn before the chicken is cooked. Any less and the chicken will absorb too much oil. Also, I did not double-dip, the butterilk was so thick and held so much flour that I felt it unnecessary. The baking powder really makes the batter increase in volume while cooking - don't leave it out! I will definitely make this again but with a bit more spice in the flour.

Aug 10, 2009

followed recipe to exact except dijon mustard but only cause i didnt have any on hand but overall taste was still loved it also...will be making this again thanks for the yummy recipe

May 24, 2010

This was just fantastic.....droolworthy!! I added a few good splashes of hot sauce in the buttermilk marinade mixture, & some paprika in the flour mixture - but no other changes than that. Used the drippings to whip up some chicken cream gravy. Yummy!!!

Sep 02, 2009

This was wonderful. I used breasts cut into 1/4s. I also cut back on the cayenne because I was concerned that it would be too spicy for my kids. It wasn't spicy at all! It was wonderful! Will make again. My husband made white gravy to go with it and couldn't stop eating.

Nov 15, 2010

This was excellent !! I found that if I leave the chicken out after coating for about 30 minutes or so the batter clings MUCH better and you don't lose any in the oil which causes burnt crumbs and shortens the oil's life. I have started using Canola oil which really seems to handle high temps without smoking. After 40 years of frying chicken I think I have it took a LOT of trials and errors !!! You don't even want to HEAR about my first batch of fried chicken....let's just say I found out that you can't fry even SLIGHTLY frozen chicken. It mat be pretty and brown on the outside but........use your imagination !!!

Aug 26, 2009

i used chicken thighs and drumstick...this chicken turned out great...will be keeping this recipe...also served it with waffles---yumm :)


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  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 650 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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