Crispy Country Fried Chicken with Buttermilk and Southern Spices

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Cuisine

Southern American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

420

Country fried chicken is the definition of Southern comfort—crispy, golden skin wrapped around juicy, tender meat, all thanks to a simple buttermilk marinade and a perfectly seasoned flour coating.

This timeless dish has deep roots in Southern kitchens, where family gatherings often revolve around big platters of fried chicken served with hearty sides. The buttermilk works its magic by tenderising the meat and locking in moisture, while the flour and spice blend create that irresistible crunch.

Whether you’re cooking for Sunday lunch, a backyard picnic, or a weeknight indulgence, country fried chicken delivers every time. The aroma alone is enough to draw people into the kitchen, and the first bite seals the deal—it’s savoury, satisfying, and utterly delicious.

Best served hot from the pan, this fried chicken is a true celebration of homestyle cooking. Pair it with mashed potatoes, creamy gravy, buttery biscuits, or tangy coleslaw for a full Southern spread.

Image of Crispy Country Fried Chicken with Buttermilk and Southern Spices

Ingredients

2 lbs bone-in chicken pieces (drumsticks, thighs, breasts)
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for heat
1 teaspoon black pepper
1 teaspoon salt
Vegetable oil, for frying

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Directions

In a large bowl or zip-top bag, pour buttermilk over the chicken pieces, ensuring they’re fully coated. Refrigerate for at least 4 hours or overnight for maximum tenderness.
In another bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure it sticks.
Heat 1–2 inches of vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C).
Fry chicken in batches, turning occasionally, until golden brown and crispy—about 12–15 minutes for dark meat and 8–10 minutes for white meat, or until internal temperature reaches 165°F (74°C).
Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
Serve hot with classic Southern sides like mashed potatoes, gravy, or coleslaw.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 23 grams; 29%
Saturated Fat: 6 grams; 30%
Cholesterol: 115 milligrams; 38%
Sodium: 540 milligrams; 23%
Carbs: 22 grams; 8%
Protein: 30 grams
Sugar: 2 grams
Fiber: 1 grams; 4%

10 Tips for Making the Best Country Fried Chicken

Use bone-in chicken for the juiciest results.
Marinate in buttermilk for at least 4 hours, ideally overnight.
Season both the flour and the chicken for full flavour.
Use a cast-iron skillet for even heat retention and crisping.
Maintain oil temperature at 350°F (175°C) for perfect frying.
Don’t overcrowd the pan—fry in batches to keep the oil hot.
Drain on a wire rack instead of paper towels for lasting crispiness.
Let chicken rest 5 minutes before serving to lock in juices.
Add a touch of cornstarch to the flour mix for extra crunch.
Serve hot for best flavour and texture—fried chicken waits for no one.

Serve it with Suggestions

Mashed potatoes and cream gravy
Buttery biscuits
Southern-style green beans
Macaroni and cheese
Coleslaw and corn on the cob

FAQ's

Q: Can I use boneless chicken?
A: Yes, but adjust cooking time to prevent drying out.

Q: What’s the best oil for frying?
A: Peanut oil or canola oil—both have high smoke points and neutral flavour.

Q: Can I bake instead of fry?
A: Yes, but you won’t get quite the same crunch. Bake at 400°F (200°C) until golden and cooked through.

Q: How do I reheat fried chicken?
A: Reheat in a 350°F oven on a wire rack for 15 minutes to maintain crispiness.

Q: Can I make it spicy?
A: Add more cayenne or hot sauce to the marinade for heat.

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Crispy Country Fried Chicken with Buttermilk and Southern Spices