The Ultimate Recipe for Classic Southern Buttermilk Fried Chicken

Sunday Dinners: A Southern Tradition

In the heart of the South, Sunday dinners represent comfort and togetherness. Families gather around the dining table, sharing stories and laughter. At the center of this culinary celebration is the iconic buttermilk fried chicken—crispy on the outside, juicy on the inside, and seasoned to perfection.

Crispy, juicy, and packed with flavor — this buttermilk fried chicken is marinated overnight for tenderness, coated in seasoned flour, and fried to golden perfection. A Southern Sunday staple!

🕒 Recipe Overview

• Prep Time: 20 minutes

• Marinate Time: 4 hours or overnight

• Cook Time: 25 minutes

• Total Time: About 4 hours 45 minutes

• Servings: 6–8

🧂 Ingredients

For the Marinade

• 3 lbs (1.3 kg) bone-in chicken pieces (legs, thighs, wings, or breasts)

• 2 cups (480ml) buttermilk

• 1 tablespoon hot sauce (optional for spice)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

For the Seasoned Flour

• 2 cups (250g) all-purpose flour

• 2 teaspoons paprika

• 1 teaspoon cayenne pepper (optional)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme (optional)

For Frying

• Vegetable or peanut oil (enough to fill pot 2 inches deep)

🔪 Directions

1. Marinate the Chicken
   In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, and garlic powder.
   Add chicken pieces, ensuring they’re fully coated.
   Cover and refrigerate for at least 4 hours (or overnight for best results).

2. Prepare the Seasoned Flour
   In another bowl, mix flour and all seasonings together.

3. Coat the Chicken
   Remove chicken from the buttermilk marinade (don’t rinse!).
   Dredge each piece in the seasoned flour, pressing gently so the coating sticks.
   Place coated pieces on a tray and let rest for 10–15 minutes — this helps the crust set.

4. Heat the Oil
   Pour oil into a large heavy-bottomed skillet or Dutch oven, about 2 inches deep.
   Heat to 350°F (175°C).

5. Fry the Chicken
   Fry in batches — don’t overcrowd the pan.
   Cook each piece for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

6. Drain and Serve
   Remove chicken and place on a wire rack or paper towels to drain excess oil.
   Serve warm — crispy outside, juicy inside!

💡 Pro Tips

• For extra crunch, double-dip: after coating in flour, dip in buttermilk again and re-coat with flour.

• Keep fried chicken warm in a 200°F (93°C) oven while finishing batches.

• Add a pinch of cornstarch to the flour for an ultra-crispy crust.