This Crispy Buttermilk Fried Chicken recipe is a true southern staple! It features crispy juicy chicken that is seasoned to perfection. In my opinion, this is the best fried chicken I have ever had. The chicken is super juicy, and the batter is crispy perfection. It is seriously SO good, and I am excited to finally share it with y’all!
How To Make Crispy Buttermilk Fried Chicken
To start you will need to marinate the chicken in a buttermilk brine. Marinating the chicken in a brine will ensure the meat is super juicy. So, in a large mixing bowl, add buttermilk, pickle juice, Cajun seasoning, Kosher salt, hot sauce and stir to combine. Then, add the chicken and allow it to marinate in the fridge for 1 hour-24 hours. The longer you allow it to marinate, the juicier it will be.
To prepare the batter, in a gallon zip lock bag add the flour, corn starch, Cajun seasoning, Seasoned salt, Onion powder, Garlic powder and paprika. Then seal the Ziplock bag and shake it until the seasonings are well combined.
Next, in a large Dutch oven or deep cast iron pot over medium-high heat, add the vegetable oil and heat to 350 degrees. Avoid using a shallow pan for frying because grease splatter is a huge fire hazard.
Once marinating is complete, remove the chicken from the refrigerator. Place 2-3 pieces in the Ziplock bag with the batter, seal the bag and shake to coat each piece. Make sure to shake off excess batter and place the chicken on a parchment lined baking sheet. Repeat this step until all the chicken is battered.
Then once the oil is up to temp, place 3-4 pieces of chicken in the oil at a time. Avoid placing too many pieces in because it will lower the temperature below the desired range. Cooking time will vary depending on size/cut of chicken but should take roughly 10-15 minutes. Use a meat thermometer to check for doneness. Chicken should be 165 degrees when finished. Repeat step until all chicken is cooked.
Allow chicken to rest on a wire baking rack for 5-10 minutes prior to eating. Serve and enjoy this Crispy Buttermilk Fried Chicken.
Ingredients
Buttermilk Brine
- 2 cups buttermilk
- 2 tablespoon Cajun Seasoning
- 1 tablespoon kosher salt
- ¼ cup pickle juice
- 2 tablespoons hot sauce
- 12 pieces of chicken
Batter
- 2 cups all-purpose flour
- ½ cup Cornstarch
- 2 tablespoon Cajun Seasoning
- 1 tablespoon Seasoned Salt
- ½ tablespoon Onion Powder
- ½ tablespoon Garlic Powder
- ½ tablespoon Paprika
- 48 ounces vegetable oil
Instructions
- In a large mixing bowl, add buttermilk, pickle juice, Cajun seasoning, Kosher salt, hot sauce and stir to combine. Add the chicken and allow it to marinate in the fridge for 1 hour-24 hours. (the longer the better)
- In a gallon zip lock bag add the flour, corn starch, Cajun seasoning, Seasoned salt, Onion powder, Garlic powder and paprika. Seal the Ziplock bag and shake until seasoning is well combined.
- In a large Dutch oven over medium-high heat, add the vegetable oil and heat to 350 degrees. Remove the chicken from the refrigerator and place 2-3 pieces in the Ziplock bag with the batter, seal the bag and shake to coat each piece. Place the battered chicken on a parchment lined baking sheet. Repeat this step until all the chicken is battered.
- Once the oil is up to temp, place 3-4 pieces of chicken in the oil at a time. Cooking time will vary depending on size/cut of chicken but should take roughly 10-15 minutes. Use a meat thermometer to check for doneness. Chicken should be 165 degrees when finished. Repeat this step until all the chicken is cooked.
- Allow the chicken to rest on a wire baking rack for 5-10 minutes prior to eating. Serve and enjoy.
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