Crispy Buttermilk Fried Chicken – Southern Classic in Cast Iron

In my grandma’s West Virginia kitchen, Sunday supper meant one thing: the rhythmic pop of hot oil, the scent of smoky paprika, and a stack of golden chicken cooling on brown paper grocery sacks. She called it “yard bird,” and no one dared snag a piece before the blessing. Her trick? A tangy buttermilk bath and a paper‑bag shake of seasoned flour—nothing fancy, just dependable Southern know‑how.

Fast‑forward to my own kitchen, and my husband recently reminded me it had been way too long since I broke out the Lodge chicken fryer for the real deal. Challenge accepted! I soaked the bird overnight in buttermilk and Frank’s hot sauce, dredged it in a flour mix boosted with baking powder and cornstarch for extra craggy bits, then fried to a deep mahogany crunch. He declared he could “eat it all day long,” and I swear you could hear that crispy crack across the table.

Why you’ll fall in love with this crispy buttermilk fried chicken:

• Buttermilk + Hot Sauce Brine tenderizes and seasons every bite.
• Baking Powder & Cornstarch form an airy, extra‑crispy crust.
• Cast‑Iron Dutch Oven keeps heat steady for restaurant‑level results.
• Make‑Ahead Friendly—marinate overnight, fry next day.

Pair it with pillowy Cast Iron Biscuits – A Dose of Nostalgia or spice things up with my zippy Mustard Fried Chicken for a fried‑chicken cook‑off! Ready to grab the tongs? Let’s fry.

Ingredients

Kitchen Note: Shortening yields that old‑school flavor and less splatter, but peanut or canola oil works great too.

Step‑by‑Step Instructions

1. Overnight Buttermilk Brine

1. Place chicken in a large bowl. Pour buttermilk and hot sauce over, turning to coat.
2. Cut 2–3 tiny slits in thickest parts so flavors penetrate.
3. Cover and refrigerate at least 8 hours (12–24 best).

2. Seasoned Flour Dredge

1. In a shallow dish, whisk flour, baking powder, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.
2. Remove chicken from brine; let excess drip but do not pat dry—the moisture helps flour stick.
3. Dredge each piece thoroughly, pressing flour into crevices. Set on a wire rack for 15 minutes. This “rest” hydrates the flour so the crust won’t fall off.

3. Heat the Oil

1. Add Crisco to a 12‑inch cast‑iron Dutch oven or chicken fryer until 1½–2 inches deep.
2. Heat over medium‑high until oil reaches 325–350 °F. No thermometer? Drop a pinch of flour—if it sizzles immediately, you’re ready.

4. Fry in Batches

1. Gently lower 3–4 pieces skin‑side down. Do not overcrowd.
2. Fry 5–6 minutes per side, monitoring oil to stay between 325–350 °F. Adjust heat as needed.
3. Turn with tongs only once—extra flips knock off crust.
4. Internal temperature should hit 165 °F in thickest part.
5. Remove to a paper‑towel‑lined sheet pan. Repeat with remaining chicken.

5. Rest & Serve

Let chicken sit 5–10 minutes so juices redistribute and crust sets. Serve hot or room temp—perfect for picnics!

Pro Tips & Troubleshooting

• Double‑Dip for Extra Crunch: After first dredge, dip chicken briefly back into brine, then dredge again.
• Avoid Soggy Crust: Keep finished pieces on a wire rack in a 250 °F oven if frying large batches.
• Flavor Twist: Swap paprika for smoked paprika or add 1 tsp dried thyme to dredge for herb notes.
• Oil Too Dark? It’s time to strain or start with fresh oil—burnt bits darken crust.

Serving Suggestions

• Classic buttermilk biscuits with honey.
• Pickle slices for a tangy crunch contrast.
• A scoop of sweet coleslaw or mac & cheese on the side.

Fun Kitchen Question 🍗

Do you prefer your fried chicken hot out of the oil or cold from the fridge the next day? Tell me in the comments!

FAQ

Q1: Can I use boneless chicken breasts?
Yes, but reduce frying time to about 4 minutes per side and monitor internal temp closely—they cook faster.

Q2: Is it safe to reuse frying oil?
Strain cooled oil through cheesecloth to remove crumbs. Store chilled and reuse once or twice for similar foods.

Q3: How long can I marinate in buttermilk?
Up to 24 hours. Beyond that, acid can make meat mushy.

Crispy Buttermilk Fried Chicken

Southern cast‑iron fried chicken soaked in buttermilk and hot sauce, dredged in seasoned flour, and fried to crunchy perfection.

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Ingredients

  

• - 3–4 lb assorted bone‑in chicken pieces
• - 2 cups buttermilk
• - ⅓ cup Frank’s hot sauce
• - 2 cups all‑purpose flour
• - 2 Tbsp baking powder
• - 2 Tbsp cornstarch
• - 1 Tbsp kosher salt
• - 1 Tbsp black pepper
• - 2 Tbsp paprika
• - 1 tsp garlic powder optional
• - ½–1 tsp cayenne optional
• - Crisco shortening or peanut oil for frying (1½–2 inches deep)

Instructions

 

• Marinate chicken overnight in buttermilk and hot sauce.
• Whisk flour, baking powder, cornstarch, and seasonings.
• Dredge chicken; rest 15 min.
• Heat oil to 325–350 °F in cast‑iron Dutch oven.
• Fry chicken 5–6 min per side until 165 °F internal.
• Drain on paper towels; rest 5 min before serving.

Notes

- Double‑dredge for extra‑thick crust.
- Keep finished pieces warm in 250 °F oven.
- Store leftovers 3 days; reheat at 400 °F for 12 min.