Crispy Buttermilk Fried Chicken
Crispy Buttermilk Fried Chicken is a medium American (Southern) recipe that serves 6. 450 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $24.42 total, $4.07 per serving
Ingredients
- 2.5 lb Chicken Pieces (bone‑in, skin‑on drumsticks, thighs or a mix; cleaned and dried)
- 1 tsp Lemon Pepper Seasoning (adds citrusy heat)
- 1 tsp Hot Sauce (for a little kick in the seasoning)
- 2 cup All-Purpose Flour (for the final coating)
- 1 cup Cornstarch (creates extra crispness)
- 2 cup Buttermilk (cold, for marinating)
- 1 tsp Chicken Bouillon Powder (adds umami depth)
- 2 tbsp Pre‑Made Poultry Seasoning Blend (half a packet of the "good stuff")
- 4 cup Vegetable Oil (high smoke‑point oil for deep frying)
- 2 tbsp Hot Sauce (for serving) (optional drizzle)
Instructions
Season and Marinate Chicken
Pat the chicken pieces dry, then season evenly with lemon pepper, hot sauce, a half packet of the pre‑made poultry seasoning blend, and chicken bouillon powder. Massage the seasoning into the meat, place the chicken in a bowl, cover with buttermilk, and refrigerate overnight.
Time: PT10M
Make Flour‑Cornstarch Coating
In a large mixing bowl whisk together 1 cup cornstarch and 2 cups all‑purpose flour until well combined and free of lumps.
Time: PT5M
Dredge Chicken in Coating
Remove the marinated chicken from the buttermilk, letting excess drip off. Toss each piece in the flour‑cornstarch mixture, pressing gently to coat all sides with no bald spots. Arrange coated pieces on a plate and let rest for 5 minutes.
Time: PT5M
Heat Oil to 350°F
Fill the deep fryer with vegetable oil and heat until it reaches 350°F, checking with the digital thermometer.
Time: PT10M
Temperature: 350°F
Fry Chicken Until Golden
Carefully lower the coated chicken into the hot oil using tongs. Fry in small batches, turning once, until the exterior is deep golden‑brown and the internal temperature reaches 165°F, about 8‑10 minutes per piece.
Time: PT15M
Temperature: 350°F
Drain and Plate
Remove the fried chicken with tongs, place on a wire rack or paper towels to drain excess oil, drizzle with hot sauce if desired, and let rest 2 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: High protein, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey legs
- Instead of Lemon Pepper Seasoning: Lemon zest + black pepper
- Instead of Hot Sauce: Cayenne pepper
- Instead of All-Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Chicken Bouillon Powder: Chicken stock
- Instead of Pre‑Made Poultry Seasoning Blend: Homemade spice mix
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Deep Fryer
- Digital Food Thermometer
- Mixing Bowl
- Plate
- Tongs
- Wire Rack (optional)
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Season and marinate chicken overnight
- Maintain oil temperature at 350°F
- Achieve an even coating without bald spots
- Fry until internal temperature reaches 165°F
Chef Tips from the Video
- Use a cast‑iron pot for more even heat distribution if you don’t have a deep fryer.
- Add a pinch of sugar to the flour‑cornstarch mix for an extra caramelized crunch.
- Season the oil with a sprig of rosemary for a subtle aromatic boost.
Troubleshooting
Coating falls off during frying
Pat the chicken completely dry before seasoning, and let the coated pieces rest 5‑10 minutes before frying so the coating adheres.
Oil temperature drops too low when adding chicken
Fry in small batches and allow the oil to return to 350°F between batches.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat in a hot oven to retain crispness.
Room temperature: Do not store at room temperature; consume within 2 hours if left out.
Make-Ahead Tips
- Marinate the chicken in buttermilk overnight for extra juiciness.
- Coated chicken can be refrigerated for up to 12 hours before frying.
- Reheat leftovers in a pre‑heated oven (350°F) for 10 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of crispy fried chicken in Southern American cuisine?
Fried chicken became a staple of Southern cooking in the 19th century, blending Scottish frying techniques with African seasoning traditions. It is celebrated as comfort food and is a centerpiece at holidays like Thanksgiving and Friendsgiving.
What regional variations of fried chicken exist within the United States?
In the South, buttermilk marination and a double‑dredge are common, while Nashville hot chicken adds a spicy cayenne glaze. Korean fried chicken uses a thin, ultra‑crisp coating and sweet‑spicy sauces.
How is crispy buttermilk fried chicken traditionally served in Southern gatherings?
It is typically served hot with side dishes such as mashed potatoes, coleslaw, cornbread, and a selection of hot sauces. The chicken is often presented on a platter for communal sharing.
What occasions or celebrations is crispy fried chicken traditionally associated with in American culture?
Fried chicken is a popular main dish for family gatherings, holiday meals like Thanksgiving and Friendsgiving, picnics, and backyard barbecues across the United States.
What makes this crispy buttermilk fried chicken recipe special compared to other Southern fried chicken recipes?
The overnight buttermilk soak tenderizes the meat, while the combination of cornstarch and flour creates an ultra‑crisp crust. A half‑packet of a pre‑made seasoning blend adds depth without extra prep.
What are the most common mistakes to avoid when making crispy buttermilk fried chicken at home?
Common errors include not drying the chicken before seasoning, overcrowding the fryer which drops oil temperature, and frying until the exterior is brown but the interior is undercooked. Always pat dry, fry in small batches, and check for an internal 165°F temperature.
Why does this recipe use a cornstarch‑flour blend instead of flour alone?
Cornstarch absorbs less oil and creates a lighter, crunchier texture, while flour provides structure. The blend gives the chicken a distinctive, airy crust.
Can I make the crispy buttermilk fried chicken ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and keep the coated pieces refrigerated for up to 12 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the chicken is done?
The crust should be deep golden‑brown and crackly, and the meat should be juicy with an internal temperature of 165°F. When you tap the coating, it should sound crisp.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in practical, step‑by‑step home cooking tutorials that focus on classic comfort foods and holiday dishes, often emphasizing technique and kitchen hacks for everyday cooks.
How does the YouTube channel Mr. Make It Happen's approach to Southern cooking differ from other cooking channels?
Mr. Make It Happen combines clear, concise instructions with budget‑friendly tips and uses everyday kitchen tools, whereas many other channels may rely on specialty equipment or overly complex techniques.
Last updated: August 21, 2026
