Southern-Style Crispy Buttermilk Chicken Recipe

Why You’ll Love This this Southern-Style Crispy Buttermilk Chicken

This buttermilk chicken hits all the right notes with its crispy cornmeal coating that practically shatters when you bite into it, revealing tender, juicy chicken underneath.

The genius move here is that gravy situation – using those golden pan drippings mixed with more buttermilk and stock to create a sauce that’s basically liquid comfort food.

It’s the kind of recipe that makes you wonder why anyone bothers with complicated techniques when simple ingredients, done right, can make you close your eyes and do that little happy food dance.

Ingredients List

You’ll need just a handful of simple ingredients to create this crispy, comforting masterpiece that’ll have your kitchen smelling like pure Southern hospitality.

• 6 boneless skinless chicken breast halves
• 1 cup buttermilk
• 1/4 cup yellow or white cornmeal
• 1/4 cup flour (plus 2 teaspoons for gravy)
• Salt and pepper to taste
• 1/4 cup vegetable oil

• 3/4 cup chicken stock
• The health angle: This recipe isn’t exactly a health food poster child, but it’s not a complete nutritional disaster either – you’re getting lean protein from the chicken breasts, and the buttermilk adds some probiotics and calcium to the mix.
• Smart swaps: You could use boneless thighs instead of breasts for more flavor and forgiveness if you’re worried about drying out the meat, or swap half the all-purpose flour for whole wheat if you want to sneak in a tiny bit more fiber.
• Portion reality check: Six chicken breasts might sound like a lot, but to be frank – this is comfort food that people tend to demolish, so don’t be surprised if there aren’t many leftovers.

Step by Step Directions



This Southern-style buttermilk chicken delivers maximum crispy satisfaction with minimal fuss, transforming simple pantry staples into a comfort food masterpiece that’s ready in under 30 minutes.

• Prep your dredging stations: Pour 1/2 cup buttermilk into one shallow bowl, then mix cornmeal, 1/4 cup flour, salt, and pepper in a second shallow bowl.
• Coat the chicken: Dip each chicken breast in buttermilk first, then press into the cornmeal mixture until thoroughly coated on all sides.
• Cook the chicken: Heat 2 tablespoons oil in a large skillet over medium-high heat, then cook chicken 8-10 minutes, flipping once, until golden brown and cooked through (internal temp should hit 165°F).
• Rest and plate: Transfer cooked chicken to a serving platter while you make the gravy.
• Make the pan gravy: Stir 2 teaspoons flour into the leftover pan drippings until smooth, then slowly whisk in chicken stock and remaining 1/2 cup buttermilk.
• Finish the gravy: Simmer 2 minutes until thickened, season with salt and pepper, then spoon generously over the chicken before serving.

For even crispier results with less oil splatter, consider using a premium deep fryer to achieve restaurant-quality golden coating every time.

Substitutions and Variations

• Swap the protein: Turkey cutlets, pork chops, or even thick fish fillets work beautifully here – just adjust your cooking time since nobody wants overcooked protein turning into shoe leather.
• Make it gluten-free: Replace the flour with your favorite gluten-free blend, though I’ll warn you the texture might be slightly different (but still delicious, promise).
• Spice things up: Add cayenne, paprika, or garlic powder to your cornmeal mixture – because sometimes you need a little kick to wake up those taste buds.
• Go full cornmeal: Skip the flour entirely and use all cornmeal for an extra-crunchy coating that’ll make your teeth happy with every bite.
• Dairy alternatives: Coconut milk or regular milk mixed with a tablespoon of vinegar can pinch-hit for buttermilk, though you’ll miss some of that tangy magic.
• Herb it up: Fresh thyme, rosemary, or sage mixed into the coating turns this from simple to sophisticated – well, as sophisticated as fried chicken gets.
• Make it thicker: Want chicken that looks like it hit the gym? Pound those breasts to an even thickness, or slice them in half horizontally for quicker, more even cooking.

Additional Things to Serve With This Dish

This golden, crispy chicken deserves sides that can hold their own at the dinner table.

• Creamy mashed potatoes – Because that buttermilk gravy needs somewhere soft and welcoming to land, and honestly, is there anything more comforting than the chicken-and-mashed-potato combo your grandmother probably perfected?
• Mac and cheese – Go ahead, embrace the carb-on-carb situation like the comfort food rebel you are, especially if you’re feeding kids who think vegetables are the enemy.
• Coleslaw – The crisp, tangy crunch cuts through all that rich, fried goodness and gives your palate a little wake-up call between bites.
• Green beans or corn – Fresh vegetables help balance the meal, though let’s be real, they’re mostly there so you can tell yourself this dinner is “well-rounded.”
• Biscuits – More carbs, more gravy-soaking opportunities, more reasons to loosen your belt after dinner.
• Sweet potato fries – They’re technically a vegetable, right, so they practically count as health food when you bake them instead of frying.
• Simple salad – Sometimes you need those fresh greens to cut through the richness, plus it makes room for seconds on the chicken without feeling completely ridiculous.

Cooking Tips & Tricks (Chef’s Notes)

Getting this chicken just right takes a few tricks that’ll save you from the soggy-coating disasters that haunt so many home kitchens.

• Don’t skip the buttermilk soak – That acidic tang doesn’t just add flavor, it actually tenderizes the meat while you’re getting everything else ready, though 30 minutes is plenty if you’re in a rush.
• Pat the chicken completely dry before dredging, because wet chicken plus flour coating equals a gluey mess that’ll slide right off in the pan, and nobody wants naked chicken swimming in batter soup.
• Press that coating on firmly – Really smoosh it into every crevice and curve, like you’re tucking the chicken into a snug cornmeal blanket that you never want to come loose.
• Test your oil temperature with a pinch of flour first, because if it sizzles aggressively, you’re golden, but if it just sits there looking sad, your chicken will absorb oil like a greasy sponge.
• Don’t crowd the pan – Give each piece room to breathe and crisp up properly, even if it means cooking in batches while you stand there drooling over the first round.
• Let the chicken rest on a wire rack after cooking instead of paper towels, which just creates steam that turns your beautiful crispy coating into something disappointingly chewy.
• Make the gravy immediately while those pan drippings are still hot and full of all that concentrated chicken flavor you definitely don’t want to waste.

Nutritional Facts

• Calories: 285
• Protein: 35g
• Carbohydrates: 12g
• Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 85mg
• Iron: 1.2mg
• Potassium: 420mg

*Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.*

Fun “Did You Know?”

Beyond those impressive nutritional numbers, buttermilk fried chicken carries fascinating stories that’ll make your next batch even more enjoyable.

I love that buttermilk’s acidity actually tenderizes meat by breaking down proteins, which explains why Southern cooks swore by it long before science proved them right.

Here’s something cool: the tangy flavor comes from lactic acid bacteria, not actual butter. Originally, buttermilk was simply the liquid left after churning butter.

Kentucky’s famous colonel didn’t invent pressure-frying chicken until 1939, but Southern families had been perfecting buttermilk marinades for generations.

Your kitchen’s continuing a centuries-old tradition with every crispy bite.