Fried Chicken Recipe Tyler Florence: Buttermilk-Brined Southern Classic

This buttermilk-brined classic delivers the crispy, golden perfection that defines Southern fried chicken. I developed this method after years of testing, inspired by Tyler Florence’s approach to achieving that ideal crust-to-meat ratio.

The buttermilk brine tenderizes the chicken while adding subtle tang. A double-dredge in seasoned flour ensures maximum crunch. The key is maintaining 350°F oil temperature throughout frying for even cooking.

You’ll end up with juicy meat encased in a shatteringly crispy coating that stays crunchy for hours. The flavor profile is pure comfort—savory, well-seasoned, and impossible to resist.

Perfect for Sunday suppers or summer picnics, this version stays true to tradition while being foolproof for home cooks.

Ingredients for Fried Chicken Recipe Tyler Florence

Classic Southern comfort starts with these buttermilk-brined, double-dredged essentials for perfect fried chicken.

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The chicken is everything here. Bone-in, skin-on thighs give you that juicy, flavorful meat with a crispy exterior—breasts dry out too fast. Costco has great packs, or grab from your butcher if you want thicker cuts (ask for legs and thighs). Buttermilk should be full-fat—low-fat doesn’t tenderize as well. For the oil, peanut or vegetable both work, but peanut has a higher smoke point if you’re worried about splatter.

No buttermilk? Whole milk plus 1 tbsp vinegar per cup does the trick. Swap cornstarch with rice flour for gluten-free—same crisp factor. Fresh out of paprika? Cajun seasoning at half the amount adds a nice kick. The hot sauce in the brine is optional (I use Crystal or Tabasco), but it’s what gives that subtle tang. Want extra crunch? Add crushed cornflakes to the flour mix.

The brine can sit overnight (up to 24 hours max), but even 4 hours makes a difference. Fried chicken stays crispy for 2-3 hours at room temp—perfect for picnics. Leftovers? Reheat in a 375°F oven for 10 minutes to revive the crust. Don’t microwave, trust me on this one.

Step-by-Step Instructions for Buttermilk-Brined Southern Fried Chicken

Here’s the method for achieving that signature crispy, juicy result every time.

Step 1: Brine the Chicken Thighs in Buttermilk

In a large bowl, whisk together the 4 cups Buttermilk and 1 tbsp Hot Sauce until fully combined. This adds a subtle kick while tenderizing the meat. Submerge the 3 lb Chicken Thighs completely in the mixture, ensuring each piece is fully coated.

Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. I’ve found that the longer brine time—up to 12 hours—yields the most flavorful and tender results. The buttermilk’s acidity breaks down proteins, guaranteeing moist meat with a perfect crust.

Step 2: Prepare the Double-Dredge Breading

In a shallow dish, combine 3 cups All-Purpose Flour, 0.5 cup Cornstarch, 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 2 tsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 0.5 tsp Cayenne Pepper. Whisk until evenly distributed—the cornstarch is the secret to extra crunch.

In a separate bowl, beat the 2 whole Large Eggs until smooth. Remove the chicken from the buttermilk, letting excess drip off, then dip each piece in the egg wash before coating thoroughly in the flour mixture. Press firmly to adhere, then repeat the egg and flour process for a double-dredge that locks in juices.

Step 3: Heat the Oil and Fry in Batches

Pour the 4 cups Vegetable Oil into a heavy-bottomed pot or Dutch oven, ensuring it’s no more than halfway full to prevent overflow. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. Maintaining this temperature is crucial—too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs oil.

Working in batches to avoid crowding, carefully lower the breaded chicken into the oil. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain excess oil while keeping it crisp.

Step 4: Rest and Serve for Maximum Crispiness

Let the fried chicken rest for 5-10 minutes before serving. This allows the coating to set fully and the juices to redistribute, ensuring every bite is tender and flavorful. Resist the urge to stack the pieces—this can trap steam and make the crust soggy.

Serve hot, straight from the rack. The exterior should be shatteringly crisp, with a rich, golden hue, while the inside remains succulent and packed with the tangy depth of the buttermilk brine. Pair with your favorite sides for a true Southern classic.

Make-Ahead Tips for Leftovers

Overnight Brining

I always brine my chicken overnight for maximum flavor and tenderness. The buttermilk works its magic slowly, so prepare the 4 cups Buttermilk mixture the night before and let the 3 lb Chicken Thighs soak for up to 12 hours. This ensures every bite is packed with that signature tang. 💪

Prep the Dredge Early

Mix your dry ingredients the evening before—3 cups All-Purpose Flour, 0.5 cup Cornstarch, and all the spices. Store in an airtight container at room temperature. In the morning, just add the wet ingredients and you’re ready to dredge and fry. Saves 15 minutes of morning chaos.

Pre-Fry Chicken

You can bread the chicken up to 2 hours before frying and keep it chilled in the fridge. Place each piece on a wire rack set over a baking sheet to maintain airflow and prevent sogginess. Bring to room temperature for 30 minutes before frying for even cooking.

Hold for Serving

Fried chicken stays crispy for 2-3 hours at room temperature. I use a wire rack in a 200°F oven to keep batches warm while finishing the rest. Avoid stacking—it traps steam and ruins that perfect crunch.

Reheating Leftovers

For next-day enjoyment, reheat in a 375°F oven for 10-15 minutes. This revives the crust beautifully. Never microwave—it’ll turn your masterpiece soggy. Trust me, I’ve learned the hard way. 🔥

Freeze for Later

Uncooked, breaded chicken freezes well for up to 1 month. Lay pieces flat on a tray to freeze, then transfer to a freezer bag. Fry from frozen, adding 3-5 minutes to the cooking time. Perfect for unexpected guests.

Frequently Asked Questions