Southern Fried Chicken, Pork Rind Crust

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Ryman Auditorium & Broadway

📍 Where this dish comes from: Nashville, Tennessee · Ryman Auditorium & Broadway
Discover the history of this region →
Southern Fried Chicken, Pork Rind Crust, plated and ready to serve

No soul food cookbook is complete without a straightforward, classic fried chicken. This one leans on a buttermilk brine for tenderness and a generously seasoned pork rind crust for crunch, delivering the exact plate people picture when they think of Sunday dinner.

What You’ll Need

Ingredients for Southern Fried Chicken, Pork Rind Crust

Southern Fried Chicken, Pork Rind Crust

The classic — buttermilk-brined chicken fried to a deep golden crisp in a well-seasoned pork rind crust.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 490kcal

Ingredients

  • 4 bone-in chicken pieces (thighs or drumsticks)
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 2 cups pork rinds finely crushed
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs beaten
  • Avocado oil, for frying

Instructions

  • Combine buttermilk and hot sauce in a bowl or bag. Add chicken and marinate at least 4 hours, or overnight.
  • Mix crushed pork rinds with smoked paprika, garlic powder, and onion powder in a shallow bowl.
  • Remove chicken from the buttermilk, dip in beaten egg, then press into the pork rind mixture, coating thoroughly.
  • Heat about 1 inch of avocado oil in a heavy skillet or Dutch oven to 350°F (175°C).
  • Fry chicken in batches, 10–12 minutes per side, until deeply golden and cooked through (165°F internal).
  • Drain on a wire rack and serve hot.

Nutrition

Serving: 1serving | Calories: 490kcal | Protein: 38g | Fat: 35g
Tried this recipe?Let us know how it was!

Cooking Southern Fried Chicken, Pork Rind Crust in the kitchen

Health Benefits

  • Pork rind breading is naturally carb-free, unlike a traditional flour dredge.
  • Buttermilk brining tenderizes the meat without needing added sugar.
  • Bone-in chicken provides more flavor and nutrients, including collagen, than boneless cuts.

Pairs Well With

  • Slow-Simmered Southern Green Beans
  • Cauliflower "Potato" Salad, Mustard Style
Scroll to Top