Buttermilk Fried Chicken Recipe

Juicy, impossibly crispy, and full of deep Southern flavor, this Buttermilk Fried Chicken Recipe is the kind of classic comfort food you’ll want to make again and again. Each piece starts with a tangy buttermilk marinade, which guarantees every bite is perfect—tender inside and gloriously crunchy outside. Whether you’re building the ultimate Sunday dinner or just have a craving for some homemade fried chicken, this dish always hits the mark, filling your kitchen with irresistible aromas and bringing everyone to the table with big smiles.

Buttermilk Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Buttermilk Fried Chicken Recipe really lies in its simple, honest ingredients. With a few pantry staples and a couple of flavor boosters, each part plays a starring role—some keep the chicken moist, while others pack on that signature crunch or kick of spice.

  • Bone-in, skin-on chicken pieces: Drumsticks, thighs, or breasts—the skin and bone add juiciness and rich flavor.
  • Buttermilk: The tangy acidity tenderizes the chicken and helps the crust stick firmly.
  • Hot sauce (optional): For a subtle heat and extra dimension, but feel free to skip if you like it mild.
  • All-purpose flour: The foundation of your crispy coating, giving it structure and crunch.
  • Cornstarch: Just a little, but it’s the secret weapon for ultra-light, crisp crust.
  • Salt: Brings out every savory note and ensures no bite tastes flat.
  • Black pepper: Adds a warm bite that balances out the richer flavors.
  • Garlic powder: For an aromatic savory layer throughout the coating.
  • Onion powder: Boosts depth and a gentle sweetness in every mouthful.
  • Paprika: Lends a lovely color and extra smoky-sweet undertone.
  • Cayenne pepper (optional): Perfect if you like a little heat to chase the richness—adjust to taste.
  • Vegetable oil for frying: Neutral flavor and high smoke point make this oil the best for crisp, even frying.

How to Make Buttermilk Fried Chicken Recipe

Step 1: Marinate the Chicken

Let’s start by building flavor from the inside out. Combine your chicken pieces with buttermilk and, if you like a touch of heat, a spoonful of hot sauce. The acidity in the buttermilk works wonders, breaking down the protein just enough to make your chicken impossibly tender. Cover and let it chill in the fridge for at least 4 hours, but if you plan ahead and let it soak overnight, you’ll really notice the difference.

Step 2: Prepare the Seasoned Coating

While your chicken is marinating, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a separate bowl. This combination is responsible for every satisfying crunch and golden bite. Don’t be shy giving your flour mixture a good stir, ensuring every flavor gets a seat at the fried chicken party.

Step 3: Dredge the Chicken

Now for the fun, messy part! Remove the chicken pieces from the marinade, letting the excess drip away. Dredge each piece in your seasoned flour mixture, pressing firmly to ensure the crust sticks and forms those signature craggy, crispy bits. For next-level crunch, you can double-dip: a quick return to the buttermilk, then another coat of flour. Rest the coated chicken on a wire rack for about 15 minutes—this step sets the coating so it won’t slip off in the fryer.

Step 4: Fry the Chicken

Heat up 2 or 3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F. Working in batches, gently lower your chicken pieces into the hot oil, making sure not to crowd the pan. Fry for 12 to 15 minutes, turning occasionally, until each piece is a gorgeous golden brown and cooked through—the thermometer should read 165°F at the thickest part. Let the chicken drain on a wire rack or paper towels to stay crisp.

How to Serve Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe - Recipe Image

Garnishes

Classic fried chicken shines with just a sprinkle of flaky salt, but feel free to pile on fresh chopped parsley or a dusting of smoked paprika for color. A drizzle of honey or a kick of hot sauce can also send each bite over the top, balancing all that savory crunch with something sweet or spicy.

Side Dishes

The Buttermilk Fried Chicken Recipe is begging to be accompanied by some soul-satisfying sides. Think creamy mashed potatoes, buttery corn on the cob, tangy coleslaw, or pillowy biscuits for proper Southern cred. Don’t forget chilled pickles or a crisp salad to add a refreshing contrast to the rich, golden crust.

Creative Ways to Present

For a playful spin, try stacking the fried chicken on a platter lined with parchment, picnic-style, or nestle your pieces into a basket with a side of dipping sauces. Pile the crispy chicken atop homemade waffles and drizzle with syrup for an indulgent brunch, or slice leftovers onto a hearty salad for a light, protein-packed lunch the next day.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers after serving this Buttermilk Fried Chicken Recipe, store the cooled pieces in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, and the coating will keep its crunch fairly well if you reheat it right.

Freezing

For longer storage, arrange the cooled fried chicken pieces in a single layer on a baking sheet and freeze until solid, then move to a freezer-safe bag or container. Your chicken will keep beautifully in the freezer for up to 2 months. When you’re ready for a fried chicken fix, just pop them straight from the freezer into the oven for reheating.

Reheating

To restore that coveted crispiness, reheat your chicken in a 375°F oven for about 15 to 20 minutes, flipping halfway through. Avoid the microwave if you can—it tends to steam the crust and soften it. If you’re in a rush, a few minutes in an air fryer does the trick too.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! You can substitute boneless thighs or breast strips. Just keep in mind that boneless pieces will cook faster, so reduce the frying time and watch the internal temperature closely.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, make your own by stirring 2 tablespoons of lemon juice or white vinegar into 2 cups of milk—let it sit for 5 minutes before using. The tangy effect will be just as good!

How do I keep the coating from falling off?

The trick is letting the dredged chicken rest for at least 15 minutes before frying. This helps the coating adhere and “set” on the chicken, minimizing any slips once it hits the hot oil.

Can I make the Buttermilk Fried Chicken Recipe gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure it’s suitable for frying, and consider adding a touch more cornstarch for crispiness.

Why is my fried chicken not crispy?

This is often due to oil that isn’t hot enough or overcrowding the pan. Make sure your oil is at the right temperature (350°F) and give each piece room to fry, ensuring the coating crisps up perfectly.

Final Thoughts

This Buttermilk Fried Chicken Recipe honestly deserves a spot in every home cook’s repertoire. It’s pure comfort, a little bit special, and a guaranteed crowd-pleaser every single time. Don’t wait for a special occasion—grab your skillet and treat yourself (and your loved ones) to homemade fried chicken bliss tonight!

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Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

  • Author: Emma
  • Total Time: 45 minutes active (plus marinating)
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

This Buttermilk Fried Chicken recipe results in crispy, flavorful chicken that’s juicy on the inside. Marinated in buttermilk and a blend of spices, the chicken is then coated in seasoned flour and fried to golden perfection.


Ingredients

Scale

Chicken:

  • 3 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)

Marinade:

  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)

Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)

Others:

  • Vegetable oil for frying

Instructions

  1. Marinate the Chicken: Combine chicken with buttermilk and hot sauce, marinate.
  2. Prepare Coating: Mix flour, cornstarch, salt, pepper, and spices.
  3. Dredge Chicken: Coat chicken in flour mixture.
  4. Fry: Fry coated chicken in oil until golden and cooked through.

Notes

  • For extra crunch, double-dip the chicken for a thicker coating.
  • Serve with honey, hot sauce, or dipping sauce.
  • Prep Time: 15 minutes (plus 4+ hours marinating)
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1–2 pieces
  • Calories: 520
  • Sugar: 2g
  • Sodium: 690mg
  • Fat: 32g
  • Saturated Fat: 8g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 120mg

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