Perfectly Crispy Fried Buttermilk Chicken

Why You’ll Love This Recipe

This fried chicken recipe is everything you want from a classic Southern-style dish—tender and moist on the inside, ultra-crispy on the outside, and bursting with flavor. The buttermilk marinade tenderizes the chicken while infusing it with rich, tangy goodness. Plus, it’s easy to prepare with simple ingredients and works great for family dinners, picnics, or any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (drumsticks, thighs, breasts, or wings)
• Buttermilk
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper (optional, for heat)
• All-purpose flour
• Cornstarch
• Baking powder
• Oil for frying (such as vegetable or peanut oil)

Directions

1. Marinate the chicken: In a large bowl or zip-top bag, mix buttermilk with salt, pepper, and half of the spices. Add chicken pieces and marinate in the fridge for at least 4 hours, preferably overnight.
2. Prepare the coating: In another bowl, combine flour, cornstarch, baking powder, and the remaining spices.
3. Dredge the chicken: Remove the chicken from the marinade, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere well. For extra crunch, double-dip by briefly returning to the buttermilk and then re-coating in flour.
4. Heat the oil: Fill a deep pan or Dutch oven with 2–3 inches of oil. Heat to 350°F (175°C).
5. Fry the chicken: Fry in batches without overcrowding the pan. Cook each piece for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
6. Drain and rest: Transfer to a wire rack or paper towel-lined tray to drain. Let rest for a few minutes before serving.

Servings and timing

This recipe serves 4 to 6 people, depending on the size of the chicken pieces. Total time is approximately 1 hour (plus marinating time), with 20 minutes for prep and 35–40 minutes for frying.

Variations

• Add hot sauce to the buttermilk marinade for a spicy kick.
• Use smoked paprika or chili powder for a deeper flavor profile.
• Swap in gluten-free flour and cornstarch for a gluten-free version.
• Add herbs like thyme or oregano to the flour for an herby touch.
• Make chicken tenders instead of bone-in pieces for faster cooking.

Storage/Reheating

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 15–20 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

FAQs

Why use buttermilk for fried chicken?

Buttermilk tenderizes the chicken and adds flavor, while helping the coating stick better.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well and cook faster than bone-in pieces.

How do I make sure the coating stays crispy?

Make sure the oil is hot enough, avoid overcrowding the pan, and drain the chicken on a wire rack after frying.

Can I marinate the chicken too long?

It’s best to marinate for up to 24 hours. Longer than that may affect the texture.

What oil is best for frying chicken?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal.

Do I need a deep fryer?

No, a deep skillet or Dutch oven with a thermometer works perfectly.

Can I make this chicken in an air fryer?

Yes, but the coating won’t be as traditionally crispy. Lightly spray with oil and air fry at 375°F (190°C) for about 25–30 minutes.

How do I know the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (75°C).

Can I freeze fried chicken?

Yes, cool it completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven to restore crispiness.

What should I serve with fried chicken?

Classic sides include mashed potatoes, coleslaw, cornbread, mac and cheese, or biscuits.

Conclusion

Perfectly Crispy Fried Buttermilk Chicken is a timeless favorite that never disappoints. With its crunchy coating and juicy center, it’s the kind of dish that brings people together around the table. Whether you’re making it for a weeknight dinner or a festive gathering, this recipe guarantees satisfying, flavorful results every time.

Perfectly Crispy Fried Buttermilk Chicken

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Perfectly Crispy Fried Buttermilk Chicken features juicy, tender chicken marinated in tangy buttermilk and fried to golden, crunchy perfection. A classic Southern-inspired comfort food ideal for family meals or special occasions.

• Author: Laura
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Yield: Serves 4–6
• Category: Main Course
• Method: Frying
• Cuisine: Southern American
• Diet: Halal

Ingredients

• 3–4 lbs chicken pieces (drumsticks, thighs, breasts, or wings)
• 2 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• Oil for frying (vegetable, canola, or peanut oil)

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Instructions

1. In a large bowl or zip-top bag, mix buttermilk with salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using). Add chicken pieces and marinate in the refrigerator for at least 4 hours or overnight.
2. In another bowl, combine flour, cornstarch, baking powder, and remaining spices.
3. Remove chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture. For extra crunch, dip again in buttermilk and then re-coat in flour.
4. Heat 2–3 inches of oil in a deep pan or Dutch oven to 350°F (175°C).
5. Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
6. Transfer fried chicken to a wire rack or paper towel-lined tray to drain. Let rest a few minutes before serving.

Notes

• Add hot sauce to the buttermilk marinade for a spicy kick.
• Use gluten-free flour and cornstarch for a gluten-free version.
• Use a thermometer to ensure oil stays at 350°F for best results.
• Marinate the chicken overnight for maximum flavor and tenderness.
• Fry similar-sized pieces together for even cooking.

Nutrition

• Serving Size: 1–2 pieces
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 100mg