buttermilk fried chicken recipe
The Best buttermilk fried chicken recipe
I’ve been making this buttermilk fried chicken for years, and it’s one of those recipes that never fails to impress. The first time I tried it, I was skeptical—how could something so simple taste so good? But the buttermilk marinade does all the work, keeping the meat tender and juicy while adding just the right amount of tang. My kids request it at least once a month, and honestly, I don’t blame them. It’s crispy on the outside, perfectly seasoned, and so satisfying without being heavy.
What I love most about this recipe is how versatile it is. It’s great for a weekend family dinner, but it’s also easy enough for a weeknight when I don’t have time to fuss. Plus, it reheats well, so leftovers (if there are any) taste just as good the next day. And while fried chicken might not be the first thing that comes to mind when you think “healthy,” this version is lighter than most—especially if you use an air fryer or bake it instead of deep-frying. The buttermilk helps break down the proteins, making it easier to digest, and the spices add flavor without extra calories. It’s comfort food that doesn’t leave you feeling weighed down.
Crispy Buttermilk Fried Chicken
This classic buttermilk fried chicken recipe delivers juicy, tender meat with a perfectly crispy, golden-brown crust. Marinated in tangy buttermilk and seasoned to perfection, it’s a crowd-pleasing favorite for any occasion.
🥘Ingredients
- 2 cups buttermilk
- 2 tbsp hot sauce (optional)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- Vegetable oil for frying (about 2-3 cups)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
👨🍳Directions
-
1 In a large bowl, whisk together buttermilk, hot sauce (if using), salt, black pepper, paprika, garlic powder, and onion powder until well combined.
-
2 Add chicken pieces to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 12 hours).
-
3 In a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Mix well.
-
4 Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess and place on a wire rack.
-
5 Let the coated chicken rest for 10-15 minutes to help the coating set.
-
6 In a deep skillet or Dutch oven, heat 1-1.5 inches of vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature.
-
7 Carefully place chicken pieces in the hot oil, skin-side down, without overcrowding the pan. Fry in batches if necessary.
-
8 Fry chicken for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs and legs.
-
9 Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Whisk
- Shallow dish or pie plate
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Wire rack
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk Fried Chicken Works
This buttermilk fried chicken is the kind of recipe that just works every time—crispy, juicy, and packed with flavor without being fussy. It’s perfect for family dinners, weekend get-togethers, or even a simple weeknight meal because it’s easy to scale up and always disappears fast. Honestly, you can’t go wrong with a dish that pleases kids and adults alike, and it’s one of those classics that never lets you down.
❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken
1. What type of chicken is best for buttermilk fried chicken?
The best cuts for buttermilk fried chicken are bone-in, skin-on pieces like thighs, drumsticks, or split breasts. Thighs and drumsticks stay juicier and more flavorful during frying, while breasts can dry out if overcooked. For even cooking, try to use similarly sized pieces.
2. How long should I marinate the chicken in buttermilk?
For the best results, marinate the chicken in buttermilk for at least 4 hours, but overnight (8–12 hours) is ideal. The acidity in the buttermilk tenderizes the meat and helps the coating adhere better. If you’re short on time, a minimum of 2 hours will still improve flavor and texture.
3. Can I use a substitute for buttermilk if I don’t have any?
Yes! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes until it curdles slightly. Alternatively, plain yogurt thinned with a little water or milk works well too.
4. What’s the best oil for frying buttermilk chicken?
Use an oil with a high smoke point, such as peanut, vegetable, or canola oil. Peanut oil is a favorite for its neutral flavor and crispy results, but vegetable or canola oil are great budget-friendly alternatives. Avoid olive oil, as it has a lower smoke point and can impart a bitter taste.
5. How do I keep the fried chicken crispy after cooking?
To maintain crispiness, place the fried chicken on a wire rack set over a baking sheet in a warm oven (around 200°F/95°C) while you finish frying the rest. Avoid stacking or covering the chicken, as steam will make it soggy. For extra crunch, you can also reheat it in the oven at 375°F (190°C) for 10–15 minutes before serving.
