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Buttermilk Fried Chicken

Buttermilk Fried Chicken

Discover the secret to crispy, juicy Buttermilk Fried Chicken with this authentic Southern recipe. Tender chicken pieces soak in tangy buttermilk, then get coated in a flavorful seasoned crust and fried to golden perfection. Easy to prepare with simple pantry staples, this dish delivers classic Southern comfort flavor, perfect for family dinners, gatherings, or game days. Marinate overnight for maximum tenderness and enjoy a crunchy, savory feast every time.

  • Total Time: 4 hours 25 minutes to 12 hours 25 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale

Chicken and Marinade

  • 4–5 lbs bone-in, skin-on chicken thighs and drumsticks
  • 3 cups buttermilk
  • 1–2 tablespoons hot sauce (optional)

Coating

  • 2 cups all-purpose flour (or gluten-free flour/cornstarch for gluten-free version)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

For Frying

  • Vegetable oil or peanut oil (enough for frying, about 3-4 cups)

Instructions

  1. Marinate the Chicken: Place the chicken pieces in a large bowl. Pour over the buttermilk and optional hot sauce, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
  2. Prepare the Seasoned Flour: In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well to create the flavorful coating.
  3. Coat the Chicken: Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to form an even, thick coating. For extra crunch, dip the coated chicken back into buttermilk briefly and then into the flour again.
  4. Heat the Oil: Pour vegetable or peanut oil into a heavy skillet or deep fryer to cover at least half the chicken pieces. Heat the oil to 350°F (175°C), maintaining this temperature throughout frying.
  5. Fry the Chicken: Carefully place coated pieces into the hot oil without crowding the pan. Fry in batches if needed. Cook for 12 to 15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  6. Drain and Rest: Use tongs to transfer the chicken to a wire rack over a baking sheet to drain excess oil and keep the coating crisp. Let rest for a few minutes before serving to lock in juices.

Notes

  • Use bone-in, skin-on chicken for juiciness and crispy skin.
  • Marinate overnight for deeper flavor and tenderness.
  • Maintain oil temperature between 325°F and 350°F to avoid greasy chicken.
  • Allow excess marinade to drip off before coating to prevent clumping.
  • Rest cooked chicken on a wire rack to preserve crispiness before serving.
  • Author: Lina
  • Prep Time: 10 minutes plus 4-12 hours marinating
  • Cook Time: 15 minutes per batch
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 chicken piece (approx. 150g)
  • Calories: 400
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 100mg

Keywords: Buttermilk Fried Chicken, Southern Fried Chicken, Crispy Fried Chicken, Comfort Food, Fried Chicken Recipe, Gluten-Free Fried Chicken Option