If you’re craving that perfect combination of crispy, juicy, and full of flavor, this Buttermilk Fried Chicken Recipe will absolutely steal your heart. Imagine tender chicken pieces soaking up tangy, spicy buttermilk then encased in a golden, super-crunchy crust that just shatters with every bite. This classic Southern American delight is a guaranteed crowd-pleaser that brings comfort and excitement to your table in every crispy, juicy mouthful.
Ingredients You’ll Need
These ingredients are simple but essential, each playing its part to create that unforgettable balance of flavor, texture, and color. The tangy buttermilk tenderizes the chicken, while the blend of spices in the flour mix adds a smoky, savory kick that makes every bite a delight.
- 3 pounds bone-in, skin-on chicken pieces: Preferred cuts like legs, thighs, and breasts create juicy, flavorful bites with great texture.
- 2 cups buttermilk: Tenderizes the chicken while adding a subtle tang that complements the spices.
- 1 tablespoon hot sauce (optional): Adds a gentle heat and depth to the marinade without overpowering the chicken.
- 2 cups all-purpose flour: The base for a crispy coating that crisps beautifully when fried.
- 1 tablespoon cornstarch: Helps achieve extra crunchiness by lightening the flour mixture.
- 2 teaspoons salt: Enhances all the other flavors, making the dish truly savory.
- 1 teaspoon black pepper: Adds warmth and a bit of bite.
- 1 teaspoon garlic powder: Imparts a subtle, aromatic depth.
- 1 teaspoon onion powder: Adds sweetness and complexity.
- 1 teaspoon smoked paprika: Brings beautiful smoky notes and a gorgeous color to the crust.
- 1/2 teaspoon cayenne pepper (optional): For those who like a little extra heat.
- Vegetable oil for frying: Use a neutral oil with a high smoke point to get that perfect golden crust.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Marinate the Chicken
Start with the magic touch—combine the buttermilk and hot sauce in a large bowl or zip-top bag. Add your chicken pieces and make sure each piece is well-coated in the tangy marinade. This step is key because it tenderizes the meat while infusing flavor, setting the stage for a juicy inside. Cover and refrigerate for at least 4 hours, or better yet, overnight for the deepest flavor.
Step 2: Prepare the Flour Coating
When your chicken has soaked up all that buttermilk goodness, it’s time to get the coating ready. In a large bowl, mix together the flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. This blend brings the signature crunch and vibrant taste that makes this Buttermilk Fried Chicken Recipe a standout.
Step 3: Dredge the Chicken
Remove each chicken piece from the marinade, letting any excess drip off gently. Then, dredge each piece thoroughly in the flour mixture, pressing it in to build a thick, even crust. For the best texture, place the coated chicken on a rack and let it rest for 15 to 20 minutes—this helps the crust stick and stay intact during frying.
Step 4: Fry to Perfection
Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 325°F; using a thermometer helps keep the temperature steady. Fry the chicken pieces in batches to avoid crowding—this ensures an even, golden crust. Turn occasionally and fry for about 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the crust is crisp and perfectly browned. Drain cooked pieces on a wire rack or paper towels, then let rest for 5 minutes before serving to seal in the juiciness.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
A simple sprinkle of flaky sea salt right after frying elevates the flavor beautifully. If you’re feeling fancy, a few fresh herbs like chopped parsley or thyme add a pop of color and freshness that contrasts wonderfully with the rich chicken.
Side Dishes
Classic southern-style sides like creamy mashed potatoes, buttery cornbread, or tangy coleslaw make perfect partners to your Buttermilk Fried Chicken Recipe. For a lighter option, crisp green beans or a simple garden salad balance the richness perfectly.
Creative Ways to Present
For a fun twist, try making sliders using mini buns and pickle slices, or serve your chicken over warm waffles drizzled with honey for that irresistible sweet and savory combo. Presentation that’s both playful and delicious will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Store leftover Buttermilk Fried Chicken in an airtight container in the refrigerator, where it will stay fresh for up to 3 to 4 days. Keeping the chicken on a wire rack inside the container prevents sogginess and helps maintain the crust’s crunch.
Freezing
You can freeze leftover fried chicken by wrapping each piece tightly in plastic wrap or foil and placing them in a freezer bag. Frozen chicken keeps well for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
To bring back that glorious crispiness, reheat the chicken in a preheated oven at 375°F on a wire rack set over a baking sheet. This method crisps the coating without drying out the meat, and usually takes around 15 to 20 minutes depending on the piece size.
FAQs
Can I make this recipe without buttermilk?
Buttermilk is essential for the tenderizing and flavor it imparts in this Buttermilk Fried Chicken Recipe. However, if you don’t have it on hand, you can make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar, letting it sit for 5-10 minutes before using.
Is it necessary to marinate the chicken overnight?
While marinating overnight gives the best depth of flavor and tenderness, a minimum of 4 hours will still produce a delicious result. The longer you let it soak, the better, but don’t skip this step entirely.
How do I know when the chicken is fully cooked?
Using a meat thermometer is the safest way to ensure your chicken is cooked through—an internal temperature of 165°F signals it’s perfectly done and safe to eat.
Can I bake instead of fry this chicken?
For a healthier twist, you can bake the chicken in a preheated oven at 400°F on a rack for about 40-45 minutes, turning halfway. While it won’t have the same deep-fried crunch, it will still be flavorful and juicy.
Why rest the chicken after coating before frying?
Letting the coated chicken rest allows the flour mixture to properly adhere, resulting in a thicker, crunchier crust. Skipping this step may cause the coating to fall off while frying.
Final Thoughts
This Buttermilk Fried Chicken Recipe is a timeless favorite that captures everything we love about comfort food: crispy, flavorful, and irresistibly tender chicken that’s easy enough for weeknight dinners yet special enough for gatherings. I can’t wait for you to try it and make it your own go-to recipe for delightful fried chicken moments!
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Buttermilk Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Dairy-Inclusive
Description
Buttermilk Fried Chicken is a classic Southern American dish featuring juicy, bone-in chicken pieces marinated in flavorful buttermilk and hot sauce, then coated in a seasoned flour mixture and deep-fried to golden crisp perfection. This recipe delivers a crunchy crust with tender, moist meat inside, perfect for a satisfying main course.
Ingredients
Marinade
- 3 pounds bone-in, skin-on chicken pieces (legs, thighs, breasts)
- 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 smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
Cooking
- Vegetable oil for frying (2–3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Add the chicken pieces, making sure they are completely submerged and coated. Cover and refrigerate for at least 4 hours or overnight to develop flavor and tenderize.
- Prepare the Coating: In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
- Dredge the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to form a thick, even coating. Place the coated pieces on a wire rack and rest for 15–20 minutes to help the crust adhere better.
- Heat the Oil: Pour 2–3 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil to 325°F (163°C) using a thermometer to monitor the temperature for consistent frying.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding. Fry, turning occasionally, for 12–15 minutes or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as necessary to maintain the oil temperature.
- Drain and Rest: Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towels. Let the chicken rest for 5 minutes before serving to lock in juices and finish cooking.
Notes
- Let the coated chicken rest before frying to ensure the crust sticks well during cooking.
- For an extra crunchy crust, double-dip the chicken by repeating the dredging and resting process before frying.
- Use a thermometer to maintain a steady oil temperature for even cooking and crispy texture.
