Buttermilk Fried Chicken (Print Version)

Crispy, juicy chicken with a flavorful buttermilk marinade and perfectly seasoned crust - a true Southern comfort classic.

# What You’ll Need:

→ Chicken

01 - 8 pieces bone-in, skin-on chicken (thighs, drumsticks, breasts)

→ Marinade

02 - 2 cups buttermilk
03 - 1 teaspoon salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon cayenne pepper

→ Breading

09 - 2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon paprika
13 - ½ teaspoon cayenne pepper
14 - ½ teaspoon baking powder

→ Frying

15 - Vegetable oil, for deep frying

# How to Make It:

01 - In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
02 - Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
03 - In a separate bowl, mix the flour, salt, black pepper, paprika, cayenne pepper, and baking powder.
04 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (160°C).
05 - Remove chicken pieces from the marinade, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing gently to adhere.
06 - Fry the chicken in batches, avoiding overcrowding, turning occasionally until golden brown and cooked through (internal temperature of 165°F/74°C), about 15–18 minutes.
07 - Drain on a wire rack set over a baking sheet.
08 - Let rest for 5 minutes before serving for maximum juiciness.

# Additional Tips::

01 -
  • Achieves the perfect balance of crispy exterior and juicy interior
  • Uses common pantry spices for maximum flavor
  • Results in restaurant quality fried chicken at home
  • Creates that authentic Southern comfort food experience
02 -
  • The buttermilk marinade is essential for authentic flavor and texture
  • Maintaining correct oil temperature prevents greasy chicken
  • Chicken is done when internal temperature reaches 165°F
  • The wire rack cooling method keeps your chicken crispy
03 -
  • Allow chicken to come to room temperature for 30 minutes before frying for more even cooking
  • Rest your breaded chicken on a rack for 10 minutes before frying to help the coating adhere better
  • Always keep a few inches of space between chicken pieces when frying to maintain oil temperature and ensure even browning

Go Back