Buttermilk Fried Chicken

Buttermilk Fried Chicken

Crispy on the outside and juicy on the inside, this classic buttermilk fried chicken is marinated for tenderness and seasoned to perfection. Perfect for family dinners, picnics, or comfort food cravings, it pairs beautifully with mashed potatoes, coleslaw, or cornbread.

Ingredients

For the Marinade:

• 4 cups (950 ml) buttermilk

• 2 tbsp hot sauce (optional)

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp paprika

• 4 lbs (1.8 kg) chicken pieces (drumsticks, thighs, breasts, wings)

For the Coating:

• 2 cups (250 g) all-purpose flour

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper (optional for heat)

For Frying:

• 4 cups (950 ml) vegetable oil or canola oil

Instructions

1. Marinate the Chicken:
   In a large bowl, combine buttermilk, hot sauce, salt, pepper, and paprika. Submerge chicken pieces in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Coating:
   In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

3. Dredge the Chicken:
   Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture. For extra crunch, dip back into the marinade and dredge in flour again (double dredge).

4. Heat Oil:
   In a deep skillet, Dutch oven, or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge chicken halfway.

5. Fry Chicken:
   Fry chicken in batches to avoid overcrowding. Cook for 12–15 minutes for smaller pieces (wings, drumsticks) and 15–20 minutes for larger pieces (thighs, breasts), turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

6. Drain and Rest:
   Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest 5 minutes before serving.

7. Serve:
   Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.

Equipment

• Large mixing bowl

• Shallow dish for dredging

• Deep skillet, Dutch oven, or deep fryer

• Tongs

• Meat thermometer

• Wire rack and baking sheet

Timing

• Prep Time: 15 minutes + 4+ hours marinating

• Cook Time: 15–20 minutes per batch

• Total Time: 4 hours 30 minutes (including marinating)

Serving Size
Serves 6–8

Buttermilk Fried Chicken

Crispy on the outside and juicy on the inside, this classic buttermilk fried chicken is marinated for tenderness and seasoned to perfection. Perfect for family dinners, picnics, or comfort food cravings, it pairs beautifully with mashed potatoes, coleslaw, or cornbread.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:4 hours hrs 30 minutes mins

Equipment

• Large mixing bowl
• Shallow dish for dredging
• Deep skillet, Dutch oven, or deep fryer
• Tongs
• Meat thermometer
• Wire rack and baking sheet

Ingredients

• For the Marinade:
• 4 cups 950 ml buttermilk
• 2 tbsp hot sauce optional
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 4 lbs 1.8 kg chicken pieces (drumsticks, thighs, breasts, wings)
• For the Coating:
• 2 cups 250 g all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper optional for heat
• For Frying:
• 4 cups 950 ml vegetable oil or canola oil

Instructions

• Marinate the Chicken:
• In a large bowl, combine buttermilk, hot sauce, salt, pepper, and paprika. Submerge chicken pieces in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
• Prepare the Coating:
• In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
• Dredge the Chicken:
• Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture. For extra crunch, dip back into the marinade and dredge in flour again (double dredge).
• Heat Oil:
• In a deep skillet, Dutch oven, or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge chicken halfway.
• Fry Chicken:
• Fry chicken in batches to avoid overcrowding. Cook for 12–15 minutes for smaller pieces (wings, drumsticks) and 15–20 minutes for larger pieces (thighs, breasts), turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
• Drain and Rest:
• Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest 5 minutes before serving.
• Serve:
• Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.

Servings: 8 servings

Frequently Asked Questions (FAQs)

1. Can I use a different cut of chicken?
Yes. Drumsticks, thighs, breasts, and wings all work. Adjust cooking time depending on the size of each piece.

2. Can I skip the buttermilk marinade?
The buttermilk tenderizes the chicken and adds flavor. You can substitute with plain yogurt or a milk + lemon juice mixture, but results may be slightly less tender.

3. Can I make this spicy?
Yes. Add cayenne pepper to the flour mixture or increase the hot sauce in the marinade for more heat.

4. Do I need to double dredge the chicken?
Double dredging creates an extra-crispy crust, but a single dredge will still produce a tasty coating.

5. Can I bake instead of frying?
Yes. Preheat oven to 400°F (200°C) and bake on a wire rack for 35–45 minutes until cooked through, turning halfway. The crust will be slightly less crispy than frying.

6. How do I know when the chicken is done?
Use a meat thermometer: the internal temperature should reach 165°F (74°C) at the thickest part.

7. Can I make this ahead of time?
Yes. Marinate chicken up to 24 hours in advance. You can also fry in batches and reheat in the oven before serving.

8. Can I freeze fried chicken?
Yes. Freeze fully cooked chicken in airtight containers or freezer bags for up to 2 months. Reheat in the oven for best results.

9. How do I keep the fried chicken crispy after cooking?
Place on a wire rack instead of a plate to drain excess oil. Avoid covering with foil while hot, which can create steam and soften the crust.

10. Can I use a different oil for frying?
Yes. Use oils with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. Avoid olive oil, which burns at high heat.

How To Store Buttermilk Fried Chicken

Room Temperature:

• Best served fresh. Keep warm in a low oven (200°F/93°C) for up to 1 hour.

Refrigerator:

• Store cooled leftovers in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.

Freezer:

• Freeze cooked chicken in airtight containers or freezer bags for up to 2 months.

• Reheat from frozen in a 350°F (175°C) oven for 20–25 minutes until heated through.