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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
Cook Time:20 minutes
Total Time:4 hours 30 minutes

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