If you have a craving for classic comfort food that hits all the right notes, this Buttermilk Fried Chicken Recipe is exactly what you need. Tender, juicy chicken pieces soak up a flavorful buttermilk marinade, and then they’re fried to a perfect golden crisp that crackles with every bite. Whether it’s a family dinner or a weekend treat, this recipe brings warmth, nostalgia, and a little bit of crunchy magic to your table. Trust me, once you try this Buttermilk Fried Chicken Recipe, it will quickly become your new favorite go-to dish for when you want something seriously satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Buttermilk Fried Chicken Recipe lies in its simple yet carefully chosen ingredients. Each one plays a unique role, from tenderizing the chicken to building the crispy, flavorful crust that makes each bite irresistible. Here’s everything you’ll need to make this dish extraordinary.
- 8 pieces chicken (skin on, thighs and drumsticks): Dark meat stays juicy and flavorful after frying.
- 1 teaspoon salt: Enhances the natural flavors of the chicken.
- 1 teaspoon ground black pepper: Adds a gentle kick and depth of flavor.
- 1 teaspoon garlic powder: Brings savory warmth to the marinade.
- 1 teaspoon dried mustard: Provides a subtle tanginess that wakes up the palate.
- ½ teaspoon paprika: Adds vibrant color and a hint of smokiness.
- ½ teaspoon dried sage: Offers earthy, aromatic notes for complexity.
- 2 cups buttermilk (480mL): The star tenderizer that makes the chicken irresistibly soft.
- 2 cups all-purpose flour (260g): Creates that crave-worthy crispy coating.
- 1 tablespoon baking powder: Helps the crust puff up crisp and light.
- 1½ teaspoons salt: Seasoning the flour ensures every bite is flavorful.
- 1½ teaspoons garlic powder: Infuses the crust with savory depth.
- 1½ teaspoons paprika: Boosts color and gives a touch of smoky spice.
- 1½ teaspoons dried basil: Brings subtle herbal brightness.
- 1½ teaspoons dried thyme: Adds earthy, fragrant undertones.
- 1½ teaspoons onion powder: Enhances savory notes.
- 1 teaspoon cayenne pepper: Adds a gentle heat that awakens the taste buds.
- Vegetable oil (1-2 inches deep in frying pan): For frying to golden perfection.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by seasoning your chicken pieces with salt, black pepper, garlic powder, dried mustard, paprika, and sage. This initial layer of seasoning is crucial for flavor deep inside the meat. Then, pour the buttermilk over the chicken, coating each piece thoroughly. This marinade not only tenderizes the meat but also helps the flour coating stick beautifully later on.
Step 2: Let It Rest
Pop the marinated chicken into the fridge for at least one hour. The longer the better, even overnight if your schedule allows. This resting time melts the flavors together and ensures a tender, juicy final result that nails that perfect fried chicken texture.
Step 3: Prepare the Flour Coating
While the chicken marinates, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, thyme, onion powder, and cayenne pepper in a shallow dish. This aromatic, seasoned flour blend is what creates the irresistibly crispy crust that everyone will rave about.
Step 4: Heat the Oil
Heat your vegetable oil to about 340°F. You want just the right temperature so your chicken fries evenly, developing a golden crust without burning, while the inside cooks through to juicy perfection. Maintaining the right temperature is key, so keep a close eye and adjust as needed.
Step 5: Coat the Chicken
Take each piece of chicken from the marinade and dredge it in the seasoned flour mixture. Make sure every nook and cranny is well coated — this ensures that next-level crunch and flavor once it hits the hot oil.
Step 6: Fry to Perfection
Carefully add the chicken pieces to the hot oil, taking care not to crowd the pan. Fry about four to five pieces at once, turning occasionally so they brown evenly. Each piece should fry about 15 minutes, reaching an internal temperature of 170°F. Using a candy thermometer helps keep that perfect frying temperature steady throughout.
Step 7: Drain and Crispen
Once fried, transfer the chicken onto a wire rack to drain excess oil and keep the crust crisp. This step is essential because resting the chicken on paper towels traps steam, making the crust soggy instead of crackling crisp.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
This Buttermilk Fried Chicken Recipe shines with simple garnishes that add freshness and contrast. Try a sprinkle of fresh chopped parsley or a few lemon wedges. The bright citrus cuts through the richness and adds a beautiful pop of color on the plate.
Side Dishes
Pair your fried chicken with classic Southern sides like creamy mashed potatoes, collard greens, or buttery cornbread for a soul-satisfying meal. A crisp coleslaw or buttered corn on the cob also complements the crunchy chicken beautifully, balancing flavors and textures.
Creative Ways to Present
For a fun presentation, serve the chicken on a large wooden board with small bowls of honey mustard, hot sauce, or ranch dipping sauce. Or create a picnic-style feast by wrapping pieces in parchment paper tied with twine for a charming, rustic vibe perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Your leftover Buttermilk Fried Chicken Recipe stays delicious for up to 3 days when stored in an airtight container in the refrigerator. To keep the crust from becoming soggy, place paper towels in the container to absorb excess moisture.
Freezing
If you want to enjoy this fried chicken later, freezing is a great option. Wrap individual pieces tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. Properly stored, they will keep for up to 3 months without losing flavor.
Reheating
To revive that crisp crust, reheat leftover chicken in a preheated oven at 375°F for about 15 minutes, using a wire rack on a baking sheet to allow air circulation. Avoid microwaving if possible, as it will make the crust soggy instead of crisp.
FAQs
Can I use chicken breast instead of thighs and drumsticks?
While you can use chicken breasts, thighs and drumsticks tend to stay juicier during frying. Breasts can dry out more easily, so if you do use them, watch cooking times closely and consider brining for extra moisture.
Do I have to use buttermilk?
Buttermilk is key to tenderizing and flavoring the chicken, but if you don’t have any, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.
What’s the best oil for frying?
Vegetable oil works well due to its high smoke point and neutral flavor. You can also use canola or peanut oil if you prefer, both of which handle frying temperatures beautifully.
Can I bake this chicken instead of frying?
For a healthier option, you can bake the coated chicken at 400°F for about 40-45 minutes, turning halfway, until crispy and cooked through. It won’t have quite the same deep-fried crunch, but it’s still delicious.
How long should I marinate the chicken?
At least one hour is recommended to get tender, juicy chicken, but marinating overnight produces the best flavor and tenderness. Avoid marinating longer than 24 hours to prevent the meat from becoming too soft.
Final Thoughts
This Buttermilk Fried Chicken Recipe is a treasure for anyone who loves crispy, flavorful chicken with a little extra love. It’s straightforward enough to make any weeknight special but impressive enough to bring to your next gathering. Give it a try, and I promise you’ll be smiling at each crunchy, juicy bite. Happy cooking, friend!
Print
Buttermilk Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes plus marinating time
- Yield: 4 to 4.4 people
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Description
This Buttermilk Chicken recipe features tender, juicy chicken marinated in flavorful buttermilk and a blend of spices, then coated in a robustly seasoned flour mixture and deep-fried to a crisp golden brown. Perfect for a comforting classic meal, the chicken comes out tender inside with a crunchy, flavorful crust.
Ingredients
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks are best, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk (480mL)
Flour Coating
- 2 cups all-purpose flour (260g)
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Season and Marinate the Chicken: Place the chicken pieces in a large bowl and add salt, ground black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir the spices into the chicken until evenly coated. Pour the buttermilk over the seasoned chicken and stir well to coat all pieces thoroughly.
- Refrigerate for Tenderness: Cover the bowl and refrigerate the chicken mixture for at least 1 hour. Marinating longer, even overnight, will result in more tender chicken that absorbs the flavors well.
- Prepare the Flour Coating: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until fully combined and evenly mixed.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1 to 2 inches and heat it to approximately 340°F. Maintaining this temperature ensures the chicken will cook through while developing a crispy, golden crust without burning.
- Coat the Chicken Pieces: Remove each piece of chicken from the buttermilk marinade and place into the flour mixture dish. Toss and turn the chicken pieces until every surface is fully coated with the spiced flour mixture for maximum crispness and flavor.
- Fry the Chicken: Carefully place the coated pieces into the hot oil, frying 4 to 5 pieces at a time to avoid overcrowding. Turn the chicken as needed to achieve an even, golden brown crust. Fry for about 15 minutes per piece or until the internal temperature reaches 170°F, using a candy thermometer to monitor oil temperature, adjusting heat as necessary.
- Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This helps keep the crust crispy. Serve hot and enjoy a delicious, crunchy buttermilk fried chicken.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of one hour is sufficient.
- Maintain oil temperature around 340°F to avoid greasy or undercooked chicken.
- Use a wire rack rather than paper towels to drain the chicken to keep the coating crisp.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
- Thighs and drumsticks work best for this recipe due to their flavor and moisture.
