Nothing beats a great Buttermilk Fried Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Buttermilk Fried Chicken
- Unbeatable texture: Shatteringly crisp crust with incredibly moist, tender meat inside.
- Deep flavor: The buttermilk marinade ensures every bite is savory and tangy.
- Surprisingly forgiving: Key steps like temperature control set you up for success.
- Crowd-pleasing: A golden platter that disappears fast and makes you the hero.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3-4 lbs), cut into 8-10 pieces, or 1 kg (2.2 lbs) of your preferred chicken pieces (thighs, drumsticks, breasts)
- 1 liter (4 cups) buttermilk
- 2 tbsp hot sauce (like Frank’s RedHot or Tabasco)
- 4 cloves garlic, minced
- 2 tsp salt, for the marinade
- 1 tsp black pepper, for the marinade
- 1 tsp paprika
- 300 g (2 ½ cups) all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for a little heat)
- 1 liter (4 cups) neutral oil for frying (like vegetable, canola, or peanut oil)
Tools: A large bowl or zip-top bag for marinating, a deep, heavy-bottomed pot or Dutch oven (a deep fryer works too), a deep-fry thermometer, tongs, a wire rack set over a baking sheet.
Notes: Don’t skip the cornstarch—it’s our secret for an extra-crispy, non-greasy crust. Using a whole chicken gives a wonderful mix of white and dark meat.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 30 g |
| Fiber: | 1 g |
Serves: 4-5 | Prep Time: 15 minutes (plus 4-24 hours marinating) | Cook Time: 25-30 minutes | Total Time: 40-45 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Marinating time is non-negotiable. For the juiciest, most flavorful chicken, you really need to let it soak in the buttermilk for at least 4 hours, but ideally overnight. The acid in the buttermilk tenderizes the meat deeply, and the flavors from the garlic and spices have time to penetrate.
- Why a heavy-bottomed pot? It maintains a steady, even temperature, which is absolutely critical for frying. Thin pots will cause the oil temperature to spike and drop, leading to uneven cooking and a greasy crust.
- Don’t fear the hot sauce. Even if you’re not a spice-lover, the hot sauce in the marinade doesn’t make the chicken spicy—it just adds a wonderful background depth and tang. You won’t taste “heat,” you’ll just taste more flavor.
- Bring your chicken closer to room temp. After marinating, let the chicken sit out for about 20-30 minutes before dredging and frying. Frying ice-cold chicken will cause the oil temperature to plummet, and that’s a one-way ticket to soggy, oily chicken.
How to Make Buttermilk Fried Chicken
Step 1: The Marinade. In a very large bowl or a couple of large zip-top bags, combine the buttermilk, hot sauce, minced garlic, 2 teaspoons of salt, 1 teaspoon of black pepper, and the teaspoon of paprika. Whisk or squish the bag to combine everything thoroughly. Add your chicken pieces, making sure each piece is fully submerged in the buttermilk mixture. Press out any excess air from the bags if using, seal them tightly, and place the bowl or bags in the refrigerator. Let it marinate for at least 4 hours, but for truly transformative chicken, aim for 12 to 24 hours.
Step 2: The Dredge. When you’re ready to fry, take the chicken out of the fridge and let it sit on the counter for 20-30 minutes. In a large, shallow dish (a pie plate or a wide bowl works great), whisk together the flour, cornstarch, garlic powder, onion powder, the remaining 2 teaspoons of salt, 1 ½ teaspoons of black pepper, smoked paprika, and cayenne (if using). The key here is to whisk it very well so every single spice is evenly distributed throughout the flour. This ensures every bite of crust is perfectly seasoned.
Step 3: The Double-Dip. Set up your station: marinated chicken, flour dredge, and a clean wire rack or tray. Working with one piece at a time, lift a chicken piece from the buttermilk, letting the excess drip back into the bowl. Don’t shake it vigorously. Place it directly into the flour mixture. Use your other hand to scoop flour over the top and press firmly—and I mean firmly—into the chicken. You want to create a ton of craggy, shaggy bits on the surface; these are what will become the super-crispy parts of the crust. Flip it and press again. Now, for an extra-thick crust, dip it back into the buttermilk for just a second, let the excess drip, and then place it back into the flour for a second coat, pressing firmly once more. Place the finished piece on the wire rack. Repeat with all chicken pieces.
Step 4: Heat the Oil. Pour your oil into a large, heavy-bottomed Dutch oven or pot until it’s about 7-8 cm (3 inches) deep. Attach your deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 175°C (350°F). This is the sweet spot. While it’s heating, the dredged chicken sitting on the rack will have a chance to “set,” which helps the crust adhere during frying.
Step 5: Fry to Perfection. Once the oil is at temperature, carefully lower 3-4 pieces of chicken into the hot oil using tongs. Don’t overcrowd the pot! Adding too much chicken at once will cause the temperature to drop drastically. Fry for about 12-16 minutes, turning the pieces occasionally for even browning. You’ll notice the chicken will become a deep, golden brown. The internal temperature should read 74°C (165°F) for white meat and 82°C (180°F) for dark meat when checked with an instant-read thermometer. If the chicken is browning too quickly, reduce the heat slightly to maintain that 175°C (350°F) frying temperature.
Step 6: Drain and Rest. As the pieces finish cooking, transfer them directly to the clean wire rack set over a baking sheet. This is crucial—draining on a rack allows air to circulate all around, keeping the bottom just as crispy as the top. If you drain on paper towels, the steam gets trapped and can make the bottom soggy. Let the chicken rest for at least 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist.
Storage & Freshness Guide
- Fridge: Keep in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reviving: Reheat on a wire rack in a 375°F oven until hot and crisp.
Serving Suggestions
Complementary Dishes
- Creamy Coleslaw — The cool, crisp, and creamy texture is the perfect refreshing counterpoint to the rich, hot, and crunchy chicken.
- Buttery Mashed Potatoes — You’ll want something to soak up all those delicious juices, and fluffy, buttery potatoes are the ultimate comfort food partner.
- Southern-Style Biscuits — Flaky, warm, and soft, they’re ideal for making mini chicken sandwiches or just slathering with honey butter on the side.
Drinks
- Iced Sweet Tea — A classic for a reason. Its sweet, brisk flavor cuts through the richness of the fried chicken beautifully.
- A Crisp Lager — The light carbonation and clean finish of a cold beer cleanse the palate perfectly between each indulgent bite.
Something Sweet
- Peach Cobbler — The warm, fruity filling and soft, biscuit-like topping continue the Southern comfort theme in the most delightful way.
Top Mistakes to Avoid
- Overcrowding the pot. I’ve messed this up before too… it’s tempting to fry it all at once. But adding too much chicken makes the oil temperature plummet, resulting in greasy, pale, and unevenly cooked chicken. Patience is key—fry in batches.
- Not pressing firmly during the dredge. A light dusting of flour will give you a thin, sad crust. You need to press and really adhere that flour to create the shaggy, craggy texture that becomes an ultra-crispy shell.
- Skipping the thermometer. Guessing the oil temperature is a gamble you will lose. Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs oil and becomes greasy. A fry thermometer is your best friend here.
- Draining on paper towels. This seems like the right thing to do, but it traps steam and creates a soggy bottom on your beautifully crispy chicken. A wire rack is the only way to go.
Expert Tips
- Tip: Add a spoonful of the marinade to the dredge. After you’ve dipped all the chicken, take a spoon and drizzle about two tablespoons of the leftover buttermilk marinade into the flour mixture. Use a fork to toss it and create little clumps. Use these clumps to coat the chicken during the second dredge for an even craggier, more textured crust.
- Tip: Fry the dark meat first. If you’re using a whole chicken, start with the thighs and drumsticks. Dark meat takes a minute or two longer to cook through to its higher safe temperature. By the time you finish the white meat, the dark meat will be perfectly done and still piping hot.
- Tip: Keep cooked chicken warm in the oven. If you’re frying in batches, place the finished chicken on the wire rack set inside a baking sheet and keep it in a low oven (about 120°C / 250°F) while you finish the rest. This keeps it warm and crispy without continuing to cook.
- Tip: Season the flour aggressively. Taste a tiny pinch of your flour mixture before you start dredging. It should taste well-seasoned, almost like a seasoned salt. If it’s bland, your crust will be bland. Don’t be shy with the salt and spices!
FAQs
Can I bake this instead of frying?
You can, but it won’t be the same classic fried chicken. For a “oven-fried” version, place the dredged chicken on a well-oiled wire rack set over a baking sheet. Spray or brush the chicken generously with oil and bake at 200°C (400°F) for about 40-50 minutes, flipping halfway, until golden brown and cooked through. The crust will be harder, more like a coating, and less shatteringly crisp than the deep-fried method.
How long does leftover fried chicken keep?
Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days. The crust will soften in the fridge. To reheat and re-crisp, avoid the microwave! Instead, place it on a wire rack over a baking sheet and warm it in a 190°C (375°F) oven for 10-15 minutes until hot and the skin is crisp again.
What can I use if I don’t have buttermilk?
No buttermilk? No problem! A great substitute is to add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Stir it and let it sit for about 5-10 minutes until it slightly thickens and curdles. This “soured” milk will mimic the tang and tenderizing properties of real buttermilk quite well.
Why is my chicken crust falling off?
This usually happens for one of two reasons. First, the oil wasn’t hot enough when the chicken was added, so the crust didn’t set immediately. Second, you didn’t press the flour on firmly enough during the dredging process. Make sure you’re really adhering that first layer of flour to the wet chicken before the second dip.
Can I use only chicken breasts?
Absolutely, you can use all breast pieces. Just be extra careful with the cooking time, as white meat cooks faster and can dry out more easily than dark meat. Aim for an internal temperature of 74°C (165°F) and pull it out immediately. Consider cutting larger breasts in half horizontally to create thinner, more even cutlets that will cook quickly and evenly.
Buttermilk Fried Chicken
Make the crispiest, juiciest Buttermilk Fried Chicken with this easy recipe. Perfectly golden every time! Get the secret to the best fried chicken now.
Ingredients
For the Marinade
-
1 whole chicken (about 1.5 kg / 3-4 lbs, cut into 8-10 pieces, or 1 kg (2.2 lbs) of your preferred chicken pieces (thighs, drumsticks, breasts))
-
1 liter buttermilk (4 cups)
-
2 tbsp hot sauce (like Frank's RedHot or Tabasco)
-
4 cloves garlic (minced)
-
2 tsp salt (for the marinade)
-
1 tsp black pepper (for the marinade)
-
1 tsp paprika
For the Dredge
-
300 g all-purpose flour (2 ½ cups)
-
2 tbsp cornstarch
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
2 tsp salt
-
1.5 tsp black pepper
-
1 tsp smoked paprika
-
0.5 tsp cayenne pepper (optional, for a little heat)
-
1 liter neutral oil for frying (4 cups, like vegetable, canola, or peanut oil)
Instructions
-
In a very large bowl or a couple of large zip-top bags, combine the buttermilk, hot sauce, minced garlic, 2 teaspoons of salt, 1 teaspoon of black pepper, and the teaspoon of paprika. Whisk or squish the bag to combine everything thoroughly. Add your chicken pieces, making sure each piece is fully submerged in the buttermilk mixture. Press out any excess air from the bags if using, seal them tightly, and place the bowl or bags in the refrigerator. Let it marinate for at least 4 hours, but for truly transformative chicken, aim for 12 to 24 hours.01
-
When you’re ready to fry, take the chicken out of the fridge and let it sit on the counter for 20–30 minutes. In a large, shallow dish (a pie plate or a wide bowl works great), whisk together the flour, cornstarch, garlic powder, onion powder, the remaining 2 teaspoons of salt, 1 1/2 teaspoons of black pepper, smoked paprika, and cayenne (if using). The key here is to whisk it very well so every single spice is evenly distributed throughout the flour. This ensures every bite of crust is perfectly seasoned.02
-
Set up your station: marinated chicken, flour dredge, and a clean wire rack or tray. Working with one piece at a time, lift a chicken piece from the buttermilk, letting the excess drip back into the bowl. Don’t shake it vigorously. Place it directly into the flour mixture. Use your other hand to scoop flour over the top and press firmly—and I mean firmly—into the chicken. You want to create a ton of craggy, shaggy bits on the surface; these are what will become the super-crispy parts of the crust. Flip it and press again. Now, for an extra-thick crust, dip it back into the buttermilk for just a second, let the excess drip, and then place it back into the flour for a second coat, pressing firmly once more. Place the finished piece on the wire rack. Repeat with all chicken pieces.03
-
Pour your oil into a large, heavy-bottomed Dutch oven or pot until it’s about 7–8 cm (3 inches) deep. Attach your deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 175°C (350°F). This is the sweet spot. While it’s heating, the dredged chicken sitting on the rack will have a chance to "set," which helps the crust adhere during frying.04
-
Once the oil is at temperature, carefully lower 3–4 pieces of chicken into the hot oil using tongs. Don’t overcrowd the pot! Adding too much chicken at once will cause the temperature to drop drastically. Fry for about 12–16 minutes, turning the pieces occasionally for even browning. You’ll notice the chicken will become a deep, golden brown. The internal temperature should read 74°C (165°F) for white meat and 82°C (180°F) for dark meat when checked with an instant-read thermometer. If the chicken is browning too quickly, reduce the heat slightly to maintain that 175°C (350°F) frying temperature.05
-
As the pieces finish cooking, transfer them directly to the clean wire rack set over a baking sheet. This is crucial—draining on a rack allows air to circulate all around, keeping the bottom just as crispy as the top. If you drain on paper towels, the steam gets trapped and can make the bottom soggy. Let the chicken rest for at least 5–10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist.06
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