If there’s one thing that can light up the dinner table and bring everyone running, it’s Buttermilk Fried Chicken. Imagine crackling, golden-brown chicken with irresistibly juicy meat inside and a crust that sings with flavor—that’s exactly what this recipe delivers. Each crunchy bite packs in classic Southern comfort, with a whisper of cayenne and a tangy buttermilk bath that keeps the chicken impossibly tender. Whether it’s a family feast, a weekend treat, or a way to impress your friends, this is the fried chicken recipe you’ll return to again and again.
Ingredients You’ll Need
These simple but mighty ingredients are the heart and soul of your Buttermilk Fried Chicken. Each one brings something special to the table, from the flavorful depth of spices to the creamy tang that makes the chicken extra succulent. Let’s make every bite count!
- Chicken Pieces (3 pounds, drumsticks, thighs, or breasts): Choose a mix so everyone gets their favorite cut, and be sure they’re bone-in for maximum juiciness.
- Buttermilk (2 cups): The secret to moist, tender chicken; its mild acidity tenderizes the meat while adding unmistakable flavor.
- Hot Sauce (2 teaspoons): Adds a little kick and depth without overpowering the buttermilk’s tanginess.
- All-Purpose Flour (2 cups): The essential base for that golden, crispy coating we all crave.
- Baking Powder (1 teaspoon): This lifts the crust, making it beautifully light and crispy.
- Garlic Powder (2 teaspoons): Infuses the chicken with savory notes and elevates the overall flavor.
- Onion Powder (2 teaspoons): Another mellow, fragrant layer that complements the garlic perfectly.
- Paprika (2 teaspoons): Gives your chicken a hint of smoky sweetness and a gorgeous color.
- Cayenne Pepper (1 teaspoon): For that gentle heat that dances on your tongue—adjust to taste!
- Salt (2 teaspoons): Absolutely essential for seasoning every layer and drawing out the flavors.
- Black Pepper (1 teaspoon): Adds sharpness that balances the richness of the chicken and crust.
- Vegetable Oil (for frying): Use a neutral oil with a high smoke point to get that perfectly crisp, golden finish.
How to Make Buttermilk Fried Chicken
Step 1: Marinate the Chicken in Buttermilk and Hot Sauce
Start by nestling your chicken pieces into a large bowl or a sturdy resealable bag. Pour in the tangy buttermilk and hot sauce, swirling them together until every piece is well coated. Let the chicken take a long, luxurious soak in this marinade in your fridge for at least four hours, or even better, overnight! This isn’t just about flavor—the buttermilk breaks down proteins for the most tender, flavorful Buttermilk Fried Chicken you’ve ever had.
Step 2: Prepare the Seasoned Flour Coating
While your chicken marinates, mix together the all-purpose flour, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and black pepper in a big bowl. Whisk until everything is evenly combined. This simple step is what creates the flavorful, crunchy exterior that’s the signature of perfect Buttermilk Fried Chicken.
Step 3: Dredge the Chicken
Remove your marinated chicken from the bowl, letting any excess buttermilk drip back in. Dredge each piece in your seasoned flour, pressing lightly so the coating clings to every nook and cranny. Set each well-coated piece on a wire rack and let them rest for about 10 minutes so the crust gets a chance to set—this is a sneaky trick for extra crunch.
Step 4: Heat the Oil
Fill a large, heavy skillet or Dutch oven with about two inches of vegetable oil and heat to 350°F. Use a thermometer if you have one—a steady oil temperature is vital for that crispy, non-greasy finish.
Step 5: Fry the Chicken
Carefully place the chicken pieces into the hot oil in batches, being sure not to overcrowd the pan (this keeps the temperature from dropping). Fry for 12 to 15 minutes, turning every so often, until the crust is golden brown and the meat reaches an internal temperature of 165°F. Once done, transfer the chicken to a wire rack or a plate lined with paper towels to drain.
Step 6: Serve and Enjoy
Serve up your crispy Buttermilk Fried Chicken hot and fresh—impossible to resist and ready to dazzle every taste bud!
How to Serve Buttermilk Fried Chicken
Garnishes
Simple garnishes can work wonders! Try scattering chopped fresh parsley or chives over the platter for a pop of color and a hint of herbal brightness. Lemon wedges on the side add a citrusy zing that beautifully cuts through the richness of Buttermilk Fried Chicken.
Side Dishes
Classic sides make all the difference. Think creamy mashed potatoes, tangy coleslaw, cornbread, or buttery biscuits to round out the meal. Light, crisp salads or grilled corn also bring lively contrast to your plate of Buttermilk Fried Chicken.
Creative Ways to Present
You don’t have to stick to a traditional platter! Try serving your Buttermilk Fried Chicken atop warm waffles with a drizzle of hot honey for a brunch showstopper. For picnics, wrap pieces in parchment for easy grabbing, or pile them onto mini slider buns with a swipe of spicy mayo for party bites everyone will remember.
Make Ahead and Storage
Storing Leftovers
To keep your Buttermilk Fried Chicken at its crunchiest, let any leftovers cool completely before storing. Pack them in an airtight container and refrigerate; they’ll stay delicious for up to three days. Put a paper towel in the container to absorb extra moisture and help preserve that satisfying crunch!
Freezing
If you find yourself with extra fried chicken, it freezes beautifully. Lay pieces out on a baking sheet so they don’t touch, freeze until firm, then transfer to a zip-top bag. This keeps the coating crisper and makes it easy to grab only as many pieces as you need.
Reheating
To bring your Buttermilk Fried Chicken back to life, skip the microwave and use the oven. Arrange the chicken on a wire rack set over a baking sheet and reheat at 375°F for about 15 minutes, or until hot and crispy once again. This keeps the exterior crisp and the inside juicy, just like day one!
FAQs
How do I know when the chicken is done?
The best way to check is with an instant-read thermometer inserted into the thickest part—you’re aiming for 165°F. If you don’t have one, look for juices running clear and a golden, deeply crisp coating.
Can I use boneless chicken pieces?
You can, though bone-in gives the juiciest results and more flavor. If you go boneless, check the chicken a few minutes earlier since it cooks faster, and be gentle when frying to avoid overcooking.
Is double-dipping really worth it?
Absolutely! Double-dipping (back into the buttermilk, then flour again) creates an extra-thick, ultra-crispy crust that clings beautifully. Try it when you want your Buttermilk Fried Chicken to look and taste especially indulgent.
Does the buttermilk flavor come through strongly?
It’s subtle yet unmistakable. Buttermilk tenderizes the meat while adding a faint tang that balances the spices. If you love that creamy tartness, you can always marinate your chicken overnight for even more flavor.
What’s the best oil to use for frying?
Choose a vegetable oil with a high smoke point, such as peanut, canola, or sunflower oil. These let you fry Buttermilk Fried Chicken to golden perfection without adding unwanted flavors.
Final Thoughts
There’s just something special about making Buttermilk Fried Chicken from scratch and sharing it with people you love. Bring a little Southern magic to your own kitchen and see those golden, crispy piles disappear before your eyes. I can’t wait for you to try this recipe and hear all about your delicious results!
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Buttermilk Fried Chicken Recipe
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Buttermilk Fried Chicken recipe yields perfectly crispy and flavorful chicken with a hint of Southern comfort. Marinated in buttermilk and spices, then coated in a seasoned flour mixture and fried to golden perfection, it’s a classic favorite for any occasion.
Ingredients
Chicken:
- 3 pounds chicken pieces (drumsticks, thighs, or breasts)
Marinade:
- 2 cups buttermilk
- 2 teaspoons hot sauce
Coating:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying:
- Vegetable oil
Instructions
- Marinate the Chicken: Combine chicken, buttermilk, and hot sauce in a bowl. Refrigerate for at least 4 hours.
- Prepare the Coating: Mix flour, baking powder, spices in another bowl.
- Dredge and Fry: Coat chicken in flour mixture, fry in hot oil until golden and cooked through.
- Drain and Serve: Transfer fried chicken to a rack to drain excess oil before serving hot.
Notes
- For extra-crispy chicken, double dip in buttermilk and flour.
- If making a large batch, keep cooked chicken warm in a 250°F oven until ready to serve.
- Prep Time: 15 minutes (plus 4 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 520
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
