Print

Buttermilk Fried Chicken

Buttermilk Fried Chicken
Print Recipe

This best buttermilk fried chicken recipe delivers crispy, golden-coated chicken with tender, juicy meat infused with subtle tanginess from the buttermilk marinade. Easy to prepare and perfect for any occasion, it uses simple pantry staples and offers versatile options for baking or frying, making it a comforting classic that impresses every time.

Ingredients

Chicken and Marinade

  • Bone-in, skin-on chicken pieces (thighs, drums, or breasts) – about 3 to 4 pounds
  • Buttermilk – 2 cups
  • Salt – 1 teaspoon (for marinade)
  • Black pepper – ½ teaspoon (for marinade)
  • Optional hot sauce or cayenne pepper – 1 teaspoon (for marinade, optional)

Coating

  • All-purpose flour – 2 cups (or gluten-free flour blend for gluten-free option)
  • Paprika – 1 tablespoon
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Cayenne pepper – ¼ to ½ teaspoon (optional for spicy kick)
  • Salt – 1 teaspoon
  • Black pepper – 1 teaspoon

For Frying

  • Vegetable oil or peanut oil – enough to fill a deep skillet or Dutch oven about 2 inches deep

Instructions

  1. Prepare the Buttermilk Marinade: In a large bowl, whisk together 2 cups of buttermilk with 1 teaspoon salt, ½ teaspoon black pepper, and optional 1 teaspoon hot sauce or cayenne pepper. Submerge the chicken pieces fully in the marinade, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
  2. Season and Flour the Chicken: In another bowl, mix 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ to ½ teaspoon cayenne pepper (if using), 1 teaspoon salt, and 1 teaspoon black pepper. Remove chicken from buttermilk letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere the coating.
  3. Heat the Oil for Frying: Pour vegetable or peanut oil into a deep skillet or Dutch oven to about 2 inches depth. Heat over medium-high until the oil temperature reaches 350°F (175°C), using a thermometer to monitor for optimal frying conditions.
  4. Fry the Chicken: Carefully place coated chicken pieces in hot oil without overcrowding the pan. Fry in batches as needed for even cooking. Cook for 12 to 15 minutes, turning occasionally, until the crust is golden brown and internal temperature reaches 165°F (74°C).
  5. Drain and Rest: Remove fried chicken pieces and place them on a wire rack set over a baking sheet. Let rest for 5 to 10 minutes to allow juices to redistribute and keep the crust crispy before serving.

Notes

  • Use a thermometer to maintain oil temperature for crispy, non-greasy crust.
  • Do not overcrowd the pan; fry in batches to keep oil hot and ensure even cooking.
  • Pat chicken dry after marinating to improve flour adhesion and crispiness.
  • Marinate chicken for up to 24 hours for best tenderness and flavor.
  • Let fried chicken rest after cooking to retain juiciness and crisp texture.

Nutrition

Keywords: buttermilk fried chicken, crispy fried chicken, southern fried chicken, comfort food, easy chicken recipe, gluten-free fried chicken

Find it online: https://ninagourmet.com/buttermilk-fried-chicken/