Buttermilk Fried Chicken
A simple yet satisfying buttermilk-fried chicken recipe delivering a crispy, flavorful crust and juicy meat inside, perfect for any occasion.
Ingredients
For the Chicken
- 4 pieces chicken (legs, thighs, breasts)
- 1 cup buttermilk (full-fat for best flavor; low-fat works) Can substitute with ¾ cup yogurt + ¼ cup milk.
For the Dredge
- 2 cups all-purpose flour For extra crunch, replace ¼–½ cup flour with cornstarch.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- Salt and pepper to taste
For Frying
- Vegetable oil for frying (canola, peanut, or sunflower oil) Use a neutral oil with a high smoke point. Avoid olive oil.
Instructions
Marinate
- Place chicken pieces in a bowl or zip-top bag and pour over the buttermilk. Ensure pieces are coated. Refrigerate for at least 1 hour, or overnight for best results.
Make the Dredge
- In a shallow bowl or dish, whisk together flour, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. Taste a pinch of the dry mix to adjust seasoning.
Heat the Oil
- Pour oil into a deep skillet or Dutch oven to a depth of about 1–1½ inches. Heat over medium to medium-high until it reaches 350–375°F (175–190°C). Test with a small pinch of flour.
Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip back into the bowl. Press each piece into the flour mixture so it’s well-coated. Shake off loose flour; for a thicker crust, dip back briefly into buttermilk and dredge again.
Fry
- Carefully place the chicken pieces skin-side down into the hot oil, being careful not to crowd the pan. Maintain oil temperature between 325–350°F after adding chicken. Fry until the internal temperature reaches 165°F (74°C): roughly 12–18 minutes depending on piece size. Dark meat may take a little longer.
Drain and Rest
- Remove chicken to a wire rack set over a sheet pan or paper towels. Rest 5–10 minutes before serving to let juices settle and the crust firm up.
Notes
Best enjoyed hot with sides like mashed potatoes, coleslaw, or on a sandwich with pickles and mayo. Store cooled chicken in an airtight container for up to 3–4 days. Reheat in an oven or air fryer for best texture.