If you’re craving a crispy, juicy, and soul-satisfying dish that brings a smile to every bite, this Buttermilk Fried Chicken Recipe is exactly what you need. The secret lies in the buttermilk marinade that tenderizes the chicken while infusing it with a tangy richness, paired with a perfectly seasoned, golden crust that’s crunchier than your favorite comfort food. Whether it’s a cozy family dinner or a weekend treat, this recipe hits all the right notes of flavor, texture, and nostalgia.
Ingredients You’ll Need
Gathering the right ingredients for this Buttermilk Fried Chicken Recipe is straightforward but utterly essential. Each component plays a role in building that classic crispy, flavorful crust and tender, juicy meat beneath.
- Chicken pieces (skin on, thighs and drumsticks): These cuts stay juicy and crispy when fried.
- Salt and ground black pepper: The foundation of seasoning for a balanced flavor.
- Garlic powder: Adds depth and a subtle savory note to both marinade and coating.
- Dried mustard: Brings a gentle warmth and complexity to the marinade.
- Paprika: Enhances color and lends a smoky sweetness to the crust.
- Dried sage: Offers a hint of herbal earthiness for an extra layer of flavor.
- Buttermilk: The hero that tenderizes chicken and adds tanginess to the bite.
- All-purpose flour: The base of the crispy coating.
- Baking powder: Helps create a light, crunchy texture in the crust.
- Dried basil and thyme: Infuse the coating with subtle herbal notes.
- Onion powder: Contributes a mild sweetness and enhances overall taste.
- Cayenne pepper: Adds just the right amount of heat for kick without overpowering.
- Vegetable oil: For frying, enough to comfortably submerge the chicken pieces.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Prepare the Marinade
Begin by placing your chicken pieces into a large bowl and seasoning them with salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. These spices build the initial flavor framework. Then, pour the buttermilk over the chicken, stirring well to ensure every piece is fully covered. The buttermilk not only tenderizes but also infuses the chicken with its signature tangy flavor that sets this recipe apart.
Step 2: Marinate the Chicken
Cover the bowl and refrigerate the chicken for at least one hour. If you can plan ahead, marinating overnight is a game changer, making the chicken especially tender and bursting with flavor. This step is crucial ― it lets the acidic buttermilk work its magic inside the meat.
Step 3: Prepare the Flour Dredge
While your chicken marinates, mix together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper in a shallow dish. This aromatic blend creates the crispy, flavorful crust that brings crunch and complexity to every bite.
Step 4: Heat the Oil
Heat your vegetable oil in a deep frying pan until it reaches about 340°F. Keeping the temperature steady is key for perfectly cooked chicken that’s golden and crisp on the outside, yet tender and juicy on the inside. Too hot, and the crust will burn before the chicken cooks through; too cool, and the crust will soak up oil and become greasy.
Step 5: Dredge the Chicken
Take each piece of chicken out of the buttermilk marinade and gently shake off any excess. Then dredge it thoroughly in the flour mixture, making sure every side is completely coated. This thick, seasoned flour layer is your ticket to that irresistible crunch.
Step 6: Fry the Chicken
Carefully place 4 to 5 pieces into the hot oil, avoiding overcrowding—which can drop the oil temperature and make the crust soggy. Fry the chicken for about 15 minutes, turning occasionally for an even golden brown finish. Use a thermometer to check that the internal temperature hits 170°F, ensuring your chicken is safe and perfectly cooked through.
Step 7: Drain and Serve
Once golden and cooked, remove the chicken to a wire rack to drain excess oil and keep that crust crunchy. Serve right away for the best texture or hold briefly in a warm oven if needed. Every bite will deliver that beautiful crunch paired with juicy, tender meat inside.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
Simple garnishes like fresh parsley or chopped chives can add a pop of color and freshness to your plate. A few lemon wedges on the side are perfect for squeezing over to brighten those rich flavors and add a hint of zesty contrast.
Side Dishes
This Buttermilk Fried Chicken Recipe pairs wonderfully with classic southern sides like creamy mashed potatoes, buttery cornbread, or tangy coleslaw. Roasted vegetables or a fresh green salad can also lighten the plate and complement the rich, crispy chicken.
Creative Ways to Present
For a fun twist, try serving the chicken atop waffles drizzled with maple syrup for a sweet and savory combo. You could also make a fried chicken sandwich with crunchy pickles and a spicy mayo, turning this recipe into an unbeatable crowd-pleaser for casual gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Fried Chicken Recipe pieces in an airtight container in the refrigerator. To keep the coating crisp, place a paper towel between layers to absorb moisture. Leftovers are best eaten within 3 to 4 days.
Freezing
If you want to save chicken for longer, freeze individual pieces in a single layer on a baking sheet first, then transfer to a freezer bag or container. This method prevents sticking. Frozen fried chicken can last up to 2 months while retaining flavor and texture.
Reheating
To reheat without losing the crispy crust, use a wire rack set on a baking sheet in an oven preheated to 350°F. Heat for about 15 minutes or until warmed through. Avoid microwaving, which can make the crust soggy.
FAQs
Can I use skinless chicken for this Buttermilk Fried Chicken Recipe?
While skin-on chicken is recommended for the best crispiness and flavor, you can use skinless pieces. Just note the coating may not be as crunchy, and the meat could be less juicy.
Is buttermilk essential, or can I substitute it?
Buttermilk is key for tenderizing and adding tang, but if you don’t have it, you can mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 10 minutes. This homemade version mimics buttermilk’s effect.
How spicy is this recipe?
With just a teaspoon of cayenne pepper, the heat level is mild and adds a gentle warmth. You can adjust the amount to make it more or less spicy based on your taste.
Can I use a different oil for frying?
Yes, any neutral oil with a high smoke point like peanut, canola, or sunflower oil works well. Vegetable oil is commonly used and readily available.
Do I need a thermometer to fry the chicken?
While not mandatory, a thermometer helps maintain the ideal oil temperature and ensures the chicken reaches a safe internal temperature of 170°F, guaranteeing perfectly cooked and crispy chicken.
Final Thoughts
There’s something truly special about homemade fried chicken made with love and the magic of buttermilk. This Buttermilk Fried Chicken Recipe is easy enough to try on any day but impressive enough to serve for company. Once you master this recipe, you’ll wonder how fried chicken ever tasted good any other way. So go ahead, gather your ingredients, embrace the sizzle, and enjoy a plate of pure comfort and joy!
Print
Buttermilk Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours including marinating
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
This Buttermilk Fried Chicken recipe delivers tender, juicy chicken with a perfectly crispy golden crust. Marinated in a seasoned buttermilk bath and coated with a flavorful herb and spice-infused flour dredge, this classic Southern-style fried chicken is deep-fried to perfection for a satisfying crunch and rich taste. Ideal for a hearty family meal or special occasion.
Ingredients
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, 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
Flour Dredge
- 2 cups all-purpose flour
- 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
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken pieces with salt, ground black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir thoroughly to evenly coat the chicken with the seasoning.
- Add Buttermilk: Pour 2 cups of buttermilk over the seasoned chicken and mix well to ensure all pieces are fully immersed in the marinade.
- Marinate the Chicken: Cover the bowl and refrigerate the chicken for at least 1 hour. For best results, marinate overnight to achieve more tenderness and enhanced flavor.
- Prepare the Flour Dredge: In a shallow dish, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until evenly combined.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches. Heat the oil to approximately 340°F (170°C), maintaining this temperature throughout frying to ensure even cooking and a crispy crust.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk marinade, shaking off excess liquid. Thoroughly coat each piece in the flour mixture, pressing lightly to adhere the dredge on all sides.
- Fry the Chicken: Place 4-5 pieces of coated chicken into the hot oil without overcrowding the pan. Fry for about 15 minutes, turning occasionally to brown evenly. Use a meat thermometer to confirm the internal temperature reaches 170°F (77°C) to ensure chicken is fully cooked. Adjust heat as needed to prevent burning.
- Drain and Serve: Remove fried chicken from oil and transfer to a wire rack to drain excess oil, preserving crispiness. Serve immediately while hot and enjoy!
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- Maintain consistent oil temperature to avoid greasy or overcooked chicken.
- Use a thermometer to ensure chicken is safely cooked to an internal temperature of 170°F.
- Do not overcrowd the pan to allow proper frying and even crisping.
- Leftover fried chicken can be reheated in an oven to retain crispiness.
