Buttermilk Fried Chicken Is Irresistible
Buttermilk Fried Chicken delivers the perfect balance of a crispy, golden crust and juicy, flavorful meat inside. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating provides a satisfying crunch that stays crisp after frying. This simple yet versatile recipe is ideal for weeknight dinners, gatherings, or picnics, offering rich, balanced flavors and irresistible texture.
- Prep Time: 10 minutes (plus 4-12 hours marinating)
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes to 12 hours 25 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Southern American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Marinade
- 4–6 bone-in chicken pieces (thighs or drumsticks)
- 2 cups buttermilk
- Salt and pepper (to taste)
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough for 1 to 2 inches deep in pan)
Instructions
- Marinate the Chicken: Soak chicken pieces in buttermilk seasoned with salt and pepper. Let marinate for at least 4 hours or overnight for best tenderness and flavor infusion.
- Prepare the Flour Mixture: In a large bowl, combine all-purpose flour with paprika, garlic powder, salt, black pepper, and cayenne pepper to create the seasoned coating.
- Coat the Chicken: Remove chicken from buttermilk allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, pressing firmly to adhere the coating well.
- Heat the Oil: Pour vegetable oil into a deep skillet or pan to a depth of 1 to 2 inches. Heat over medium-high heat to about 350°F (175°C), ensuring the correct temperature for crisp frying.
- Fry to Golden Brown: Place coated chicken pieces carefully into the hot oil without overcrowding. Fry in batches as needed, turning occasionally for even browning, cooking 12–15 minutes until the outside is deeply golden and internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer fried chicken onto a wire rack set over a baking sheet to drain extra oil. Let rest for a few minutes to lock in juices and maintain crispiness before serving.
Notes
- Marinate overnight for juicier, more flavorful chicken.
- Double-dredge by dipping chicken back into buttermilk and then flour for extra crunch.
- Use a thermometer to keep oil temperature steady between 325°F and 350°F.
- Lightly pat chicken dry with paper towels after marinating to avoid soggy coating.
- Drain chicken on a wire rack to prevent sogginess caused by steam.
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: buttermilk fried chicken, crispy fried chicken, comfort food, southern fried chicken, buttermilk marinade, fried chicken recipe
