Why You’ll Love This Recipe

Crispy, juicy, and packed with flavor, this buttermilk fried chicken is the ultimate comfort food. Whether it’s a weekend treat or a crowd-pleasing meal, this recipe delivers perfectly golden, crunchy chicken with a tender, flavorful inside.

Pure Comfort

Nothing says home-cooked goodness like buttermilk fried chicken. The buttermilk marinade tenderizes the meat while infusing it with incredible flavor. The crispy coating, seasoned to perfection, makes every bite irresistible.

Ingredients

What You Need

For the Marinade:

• 2 lbs chicken pieces (drumsticks, thighs, or breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Coating:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional for spice)
• 1 teaspoon onion powder
• ½ teaspoon baking powder

For Frying:

• 3 cups vegetable oil (for deep frying)

Time to Cook

• Prep Time: 15 minutes
• Marinate Time: 4 hours (or overnight for best results)
• Cook Time: 20 minutes
• Total Time: Approximately 4 hours 35 minutes

Steps to Make It

1. Marinate the Chicken

• In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, and garlic powder.
• Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 4 hours (or overnight for extra tenderness).

2. Prepare the Coating

• In a separate bowl, mix flour, salt, black pepper, paprika, cayenne, onion powder, and baking powder.
• Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.

3. Heat the Oil

• In a deep pan or Dutch oven, heat vegetable oil to 350°F (175°C).

4. Fry the Chicken

• Fry chicken in batches, being careful not to overcrowd the pan.
• Cook for 7-10 minutes per side (depending on thickness) until golden brown and crispy.
• Remove and drain on a wire rack over a baking sheet.

5. Serve & Enjoy

• Let the chicken rest for 5 minutes before serving for maximum juiciness.

Make It Perfect

• Use a thermometer to ensure the oil stays at 350°F for even cooking.
• Let the coated chicken rest for 10 minutes before frying—this helps the breading stick better.
• Use a wire rack instead of paper towels to prevent sogginess.

Mix It Up

• Spicy Twist: Add more cayenne and hot sauce for extra heat.
• Herby Touch: Mix in dried thyme and oregano into the flour.
• Extra Crunch: Double-coat the chicken by dipping it back into the buttermilk, then re-coating with flour.

Perfect Partners

This buttermilk fried chicken pairs beautifully with:

• Creamy mashed potatoes
• Coleslaw for a refreshing crunch
• Cornbread for a Southern classic touch
• Mac and cheese for ultimate comfort

Busy Day Hero

Short on time? Marinate the chicken in the morning and fry it fresh for dinner. The longer the marinade, the better the flavor!

Work Ahead

• You can marinate the chicken for up to 24 hours for deeper flavor.
• The seasoned flour mix can be prepped ahead and stored in an airtight container.

Save Some for Later

• Store leftovers in an airtight container in the fridge for 3-4 days.
• To reheat, use an oven at 375°F for 10-15 minutes to keep it crispy.

Everyone’s Happy

This recipe is a guaranteed crowd-pleaser—crispy, juicy, and packed with flavor, it’s great for family dinners, gatherings, or game nights.

Good for You Too

While it’s indulgent, you can make it healthier by air frying instead of deep-frying. Just spray lightly with oil and cook at 400°F for 20 minutes, flipping halfway.

Easy Clean-Up

• Use a deep pot to reduce oil splatter.
• Line your counter with paper towels to catch any mess.
• Dispose of used oil safely—strain and store for reuse or discard properly.

Switch It Up

• Try buttermilk fried chicken tenders for a kid-friendly version.
• Swap regular flour for cornstarch for an even crispier crust.
• Use boneless thighs for an easy-to-eat variation.

Simply Perfect

This buttermilk fried chicken recipe is a go-to for crispy, golden, and flavorful fried chicken every time. Follow these steps, mix it up, and enjoy a meal that’s truly comforting and delicious!

FAQs

1. Can I use regular milk instead of buttermilk?

No, buttermilk is essential for tenderizing the chicken and adding flavor. You can make a substitute by mixing 1 cup milk + 1 tablespoon lemon juice or vinegar and letting it sit for 10 minutes.

2. How do I keep my fried chicken crispy?

Let it rest on a wire rack instead of paper towels to prevent sogginess. Also, reheat in the oven instead of the microwave.

3. Can I bake this instead of frying?

Yes! Coat the chicken with a little oil and bake at 400°F for 40-45 minutes. It won’t be as crispy but still delicious!

4. How long should I marinate the chicken?

At least 4 hours, but overnight is best for the most tender and flavorful chicken.

5. What oil is best for frying?

Use vegetable oil, canola oil, or peanut oil for high heat frying. Avoid olive oil.

6. Can I make this gluten-free?

Yes! Use gluten-free flour and make sure your seasonings don’t contain hidden gluten.

7. How do I prevent the breading from falling off?

Let the coated chicken rest for 10 minutes before frying and avoid flipping too soon while frying.

Conclusion

This buttermilk fried chicken recipe is a classic for a reason—it’s crispy, juicy, and packed with flavor. Whether you enjoy it spicy, extra crispy, or paired with Southern sides, it’s a dish that never fails to satisfy. Try it today and enjoy pure comfort food at its best