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Buttermilk Fried Chicken

Buttermilk Fried Chicken
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Perfectly crispy buttermilk fried chicken with a crunchy golden coating and juicy, tender meat bursting with savory flavor. An easy, flavorful recipe using simple ingredients that delivers a classic Southern comfort food loved by the whole family.

Ingredients

Chicken and Marinade

  • Chicken pieces (bone-in, skin-on) – about 3 to 4 pounds
  • Buttermilk – enough to fully cover the chicken (about 4 cups)
  • Salt – 1 teaspoon (for marinating)
  • Black pepper – 1/2 teaspoon (for marinating)

Coating

  • All-purpose flour – 2 cups
  • Paprika – 2 teaspoons
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Baking powder – 1 teaspoon
  • Salt – 1 teaspoon
  • Black pepper – 1/2 teaspoon

For Frying

  • Vegetable oil or peanut oil – enough for frying, about 4 cups (to submerge chicken pieces halfway)

Instructions

  1. Marinate the Chicken: Place cleaned chicken pieces in a large bowl. Pour enough buttermilk to fully cover the chicken. Add salt and black pepper, cover the bowl, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor the meat.
  2. Prepare the Coating: In a large shallow bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, baking powder, salt, and black pepper. Mix thoroughly to ensure even seasoning and a light, crispy crust.
  3. Dredge the Chicken: Remove each chicken piece from the buttermilk, letting excess drip off. Coat completely in the seasoned flour, pressing gently to create a thick crust. For extra crispiness, dip the chicken back into the buttermilk and then again into the flour mixture for a double dredge.
  4. Heat the Oil: Heat vegetable or peanut oil in a heavy skillet or deep fryer to 350°F (175°C). Use enough oil to submerge chicken pieces halfway. Maintaining a steady temperature is crucial for a crispy, non-greasy crust.
  5. Fry the Chicken: Add chicken pieces carefully to the hot oil, avoiding overcrowding. Fry in batches for 12-15 minutes, turning occasionally until coating is golden brown and internal temperature reaches 165°F (74°C). Drain fried chicken on a wire rack set over a baking sheet to keep crust crisp.

Notes

  • For best flavor and tenderness, marinate the chicken overnight; minimum 4 hours if short on time.
  • Do not skip baking powder—it ensures a light, crispy coating.
  • Use a thermometer to maintain consistent oil temperature and avoid greasy chicken.
  • Let the coated chicken rest for 10 minutes before frying to help coating adhere better.
  • Drain fried chicken on a wire rack rather than paper towels to prevent sogginess.

Nutrition

Keywords: buttermilk fried chicken, crispy fried chicken, Southern fried chicken, comfort food, crispy chicken recipe

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