Description
This Buttermilk Fried Chicken recipe delivers the perfect balance of a golden, crispy crust and juicy, tender meat. Marinated in tangy buttermilk and coated with a seasoned flour blend, it offers authentic Southern flavor with simple pantry staples. Ideal for family dinners or weekend treats, this recipe is customizable, satisfying, and sure to become your go-to comfort food.
Ingredients
Scale
Chicken and Marinade
- 3–4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 4 cups buttermilk
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For Frying
- Vegetable oil or peanut oil (enough for 2 inches in a deep skillet)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour enough buttermilk over them to fully submerge. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a shallow dish, combine the flour with salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well to ensure even seasoning.
- Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour. For an extra crispy crust, dip again into buttermilk and flour for a double dredge.
- Heat the Oil: Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C) using a thermometer to maintain consistent temperature.
- Fry the Chicken: Carefully add chicken pieces to hot oil without overcrowding. Fry in batches for 12-15 minutes, turning occasionally, until crust is golden brown and internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken and place on a wire rack set over a baking sheet. Let rest for 5 minutes to drain excess oil and lock in juices before serving.
Notes
- Use a thermometer to keep oil consistently at 350°F for the best crispiness and to avoid greasy chicken.
- Double dredging enhances crunchiness and helps form a thicker crust.
- Rest chicken on a wire rack instead of paper towels to prevent sogginess.
- Generously season both the flour and buttermilk marinade for full flavor penetration.
- Shake off excess buttermilk before dredging to help the coating stick better.
- Prep Time: 4 hours 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (about 3-4 oz chicken)
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
Keywords: Buttermilk fried chicken, Southern fried chicken, crispy fried chicken, comfort food, chicken recipe, homemade fried chicken