Buttermilk Fried Chicken
Crispy golden-brown fried chicken with tender, juicy meat and a perfect buttermilk brine.
About This Chicken Recipe
There's nothing quite like the comforting aroma of freshly fried chicken filling a kitchen - it's the smell of Sunday dinners, family gatherings, and pure American comfort food. Our buttermilk fried chicken recipe delivers that perfect balance of crispy, golden-brown exterior and impossibly juicy, tender meat that has made this dish a national treasure. The secret lies in our two-day process: a buttermilk brine that tenderizes and seasons the chicken deep into the bone, followed by a carefully seasoned flour coating that creates that signature crunch. Whether you're serving it with mashed potatoes and gravy, on a sandwich with pickles, or straight from the plate with your fingers, this fried chicken is guaranteed to become your new go-to comfort food that brings people together around the dinner table.
Buttermilk Fried Chicken Ingredients
- 4 lbs chicken pieces (legs, thighs, breasts, wings)
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper (optional)
- Vegetable oil or peanut oil for frying
How to Make Buttermilk Fried Chicken
- 1
In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Stir until salt dissolves completely.
- 2
Add chicken pieces to the buttermilk mixture, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Remove chicken from brine and pat dry thoroughly with paper towels. This step is crucial for proper coating adhesion.
- 4
In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- 5
Dip each chicken piece in the flour mixture, shaking off excess, then back into buttermilk, then back into flour for double coating. Press gently to adhere.
- 6
Place coated chicken on a wire rack and let rest at room temperature for 20-30 minutes to set the coating.
- 7
Heat oil to 350°F (175°C) in a Dutch oven or fryer. Use enough oil to come halfway up the sides of the chicken pieces.
- 8
Fry chicken in batches, starting with dark meat pieces. Fry for 12-15 minutes for dark meat, 8-10 minutes for white meat, turning occasionally.
- 9
Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Remove chicken and place on wire rack to drain.
- 10
Let chicken rest for 5-10 minutes before serving to allow juices to redistribute. Garnish with fresh parsley and serve hot.
Chef's Tips
- Add a splash of hot sauce to the buttermilk brine for extra flavor complexity
- Use lard or bacon dripping along with vegetable oil for richer flavor
- Let the oil cool completely before straining and storing for future use
Nutrition Facts
450
Calories
35g
Protein
25g
Fat
25g
Carbs
Serving Suggestions
Serve this classic buttermilk fried chicken with traditional Southern sides like creamy mashed potatoes, collard greens, cornbread, and coleslaw. For a complete meal, drizzle with homemade gravy made from pan drippings. The chicken also makes fantastic sandwiches - place between two pieces of buttered brioche with pickles and mayo. Garnish with fresh parsley for a pop of color.
Frequently Asked Questions
Recipe card
Buttermilk Fried Chicken
Crispy golden-brown fried chicken with tender, juicy meat and a perfect buttermilk brine.
Prep
30 min
Cook
25 min
Total
55 min
Servings
6 servings
Ingredients
- 4 lbs chicken pieces (legs, thighs, breasts, wings)
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper (optional)
- Vegetable oil or peanut oil for frying
Instructions
- In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Stir until salt dissolves completely.
- Add chicken pieces to the buttermilk mixture, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove chicken from brine and pat dry thoroughly with paper towels. This step is crucial for proper coating adhesion.
- In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Dip each chicken piece in the flour mixture, shaking off excess, then back into buttermilk, then back into flour for double coating. Press gently to adhere.
- Place coated chicken on a wire rack and let rest at room temperature for 20-30 minutes to set the coating.
- Heat oil to 350°F (175°C) in a Dutch oven or fryer. Use enough oil to come halfway up the sides of the chicken pieces.
- Fry chicken in batches, starting with dark meat pieces. Fry for 12-15 minutes for dark meat, 8-10 minutes for white meat, turning occasionally.
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Remove chicken and place on wire rack to drain.
- Let chicken rest for 5-10 minutes before serving to allow juices to redistribute. Garnish with fresh parsley and serve hot.
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