Name: Buttermilk Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Southern American
Ingredients: 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds); 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon dried mustard; ½ teaspoon paprika; ½ teaspoon dried sage; 2 cups buttermilk (480 mL); 2 cups all-purpose flour (260g); 1 tablespoon baking powder; 1½ teaspoons salt; 1½ teaspoons garlic powder; 1½ teaspoons paprika; 1½ teaspoons dried basil; 1½ teaspoons dried thyme; 1½ teaspoons onion powder; 1 teaspoon cayenne pepper; Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)

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Introduction

This classic buttermilk fried chicken recipe delivers tender, juicy chicken with a perfectly crispy, flavorful crust. Marinated in spiced buttermilk and fried to golden perfection, it’s a comforting dish that’s sure to become a family favorite.

A close-up view of crispy fried chicken showing a golden-brown, crunchy outer layer with a slightly rough texture. One large piece is partially eaten, exposing the tender, moist white chicken meat inside. The chicken rests on a smooth white marbled surface next to a small wooden bowl filled with chopped green herbs. In the upper part of the image, two more pieces of fried chicken sit on a white plate, partly visible, with small bits of crispy batter scattered around. A teal cloth with white stripes lies beneath the plate, adding a pop of color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces chicken (skin on, thighs and drumsticks are best, approximately 3 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
½ teaspoon paprika
½ teaspoon dried sage
2 cups buttermilk (480mL)
2 cups all-purpose flour (260g)
1 tablespoon baking powder
1½ teaspoons salt
1½ teaspoons garlic powder
1½ teaspoons paprika
1½ teaspoons dried basil
1½ teaspoons dried thyme
1½ teaspoons onion powder
1 teaspoon cayenne pepper
Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)

Instructions

Step 1: Place the chicken pieces in a large bowl. Add 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried mustard, ½ teaspoon paprika, and ½ teaspoon dried sage. Stir to coat the chicken evenly.
Step 2: Pour 2 cups of buttermilk over the seasoned chicken and stir well to coat all pieces. Refrigerate for at least 1 hour, or overnight for more tenderness.
Step 3: In a shallow dish, whisk together the flour, baking powder, 1½ teaspoons salt, 1½ teaspoons garlic powder, 1½ teaspoons paprika, dried basil, dried thyme, onion powder, and cayenne pepper.
Step 4: Heat vegetable oil in a deep frying pan to about 340°F (170°C). Maintaining this temperature will help achieve a crispy golden crust without burning.
Step 5: Remove chicken from the marinade and dredge each piece in the flour mixture, making sure it is fully coated on all sides.
Step 6: Fry the chicken pieces in the hot oil, cooking 4 or 5 pieces at a time without crowding the pan. Turn as needed and cook for about 15 minutes per piece until golden brown and fully cooked (internal temperature of 170°F).
Step 7: Let the fried chicken drain on a wire rack to keep the crust crispy before serving.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the flour coating before frying.
Try adding smoked paprika or cayenne pepper to the marinade for a smoky or spicier flavor.
Use a thermometer to monitor oil temperature and adjust heat as needed to avoid greasy chicken.
Oven-finish the chicken at 350°F for 10 minutes after frying for guaranteed doneness and crispness.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10-15 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows a close-up view of golden brown fried chicken pieces on a white plate, with one piece broken open to reveal juicy, tender white meat inside. The crispy coating is textured with small crunchy bits and sprinkled with green herbs. The plate rests on a bright blue cloth with white stripes, and nearby there is a small wooden bowl filled with chopped green herbs. The setting is on a white marbled surface with a few crumbs scattered around, highlighting the crunchy texture of the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even marinating and cooking. Frozen chicken may not absorb the marinade properly and could cook unevenly.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes before using to mimic buttermilk’s acidity.