This tasty and straightforward crispy buttermilk fried chicken recipe will remind you of your favorite chicken restaurant. If you’re seeking the ideal fried chicken to include in your weekly dinner rotation, bring to a potluck, or serve at a picnic, this is the dish for you.

I’m all about making food at home and not having to always grab takeout, but there are always certain things that are just better when a restaurant makes them, and I always thought fried chicken was one of those things until I figured out the perfect spice combination, and now I love to make buttermilk fried chicken for the family without having to leave the house. A few sides and you have the perfect dinner item to add to your weekly rotation, or if you have plans to go to the beach, make a batch and throw it in the cooler and have delicious chicken on the beach.

Why we love Buttermilk fried Chicken

  • Crispy Breading The amazing thing about this batter on this chicken is it’s light but gets nice and brown and crispy.
  • Juicy This chicken is placed in a buttermilk marinade that helps lock in the flavor of the chicken. which allows your chicken to be tasty on the inside as well as the outside.
  • Pan-fried this recipe can be done in a pan with a high enough rim on it as well as in a deep fryer. But a deep fryer is not necessary and can be done on your stovetop which is another great advantage.
  • Great Side Dishes add a few of your favorite sides like buttermilk biscuits, corn on the cob, mashed potatoes and gravy, or creamy coleslaw.
Fried Chicken Feast
Fried Chicken Feast

Ingredients for Butter Fried Chicken

Getting all the ingredients together is essential for this recipe to have delicious, moist, and crispy chicken. Here is what you will need:

  • Chicken I like to use a variety of chicken parts or grab a whole chicken and break it down into pieces (thighs, drumsticks, and breasts). Using skin on chicken is the best, but boneless, skinless chicken breast works here as well.
  • Buttermilk This can be an optional item if you don’t have it available, but if you can find it, it will do an amazing job of tenderizing the chicken. You can use regular milk and add 1 teaspoon of white vinegar or apple cider vinegar. Stir it, and you have a quick homemade buttermilk.
  • Egg  I like to use an egg to help the flour and spices stick to the chicken better.
  • All-purpose flour I’ve only tested this recipe with AP flour, but you can try it with gluten-free flour.
  • Cornstarch using cornstarch in this recipe will give your chicken the crispy texture you are looking for.
  • Baking powder will help the chicken to puff up on the outside of the chicken I know it seems strange to have a leavening agent on your chicken but it’s essential.
  • Spice and seasonings This recipe has a great blend of spices that go into the marinade as well as the flour-coating mixture. There is quite a bit of pepper in this recipe, and I know it seems like a lot, but with the flour in there, it really does not turn out spicy.
  • Vegetable Oil I prefer to fry with vegetable oil, but any oil that has the ability to heat to a high temperature is fine, like canola oil or peanut oil.

How to make Buttermilk Fried Chicken

Marinade

  • Mix together a large bowl of salt, pepper, garlic, dried mustard, paprika, and sage.
  • Place the chicken pieces in the bowl and coat them evenly.
  • Pour buttermilk over the seasoned chicken and stir until covered. Place in the fridge for at least 1 hour, up to overnight. The chicken will become more flavorful and tender the longer it sits in the buttermilk mixture.

The Chicken

  • In a shallow bowl, whisk together flour, baking powder, celery salt, salt and pepper, sweet paprika, cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, and oregano.
  • Remove the chicken from the marinade one piece at a time and place it in the shallow dish with the flour and spice mixture.
  • Toss to make sure the entire surface of each piece of chicken is covered. This is important before you get ready to fry.
  • In a large, heavy-bottomed pan, heat oil to about 340 degrees. You want to make sure that you can cook to a golden brown without burning. Place the chicken in the preheated oil. You want to make sure the oil has come up to temperature before adding the chicken.
  • Cook 4-5 pieces at a time, depending on the size of your pan. You want to make sure not to crowd it with too many pieces. Turn as necessary and fry until golden brown. It should take around 15 minutes for each piece to cook, depending on the size of the chicken piece. Make sure each piece is fully cooked and has reached an internal temperature of 170 degrees F.
  • Allow chicken to drain some of the oil on a wire rack, this will help it remain crispy and not soggy.

Tips for the Perfect Buttermilk Fried Chicken

  • Temperature It really helps when checking the oil temperature to have a digital thermometer because when you add the chicken to the oil, it will drop the temperature of the oil, so it helps to know how to adjust the temperature.
  • Use a dark pan a dark pan reflects the heat best, which will result in the best golden chicken.
  • Flip it very carefully Use a spatula to slide underneath the chicken and carefully release the chicken from the pan before flipping. If you’re not gentle, you run the risk of some of that delicious breading falling off.
  • Allow chicken to rest for at 2-3 minutes before serving if it sits for longer it will start getting soggy.

Frequently Asked Questions

What does buttermilk do for fried chicken?

When you add buttermilk to a chicken marinade, the acidity in buttermilk helps to tenderize and flavor the chicken.

How long can chicken marinate in buttermilk?

Chicken should marinate in buttermilk for at least an hour up to 24 hours. If possible place in the marinade overnight.

Can I use heavy cream or milk instead of buttermilk?

Yes, you can use milk or heavy cream; they just are not acidic like buttermilk, so I suggest adding 1 tablespoon of white vinegar or lemon juice for every cup.

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The Best Buttermilk Fried Chicken

This tasty and straightforward crispy buttermilk fried chicken recipe will remind you of your favorite chicken restaurant. If you're seeking the ideal fried chicken to include in your weekly dinner rotation, bring to a potluck, or serve at a picnic, this is the dish for you.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 14 pieces

Equipment

  • 1 Heavy Cast Iron Pan

Ingredients
  

  • 4 lbs chicken bone-in, skin on small thighs drumsticks, whole wings, breast

Marinade

  • 3 cup buttermilk
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried mustard
  • ½ tsp paprika
  • ½ tsp dried sage

Flour Dredge

  • 2 cups flour
  • 1 tbsp baking powder
  • 3 tsp salt
  • ¾ tsp celery salt
  • 1-1/2 tbsp baking powder
  • 1-1/2 tbsp sweet paprika not hot or smoky
  • ½ tsp cayenne pepper
  • 1-1/2 tsp onion powder
  • 3 tsp garlic powder
  • 1 tsp mustard powder
  • ¾ tsp garlic powder
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp dried oregano

To fry chicken

  • 2 liters vegetable oil

Instructions
 

Marinade

  • Mix together in a large bowl of salt, pepper, garlic, dried custard, paprika, and sage.
  • Place the chicken pieces in the bowl and coat them evenly.
  • Pour buttermilk over the seasoned chicken and stir until covered. Place in the fridge for at least 1 hour, up to overnight. The chicken will become more flavorful and tender the longer it sits in the buttermilk mixture.

The Chicken

  • In a shallow bowl, whisk together flour, baking powder, celery salt, salt and pepper, sweet paprika, cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, and oregano.
  • Remove the chicken from the marinade one piece at a time and place it in the shallow dish with the flour and spice mixture.
  • Toss to make sure the entire surface of each piece of chicken is covered. This is important before you get ready to fry.
  • In a large, heavy-bottomed pan, heat oil to about 340 degrees. You want to make sure that you can cook to a golden brown without burning. Place the chicken in the preheated oil. You want to make sure the oil has come up to temperature before adding the chicken.
  • Cook 4-5 pieces at a time, depending on the size of your pan. You want to make sure not to crowd it with too many pieces. Turn as necessary and fry until golden brown. It should take around 15 minutes for each piece to cook, depending on the size of the chicken piece. Make sure each piece is fully cooked and has reached an internal temperature of 170 degrees F.
  • Allow the chicken to drain some of the oil on a wire rack, this will help it remain crispy and not soggy.
Keyword chicken, fried

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