Easy Buttermilk Fried Chicken recipe

I’ll never forget the first time I made this buttermilk fried chicken—it was for a backyard dinner with my family, and we were all craving something comforting and full of flavor.

I had a big bowl of chicken soaking in buttermilk in the fridge and just hoped it would turn out well. One bite, and everyone was hooked.

Crispy on the outside, tender and juicy on the inside, with just the right kick from cayenne and that buttermilk tang—it was everything. Now, it’s a staple in my kitchen.

This buttermilk fried chicken is all about simple ingredients, a solid method, and big flavor. It’s perfect for a weeknight dinner, a potluck, or even stacked high on a fried chicken sandwich.

And the best part? You don’t need any fancy gear or chef skills—just a bowl, some oil, and a big appetite.

How To Make Buttermilk Fried Chicken?

Recipe Overview

This buttermilk fried chicken recipe makes crispy, golden-brown chicken with juicy meat and bold flavor—thanks to a spiced buttermilk soak and seasoned flour dredge.

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Marinating Time: 2hours hours
• Total Time: 3 hours
• Cuisine: American Southern
• Course: Dinner, Main
• Difficulty: Easy
• Yield: Serves 6–8
• Calories: Approx. 410 per serving (depends on cut and oil absorption)

Equipment You’ll Need

• Large mixing bowl
• Tongs
• Large deep skillet or Dutch oven
• Wire rack (for draining)
• Baking sheet (optional, for oven holding)
• Paper towels
• Instant-read thermometer (helpful, but not required)

Ingredients

Buttermilk Soak:

• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons cayenne pepper
• 4 pounds chicken parts (wings, thighs, drumsticks—bone-in, skin-on)

Flour Dredge:

• 2 cups all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• Vegetable oil (for frying)

Ingredient Notes

1. Buttermilk: Helps tenderize the chicken and adds tangy flavor. The longer the soak, the better.

2. Cayenne Pepper: Adds heat, but not overpowering. You can reduce or bump it up.

3. Chicken Pieces: I like using bone-in thighs, wings, and drumsticks for max flavor and juiciness.

4. Flour: All-purpose flour gives a reliable, crispy coating.

5. Garlic + Onion Powder: These two simple spices bring warmth and depth to the dredge.

6. Vegetable Oil: Use something neutral like canola or peanut oil for frying.

Instructions

1. Marinate the Chicken

In a large bowl, whisk together the buttermilk, salt, black pepper, and cayenne. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 8 hours, or overnight.

2. Prepare the Dredge

In another large bowl, mix the flour, onion powder, garlic powder, salt, pepper, and cayenne.

3. Dredge the Chicken

Remove the chicken from the buttermilk mixture, letting the excess drip off. Press each piece firmly into the flour dredge to coat thoroughly. Let the coated chicken rest on a wire rack for 10–15 minutes before frying—this helps the coating stick.

4. Heat the Oil

In a deep skillet or Dutch oven, pour in enough vegetable oil to reach about 2 inches deep. Heat over medium to 325°F. (You can test with a thermometer or drop in a small piece of bread—it should sizzle immediately.)

5. Fry the Chicken

Working in batches, carefully lower the chicken into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through. Internal temp should reach 165°F.

6. Drain and Rest

Transfer fried chicken to a wire rack set over paper towels. Let it rest for a few minutes before serving—this keeps the crust crisp.

Nutrition Facts (Per Serving)

• Calories: ~410
• Protein: 28g
• Fat: 24g
• Carbs: 14g
• Sodium: 850mg
• Cholesterol: 95mg

How To Know When Buttermilk Fried Chicken Is Ready?

1. Deep golden-brown crust

2. Juices running clear (no pink near the bone)

3. Internal temperature at 165°F

How to Store Leftover Fried Chicken?

Step 1: Let the Chicken Cool Completely

Before storing, let your fried chicken cool to room temperature. If you put it in the fridge while it’s still warm, it’ll trap steam and make the crust soggy.

Step 2: Prepare a Paper Towel–Lined Container

Line an airtight container with paper towels. The towels help absorb any moisture and keep the chicken from getting soggy.

Step 3: Arrange Chicken in a Single Layer

Place the chicken pieces in a single layer inside the container. If you need to stack them, separate layers with more paper towels.

Step 4: Seal and Refrigerate

Seal the container tightly and place it in the refrigerator. Fried chicken stays good for up to 3–4 days in the fridge.

Step 5: Reheat the Right Way (Optional)

To reheat and bring back some crisp:

• Preheat your oven to 375°F (190°C).
• Place chicken on a wire rack over a baking sheet.
• Heat for 10–15 minutes or until hot and crispy again.

Avoid the microwave if you want to keep the crust crunchy!

What is the Best Flour for Fried Chicken?

All-purpose flour is the go-to. It crisps up beautifully and holds the seasoning well. No need for anything fancy here.

All-purpose flour is the most commonly used and is widely recommended for fried chicken.

1. It has a moderate protein content (~10–12%), which creates just the right structure.

2. It browns evenly.

3. It gives you that classic Southern-style crispiness.

Best for: Traditional, crunchy fried chicken that’s golden and flavorful.

How Will I Know the Oil Is the Right Temperature?

Test it by dropping a tiny bit of flour into the oil. If it sizzles right away, you’re good to go. Or use a thermometer—aim for 325°F to 350°F.

What Is the Best Temperature for Deep Frying Chicken?

1. Heat oil to 325°F.

2. Add chicken in batches—don’t crowd the pan.

3. Maintain oil temperature between 325–350°F while frying.

4. Use a thermometer to make sure the chicken hits 165°F inside.

5. Drain on a wire rack, not paper towels, to keep it crisp.

FAQ

Conclusion

If you’re craving that classic crispy chicken with juicy meat and big flavor, this buttermilk fried chicken recipe is your new go-to.

Try it out and let me know how it goes! Leave a comment, ask questions, or tag me on social when you make it. I’d love to see your plate!