Buttermilk Fried Chicken

Buttermilk Fried Chicken is a classic comfort food made with juicy chicken pieces marinated in seasoned buttermilk, then coated in spiced flour and fried until golden and crispy on the outside, tender on the inside.

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Course: Dinner, Main Course

Cuisine: Amirecan Southern

Keyword: Buttermilk Fried Chicken

Prep Time: 30

Cook Time: 30

Marinating Time: 2

Total Time: 3

Servings:

Calories: 410kcal

Equipment

Large mixing bowl
Tongs
Large deep skillet or Dutch oven
Wire rack (for draining)
Baking sheet optional, for oven holding
Paper towels
nstant-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

Instructions

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.

Prepare the Dredge

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

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.

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.)

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.

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