This Buttermilk Fried Chicken Recipe is golden and crisp on the outside, juicy and tender in the center, and loaded with warm, savory flavor. It’ll have you questioning why you ever bothered with any other fried chicken at all!
The BEST Buttermilk Fried Chicken Recipe
Move over, KFC! This homemade fried chicken blows any fast food or restaurant version out of the water. A Southern tradition, fried chicken isn’t just a recipe, it’s a memory in the making. Every bite offers crispy, golden, juicy goodness that takes you right back to Grandma’s kitchen. Or, it does for me, at least.
My version soaks overnight for maximum tenderness and flavor. Then, I coat it in a seasoned flour and cornstarch mixture for extra crunchiness. Whether you’re cooking Sunday supper, looking to impress guests, or just craving a little comfort, this buttermilk fried chicken recipe is one you’ll come back to time and time again.
Recipe Ingredients
Chicken: We’re using a 3-pound whole chicken split into 8 parts.
For the Marinade
Buttermilk: Helps tenderize the chicken, adds a tangy flavor, and helps the flour coating stick, resulting in a crispier texture.
Egg: This acts as a binder, helping the flour coating stick.
Seasonings: Salt, pepper, smoked paprika, celery seed, mustard powder, garlic powder, onion powder, oregano, thyme, and cayenne pepper add a savory, smoky, slightly spicy flavor that leaves you licking your fingers.
For the Flour Coating
Flour: All-purpose flour forms the base of the breading.
Cornstarch: This is key to creating a crispy crust!
Seasonings: Smoked paprika, salt, garlic powder, and black pepper enhance the savory flavor, adding lots of depth and just a touch of heat.
How to Make Southern-Style Buttermilk Fried Chicken
Make the Marinade
Step 1. In a large bowl, mix all of the marinade ingredients until well combined. Then, add the chicken and the marinade to a Ziploc bag, and gently shake to evenly distribute all the ingredients and coat the chicken.
Step 2. Place the chicken in the refrigerator for at least 5 hours. Pro tip. You can also do this step in advance, and marinate the chicken for up to 24 hours. Just don’t let it go any longer than that!
Prep the Flour Coating
Step 3. Once the chicken is done marinating, remove it from the bag and let it rest on the counter. In the meantime, add all the flour coating ingredients to a new gallon-sized plastic ziploc bag. Seal the bag, and gently shake to ensure all the ingredients are well mixed.
Step 4. Add the chicken pieces to the flour mixture. I like to use tongs for this! Pro tip. It’s okay if some of the marinade drops into the flour. It adds an additional crunchy texture once cooked, making your buttermilk fried chicken even more delicious.
Step 5. Close the bag tightly, and carefully shake to coat each piece completely.
Fry Your Chicken
Step 6. Heat enough oil to fully submerge the chicken pieces in a large skillet or deep fryer. It should reach a temperature around 350°F.
Step 7. Once the oil is hot, carefully add the coated chicken, working with just a few pieces at a time. Cook without touching for 1-2 minutes to allow the crust to set on the skin. After that, you can move the chicken around to ensure it fries evenly.
Step 8. Continue to fry for 14-18 minutes, turning the chicken occasionally, until the pieces are golden brown and fully cooked.
Step 9. Use a slotted spoon or tongs to transfer the chicken to a wire rack. Place a plate lined with paper towels under the rack to absorb any excess oil. Repeat as needed, cooking all the chicken, and enjoy!
Tips and Tricks
- Plastic Bag Shaker. I am old school when it comes to coating my chicken with flour. I use bags as the vessel instead of a bowl. Not only does shaking the chicken in the bag easily coat every inch without requiring me to use extra dishes, but it also limits my need to touch the chicken. When it comes to chicken, I am very cautious about not cross-contaminating. So, this (to me) helps with that. You can also separate the flour into 2 gallon-sized plastic bags to ensure the chicken doesn’t stick.
- Don’t skip the buttermilk! I see some people using regular milk instead, but the acidity is key to tenderizing the chicken.
- Keep your oil hot. For the best results, use a thermometer to make sure it stays around 350°F. If it’s too hot, the outside will burn before the chicken cooks. If it’s too cold, the chicken will soak up the oil and become soggy.
- Use a meat thermometer. While we’re talking bout thermometers. Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F, meaning it’s fully cooked and safe to eat.
- Avoid overcrowding. Work in batches as needed, leaving space between each piece of chicken as it cooks. This allows all the sides to cook evenly, becoming nice and crisp.
Ways to Serve
There’s not much this buttermilk fried chicken doesn’t pair well with. However, if you’re looking for dinner inspiration, some of my favorite sides include:
- Southern Cornbread
- Roasted Green Beans with Mushrooms and Crispy Onions
- Southern Black Eyed Peas
- Baked Mac and Cheese
- Buttermilk Biscuits
Frequently Asked Questions
Can I store leftover buttermilk fried chicken?
This recipe is best served right away while the chicken is warm. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, reheat in the air fryer or oven for ultimate crispiness, but you can also warm it up in the microwave, but it won’t be as crispy.
Do I need to rinse the chicken before adding the breading?
Listen, this is a hot topic for everyone. Personally, I always clean my chicken with lime or lemon and salt before cooking. However, the USDA doesn’t recommend it. So, make your own choices.
More Delicious Recipes
- Fried Chicken Wings
- Marry Me Chicken Pasta
- Homemade Salisbury Steak Recipe with Mushroom Gravy
- Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale
- Homemade Chicken Pot Pie with Biscuits
- Red Beans and Rice
I hope you love this Buttermilk Fried Chicken Recipe! It’s crisp, tender, savory, and so delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Crispy Buttermilk Fried Chicken
Ingredients
Buttermilk Fried Chicken
- 3 lbs Whole chicken split into 8 parts cleaned and prepped
Marinade
- 2 cups buttermilk
- 1 egg beaten
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp celery seed
- 1/2 tsp mustard powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/8 cayenne pepper
Flour Coating
- 2 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
Make Marinade
- In a large bowl, mix all of the marinade ingredients until well combined. Then, add the chicken and the marinade to a Ziploc bag, and gently shake to evenly distribute all the ingredients and coat the chicken.
- Place the chicken in the refrigerator for at least 5 hours to marinate. Pro tip: You can also do this step in advance. The chicken can marinate for up to 24 hours.
Make Flour Coating
- Once the chicken is done marinating, take it out and let it rest on the counter. Make your flour coating by adding all of the ingredients in the flour coating list to a gallon-size plastic zip-loc bag. Close the bag and gently shake to ensure all of the ingredients are mixed.
- Using tongs, add your chicken pieces to the flour mixture. Pro tip: It’s okay if some of the marinade drops into the flour, it adds additional crunchy texture.
- Once all of the chicken is in the flour mixture, close the bag tightly and carefully shake the bag to ensure all of the flour is distributed to every chicken.
- Fry your Chicken. In a skillet (or deep fryer), heat enough oil to submerge the chicken pieces. Heat the oil to around 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, a few at a time, depending on the size of your skillet or pot. Avoid touching the chicken for 1-2 minutes to allow the crust to set on the skin. After that, you can move it around to ensure the chicken is fried evenly. Pro tip: Don’t overcrowd your frying vessel.
- Fry for about 14-18 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).
- Drain and serve. Once the chicken is cooked, use a slotted spoon or tongs to remove it from the oil and place it on a wire rack. Place a plate lined with paper towels under the rack to absorb the excess oil. Once cooled, enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
So good I’m making this recipe instead of turkey for Thanksgiving!
yesss!!! That sounds like a plan!!!