Go Back
–+ servings
Buttermilk Fried Chicken Recipes

Buttermilk Fried Chicken Recipes

Crispy, golden fried chicken soaked in tangy buttermilk, then coated in a seasoned flour crust. Juicy inside, shatter-crisp outside.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb bone-in chicken pieces (legs and thighs) drumsticks and thighs preferred
  • 2.25 cup buttermilk for marinade
  • 1 tbsp hot sauce for marinade
  • 2 tsp kosher salt divided
  • 1.5 tsp black pepper divided
  • 2 tsp garlic powder divided
  • 1.5 tsp onion powder divided
  • 2 tsp paprika divided
  • 0.5 tsp cayenne pepper optional, for heat
  • 2.5 cup all-purpose flour for coating
  • 0.5 cup cornstarch for extra crunch
  • 1 tsp baking powder for lightness
  • 0.5 tsp dried thyme optional, in coating
  • 6 cup vegetable oil for frying

Instructions

Preparation Steps

  • Whisk buttermilk and hot sauce in a large bowl. Season with some salt, pepper, garlic powder, onion powder, and paprika.
  • Submerge chicken in the marinade. Cover and chill at least 4 hours, preferably overnight.
  • Stir flour, cornstarch, baking powder, remaining salt, pepper, garlic powder, onion powder, paprika, and thyme in a shallow dish.
  • Lift chicken from marinade, letting excess drip. Pat lightly so a thin layer remains on the surface.
  • Dredge each piece in the flour mixture. Press firmly so the coating adheres. Set on a wire rack for 10 minutes.
  • Heat oil in a heavy pot to 325–350°F. Maintain at least 2 inches of oil depth.
  • Fry chicken in batches without crowding, turning as needed, until deep golden and crisp, 12–16 minutes total.
  • Confirm doneness at 165°F in the thickest part. Adjust heat to keep oil in range between batches.
  • Transfer to a clean rack to drain. Sprinkle a pinch of salt while hot, if desired.
  • Rest 5 minutes before serving so juices settle and crust stays crisp.

Notes

For extra craggy crust, dip coated chicken back into a splash of buttermilk, then flour again before frying. Serve with a drizzle of hot honey or a squeeze of lemon. Leftovers re-crisp well in a 400°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Buttermilk Fried Chicken Recipes flavors. All ingredient ratios and instructions are independently developed.