If you have ever dreamed of sinking your teeth into perfectly crispy, flavorful, and juicy fried chicken, this Buttermilk Fried Chicken Recipe is exactly what you need. It features tender chicken pieces soaked in a rich, tangy buttermilk marinade that not only infuses the meat with incredible flavor but also ensures every bite is irresistibly moist. The secret lies in the carefully blended spices in both the marinade and the flour dredge, creating a golden crust that crackles with every chew. Whether you’re craving a comforting dinner or want to impress guests with a classic Southern favorite, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
This Buttermilk Fried Chicken Recipe calls for simple, everyday ingredients that each bring their own magic to the dish. From the tangy buttermilk that tenderizes the chicken to the vibrant spices that build up the crust’s flavorful profile, every component is essential to achieving that perfect balance of crispy and juicy.
- Chicken (8 pieces): Skin-on thighs and drumsticks about 3 pounds ensure juicy, flavorful bites.
- Salt (1 teaspoon): Enhances flavor and helps season the chicken evenly during marinade.
- Ground black pepper (1 teaspoon): Adds a subtle kick of heat and complexity.
- Garlic powder (1 teaspoon): Delivers a warm layer of garlicky aroma and taste.
- Dried mustard (1 teaspoon): Brings a mild tangy depth that complements the buttermilk.
- Paprika (½ teaspoon): Adds a smoky sweetness and beautiful color.
- Dried sage (½ teaspoon): Imparts earthy, herbaceous notes to the marinade.
- Buttermilk (2 cups): The tenderizing powerhouse, providing acidity and richness.
- All-purpose flour (2 cups): The base for the crispy coating, catching all the flavors.
- Baking powder (1 tablespoon): Helps create that famously light and crisp crust.
- Salt (1½ teaspoons): For seasoning the flour and enhancing taste.
- Garlic powder (1½ teaspoons): Layers the coating with savory garlic flavor.
- Paprika (1½ teaspoons): Intensifies the crust’s warm color and subtle smokiness.
- Dried basil (1½ teaspoons): Delivers a sweet, herbal undertone.
- Dried thyme (1½ teaspoons): Adds an aromatic depth that melds beautifully with the chicken.
- Onion powder (1½ teaspoons): Imparts a mellow onion sweetness to the coating.
- Cayenne pepper (1 teaspoon): Gives a gentle heat that wakes up your taste buds without overwhelming.
- Vegetable oil: Enough to fill 1 to 2 inches in your frying pan for that perfect golden fry.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Prepare the Marinade
Start by placing the chicken pieces in a large bowl. Sprinkle with salt, black pepper, garlic powder, dried mustard, paprika, and sage. Toss everything gently to coat the chicken evenly with these uplifting spices. Then pour in the creamy buttermilk and stir again, making sure every piece is fully submerged. This tangy, spiced mixture is what starts building the incredible flavor and tender texture.
Step 2: Marinate the Chicken
Cover the bowl and refrigerate it for at least an hour. While an hour is the minimum, letting your chicken rest overnight will work wonders to deepen the flavors and soften the meat, so it practically melts in your mouth when fried. This step is the heart of the Buttermilk Fried Chicken Recipe, so don’t skip it!
Step 3: Prepare the Flour Dredge
Next, in a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper. This aromatic blend will become the beautifully crisp layer on the outside of your chicken, locking in moisture and flavor while adding a crunchy texture that is simply irresistible.
Step 4: Heat the Oil
Pour vegetable oil into a deep frying pan to about 1 or 2 inches deep and heat it to roughly 340 degrees Fahrenheit. Maintaining a steady temperature is key to cooking the chicken perfectly—crispy on the outside and juicy inside without burning the coating.
Step 5: Dredge the Chicken
Remove each chicken piece from the buttermilk, letting any excess drip off, then thoroughly coat it in the seasoned flour mixture. Make sure every inch is covered to create that signature golden crust we all love. Take your time here and don’t hesitate to press the flour onto the chicken for maximum crunch.
Step 6: Fry the Chicken
Carefully place 4 to 5 pieces into the hot oil, avoiding overcrowding the pan for even cooking. Fry them for about 15 minutes, turning occasionally to ensure each side gets that perfect golden-brown hue. Use a meat thermometer to check for an internal temperature of 170 degrees Fahrenheit to guarantee your chicken is cooked through and tender.
Step 7: Drain and Serve
Once fried, transfer the chicken pieces to a wire rack to let excess oil drip off—this helps keep the crust crackling crisp instead of soggy. Serve your Buttermilk Fried Chicken Recipe hot for the ultimate crispy, juicy experience.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few lemon wedges on the side can brighten up the plate visually and offer a zesty contrast to the richness of the fried chicken. For a little extra flair, drizzle with a touch of honey or hot sauce according to your taste.
Side Dishes
This Buttermilk Fried Chicken Recipe pairs beautifully with classic Southern sides like creamy mashed potatoes, buttery cornbread, tangy coleslaw, or sautéed green beans. These comforting accompaniments make the meal feel well-rounded and truly satisfying.
Creative Ways to Present
For a fun presentation, serve the chicken on a rustic wooden board with small bowls of dipping sauces like honey mustard, spicy ranch, or smoky barbecue. Alternatively, slice the chicken and pile it atop a fresh tossed salad for a crispy, hearty salad that doubles as a meal.
Make Ahead and Storage
Storing Leftovers
Place leftover pieces in an airtight container and refrigerate promptly. They will stay delicious for up to 3 days, retaining most of that crispy exterior if stored properly.
Freezing
You can freeze cooked Buttermilk Fried Chicken Recipe pieces by wrapping them tightly in foil or placing them in freezer bags, removing as much air as possible. Frozen chicken keeps well for up to 2 months and can be thawed in the refrigerator overnight before reheating.
Reheating
To bring back the crunch, reheat in a preheated oven at 375 degrees Fahrenheit on a wire rack over a baking sheet for about 15 minutes. This heats the chicken evenly while restoring the crispy crust, which microwaving unfortunately cannot achieve.
FAQs
Can I use chicken breasts for this Buttermilk Fried Chicken Recipe?
You can, but keep in mind that breasts cook faster and can dry out more easily than thighs or drumsticks. Adjust frying time accordingly and consider brining or marinating longer to keep them juicy.
Why is buttermilk important in this recipe?
Buttermilk tenderizes the chicken by breaking down proteins and adds a mild tang that complements the spices, making every bite flavorful and tender.
What oil is best for frying chicken?
Vegetable oil is ideal due to its high smoke point and neutral flavor, which allows the spices and chicken flavor to shine without any burnt or off flavors.
How do I know when the chicken is fully cooked?
The safest way is to check the internal temperature with a meat thermometer; it should read 170°F in the thickest part of the meat.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for frying, and ensure your seasonings are gluten-free as well.
Final Thoughts
This Buttermilk Fried Chicken Recipe is a celebration of textures and flavors that come together to create a truly unforgettable dish. Whether you’re serving it up for a family meal or impressing friends, it’s a guaranteed crowd-pleaser. So dust off your frying pan and get ready to enjoy some truly amazing crispy, juicy chicken—you won’t regret it!
Print
Buttermilk Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Buttermilk Fried Chicken recipe delivers crispy, flavorful, and juicy chicken pieces marinated in buttermilk and a blend of spices, then deep-fried to golden perfection. Perfect for a comforting meal that combines tender chicken with a crunchy, seasoned coating.
Ingredients
Chicken Marinade
- 8 pieces chicken (skin on, thighs and drumsticks preferred; approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: Place the chicken pieces into a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir well to evenly coat the chicken with the spices. Pour in the buttermilk and mix thoroughly to ensure all chicken pieces are fully covered.
- Marinate the Chicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For best results and more tender, flavorful chicken, marinate overnight.
- Prepare the Flour Dredge: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined. This seasoned flour will create a flavorful crust.
- Heat the Oil: Pour vegetable oil into a deep frying pan to a depth of about 1-2 inches. Heat the oil to approximately 340°F (170°C), maintaining this temperature carefully to ensure even cooking and a crispy exterior without burning.
- Dredge the Chicken: Remove each chicken piece from the marinade, shaking off excess buttermilk. Thoroughly coat each piece in the seasoned flour mixture, pressing gently to ensure an even and thick coating on all sides.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding which can lower oil temperature. Fry for about 15 minutes, turning occasionally to brown evenly on all sides. Check that the internal temperature reaches 170°F (77°C) for safe consumption. Adjust the heat as needed to maintain oil temperature.
- Drain and Serve: Use tongs to remove the fried chicken pieces from the oil and set them on a wire rack to drain excess oil, preserving the crispiness. Serve hot and enjoy your perfectly golden, crunchy buttermilk fried chicken.
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Use a thermometer to maintain accurate oil temperature for best frying results.
- Do not overcrowd the pan during frying; fry in batches if necessary.
- Let the fried chicken rest on a wire rack instead of paper towels to keep the coating crispy.
- You can substitute dried herbs with fresh ones if preferred, but adjust quantities accordingly.
