If you have a craving for that perfect crunchy exterior with juicy, tender meat inside, then this Buttermilk Fried Chicken Recipe is your new best friend. The magic begins with a flavorful buttermilk marinade that infuses each piece of chicken with moisture and a subtle tang, enhancing every bite. The carefully crafted blend of herbs and spices in the coating creates a crisp golden crust that’s simply irresistible. Whether you’re aiming for a comforting family dinner or impressing guests, this recipe hits all the right notes with authentic Southern charm and mouthwatering appeal.
Ingredients You’ll Need
The beauty of this Buttermilk Fried Chicken Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor and texture. From the tenderizing buttermilk bath to the aromatic spices in the flour dredge, every element is essential for achieving that classic fried chicken perfection.
- 8 pieces chicken (skin on): Thighs and drumsticks offer juicy, flavorful meat perfect for frying.
- 1 teaspoon salt: Enhances natural flavors and seasons the chicken evenly before marinating.
- 1 teaspoon ground black pepper: Adds subtle heat and depth to the seasoning mix.
- 1 teaspoon garlic powder: Provides savory warmth throughout the marinade.
- 1 teaspoon dried mustard: Offers a gentle tang that complements the buttermilk’s richness.
- ½ teaspoon paprika: Adds color and a hint of smoky sweetness.
- ½ teaspoon dried sage: Brings an earthy, herby note to balance the spices.
- 2 cups buttermilk: The secret behind tender, juicy chicken and that signature tangy flavor.
- 2 cups all-purpose flour: Forms the crispy coating when combined with the seasoning blend.
- 1 tablespoon baking powder: Helps achieve a light, crispy crust by creating air pockets during frying.
- 1½ teaspoons salt: Ensures the coating seasoning is flavorful.
- 1½ teaspoons garlic powder: Boosts the savory aroma in the dredge.
- 1½ teaspoons paprika: Adds vibrant color and subtle spice.
- 1½ teaspoons dried basil: Introduces a fresh, aromatic herbiness to the crust.
- 1½ teaspoons dried thyme: Enhances depth with a woodsy, slightly minty note.
- 1½ teaspoons onion powder: Gives a mild sweetness and savory backbone.
- 1 teaspoon cayenne pepper: Delivers just the right amount of heat to balance richness.
- Vegetable oil: Needed in sufficient quantity to fry the chicken to a perfect golden crisp.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Prepare the Marinade
Begin by placing your chicken pieces in a large bowl, then sprinkle with salt, black pepper, garlic powder, dried mustard, paprika, and sage. Each seasoning works together to build a flavor foundation that will soak into the chicken. Pour in the buttermilk and stir everything together, making sure every piece is fully immersed. This marinade not only tenderizes the meat but imparts a subtle tang that defines this Buttermilk Fried Chicken Recipe.
Step 2: Marinate the Chicken
Cover the bowl and refrigerate the chicken for at least 1 hour to let those flavors deeply penetrate. If you have the time, marinate overnight for maximum juiciness and tenderness. This step is crucial because the buttermilk’s acidity breaks down protein fibers, ensuring your fried chicken won’t be dry.
Step 3: Prepare the Flour Dredge
While the chicken marinates, mix together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, thyme, onion powder, and cayenne pepper in a shallow dish. This herb- and spice-laden flour will create the crunchy, aromatic crust that makes every bite a delight.
Step 4: Heat the Oil
Pour enough vegetable oil into a deep frying pan so it’s 1 to 2 inches deep and heat it to around 340 degrees Fahrenheit. Maintaining this steady temperature ensures the chicken cooks evenly without absorbing excess oil or burning — essential for that perfect golden crust.
Step 5: Dredge the Chicken
Remove each piece of chicken from the marinade, shaking off excess buttermilk to avoid an uneven coating. Dredge the chicken thoroughly in the flour mixture, pressing lightly to make sure the coating adheres well on all sides. This step is where the crust begins to take shape, locking in moisture while promising that irresistible crunch.
Step 6: Fry the Chicken
Place 4 to 5 pieces gently into the hot oil, taking care not to overcrowd the pan so the temperature stays consistent. Fry for about 15 minutes, turning occasionally so every side turns a gorgeous golden brown. Test for doneness by checking an internal temperature of 170 degrees Fahrenheit — that ensures your chicken is juicy and fully cooked. Adjust the heat as needed to keep the oil at the right temperature throughout.
Step 7: Drain and Serve
Once cooked, transfer the chicken to a wire rack to drain off excess oil, keeping the crust perfectly crisp rather than soggy. Serve the Buttermilk Fried Chicken Recipe hot, and prepare for those hungry smiles as everyone bites into the savory, crunchy goodness.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
Adding a few simple garnishes can elevate your Buttermilk Fried Chicken Recipe from comfort food to a feast. Fresh herbs like chopped parsley or thyme add a pop of color and freshness, while a wedge of lemon offers a bright citrus touch that cuts through the richness beautifully.
Side Dishes
The charm of fried chicken is how versatile it is alongside sides. Crispy coleslaw adds crunch and tang, buttery mashed potatoes soak up the flavors, and classic cornbread brings a touch of sweetness. For a fresher angle, a crisp green salad with a light vinaigrette balances the meal perfectly.
Creative Ways to Present
Celebrate this Buttermilk Fried Chicken Recipe in style by serving it family-style on a large platter lined with parchment paper and sprinkled with your favorite fresh herbs. For a fun twist, create mini chicken sliders with soft buns and pickles, or serve the chicken atop creamy grits for a Southern-inspired showcase.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Buttermilk Fried Chicken Recipe, store it in an airtight container in the refrigerator. The coating stays reasonably crunchy if you place a paper towel underneath to absorb moisture, keeping the chicken as fresh as possible for up to 3 days.
Freezing
You can freeze leftover fried chicken by placing cooled pieces in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag or container. This prevents sogginess and preserves texture. Frozen fried chicken keeps best for up to 2 months.
Reheating
To reheat and maintain that signature crisp crust, avoid microwaving. Instead, warm your buttermilk fried chicken in a preheated oven at 350 degrees Fahrenheit on a wire rack for 15 to 20 minutes until heated through and crispy once again.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! While thighs and drumsticks are juicier and more forgiving when frying, boneless or bone-in chicken breasts can work well. Just be careful not to overcook the breasts since they can dry out faster.
Is buttermilk necessary for this recipe?
Buttermilk plays a key role in tenderizing and flavoring the chicken, thanks to its acidity and richness. You can substitute with plain yogurt or milk mixed with a tablespoon of lemon juice, but traditional buttermilk gives the best results.
Why is the oil temperature so important?
Maintaining about 340 degrees Fahrenheit prevents the coating from burning while allowing the chicken to cook fully inside. If the oil is too hot, the crust browns too fast and may burn; too low, and the chicken absorbs more oil and gets greasy.
How long should I marinate the chicken?
While one hour is the minimum to get good flavor and tenderness, overnight marinating deepens those qualities even more. Plan ahead if possible for the tastiest results.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that’s suitable for frying, and double-check your baking powder ingredients. The result will be just as crispy and delicious.
Final Thoughts
There is truly nothing quite like homemade fried chicken made just the way you love it, and this Buttermilk Fried Chicken Recipe delivers exactly that comforting crunch and juicy flavor that keeps everyone coming back for more. With simple ingredients and a few easy steps, you’re well on your way to crafting a classic dish that feels like a warm hug. Go ahead, make it your go-to recipe — your taste buds will thank you!
Print
Buttermilk Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including 1 hour minimum marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American Southern
Description
This Buttermilk Fried Chicken recipe delivers crispy, golden-brown chicken with a tender and flavorful interior. Marinated in a spiced buttermilk mixture and coated in a seasoned flour dredge, the chicken is deep-fried to perfection, making it an ideal comfort food classic.
Ingredients
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, 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 sage. Stir to evenly coat the chicken. Pour in the buttermilk and mix well to fully cover the chicken.
- Marinate the Chicken: Cover and refrigerate the chicken for at least 1 hour. For more tender and flavorful chicken, marinate overnight if possible.
- Prepare the Flour Dredge: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper to create the dredging mixture.
- Heat the Oil: Heat vegetable oil in a deep frying pan to about 340°F (171°C). Maintain this temperature during frying for even cooking and a crisp golden crust.
- Dredge the Chicken: Remove each chicken piece from the buttermilk marinade, shaking off excess liquid. Thoroughly coat the chicken in the seasoned flour mixture, ensuring all sides are evenly coated.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding. Fry for about 15 minutes, turning occasionally for even browning. Cook until the internal temperature reaches 170°F (77°C) indicating it is fully cooked.
- Drain and Serve: Remove the fried chicken pieces and place them on a wire rack to drain excess oil, preserving crispiness. Serve hot immediately and enjoy your flavorful fried chicken!
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Maintaining oil temperature is critical to avoid greasy or burnt chicken.
- Use a meat thermometer to confirm chicken is fully cooked for safety and juiciness.
- Letting the chicken drain on a wire rack keeps the crust crispy compared to paper towels.
- Adjust cayenne pepper to control the spiciness level as per taste preference.
