Classic Crispy Buttermilk Fried Chicken Recipe
Classic Crispy Buttermilk Fried Chicken features bone-in, skin-on chicken pieces marinated in tangy buttermilk and slow-fried to golden perfection. This recipe delivers a crunchy, flavorful crust with tender, juicy meat inside, making it a beloved comfort food staple perfect for family dinners or gatherings.
- Prep Time: 10 minutes plus 4-12 hours marinating
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes to 12 hours 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Ingredients
Scale
Chicken & Marinade
- 3–4 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 1 teaspoon salt (for marinade)
- Optional: cayenne pepper or hot sauce (for spicy variation)
Flour Coating
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon fresh or dried herbs (thyme, oregano, rosemary) for herb-infused version
For Frying
- Vegetable oil (enough for deep frying, about 4 cups)
Instructions
- Brine the Chicken: Soak chicken pieces in buttermilk mixed with salt and optional spices such as cayenne pepper or hot sauce. Cover and refrigerate for at least 4 hours or overnight to tenderize the meat and infuse it with flavor.
- Prepare the Coating: In a large bowl, whisk together all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and optional herbs like thyme, oregano, or rosemary to create the seasoned flour mixture.
- Dredge the Chicken: Remove chicken from the buttermilk, allowing excess liquid to drip off. Thoroughly coat each piece in the seasoned flour mixture. For an extra crunchy crust, briefly dip the coated chicken back into the buttermilk, then dredge again in flour. Shake off any excess flour.
- Fry to Golden Perfection: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the chicken pieces into the hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally to achieve even, golden-brown crust and ensure the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow the chicken to rest for a few minutes to let the crust set and juices redistribute before serving.
Notes
- For more tender and flavorful meat, marinate the chicken overnight.
- Maintain oil temperature at 350°F for a crispy, non-greasy crust.
- Use a wire rack to drain fried chicken to keep the crust crispy rather than soggy.
- Double dredging the chicken in flour ensures an extra crunchy texture.
- Generously season the flour mixture with salt and spices for best flavor balance.
Keywords: fried chicken, buttermilk fried chicken, crispy chicken, Southern fried chicken, comfort food, deep-fried chicken