The must-have Buttermilk fried chicken recipe uses chicken marinated in seasoned buttermilk and dredged in seasoned flour. Crispy and crunchy exterior with tender & juicy inside.
Easy buttermilk chicken is a family favorite with only 15-minutes of prep. Buttermilk helps to tenderize the chicken and full of flavor with pantry spices. It’s perfect for Sunday supper, barbecues and family dinners.
Fried chicken is a favorite served with buttermilk biscuits, jalapeno cheddar biscuits, cornbread, cowboy baked beans, potato salad and scalloped potatoes. Our secret ingredient for crispy fried chicken is using cornstarch in the flour mixture.
Why this recipe works
- Simple ingredients – Uses buttermilk, chicken breasts, all-purpose flour, cornstarch and spices, readily available in grocery stores.
- Flavorful – Soak seasoned buttermilk, which tenderizes chicken. Super juicy and flavorful chicken recipe.
- Nostalgia – Reminds me of dishes my mom and grandmother made. Fried chicken is a perfect dish for Sunday supper.
What you’ll need
- Chicken – Chicken breasts, thighs or legs.
- Buttermilk – Whole cultured buttermilk is best. If needed, make your own with 1 cup whole milk to 1 teaspoon white vinegar or lemon juice. Stirred together and sit on the counter for 5 minutes.
- Flour – All-purpose flour.
- Cornstarch – Added to the flour mixture to create crispy fried chicken.
- Onion & garlic powder – Find bulk spices in the international food aisle of your local grocery store or Walmart. (They are the same spices in larger containers for a much better value!)
- Salt & black pepper – Adds a depth of flavor.
- Paprika – Adds a wonderful depth of flavor to the buttermilk.
How to make buttermilk fried chicken
- Prepare the chicken – Pound the chicken to an even thickness, one breast at a time in a large zip-style bag.
- Mix buttermilk & spices – Combine buttermilk and spices in a large zip-style bag. Mix together by pressing your fingers on the outside of the bag.
- Soak & refrigerate chicken – Place each chicken breast into the seasoned buttermilk. Refrigerate a minimum of 4-hours and up to 24-hours.
- Mix flour with spices – Mix all-purpose flour with spices in a large zip-style bag or shallow baking dish.
- Dredge the chicken – Shake off excess buttermilk and dip each chicken breast into the seasoned flour mixture, one at a time. Press the flour mixture to the chicken so each piece is fully coated. Place chicken onto a sheet pan.
- Fry – In a heavy-duty Dutch oven or cast-iron skillet, over medium heat about 2-inches of oil. Fry the chicken until deep golden brown and crispy. The internal temperature should reach 165-degrees F, about 14-15 minutes.
Buttermilk fried chicken also works well with boneless chicken breasts.
Carefully monitoring the oil temperature with a digital thermometer will ensure the chicken is perfectly cooked and the coating not too dark.
Fried chicken is delicious served with Southern potato salad, cowboy baked beans, baked beans, jalapeno cheddar biscuits, buttermilk biscuits and cornbread.
More easy dinner recipes
- Buffalo fried chicken
- Baked breaded chicken
- Chicken fajitas
- Orange glazed chicken
- Easy chicken marinade
- Meatloaf recipe
- Italian meatballs recipe
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Buttermilk Fried Chicken
Ingredients
- 3-4 pounds chicken chicken breasts, thighs or legs
- 2 cups whole cultured buttermilk
- 2 teaspoons baking powder
- 2 teaspoons ground pepper
- 2 teaspoons salt
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon paprika or smoked paprika
Flour dredge mixture
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon black pepper
- Peanut or canola oil (or another neutral oil) for frying
Instructions
Soak the chicken
- Combine the buttermilk and seasonings in a large zip-style freezer bag. Mix together by using your fingers on the outside of the bag. Let chicken marinade for 4-6 hours or overnight.
Flour dredge mixture
- In a shallow dish or pie plate combine the flour, cornstarch and seasonings with a spoon or rubber spatula.
- Line a half sheet pan with aluminum foil for easy cleanup.
- Using tongs, shake the excess buttermilk off the chicken breasts and dredge in seasoned flour mixture. Dip each chicken breast into the seasoned flour mixture, one at a time. Press the flour mixture to the chicken so each piece is fully coated. Place coated chicken pieces onto the prepared sheet pan. Let rest for 10-15 minutes while heating the oil. This will help the coating adhere to the chicken.
- For super-crunchy chicken, dip it in the buttermilk again and then back into the flour mixture.
Heat the oil
- In a heavy-duty Dutch oven or cast-iron skillet, over medium heat about 2-inches of oil, enough for deep frying. Use a digital thermometer to monitor the oil temperature. Heat the oil to 350-degrees F.
- Fry the chicken in batches, which helps maintain the oil temperature. Place a few chicken pieces at a time into the hot oil, so not to crowd the chicken. Fry the chicken until deep golden brown and crispy, turning as necessary so it doesn’t burn. The internal temperature should reach 165-degrees F, about 14-15 minutes.
- Use a slotted spoon or fry strainer to remove the chicken and transfer to a half sheet pan lined with clean, dry paper towels or brown kraft grocery bags or drain on a wire rack.
- Keep the chicken warm in the oven while you fry all of the pieces.
Recipe Notes
Nutrition
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