Buttermilk Fried Chicken

Buttermilk fried chicken recipe uses chicken marinated in seasoned buttermilk. Tender, crispy, juicy fried chicken at home.

Course Main Course

Cuisine American, Southern

Prep Time 15

Cook Time 15

Refrigeration 4

Total Time 4 30

Servings people

Calories 1758kcal

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.

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.

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.

Using a digital thermometer to monitor the oil temperature will ensure perfectly fried chicken.