This crispy buttermilk fried chicken is golden on the outside, juicy on the inside, and packed with comforting, savory flavor. Marinated in seasoned buttermilk and coated in a perfectly spiced crust, this dish delivers classic crunch with tender chicken in every bite.
Why You’ll Love This Recipe
This recipe creates exceptionally juicy chicken thanks to the buttermilk marinade, while the seasoned flour coating fries up crisp and flavorful. It’s simple enough for home cooks, uses easy-to-find ingredients, and delivers restaurant-quality results. Perfect for family dinners, gatherings, or special weekend meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade
2 lb chicken pieces (thighs, drumsticks, or boneless breast chunks)
2 cups buttermilk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
For the crispy coating
2 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
For frying
4 to 5 cups vegetable oil or sunflower oil
Directions
In a large bowl, combine the buttermilk, salt, garlic powder, onion powder, paprika, and black pepper. Add the chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum tenderness and flavor.
In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until evenly combined.
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently so the coating adheres well. Place coated chicken on a tray and let it rest for 10 minutes to help the crust set.
Heat the oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 12 to 15 minutes, turning occasionally, until the chicken is deep golden brown and fully cooked through.
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for a few minutes before serving.
Servings and timing
Servings: 4 to 6 people
Preparation time: 15 minutes
Marinating time: 2 to 12 hours
Cooking time: 25 minutes
Total time: Approximately 3 hours (including marinating)
Variations
For extra crunch, double-dip the chicken by returning it briefly to the buttermilk and coating it again in the flour mixture.
For a milder flavor, omit the cayenne pepper entirely.
For herb-infused chicken, add dried thyme or oregano to the flour mixture.
For boneless tenders, use chicken breast strips and reduce frying time to 6 to 8 minutes.
Storage/Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking rack in a 375°F (190°C) oven for 12 to 15 minutes until heated through and crispy again. Avoid microwaving, as it softens the crust.
FAQs
Can I make this recipe without buttermilk?
Yes, you can substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5 minutes.
What oil is best for frying chicken?
Neutral oils with a high smoke point, such as vegetable or sunflower oil, work best.
How do I know the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
Can I use boneless chicken?
Yes, boneless chicken works well and cooks faster than bone-in pieces.
Why add cornstarch to the flour?
Cornstarch helps create an extra crispy and light coating.
Can I fry the chicken in advance?
It’s best served fresh, but you can fry it a few hours ahead and reheat in the oven before serving.
How do I prevent the coating from falling off?
Letting the coated chicken rest before frying helps the crust adhere better.
Can this be made spicy?
Yes, increase the cayenne pepper or add chili powder to the flour mixture.
What should I serve with fried chicken?
It pairs well with mashed potatoes, coleslaw, rice, or fresh salad.
Can I freeze fried chicken?
You can freeze cooked fried chicken for up to 2 months. Reheat in the oven directly from frozen for best texture.
Conclusion
Crispy buttermilk fried chicken is a timeless favorite that delivers crunch, flavor, and juicy tenderness in every bite. With simple ingredients and straightforward steps, this recipe is perfect for anyone looking to make irresistible homemade fried chicken that everyone will love.
This crispy buttermilk fried chicken is golden, juicy, and full of savory flavor. Marinated in seasoned buttermilk and coated in a perfectly spiced flour mixture, it delivers a satisfying crunch with every bite.
Ingredients
2 lb chicken pieces (thighs, drumsticks, or boneless breast chunks)
2 cups buttermilk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional)
4 to 5 cups vegetable oil or sunflower oil (for frying)
Instructions
In a large bowl, mix buttermilk, salt, garlic powder, onion powder, paprika, and black pepper. Add chicken and coat well. Cover and refrigerate for at least 2 hours or overnight.
In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to help it stick. Let rest on a tray for 10 minutes.
Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
Fry chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F/74°C).
Transfer to a wire rack or paper towel-lined plate to drain. Let rest a few minutes before serving.
Notes
Double-dip in buttermilk and flour for extra crunch.
Omit cayenne for a milder version.
Add herbs like thyme or oregano to flour for more flavor.
Boneless chicken cooks faster; reduce frying time to 6–8 minutes.
Reheat in the oven for best texture; avoid microwaving.
