Go Back

Buttermilk Fried Chicken Recipe

A crispy, juicy, and flavour-packed buttermilk fried chicken recipe featuring tender marinated chicken coated in seasoned flour and fried to golden perfection — ideal for classic comfort-food lovers and authentic homemade fried chicken.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

For the Buttermilk Marinade:

  • 1.5 kg chicken pieces thighs, drumsticks, wings, or mixed cuts
  • 2 cups buttermilk
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional for heat
  • 1 tablespoon hot sauce optional

For the Seasoned Flour Coating:

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch for extra crispiness
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional

For Frying:

  • Vegetable oil canola oil, or peanut oil (enough for deep frying)

Instructions
 

Step 1: Prepare the Buttermilk Marinade

  • In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and hot sauce. Mix well until evenly blended.

Step 2: Marinate the Chicken

  • Add the chicken pieces into the marinade, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight. Longer marination tenderizes the meat and enhances flavour.

Step 3: Prepare the Coating

  • In a separate large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne pepper.

Step 4: Dredge the Chicken

  • Remove chicken pieces from the buttermilk marinade one at a time, allowing excess liquid to drip off. Coat thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres well.
  • Optional: For an extra crunchy crust, dip coated chicken briefly back into buttermilk and then into flour again (double dredge).

Step 5: Rest the Coated Chicken

  • Place the coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the coating stick better during frying.

Step 6: Heat the Oil

  • Heat frying oil in a deep skillet or heavy pot to approximately 175°C (350°F). Maintaining consistent temperature ensures even cooking and crispy texture.

Step 7: Fry the Chicken

  • Carefully lower chicken into hot oil without overcrowding. Fry in batches if necessary.
  • Fry for 12–18 minutes depending on the size of pieces.
  • Turn occasionally for even browning.
  • Internal temperature should reach 74°C (165°F) when fully cooked.

Step 8: Drain and Rest

  • Transfer fried chicken onto a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Crispier Texture Tip: Adding cornstarch or potato starch to the flour improves crunchiness.
  • Oil Temperature: If oil is too hot, coating burns before chicken cooks through; too cool leads to greasy results.
  • Make Your Own Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in oven or air fryer at 180°C (350°F) to restore crispiness.
  • Flavour Variations: Add smoked paprika, chili powder, or Cajun seasoning for different flavour profiles.
  • Healthier Option: Remove skin before marinating to reduce fat content.