The Best Buttermilk Fried Chicken Recipe

This golden brown Buttermilk Fried Chicken is perfect for family dinners, weekend meals, or whenever the craving strikes! It’s crispy on the outside, juicy and tender on the inside, and bursting with flavor thanks to a delicious buttermilk marinade and a well-seasoned breading. Once you try this recipe, you’ll want to make it time and time again!

 

Ingredients

For the Buttermilk Marinade:

8 pieces of chicken (skin-on, thighs and drumsticks recommended, approximately 3 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
½ teaspoon paprika
½ teaspoon dried sage
2 cups buttermilk (480 mL)

For the Flour Dredge:

2 cups all-purpose flour (260 g)
1 tablespoon baking powder
1½ teaspoons salt
1½ teaspoons garlic powder
1½ teaspoons paprika
1½ teaspoons dried basil
1½ teaspoons dried thyme
1½ teaspoons onion powder
1 teaspoon cayenne pepper
Vegetable oil (for frying, about 1-2 inches deep)

 

Instructions

Marinate the Chicken:

In a large bowl, combine chicken with salt, pepper, garlic powder, dried mustard, paprika, and sage. Mix to coat the chicken evenly.
Pour buttermilk over the seasoned chicken and stir until well coated. Cover and refrigerate for at least 1 hour (up to overnight for best results).
Prepare the Flour Dredge:

In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Heat the Oil:

In a deep frying pan, heat vegetable oil to 340°F (170°C).
Coat the Chicken:

Remove each piece of chicken from the marinade, allowing excess buttermilk to drip off. Transfer to the flour mixture, coating thoroughly.
Fry the Chicken:

Carefully place chicken pieces in the hot oil, avoiding crowding the pan. Fry until golden brown, approximately 15 minutes, turning as necessary. Ensure the internal temperature reaches 170°F (77°C).
Drain the Chicken:

Remove chicken from the oil and place on a wire rack to drain excess oil and keep crisp.

 

Tips

Testing Oil Temperature: If you don’t have a candy thermometer, stand a wooden spoon in the oil; if bubbles form around the handle, the oil is ready.
Avoiding Burnt Chicken: If the chicken browns too quickly, lower the oil temperature.
Storing Leftovers: Store fried chicken in an airtight container in the fridge for 3-5 days, or freeze for up to 3 months.
Reheating: Reheat in the oven (325°F for about 10 minutes) or in an air fryer (325°F for about 5 minutes) for best results.

 

What to Serve with Buttermilk Fried Chicken

Pair your buttermilk fried chicken with classic sides like:

Southern cornbread
Hot honey glazed carrots
Macaroni salad
Bannock bread
Carrot casserole

Nutrition Information (per serving, approx.):

Calories: 325 kcal
Protein: 11g
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 58g
Sodium: 1588mg
Fiber: 3g

Enjoy this crispy, juicy delight at your next family meal!