Buttermilk fried chicken is a crispy and juicy dish that’s easy to make at home. The buttermilk helps soften the chicken and adds flavor. Once fried, the outside turns golden and crunchy while the inside stays tender and moist. It’s a great meal for lunch, dinner, or whenever you want something filling and tasty.
Why We Love This Buttermilk Fried Chicken Recipe
You’re going to love this buttermilk fried chicken for a few good reasons. First, the buttermilk marinade makes the chicken extra juicy. It helps tenderize the meat while adding a slight tang that balances the richness of the fried coating. You can marinate the chicken for just an hour, or go overnight for a deeper flavor.
Second, the breading is well-seasoned with herbs and spices that make each bite taste like something special. Garlic powder, onion powder, paprika, and Italian seasoning all play a role in building layers of flavor. Adding a bit of buttermilk to the breading gives it texture, helping the flour form those crispy bits you crave.
Finally, it’s all about that golden crunch. When you fry the chicken just right—keeping the oil at a steady temperature and covering the pot—you get an even crisp that’s hard to resist. Serve it with your favorite sides, and it’s a complete, comforting meal.
Ingredients for Buttermilk Fried Chicken
You don’t need anything fancy to make this fried chicken. Most of the ingredients are pantry staples, and you can find the rest in any grocery store. Make sure to use fresh chicken and quality oil for the best results.
For the Chicken:
- 1 whole chicken (3.5 to 4 pounds), cut into 8 pieces
- 2 cups buttermilk
- ½ teaspoon salt
- Oil for frying (vegetable, canola, or peanut)
For the Breading:
- 2 ½ cups all-purpose flour
- ½ cup cornstarch (also known as cornflour in some places)
- 1 tablespoon baking powder
- 1 teaspoon celery salt
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 1 teaspoon ground ginger
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 6 tablespoons buttermilk
These ingredients come together to create a crust that’s crisp, flavorful, and locks in all the juices of the chicken inside.
How to Make Buttermilk Fried Chicken Directions
Start by preparing your chicken. Cut a whole chicken into 8 pieces, or buy pre-cut parts like thighs, legs, and breasts. Place the chicken into a gallon-sized zip-top bag. Pour in the buttermilk and add half a teaspoon of salt. Seal the bag tightly, pressing out the air, and massage the marinade into the chicken so it’s evenly coated.
Let the chicken marinate in the refrigerator. If you’re in a hurry, an hour is enough. But if you have the time, let it sit overnight to deepen the flavor and improve tenderness.
While the chicken is marinating, prepare the breading. In a large, shallow bowl, mix together the flour, cornstarch, baking powder, and all the seasonings. Add the buttermilk to the dry mixture. Using your fingers, rub the buttermilk into the flour until you form small clumps. These textured bits are the key to a crispy crust.
After marinating, take the chicken out of the fridge. One piece at a time, press it firmly into the flour mixture. Make sure it’s fully coated and press again to help the breading stick. Shake off the extra flour and place the piece on a wire rack. Repeat until all the chicken is breaded.
Now it’s time to fry. Fill a heavy-bottomed pot or Dutch oven with about an inch of oil. Heat it to 350°F (about 180°C). When the oil is ready, carefully place three to four pieces of chicken in at a time. Cover the pot and let it fry for about 10 minutes. The temperature will drop to around 300°F (150°C), which is normal. Just make sure to keep it steady.
Fry the chicken until it reaches an internal temperature of 165°F (74°C). This ensures it’s fully cooked and safe to eat. Once done, remove the chicken with a spider strainer and place it on a wire rack over a baking sheet. Keep it warm in a low oven while you fry the rest.
When everything is done, serve the chicken hot and crispy. The golden crust will crunch under your fork, revealing juicy, flavorful meat inside.
How to Serve Buttermilk Fried Chicken
Serving buttermilk fried chicken is all about comfort and balance. Since the chicken is rich and crispy, you’ll want to pair it with sides that complement its texture and flavor. Classic choices like mashed potatoes and creamy coleslaw are perfect for this. They’re smooth and cool, which contrasts nicely with the warm, crunchy chicken.
You could also serve it with buttered corn on the cob, soft dinner rolls, or even a fresh green salad to lighten things up. If you’re planning a picnic or outdoor meal, fried chicken holds up well at room temperature too. Just let it rest for a few minutes before packing it up to avoid sogginess.
Don’t forget the dipping sauces. While the chicken has enough flavor to stand on its own, a little honey mustard, hot sauce, or ranch dressing can add variety to each bite. Set everything on the table and let people build their plates. It’s casual, fun, and always satisfying.
Expert Tips: Buttermilk Fried Chicken
To get the most out of this recipe, keep these tips in mind. First, always use fresh oil. Old oil affects the taste and color of your fried food. Stick to oils with a high smoke point, like vegetable or canola, and avoid letting the oil get too hot or too cold.
Second, let your chicken come to room temperature before frying. This helps it cook more evenly and avoids cold spots inside. Also, don’t overcrowd the pot. Fry in small batches so the oil temperature stays steady.
Another tip: Use a thermometer. It’s the most accurate way to check both oil temperature and internal chicken temperature. A digital one is easy to use and ensures that your chicken is cooked safely every time.
Lastly, for maximum crispness, let the chicken rest on a wire rack, not paper towels. The air circulating around the chicken helps keep the crust from getting soggy.
How to Store Buttermilk Fried Chicken
If you have leftovers, you’ll want to store them the right way to keep that crispness. First, let the chicken cool completely at room temperature. Then place the pieces in a single layer in an airtight container. If stacking is necessary, place a sheet of parchment paper between layers to avoid sticking.
Store the chicken in the refrigerator for up to 3 days. When reheating, avoid the microwave—it makes the breading soggy. Instead, reheat in an oven at 350°F (175°C) for about 15–20 minutes. This brings back the crispy texture and warms the inside evenly.
If you need to store the chicken longer, you can freeze it. Wrap each piece in foil or plastic wrap, then place them in a freezer bag. It will stay good for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot and crispy.
Variation of Buttermilk Fried Chicken
One of the best things about this recipe is how easy it is to adapt. Want a spicy version? Add a teaspoon of cayenne pepper or chili powder to the breading. For extra depth, stir hot sauce into the buttermilk marinade. You’ll get a subtle heat that builds with each bite.
You can also change up the herbs and spices. Swap Italian seasoning for a mix of thyme and rosemary if you prefer a more herbal taste. Use smoked paprika for a richer, deeper flavor.
If you’re looking for a lighter option, try frying just chicken tenders. They cook faster and are easier for kids to enjoy. Or skip the bone-in parts and use boneless thighs for a quicker meal.
Gluten-free? No problem. Use a gluten-free flour blend and make sure your cornstarch and spices are gluten-free too. You’ll still get that crispy finish without the gluten.
FAQ about Buttermilk Fried Chicken
Can I use boneless chicken for this recipe?
Yes, you can use boneless thighs or breasts. Just reduce the frying time slightly since they cook faster than bone-in pieces.
What does buttermilk do to the chicken?
Buttermilk helps tenderize the meat and adds a slight tangy flavor. It also helps the breading stick better during frying.
Do I need a deep fryer to make this?
No. A heavy pot or Dutch oven works perfectly. Just make sure you monitor the oil temperature closely.
Can I marinate the chicken for too long?
It’s best not to exceed 24 hours. Over-marinating can make the texture of the chicken too soft.
How do I know when the chicken is done?
Use a meat thermometer to check the thickest part. It should read 165°F (74°C). Also, the juices should run clear.
Why is my fried chicken not crispy?
The oil might be too cool, or the chicken was crowded in the pot. Keep the temperature steady and fry in small batches.
Can I reuse the oil?
You can strain and reuse frying oil a couple of times. Store it in a clean jar, and only reuse if it smells fresh and clean.
What’s the best way to keep fried chicken warm before serving?
Place cooked chicken on a wire rack over a baking sheet in a 180°F (80°C) oven. This keeps it warm without drying it out.
Buttermilk Fried Chicken
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Wire Rack
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Ingredients
- 1 whole chicken (3.5 to 4 pounds), cut into 8 pieces
- 2 cups buttermilk
- ½ teaspoon salt
- Oil for frying (vegetable, canola, or peanut)
- 2½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon celery salt
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 1 teaspoon ground ginger
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 6 tablespoons buttermilk (for the breading)
Instructions
- Cut the chicken into 8 pieces and place in a gallon-sized zip-top bag. Add buttermilk and salt, seal tightly, and massage the marinade into the chicken. Refrigerate for at least 1 hour or overnight.
- In a large bowl, mix flour, cornstarch, baking powder, and all seasonings. Add 6 tablespoons of buttermilk to the dry mixture, rubbing it in to form small clumps.
- Remove chicken from the marinade and coat each piece in the flour mixture, pressing firmly to adhere. Place breaded pieces on a wire rack.
- Heat oil in a heavy pot to 350°F (180°C). Fry chicken in small batches, covering the pot, for about 10 minutes. Maintain oil temperature around 300°F (150°C).
- Remove chicken when it reaches an internal temperature of 165°F (74°C) and place on a wire rack over a baking sheet to keep warm.
- Serve hot and enjoy the crispy, juicy chicken.