Buttermilk-soaked, spice-dusted pieces of chicken — crispy outside, juicy inside — this Buttermilk Fried Chicken is the sort of comfort-food win that works for busy weeknights, backyard cookouts, or a special Sunday supper. The long marinate in tangy buttermilk and the seasoned flour are the recipe’s secret weapons: they tenderize the meat and build a crunchy crust that stays crisp longer than plain dredges. If you like comparably crunchy recipes, you might also enjoy this healthy copycat KFC-style fried chicken that leans lighter while keeping the classic flavors.

Why you’ll love this dish

Simple ingredients. Big payoff.

Buttermilk Fried Chicken is more than nostalgia — it’s efficient comfort food. A short marinate turns inexpensive thighs and drumsticks into tender, flavorful meat, while a handful of pantry spices in the flour deliver a reliably golden crust. It’s kid-approved, budget-friendly, and flexible: make it the night before for an easy weeknight reheat or fry it fresh for guests.

“We made this for a family picnic and everyone went back for seconds — the crust stayed crunchy even after cooling.” — a quick Sunday crowd-pleaser review

This recipe works for weeknight dinners, potlucks, game-day spreads, and holiday sides where you need a crowd-pleasing star.

Step-by-step overview

What you’ll do, in plain terms.

Soak the chicken in buttermilk to tenderize and flavor.
Season and combine the flour dredge.
Remove excess buttermilk, coat each piece well in the flour mixture.
Heat neutral oil until hot and shimmering.
Fry the chicken until the crust is deep golden and the internal temperature reaches 165°F.
Drain briefly, rest a few minutes, then serve.

This gives you a crisp exterior and juicy interior without complicated techniques. Expect about 1 hour minimum prep (mostly passive marinating) and 30–40 minutes active cook time depending on batch size.

What you’ll need

Ingredients and small substitutions that matter.

8–10 chicken pieces (drumsticks and thighs are ideal; bone-in, skin-on)
2–3 cups buttermilk (enough to cover the chicken; plain yogurt thinned with milk works in a pinch)
2 cups all-purpose flour
1½ tsp salt (adjust to taste)
1 tsp black pepper
1–2 tsp paprika (smoked or sweet, depending on preference)
1 tsp garlic powder
1 tsp onion powder
Oil for frying (neutral high-smoke oil such as peanut, canola, or vegetable oil)

Notes: For extra crunch, add 1/2 cup cornstarch to the flour. If you prefer lower sodium, reduce salt and finish with flaky finishing salt at the end.

Step-by-step instructions

Clear, actionable directions.

Marinate the chicken: Place the chicken pieces in a bowl or zip-top bag and pour over enough buttermilk to coat. Cover and refrigerate for at least 1 hour; overnight yields the best tenderness and flavor.
Prepare the flour mixture: In a wide bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder until evenly combined. Optionally stir in cornstarch for a crunchier crust.
Coat the chicken: Remove a piece from the buttermilk and let excess drip off for a few seconds. Dredge thoroughly in the flour mixture, pressing the flour into the skin so it adheres. Place on a wire rack and repeat with remaining pieces.
Heat the oil: In a large, heavy skillet or Dutch oven, pour oil to a depth of about 1 to 1½ inches. Heat over medium-high until it shimmers and registers about 325–350°F if using a thermometer. If you don’t have a thermometer, the oil should ripple and shimmer but not smoke.
Fry the chicken: Add pieces without crowding the pan (work in batches). Maintain oil temperature — you may need to lower heat slightly when pieces are added. Fry for about 10–15 minutes per side depending on size, turning once, until the crust is deep golden and a thermometer inserted into the thickest part reads 165°F. Smaller drumsticks may finish faster.
Drain and rest: Transfer cooked pieces to a plate lined with paper towels or a wire rack set over a sheet pan to drain. Let rest 5 minutes before serving to allow juices to redistribute.

Safety tip: Don’t overcrowd the pan — crowded oil drops in temperature and you’ll get greasy, soggy crusts. Use a thermometer for reliable doneness.

Best ways to enjoy it

Serving ideas that lift the plate.

Classic: Serve with mashed potatoes, coleslaw, and dill pickles for a Southern-style meal.
Picnic-friendly: Let cool slightly, then pack with slider buns, pickles, and honey mustard.
Sauce pairings: Honey hot sauce, buttermilk ranch, or a smoky barbecue sauce all work well.
Brunch combo: Pair halves or quarters with waffles and maple syrup for a sweet-savory brunch. If you want a different chicken-based comfort option for a chilly day, try pairing smaller pieces with a quick stew like 30-minute chicken and dumplings with biscuits for a hearty spread.

For plating, place the chicken on a warm platter, scatter chopped parsley for color, and serve sauces in small bowls to keep crusts crisp.

Storage and reheating tips

Keep the quality and safety in mind.

Refrigeration: Cool to room temperature and refrigerate within 2 hours. Store in an airtight container for up to 3–4 days.
Freezing: Freeze cooled chicken on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen using the oven to revive crispness.
Reheating: Preheat the oven to 375°F. Place chicken on a wire rack over a baking sheet and bake 12–20 minutes (less if thawed) until heated through and the crust is crisp. An air fryer at 350°F for 6–10 minutes also works well. Avoid microwaving for reheating if you want to keep the crust crispy.
Safety: Always reheat to an internal temperature of 165°F. Discard chicken left at room temp longer than 2 hours.

Pro chef tips

Small adjustments that make a big difference.

Double-dredge for crunch: Dip coated pieces back into the buttermilk briefly, then dredge again in flour for a thicker crust.
Rest after dredging: Let coated chicken sit on a rack for 10–15 minutes before frying — the flour bonds to the moisture and adheres better during frying.
Control oil temp: Fry between 325–350°F. Too hot and the crust will brown before the meat cooks; too cool and the crust becomes greasy.
Use skin-on, bone-in pieces: Skin keeps the crust attached and the bones help the meat stay juicy under high-heat frying.
Don’t skimp on seasoning: Season the flour well — much of the final flavor comes from the crust.

Creative twists

Flavor swaps and adaptations to try.

Spicy Nashville-style: Add cayenne and a touch of brown sugar to the flour, and brush finished pieces with a hot cayenne butter.
Herb-forward: Fold dried thyme and oregano into the flour for a Mediterranean spin.
Gluten-free version: Use a 1:1 gluten-free flour blend and rice flour for a crisp crust.
Oven “fried” option: Toss dredged pieces with a little oil and bake at 425°F on a wire rack until golden, flipping once — not as crisp as frying but a good alternative.
Brined-buttermilk: Add 1 tbsp kosher salt per cup of buttermilk for a light brine and deeper seasoning.

Common questions

Answers to the top questions people ask online.

Q: How long should I marinate the chicken in buttermilk?
A: At least 1 hour is the minimum to get tenderness and flavor. Overnight (8–24 hours) is best — the acid in the buttermilk breaks down proteins and improves juiciness.

Q: Can I use boneless chicken or breasts for this recipe?
A: Yes, but adjust cooking time. Boneless skinless pieces will cook faster (6–10 minutes per side depending on thickness). Bone-in thighs and drumsticks are more forgiving and stay juicier.

Q: Do I need to rinse the buttermilk off before dredging?
A: No — letting excess drip off is enough. A light buttermilk coating helps the flour adhere. Rinsing would remove the tenderizing benefit.

Q: What oil is best for frying?
A: Use a neutral, high-smoke-point oil such as peanut, canola, sunflower, or vegetable oil. Olive oil has too low a smoke point and an assertive flavor for deep frying.

Q: How do I make the crust extra-crispy and long-lasting?
A: Add cornstarch to the flour, double-dredge, keep oil temperature steady, and drain on a wire rack rather than paper towels. Finishing with a quick bake (5–8 minutes at 375°F) can also firm the crust without overcooking the meat.

If you want more fried chicken technique reads or alternate takes on classic chicken dishes, those two linked recipes above are useful companions.

Buttermilk Fried Chicken

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Crispy on the outside and juicy on the inside, this Buttermilk Fried Chicken is the perfect comfort food for any occasion.

Author: ayoboyo021gmail-com
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Southern
Diet: None

Ingredients

Scale

8–10 chicken pieces (drumsticks and thighs, bone-in, skin-on)
2–3 cups buttermilk (enough to cover the chicken)
2 cups all-purpose flour
1½ tsp salt
1 tsp black pepper
1–2 tsp paprika (smoked or sweet)
1 tsp garlic powder
1 tsp onion powder
Oil for frying (neutral high-smoke oil)

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Instructions

Marinate the chicken: Place the chicken pieces in a bowl or zip-top bag and pour over enough buttermilk to coat. Cover and refrigerate for at least 1 hour (overnight for best results).
Prepare the flour mixture: In a wide bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder. Optionally stir in cornstarch for a crunchier crust.
Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Place on a wire rack.
Heat the oil: In a large skillet or Dutch oven, heat oil to 325–350°F.
Fry the chicken: Add pieces to the hot oil without crowding. Fry for about 10–15 minutes per side until crust is deep golden and internal temperature reaches 165°F.
Drain and rest: Transfer to a paper towel-lined plate or wire rack. Let rest for 5 minutes before serving.

Notes

For extra crunch, add 1/2 cup cornstarch to the flour. Serve with mashed potatoes, coleslaw, or on slider buns.