Buttermilk Fried Chicken
Crispy on the outside and juicy on the inside, this Buttermilk Fried Chicken is the perfect comfort food for any occasion.
- 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)
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.
Find it online: https://www.recipeflo.com/buttermilk-fried-chicken/