Name: Mastering Buttermilk Fried Chicken
Prep time: PT-486619H2M37S
Cook time: PT-486619H2M37S
Total time: PT-486619H2M37S
Cuisine: Southern
Ingredients: Chicken pieces (drumsticks, thighs, wings, breasts), bone-in, skin-on; Buttermilk; Kosher salt & freshly ground black pepper; Garlic powder, onion powder; Paprika (smoked or sweet); Cayenne pepper (optional, for heat); All-purpose flour; Baking powder (optional – boosts crispiness); Oil for frying (peanut, canola, or sunflower)

Why You’ll Love This Recipe

Buttermilk tenderizes the chicken and infuses it with tang and spices, while a well-balanced seasoned flour delivers that irresistible golden crunch. It’s a foolproof combo of flavor and texture that always satisfies.

Mastering Buttermilk Fried Chicken

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (drumsticks, thighs, wings, breasts), bone-in, skin-on
Buttermilk
Kosher salt & freshly ground black pepper
Garlic powder, onion powder
Paprika (smoked or sweet)
Cayenne pepper (optional, for heat)
All-purpose flour
Baking powder (optional – boosts crispiness)
Oil for frying (peanut, canola, or sunflower)

directions

Marinate: In a bowl or sealable bag, whisk buttermilk with salt, pepper, paprika, garlic and onion powder, and chili if using. Submerge chicken, refrigerate for at least 2 hours or ideally overnight.
Prepare coating: Combine flour, seasoning (salt, pepper, garlic/onion powders, paprika, cayenne), and baking powder.
Dredge chicken: Remove chicken from marinade, let excess drip off. Press each piece into flour mixture until well-coated.
Rest: Place coated chicken on a rack for 30 minutes to help the breading adhere.
Heat oil: Warm about 1″ of oil in a heavy pan or skillet to 350 °F (175 °C).
Fry: In batches, fry chicken turning once until golden and the internal temperature reaches 165 °F. Total cooking takes ~15–18 minutes (10 min per side).
Drain: Transfer to a rack over a baking sheet—this keeps the crust crisp (avoid paper towels).
Rest & serve: Let chicken rest 5–10 minutes, then serve warm.

Servings and timing

Servings: 6–8, depending on chicken cuts
Prep time: 15–20 minutes (plus marinating)
Cook time: 15–20 minutes per batch
Total time: ~3 hours (including 2-hour marinate)

Variations

Spicy Nashville-style: Add extra cayenne to both marinade and coating.
Herbed version: Stir chopped fresh herbs (thyme, rosemary) into buttermilk.
Gluten-free: Swap flour for GF flour blend + cornstarch.
Oven-fried: After dredging, bake at 425 °F for 30–35 minutes until crispy and cooked through.

storage/reheating

Fridge: Store in airtight container up to 4 days.
Freezer: Freeze cooled pieces up to 2 months (wrap individually).
Reheat: Bake at 350 °F on a rack for 15–20 minutes (from chilled) or 25–30 minutes if frozen; or air-fry at 350 °F for 10–12 minutes until heated through.

FAQs

What’s the secret to super crispy coating?

Including baking powder and allowing the coated pieces to rest before frying helps create a crunchier crust.

Can I use skinless or boneless chicken?

Yes, but adjust cooking time—boneless takes less time, and bones help with moisture retention.

Why is buttermilk used?

Its mild acidity tenderizes meat and helps flavors penetrate, plus it aids breading adhesion.

How long should I marinate?

Minimum 2 hours; best results come from 4–12 hours in fridge, up to overnight.

What’s ideal frying oil?

Choose high-smoke-point, neutral oils like peanut or canola.

How to know when chicken is done?

Use an instant-read thermometer—165 °F in thickest part ensures safe cooking.

Can I shallow-fry instead of deep-fry?

Yes—use a skillet with ~1″ oil, flip halfway, and monitor temperature carefully.

Why rest on a rack instead of paper towels?

Racks allow airflow around pieces, preventing soggy bottoms.

How to reheat without losing crispiness?

Reheat in oven or air-fryer—it restores the crust better than microwave.

Can I make this gluten-free or dairy-free?

Yes. Use gluten-free flour/cornstarch and substitute buttermilk with plant-based milk + lemon juice.

Conclusion

This buttermilk fried chicken recipe delivers unbeatable flavor, a satisfying crunch, and tender juiciness. With flexible timing, variations, and straightforward storage tips, you’ll have a go-to for family dinners, picnics, or game-day feasts. Serve it up and enjoy the compliments!