This Southern-style buttermilk fried chicken recipe is golden and crispy on the outside with tender, juicy meat in the center. With a homemade breading, it’s packed with bold flavor and made with just a few simple ingredients.
This is the only fried chicken recipe you’ll come back to time and time again, especially when you serve it with ranch, blue cheese dressing, or a drizzle of hot honey. My secret to the best taste and texture is using a seasoned dry dredge, a spiced buttermilk marinade, and a simple frying method that locks in moisture without overcooking.
Whether you’re making it for Sunday dinner, game day, or just because you’re craving comfort food, this buttermilk fried chicken is guaranteed to be an instant favorite with all your family and friends.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Chicken Thighs and Drumsticks – Bone-in, skin-on chicken adds flavor and texture. You can also use breasts or wings, but be sure to adjust the cook time accordingly.
- Buttermilk – This tenderizes the meat while adding tangy flavor.
- Flour – All-purpose flour forms the base of the breading, allowing all the ingredients to cling to the chicken.
- Cornstarch – This is my secret to creating an ultra-crispy exterior!
- Baking Powder – These form the base of the breading, contributing to a crispy, golden exterior.
- Seasonings – A combination of sweet paprika, garlic powder, onion powder, black pepper, chicken bouillon powder, dry mustard, dried thyme, smoked paprika, and kosher salt creates a bold, savory, slightly spicy taste.
- Oil – I like to use either vegetable or peanut oil for frying. Both have high smoke points and neutral flavor, which helps create a crispy exterior without impacting the flavor of the chicken.
- Serving Options – Of course, you can serve fried chicken on its own, but I always add a side of Ranch, blue cheese, hot honey, or Crystal hot sauce for dipping.
How to Make Buttermilk Fried Chicken
1. Prepare the Chicken
2. Dredge and Fry
Tip: If the outside is browning too quickly before the chicken is fully cooked, transfer it to the paper towel-lined rack and place it in the preheated oven to finish cooking.
Nick’s Tips for Success
- Allow plenty of time for marinating. Buttermilk not only adds flavor to the chicken but also helps break down any tough proteins, keeping the meat juicy. Therefore, it’s important to allow for at least two hours of marinating time in order for the acids to penetrate the meat.
- Coat the chicken completely. I always use one hand for coating my chicken with my wet ingredients and one hand to coat it with the dry ingredients. Then, I give the chicken pieces a good squeeze, making sure the breading sticks and covers every nook and cranny.
- Make sure to use a meat thermometer. This is the easiest way to ensure the chicken cooks all the way through and doesn’t overcook, which can cause it to dry out and become tough.
- Keep the oil clean. Skim any flour clumps out of the oil between batches to prevent burning or flavor transfer.
- Use the oven if needed. If the outside of the chicken cooks before the inside, finish the chicken in the oven to prevent burning.
Buttermilk Fried Chicken Recipe
One of my favorite family-friendly comfort foods, this buttermilk fried chicken is simple to prepare, and every bite offers a crispy, golden exterior with juicy, tender meat in the center. Served warm with Ranch, blue cheese dressing, hot honey, or hot sauce, it's one recipe everyone always looks forward to eating.
Equipment
- 1 Large Resealable Bag or 9×13 Baking Dish
- 2 Sheet Trays
- 2 Wire Racks
- 1 Large Bowl
- 1 Dutch Oven or Heavy-Bottomed Pot
- 1 Kitchen Thermometer
Ingredients
For the Fried Chicken
- 4 bone-in, skin-on chicken thigh
- 4 chicken drumstick
- 4 cup (908 gram) buttermilk
- 1 teaspoon (5 gram) salt
- vegetable or peanut oil, for frying
For the Dry Dredge
- 2 teaspoon (10 gram) sweet paprika
- 2 teaspoon (10 gram) garlic powder
- 2 teaspoon (10 gram) onion powder
- 1 teaspoon (5 gram) black pepper
- 1 teaspoon (5 gram) chicken bouillon powder
- 1 teaspoon (5 gram) dry mustard
- 1 teaspoon (5 gram) dried thyme
- ½ teaspoon (~3 gram) smoked paprika
- 1 teaspoon (5 gram) kosher salt , plus more to taste
- 2 cup (240 gram) all-purpose flour
- 2 tablespoon (15 gram) cornstarch
- 1 tablespoon (12 gram) baking powder
For Serving
- ranch dressing
- blue cheese dressing
- hot honey
- Crystal hot sauce
Instructions
- In a large resealable bag or 9×13-inch dish, combine the chicken pieces, buttermilk, and salt.4 bone-in, skin-on chicken thigh, 4 chicken drumstick, 4 cup buttermilk, 1 teaspoon salt
- Toss gently to coat, then cover and refrigerate for at least two hours or up to six hours.
- Line two sheet trays with wire racks. Top one of the racks with paper towels for draining.
- Preheat the oven to 300°F (165°C). This step is optional for finishing the chicken, if needed.
- In a large bowl, whisk together all the dredge ingredients and spices.2 teaspoon sweet paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon dry mustard, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, 2 cup all-purpose flour, 2 tablespoon cornstarch, 1 tablespoon baking powder
- Spoon a few tablespoons of the buttermilk marinade into the flour mixture, and use fingertips to rub it in, creating craggly bits for extra crunch.
- Working one at a time, lift the chicken pieces from the marinade, allowing the excess to drip off.
- Firmly press each piece into the flour mixture, flipping and pressing to coat fully.
- Transfer the breaded chicken to the clean wire rack.
- In a Dutch oven or heavy-bottomed pot, add about three inches of oil, and heat to 325°F (163°C).vegetable or peanut oil
- Working in batches, fry two to four pieces of chicken at a time, making sure not to overcrowd the pot.
- Maintain the oil temperature at 325°F (163°C), and fry until the chicken reaches an internal temperature of 170°F (77°C). If the outside is browning too quickly before the chicken is fully cooked, transfer it to the paper towel-lined rack and place it in the preheated oven to finish cooking.
- Let the chicken cool slightly, allowing the crust to set.
- Serve warm with any desired dips and sauces.ranch dressing, blue cheese dressing, hot honey, Crystal hot sauce
Video
Notes
Storage: Once cool, transfer leftovers to an airtight container, and store them in the refrigerator for up to three to four days. Or, freeze for up to three months.
Nutrition
Serving: 1serving, Calories: 505kcal, Carbohydrates: 67g, Protein: 15g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 1858mg, Potassium: 466mg, Fiber: 3g, Sugar: 12g, Vitamin A: 1025IU, Vitamin C: 0.4mg, Calcium: 480mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How long does leftover buttermilk fried chicken last?
Store leftovers in an airtight container in the fridge for up to three to four days. When ready to serve, reheat the chicken pieces in the oven or air fryer at 400°F (204°C) just until warmed through to keep the crust crispy.
Can I freeze fried chicken?
Yes, to freeze, let the chicken cool completely. Then, transfer it to a freezer-safe container, and freeze for up to three months. Reheat in the oven or toaster oven straight from frozen for the best results.
What should I serve with buttermilk fried chicken?
Pair this recipe with all your favorite sides, such as mashed potatoes, mac and cheese, coleslaw, cornbread, or a crisp green salad.
This was my first time cooking fried chicken and I kind of failed. How long should I be frying the drumsticks for? When my chicken skin appeared to be golden brown in the Dutch oven, I transferred them into the oven to finish. The bad part was that moments later, I noticed that blood seemed to be seeping into what had looked like an already cooked chicken skin. I also didn’t have the right tool to exactly measure the oil of the temperature, so I think that led to my downfall as I was guessing on the oil temperature.
Keeping the oil at a steady temperature is key to getting great fried chicken, and a good kitchen thermometer is definitely worth the investment. As for cook time, it can vary depending on the size and thickness of the chicken pieces. The best way to know it’s done is by checking that the internal temp hits 170°F (76°C). That’ll give you juicy, fully cooked chicken every time.
How often should I be replacing my fryer oil?
And recommended side dishes for this recipe?
Buttermilk fried chicken pairs great with all the classics! Think mashed potatoes, mac and cheese, coleslaw, cornbread, or biscuits. For something a little lighter, you could go with a simple green salad, roasted veggies, or some tangy pickles to cut through the richness. I will have more good sides recipes your way soon!
Hi Nick!
What’s an alternative to the buttermilk? I’m lactose intolerant(severe)
Thank you!! Love all the recipes
For a lactose-free buttermilk substitute, you can mix any dairy-free milk (like almond, soy, or oat) with a bit of lemon juice or vinegar. Let it sit for about 5–10 minutes, and it’ll develop that tangy flavor and consistency similar to buttermilk. It works great for tenderizing the chicken and still adds that classic flavor!
hi, is it possibile to have the measurements in grams??
Yes! Just added these! 🙂
My entire family liked it all love from palestine nicko ! :))
How long in the oven?
The oven is only needed if it’s browning too quickly, and you should go off of specific internal temp as time may vary based on size of chicken and other factors!