Buttermilk Fried Chicken Recipe

5 from 21 votes

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.

Prep Time20

Cook Time30

Marinate Time2

Total Time2 50

Course: Main Course

Cuisine: American

Keyword: buttermilk fried chicken, buttermilk fried chicken recipe, fried chicken recipe

Servings: servings

Equipment

1 Large Resealable Bag or 9x13 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 buttermilk
1 teaspoon salt
vegetable or peanut oil for frying

For the Dry Dredge

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 plus more to taste
2 cup all-purpose flour
2 tablespoon cornstarch
1 tablespoon baking powder

For Serving

ranch dressing
blue cheese dressing
hot honey
Crystal hot sauce

US Customary - Metric

Instructions

In a large resealable bag or 9x13-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