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Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe

Crispy on the outside, juicy on the inside, this buttermilk fried chicken is a golden-brown masterpiece that’s easier to make than it looks. Marinated for tenderness and coated for crunch, it’s perfect for dinners, gatherings, or an indulgent weeknight treat.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken pieces drumsticks, thighs, or preferred cuts
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • Oil for deep frying vegetable or canola

Method
 

  1. Mix buttermilk with salt, pepper, paprika, garlic powder, onion powder, and cayenne; add chicken and refrigerate 4 hours or overnight.
  2. Combine flour, cornstarch, and a pinch of salt and pepper in a separate bowl.
  3. Remove chicken from marinade, let excess drip, then dredge in flour mixture, pressing coating firmly.
  4. Place coated chicken on a rack and rest 10–15 minutes for coating adherence.
  5. Heat oil in a deep pot to 170–175°C (340–350°F).
  6. Fry chicken in batches for 12–15 minutes, turning occasionally until golden brown and cooked through.
  7. Drain on a wire rack for 5–10 minutes before serving.

Notes

Marinate overnight for maximum flavor and tenderness.
Check oil temperature for perfect crisp; avoid overcrowding the pot.
Extra crispy? Double-coat by dipping again in buttermilk and flour.
Store leftovers in the fridge up to 3 days; reheat in oven or air fryer for best results.
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