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Buttermilk Chicken Recipe

Buttermilk Fried Chicken marinates in seasoned buttermilk and gets coated in a seasoned flour mixture before getting fried on the stovetop! Only 15 minutes of prep is needed for this crispy, crunchy chicken!

  • Prep15 min
  • Cook45 min
  • Total2 hr
  • Yield4 people
  • Calories325

Ingredients Steps Notes

With over 100 5-star reviews, you can count on this Buttermilk Fried Chicken recipe to deliver deliciously marinated and seasoned chicken that’s fried to perfection! Only 15 minutes of prep is needed for this juicy, crispy, crunchy, finger-licking chicken!

The BEST Buttermilk Fried Chicken Recipe

This golden brown Buttermilk Fried Chicken is exactly what your dinner plates (and your family!) have been waiting for! It’s perfectly crispy and crunchy on the outside while remaining incredibly tender and juicy on the inside!

Bite into this chicken and be amazed at the layers of flavor! Not only is the breading wonderfully seasoned with spices such as garlic powder, paprika, and basil but the chicken itself also gets marinated in a combination of buttermilk and seasonings as well!

The double-layer flavor detail easily makes this buttermilk chicken recipe the best! Serve this up for a big extended family meal, on a Friday night when all the kids are home, or simply just when the craving hits.

And trust me, after making this recipe just once, you’ll find the craving for it comes a lot more frequently!

Best fried chicken recipe ever. I use boneless and skinless chicken thighs and it makes a great sandwich in a bun.

– Karen

Buttermilk Chicken Ingredients

For this Buttermilk Fried Chicken Recipe, you’ll need about three pounds of chicken that has the skin on. I find using thighs and drumsticks is best, but grab whatever you prefer!

The chicken then gets marinated in a mixture that’s made up of salt, ground black pepper, garlic powder, dried mustard, paprika, dried sage, and buttermilk. Afterward, it gets coated in a flavorful breading mixture that fries up to crispy perfection!

To make the breading mixture you’ll need all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.

Lastly, you’ll just need vegetable oil to deep fry the coated chicken in!

How To Make Buttermilk Fried Chicken

  1. Combine the chicken, salt, pepper, garlic, dried mustard, paprika, and sage together in a large bowl. Stir together to coat the chicken evenly.
  2. Pour in the buttermilk over the seasoned chicken and stir again until well coated.
  3. Refrigerate the chicken mixture in the marinade.
  4. Whisk the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper together in a shallow dish.
  5. Transfer each piece of chicken from the marinade into the shallow dish one at a time. Make sure the chicken is coated completely.
  6. Fry the coated chicken in hot oil, being careful not to overcrowd the pan. Cook the chicken until it’s entirely golden brown on all sides.
  7. Remove the fried chicken from the vegetable oil and transfer it to a wire rack to allow any excess oil to drain off it.

What to Serve with Buttermilk Fried Chicken

Buttermilk Chicken is a deliciously welcome change to the dinner table, surrounded by all of our favorite sides!

How To Store Buttermilk Fried Chicken

Keep leftover Buttermilk Fried Chicken in the fridge in an airtight container for up to 3 to 5 days. You can also freeze it for up to 3 months.

How To Reheat Fried Chicken

This fried chicken is best reheated in the oven at 325 degrees F for about 10 minutes or until it’s heated all the way through. You could also try reheating it in the air fryer at 325 degrees F for about 5 minutes.

If you’re reheating from frozen, you can place the frozen chicken in the oven for about 15 minutes at 450 degrees F.

More Mouthwatering Chicken Recipes To Devour!

Steps

  1. Place the in a large bowl. Add , , , , , and . Stir to coat the chicken evenly. Pour over the seasoned chicken. Stir well to coat the chicken.

  2. Refrigerate this mixture for at least 1 hour; the longer you marinate, the more tender it will become. It can also be left overnight.

  3. In a shallow dish, whisk together the , , , , , , , , and .

  4. Heat the to about 340°F. You want to be able to fry the outside to a crisp, golden brown without burning while still cooking the chicken all the way through!

  5. Remove each piece of chicken from the marinade, and place it into the dish with the flour mixture, then toss. Ensure the entire surface of each piece of chicken is thoroughly coated.

  6. Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Ensure each piece is fully cooked; the internal temperature should reach 170°F. I recommend keeping a candy thermometer in the oil as you cook. The temperature may drop slightly as you add the cold chicken, so you will need to adjust the heat accordingly to maintain a temperature of around 340°F.

  7. Allow the chicken to drain on a wire rack to help the chicken stay crispy.

Notes

  • It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.
  • Storage Instructions: Buttermilk fried chicken will keep for 3 to 5 days in the fridge. It is best reheated in the oven (325°F for 10 minutes or until heated through) or the air fryer (325°F for about 5 minutes). It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.
  • I don’t have a candy thermometer - how will I know that the oil is at the right temperature? If you stand a wooden spoon in the oil, the oil should bubble around the handle at the bottom of the pot and float up. If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.
  • I don’t have any buttermilk - what can I substitute? Place 2 Tablespoons of lemon juice into a measuring cup. Then fill the cup up to the 2-cup measurement with milk. Allow this to sit for 10 minutes, and then use it in the recipe.
  • I find that the chicken is looking burnt on the outside, but is not cooked inside - what can I do? Turn down the heat on your oil - it is too hot.
  • I don’t have baking powder - can I substitute baking soda? No, these are very different. If you don’t have baking powder, then just leave that out.
  • Can I substitute skinless chicken? Yes! This recipe works really well with skinless chicken!
  • Can I make this chicken in the oven? I find that this recipe doesn’t work as well in the oven. Oven-fried chicken is better with panko or cornflakes to give it the crispy crust that deep frying gives this chicken. However, you can bake it in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360°F for about 15 minutes (turn it over halfway through the cooking time).

Nutrition

  • Calories325
  • Carbs58g
  • Protein11g
  • Fat5g
  • Saturated fat3g
  • Fiber3g
  • Sugar6g
  • Sodium1588mg

Estimates per serving, when a serving size is listed.

Dinner Chicken Fried

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