The smell of hot, crispy chicken frying in the kitchen is a sensation that warms the heart and tantalizes the taste buds. Buttermilk Fried Chicken is a time-honored dish that takes about two hours, including marinating, and it works beautifully because the buttermilk tenderizes the chicken while imparting a rich flavor.
This recipe is perfect for family gatherings, potlucks, or any time you crave comfort food. It’s incredibly satisfying to make and even better to share. You can prepare the chicken in advance by marinating overnight for maximum flavor.
Why You’ll Love This Recipe
- The buttermilk creates a tender, juicy interior that contrasts perfectly with the crunchy exterior.
- The spice mixture adds a depth of flavor that elevates traditional fried chicken.
- Cooking in batches ensures even browning and prevents overcrowding.
- It’s a classic dish that pleases crowds and leaves everyone wanting more.
What You’ll Need
Gather your ingredients before you start cooking for a smooth process.
For the Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 4 chicken pieces (legs, breasts, or thighs)
For the Coating
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil for frying
Note: For a vegan option, use plant-based milk mixed with vinegar instead of buttermilk.
Substitutions & Swaps
- Use any chicken cuts based on preference.
- Substitute hot sauce with other chili sauces.
- All-purpose flour can be swapped for gluten-free flour.
- Use skinless chicken for a lighter option.
How to Make It
This recipe is simple but rewarding.
Marinate the Chicken
- Combine ingredients. In a large bowl, mix buttermilk and hot sauce if using. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Coating
- Mix the flour and spices. In another bowl, mix flour, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge the Chicken
- Coat the chicken. Remove the chicken from the buttermilk, letting the excess drip off, and dredge the chicken in the seasoned flour, pressing to adhere.
Heat Oil
- Heat the oil. Pour about 1 inch of vegetable oil into a skillet and heat over medium heat. Once hot, add chicken pieces in batches, cooking until golden brown and cooked through, about 10-15 minutes per side.
Drain and Serve
- Drain the chicken. Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Serve hot.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can be frozen for up to 3 months.
Reheat: Bake at 350°F for 15-20 minutes to restore crispiness.
Tips for Best Results
- Allow the chicken to marinate longer for extra tenderness and flavor.
- Make sure the oil is hot enough before adding the chicken to prevent sogginess.
- Avoid overcrowding the skillet to maintain an even cooking temperature.
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serving Suggestions
- Serve with a side of coleslaw for a refreshing balance.
- Pair with cornbread for a true Southern feast.
- Enjoy with pickles for an extra crunch and tang.
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