Buttermilk Fried Chicken Recipe

I absolutely love this Buttermilk Fried Chicken Recipe because it brings together tender, flavorful chicken with a perfectly crispy coating every single time. When I first tried it, I was surprised how much the buttermilk marinade transformed the texture—making the chicken juicy inside yet irresistibly crunchy outside. It’s just the kind of recipe that feels like a hug on a plate, perfect for family dinners or any time you want to impress with classic southern comfort food.

You’ll find that the marinade’s spices and the flour dredge’s blend hit a nice balance between savory, spicy, and aromatic. Plus, this recipe works wonderfully for casual weeknight meals or weekend gatherings when you want something homemade but not complicated. Trust me, once you get the hang of frying at the right temperature, your kitchen will smell like a southern diner in no time!

Ingredients You’ll Need

Each ingredient plays a role in building the signature flavor and texture in this Buttermilk Fried Chicken Recipe. Using fresh spices and good-quality buttermilk will make a noticeable difference, and don’t skip the baking powder in the flour—it’s a little trick that makes the crust extra crunchy!

• Chicken (thighs and drumsticks preferred): Skin-on pieces keep the chicken juicy and add extra flavor when fried.
• Buttermilk: The tanginess tenderizes the chicken and helps the flour coating stick better.
• Salt & Pepper: Basic seasoning that enhances all the other flavors.
• Garlic Powder: Adds a savory depth both in the marinade and flour coating.
• Dried Mustard: Brings a subtle zing that lifts the marinade’s flavor.
• Paprika: For color and a mild smokiness.
• Dried Sage: Offers an herbal aromatics note that complements chicken well.
• All-Purpose Flour: The crispy coating base; sifted or whisked well to avoid lumps.
• Baking Powder: Helps create an airy, crisp crust by releasing tiny bubbles during frying.
• Dried Basil & Thyme: Adds herbaceous layers to the dredge’s flavor.
• Onion Powder: A subtle sweetness that balances the spices.
• Cayenne Pepper: Just the right amount of heat to wake your taste buds.
• Vegetable Oil: Neutral oil with high smoke point perfect for frying to golden perfection.

Variations

I love how flexible this Buttermilk Fried Chicken Recipe is. Over the years, I’ve tweaked the spices and tried different cuts to keep it fresh and suited to whoever I’m feeding. Feel free to personalize by adjusting heat level, using different herbs, or even going gluten-free with alternative flours.

• Extra Crispy Double-Dredge: I discovered this trick when hosting a big dinner; dipping the chicken back into the marinade and flour before frying added an unbeatable crunch.
• Spicy Kick: For my family who loves heat, I bump up the cayenne pepper and add some chili powder to both the marinade and dredge.
• Gluten-Free Version: Using rice flour instead of all-purpose flour works surprisingly well—just skip the baking powder or find a gluten-free alternative.
• Boneless Chicken: I sometimes swap with boneless thighs for quicker cooking and easier eating, though it’s just as delicious.

How to Make Buttermilk Fried Chicken Recipe

Step 1: Marinate for Maximum Juiciness

Start by seasoning your chicken pieces in a large bowl with salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Then pour in the buttermilk and stir to coat every piece nicely. Cover and refrigerate for at least one hour, though I highly recommend overnight if you have the time—it makes the chicken unbelievably tender and flavorful.

Step 2: Prepare the Flavor-Packed Flour Dredge

While your chicken marinates, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper in a shallow dish. This mixture is where a lot of the magic happens—the spices add layers, and the baking powder ensures a crisp, airy crust.

Step 3: Heat the Oil to the Perfect Temperature

Pour vegetable oil to about 1-2 inches deep in a heavy skillet or deep frying pan, and heat it to around 340°F (170°C). Using a thermometer here is key—I’ve learned the hard way that too hot makes the coating burn before the chicken cooks through, and too cool leads to greasy chicken.

Step 4: Dredge the Chicken and Fry in Batches

Remove each chicken piece from the marinade letting excess drip off. Coat thoroughly in the flour dredge, pressing it lightly to stick well. Fry the pieces in batches—don’t crowd the pan or the temperature will drop. Cook for about 15 minutes, turning as needed until golden brown and the internal temperature hits 170°F. Trust me, a good thermometer is your best friend here!

Step 5: Drain and Serve While Hot

Once cooked, place the fried chicken on a wire rack to drain excess oil and keep that crust crispy. Avoid paper towels—they can trap steam and make the coating soggy. Serve hot with your favorite sides and watch everyone dig in with delight.

How to Serve Buttermilk Fried Chicken Recipe

Garnishes

I usually top my buttermilk fried chicken with a sprinkle of freshly chopped parsley or chives for a pop of freshness and color. Sometimes I add a wedge of lemon on the side to squeeze over the juicy chicken—it brightens the rich flavors up beautifully.

Side Dishes

Classic mashed potatoes with gravy, coleslaw, or even a tangy dill pickle salad pair wonderfully here. For something lighter, steamed green beans or roasted vegetables balance the meal. My family goes crazy for crispy fries or buttery cornbread alongside, making it a true feast.

Creative Ways to Present

For special occasions, I like to serve the fried chicken on a large wooden board surrounded by fresh herbs and a variety of dipping sauces—honey mustard, spicy mayo, and ranch. It turns into an inviting spread that everyone can help themselves to, which always sparks fun conversation and smiles.

Make Ahead and Storage

Storing Leftovers

I usually store leftover buttermilk fried chicken in an airtight container lined with paper towels in the refrigerator. This prevents excess moisture from making the crust soggy. Leftovers tend to stay good for 3-4 days, which is great because my family usually fights over them before then!

Freezing

If you want to freeze, I recommend freezing the chicken after frying and cooling completely. Wrap pieces tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven for best crispiness.

Reheating

Reheat leftovers in a preheated oven at 375°F for 10-15 minutes on a wire rack over a baking sheet. This keeps the crust crunchy and warms the chicken through evenly. Avoid microwaving if you can—it tends to make the coating soggy and the texture less enjoyable.

FAQs

Final Thoughts

This Buttermilk Fried Chicken Recipe is one I keep coming back to because it hits all the marks: juicy, crispy, flavorful, and comforting. It’s the kind of dish I love sharing with friends and family when we want something that feels special but isn’t fussy. Give it a try—you’ll enjoy the process as much as the delicious results, and I bet it’ll become a new favorite in your cooking rotation, just like it did for me.

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