Buttermilk Fried Chicken

Let Me Tell You About This Buttermilk Fried Chicken

So, you know those meals that just have, like, a whole lot of soul? This buttermilk fried Chicken is it for me. I remember the first time I ever tried making it, I nearly set off the smoke alarm (twice) and dropped a drumstick straight onto the floor—right in front of my cousin. We still laugh about that one. But somehow, despite my best efforts to mess it up, it turned out pretty close to perfect: tender, juicy, a crunch you can practically hear two rooms over. I might not have a fancy chef hat, but I’d bet mine gives the Colonel a run for his money. Or at least a brisk jog.

Why You’ll Love This Chicken (or at least why I do)

I make this buttermilk fried Chicken when it’s Sunday and everyone’s coming over, or when I’m really craving something that tastes like a hug (you know what I mean). My family raids the kitchen looking for leftovers, even the ones who pretend they “don’t eat fried food.” Trust me, no one can resist the smell. And look, I’ve tried skipping the buttermilk marinade because – not gonna lie – I get impatient, but… it just isn’t the same. (If you find a shortcut that *does* work, please let me know!)

Gather Your Ingredients (You’ve Probably Got Most On Hand)

• About 1.5kg (3lbs) Chicken pieces – legs and thighs are best, but honestly, use what you’ve got. My gran would insist on skin-on, bone-in, and whether she was technically right or just stubborn, I go with it.
• 500ml buttermilk (or, a sneaky tip: stir 2 tbsp lemon juice into regular milk and let it sit 10 mins if you forget to buy buttermilk)
• 2 cups plain flour (I sometimes toss in half a cup of cornstarch if I want insane crunch. No cornstarch? Just use all flour.)
• 2 tsp garlic powder
• 2 tsp smoked paprika (though regular is fine, if that’s all you have)
• 1 tsp cayenne pepper (optional, but I love a little kick!)
• 1 tablespoon salt, plus more for sprinkling
• 1 tsp black pepper
• Vegetable oil for frying (I’ve used canola in a pinch, works fine)

How I Make Buttermilk Fried Chicken (it’s easy, but not exactly tidy)

1. Marinate: Throw the chicken into a big bowl, pour in the buttermilk, and add a pinch of salt. Swish it all around. Cover and stick in the fridge. I do this overnight if I’ve got my life together; otherwise, at least two hours. (A quick 30-min soak works, but honestly, the flavor is 10x better if you wait.)
2. Prep the coating: In a separate large bowl or a paper bag (yes, really), mix the flour, garlic powder, paprika, cayenne, salt, and pepper. Sometimes I add a little more cayenne than I should. Oops.
3. Coat: Take the chicken out of the buttermilk – don’t actually rinse, just let the excess drip off. Toss a few pieces at a time in the flour mix, making sure every nook’s sorted. This is where the mess happens, so maybe keep the kitchen towel handy. Don’t worry if it’s a little *clumpy* – those bits get extra crispy later!
4. Fry: Now for the part where people hover around. Pour oil into a big Dutch oven or deep skillet until it’s about 2 inches deep. Heat it up to about 175°C (350°F). (No thermometer? Just drop in a pinch of flour; if it sizzles, you’re golden.) Fry chicken in batches – don’t crowd the pan. I go 10-12 minutes per side, sometimes less for little pieces. This is usually where I sneak a taste. Remove to a cooling rack or paper towels. Sprinkle with a bit more salt while hot.

Just a Few (Possibly Rambling) Notes

• If your chicken looks a bit odd when it comes out of the marinade, don’t panic. It’s supposed to. There’s some sciencey reason for it, but all I know is it’ll fry up beautifully.
• Every stove is a bit different, so my times are a guide. If the chicken’s browning way too fast, turn the heat down, no shame in it.
• I used to try double-dipping the chicken (marinade, flour, then again) for maximum crust, but honestly, it was just too bready for me. Your mileage may vary.

What Happens If You Want to Mix Things Up (Or Get Adventurous)

• I once replaced buttermilk with kefir. It worked—kinda tangier, but nice! Greek yogurt mixed with water also works in a pinch.
• Spices are a total playground: Sometimes I add dried thyme or a bit of curry powder if I’m feeling wild.
• For gluten-free, I accidentally tried rice flour once (ran out of plain flour–whoops), and it was way lighter. But potato starch? Didn’t love it—too dry for me.

If You Don’t Have Some Fancy Equipment

Honestly, my favorite way is a Dutch oven, but for years I just used a cheap frying pan with highish sides. And when I couldn’t find my slotted spoon, I used clean tongs or even a fork (just be careful). If oil splatters drive you bonkers, a splatter screen is nifty, but a big baking tray propped against the wall works in a pinch—just don’t tell Martha Stewart.

How to (Try) Keeping Leftovers — Not That It’ll Happen

Store cooled fried chicken in the fridge, loosely wrapped, up to 3 days… though honestly, in my house it never lasts more than a day! To reheat so it’s not sad and soggy, bake it at 200°C (400°F) for about 15 minutes—tastes almost better than fresh. I said almost.

Here’s How I Like to Serve It (or, Family Traditions Are Weird)

Beyond just eating it straight off the cooling rack (guilty), I usually serve it with homemade coleslaw, sometimes a heap of mashed potatoes. If it’s a picnic, we do buns, hot sauce, and that store-bought potato salad everyone claims to hate but always finishes. As a kid, my uncle would insist it’s not proper without a blob of honey. Now, I kinda get it.

Tough-Learned Lessons (Don’t Be Me)

• I once tried rushing the marinating step and regretted it because the chicken wasn’t nearly as juicy—it really needs time, even if you’re starving.
• Don’t crowd the pan. I know it seems quicker, but every time I do, the coating gets weird and oily instead of crispy.
• Let it cool just a bit before biting in, or you’ll learn what molten chicken feels like. Ouch.

Real-Life FAQ (Because People Actually Ask These)

• What if I don’t have buttermilk? Just use milk with a squeeze of lemon or a splash of vinegar. Works a treat. Or even Greek yogurt thinned with water, I’ve tried that more than once…
• Can I bake this instead of frying? Well, you can, but it’s just not the same in my opinion. That said, it’s less messy and does the trick if you’re watching the oil. Here’s a decent approach: Oven-fried chicken.
• How do I know it’s cooked? Juices run clear when poked with a knife, and the inside isn’t pink. Or use a thermometer if that’s your thing—75°C (165°F) should do it.
• Why does my breading fall off? Usually, not patting the chicken dry enough or fiddling in the pan too much (I’m guilty on that last one). Sometimes it just happens, but honestly, still tastes good.
• Can I freeze leftovers? Absolutely. I do it for desperate weeknight dinners. Thaw in the fridge and crisp up in the oven. Texture won’t be the same, but it’ll be close enough when you’re hungry.

And here’s a random thing—last time I made this, I put on an old Stevie Wonder album and somehow, the chicken just tasted better. Maybe that’s just the magic of combining great food with good tunes. If you try this, let me know how it turns out (and if the smoke alarm actually stays quiet for you!).

★★★★★ 4.50 from 11 ratings

Buttermilk Fried Chicken

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

Crispy, juicy chicken soaked in tangy buttermilk and fried to golden perfection. This Southern-style classic is the ultimate comfort food ideal for dinner or special occasions.

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Ingredients

• 8 bone-in, skin-on chicken pieces (thighs or drumsticks)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• Vegetable oil for frying

Instructions

1. 1
   Place the chicken pieces in a large bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2
   In a separate large bowl, whisk together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. 3
   Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere.
4. 4
   Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
5. 5
   Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12–15 minutes per batch.
6. 6
   Drain chicken on a wire rack or paper towels, then serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 560cal

Protein: 36 gg

Fat: 34 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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