I’ve been perfecting this recipe for years, making tweaks here and there until it was just right. My secret (which isn’t so secret anymore!) is dipping the chicken in buttermilk BEFORE coating it in the seasoned flour mixture. No raw egg needed here! The tangy buttermilk helps the crust adhere to the chicken and tenderizes the meat for that perfectly juicy bite. It’s so simple, yet makes all the difference.
What’s in This Buttermilk Fried Chicken Recipe?
I’ve kept this recipe nice and easy, using ingredients you probably already have in your pantry. But don’t be fooled by the simplicity – this buttermilk fried chicken packs a serious flavor punch!
Chicken: Use chicken thighs and drumsticks with the bone in. The bone adds extra flavor and helps the chicken stay juicy while frying. Buttermilk: Helps to tenderize the chicken and adds tangy flavor to the crust. All-Purpose Flour: This is used to coat the chicken and creates the crispy crust when fried. Spices: Salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (optional) combine to create the perfect balance of savory flavors. Oil: Use a neutral-flavored cooking oil with a high smoke point, such as vegetable or canola oil, for frying the chicken.
How to Store and Reheat
Put any leftovers in an airtight container and store them in the fridge for up to 3 days. To reheat, use an oven set to 375°F. Place the chicken on a baking sheet and bake for about 10 minutes, until heated through. Wrap the fried chicken in foil if it gets too brown when reheating.
How to Freeze
After frying, let the chicken cool completely, and then lay the pieces onto a baking sheet and freeze for 1 hour. This will stop them from sticking together. Once frozen, transfer the chicken to a freezer-safe bag or container and store it in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and then follow the instructions for reheating above.
Notes and Tips
Let the chicken rest once you’ve coated it in the flour mixture. This allows the crust to set and will help it stay on while frying! The cooking oil should register at 375°F on a thermometer before adding the chicken. Don’t add too many chicken pieces to the oil. Overcrowding the pan can cause the oil temperature to drop too low, making the chicken soggy and not crispy. Use tongs to place the chicken in the hot oil and also to turn it while cooking. Let the fried chicken rest on a wire rack set over a baking sheet or on a paper towel for about 5 minutes to help any excess oil drip off. Looking for something great to serve alongside? Try this Sourdough Cornbread, Southern Macaroni Salad, and this Peach Bourbon Smash!
How to Make Buttermilk Fried Chicken Step by Step
Make the Flour Mixture: Pour 1 cup of buttermilk into a large bowl. In another bowl, combine 2 cups of all-purpose flour, 2 tablespoons salt, 1 tablespoon black pepper, 1/2 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper (if using). Dredge the Chicken: Remove the skin from 4 pounds of chicken thighs and drumsticks, if desired. Then, dip each piece of chicken into the buttermilk and coat it in the flour mixture. Make sure to fully coat each piece and shake off any excess flour. Put the coated chicken pieces onto a cookie sheet/tray and cover them with wax paper. Let them rest for 20-40 minutes until the flour mixture is pasty. Prepare the Oil: Preheat 2 quarts oil in a heavy pan on the stovetop or in a deep fryer until it reaches 375°F. Fry the Chicken: In small batches, fry the chicken pieces for 7-8 minutes. Turn the pieces over and cook for an additional 7-8 minutes, or until the chicken is cooked through and golden brown on each side. The internal temperature of the thickest part of the chicken should read 165°F on a meat thermometer. Drain and Serve: Drain the chicken pieces on paper towels or a wire rack, and serve hot with your favorite sides or dipping sauces!
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