Crispy Buttermilk Fried Chicken
A quick and easy recipe for tender, juicy fried chicken with a crispy, golden crust, marinated in buttermilk for extra flavor and moisture.
- Prep Time: 10 minutes (plus 4-12 hours marinating)
- Cook Time: 15 minutes per batch
- Total Time: 45 minutes (excluding marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or vinegar, let sit 5 minutes)
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil or peanut oil (about 4 cups for frying)
- Optional: hot sauce (a few dashes for marinade)
Instructions
- Pat chicken pieces dry with paper towels and place in a large bowl.
- Pour buttermilk over chicken, add hot sauce if using, cover and refrigerate for at least 4 hours or overnight.
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper; mix well.
- Heat oil in a cast-iron skillet to 350°F (175°C), filling about 1.5 inches deep.
- Remove chicken from buttermilk, letting excess drip off without shaking dry.
- Dredge chicken thoroughly in seasoned flour, pressing gently to coat well.
- Place coated chicken on a wire rack and let rest for 10 minutes to set the crust.
- Fry chicken in batches, avoiding overcrowding, for 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (75°C).
- Remove chicken and drain on a wire rack over a baking sheet; let rest 5 minutes before serving.
- Repeat frying remaining batches, reheating oil to 350°F (175°C) between batches.
Notes
Use a thermometer to maintain oil temperature at 350°F for best results. Let coated chicken rest before frying to help crust stick. Fry in batches to avoid overcrowding. For extra crunch, double dredge or add cornstarch to flour. Use skin-on pieces for juiciness. Drain on wire rack, not paper towels, to keep crust crispy.
Nutrition
- Serving Size: 1 piece of fried chi
- Calories: 350400
- Fat: 22
- Carbohydrates: 1015
- Protein: 28
Keywords: fried chicken, buttermilk fried chicken, crispy chicken, comfort food, easy fried chicken, southern fried chicken