The Best Buttermilk Fried Chicken

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There’s something undeniably comforting about biting into a perfectly crispy, golden-brown piece of fried chicken. The crunch of the coating, the tender juiciness of the meat, and the rich, seasoned flavors all come together to create a dish that’s downright irresistible.

If you’ve ever wanted to recreate that magic in your own kitchen, this buttermilk fried chicken recipe is exactly what you need. With a flavorful marinade, a perfectly seasoned coating, and the right frying technique, you’ll be serving up restaurant-quality fried chicken in no time!

Why You’ll Love This Buttermilk Fried Chicken Recipe

• Crispy & Crunchy – The double-dredging method ensures an extra crispy and crunchy coating.
• Juicy & Flavorful – Marinating the chicken in buttermilk keeps it moist while infusing it with rich flavors.
• Perfect for Any Occasion – Whether it’s Sunday dinner, a picnic, or a casual get-together, this fried chicken will be a hit.
• Easy to Make at Home – No fancy equipment required, just simple ingredients and a bit of frying know-how.

Key Ingredients

For the Buttermilk Marinade:

• Chicken (bone-in, skin-on pieces like thighs and drumsticks) – The best cuts for fried chicken, offering juicy meat and crispy skin.
• Buttermilk – Tenderizes the chicken and adds a tangy flavor.
• Garlic Powder – Infuses the chicken with a savory, aromatic taste.
• Paprika – Adds a warm, slightly smoky flavor.
• Dried Mustard – Gives the chicken a subtle tang and enhances the seasoning blend.
• Dried Sage – A classic herb that complements the richness of fried chicken.
• Salt & Black Pepper – Essential for seasoning the chicken from the inside out.

For the Crispy Coating:

• All-Purpose Flour – Forms the base for the crispy breading.
• Baking Powder – Adds lightness to the coating, ensuring a crispy texture.
• Garlic Powder & Onion Powder – Boosts the savory flavor profile.
• Paprika – Enhances color and adds depth to the seasoning.
• Dried Basil & Thyme – Brings herbal notes to the breading.
• Cayenne Pepper – Adds just a hint of heat (adjust to your preference).
• Vegetable Oil – The best oil for deep frying, ensuring a crispy finish.

How to Make Buttermilk Fried Chicken

Step 1: Marinate the Chicken

1. In a large bowl, combine the chicken pieces with salt, pepper, garlic powder, paprika, dried mustard, and sage.
2. Pour the buttermilk over the seasoned chicken and mix well to ensure every piece is coated.
3. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor and tenderness.

Pro Tip: The longer you marinate, the better! Overnight marination results in the most tender and flavorful chicken.

Step 2: Prepare the Coating

1. In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, dried basil, thyme, onion powder, and cayenne pepper.
2. Remove each piece of chicken from the marinade and allow any excess liquid to drip off.
3. Dredge the chicken in the flour mixture, pressing gently to ensure an even coating.
4. Set aside on a wire rack and let the coated chicken rest for about 10 minutes. This helps the coating stick better when frying.

Pro Tip: Double dip for extra crispiness! Dip the chicken back into the buttermilk and then into the flour mixture again for an ultra-crunchy crust.

Step 3: Fry the Chicken

1. Heat about 1-2 inches of vegetable oil in a deep frying pan to 340°F (medium-high heat).
2. Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan.
3. Fry for about 12-15 minutes, turning occasionally, until golden brown and crispy.
4. Use a meat thermometer to check for doneness – the internal temperature should be 170°F.
5. Transfer the fried chicken to a wire rack to drain excess oil and keep the coating crispy.

Pro Tip: Keep an eye on the oil temperature! If it’s too hot, the outside will burn before the inside is fully cooked; too low, and the chicken will be greasy instead of crispy.

Step 4: Serve & Enjoy!

Let the fried chicken rest for a few minutes before serving. Pair it with classic sides like mashed potatoes, coleslaw, or biscuits for the ultimate meal!

How to Store & Reheat Fried Chicken

Storing:

• Store leftover fried chicken in an airtight container in the refrigerator for 3-5 days.
• For longer storage, freeze the fried chicken for up to 3 months.

Reheating:

• Oven: Bake at 325°F for about 10 minutes or until heated through.
• Air Fryer: Set to 325°F for 5 minutes for crispy reheated chicken.
• From Frozen: Bake at 450°F for 15 minutes.

Pro Tip: Avoid microwaving fried chicken – it makes the coating soggy instead of crispy.

Frequently Asked Questions

1. Can I Make This with Boneless Chicken?

Absolutely! Boneless chicken thighs work great and can be turned into delicious fried chicken sandwiches.

2. What If I Don’t Have Buttermilk?

Make a substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and letting it sit for 10 minutes before using.

3. Why Is My Chicken Coating Falling Off?

Make sure to:

• Pat the chicken dry before marinating.
• Let the coated chicken rest before frying.
• Avoid overcrowding in the pan.

4. Can I Air Fry Instead of Deep Fry?

Yes! Lightly spray the coated chicken with oil and air fry at 360°F for 15 minutes, flipping halfway through.

5. Why Is My Chicken Burning on the Outside but Raw Inside?

Your oil is too hot. Lower the heat and fry at a steady 340°F to cook evenly.

What to Serve with Buttermilk Fried Chicken

Make it a full meal with these delicious side dishes:

• Creamy Mashed Potatoes – Classic comfort food that pairs perfectly with crispy chicken.
• Southern-Style Biscuits – Buttery, flaky, and delicious.
• Coleslaw – A refreshing, crunchy contrast to fried chicken.
• Mac and Cheese – Rich, creamy, and utterly satisfying.
• Cornbread – Slightly sweet and fluffy, perfect with fried chicken.

Final Thoughts

There you have it – the ultimate buttermilk fried chicken recipe! This method guarantees crispy, juicy, and flavorful chicken that’s perfect for any occasion. Give it a try and let me know how it turns out!

Have you made this recipe? I’d love to hear your thoughts – leave a comment below!

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