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
- In a large bowl, combine the chicken pieces with salt, pepper, garlic powder, paprika, dried mustard, and sage.
- Pour the buttermilk over the seasoned chicken and mix well to ensure every piece is coated.
- 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
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, dried basil, thyme, onion powder, and cayenne pepper.
- Remove each piece of chicken from the marinade and allow any excess liquid to drip off.
- Dredge the chicken in the flour mixture, pressing gently to ensure an even coating.
- 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
- Heat about 1-2 inches of vegetable oil in a deep frying pan to 340°F (medium-high heat).
- Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan.
- Fry for about 12-15 minutes, turning occasionally, until golden brown and crispy.
- Use a meat thermometer to check for doneness – the internal temperature should be 170°F.
- 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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The Best Buttermilk Fried Chicken recipe
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
With over 100 5-star reviews, this Buttermilk Fried Chicken recipe delivers deliciously marinated and seasoned chicken that’s fried to perfection! Only 15 minutes of prep is needed for this juicy, crispy, crunchy, finger-licking chicken!
Ingredients
- 8 pieces chicken (skin-on, thighs and drumsticks recommended)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoon salt
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon dried basil
- 1½ teaspoon dried thyme
- 1½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- In a large bowl, mix chicken with salt, pepper, garlic powder, dried mustard, paprika, and sage.
- Pour buttermilk over the seasoned chicken and stir to coat.
- Refrigerate the marinated chicken for at least 1 hour (or overnight for best results).
- In a shallow dish, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Heat vegetable oil in a deep frying pan to 340°F.
- Remove each piece of chicken from the marinade and coat completely in the flour mixture.
- Carefully fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 15 minutes per piece).
- Transfer fried chicken to a wire rack to drain excess oil.
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the oven at 325°F for 10 minutes or in an air fryer at 325°F for 5 minutes. To freeze, store for up to 3 months and bake from frozen at 450°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 325
- Sugar: 6g
- Sodium: 1588mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg
Keywords: buttermilk fried chicken, crispy chicken, southern chicken