Buttermilk Fried Chicken
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!
Equipment
- Deep Frying Pan
- Mixing Bowl
- Wire Rack
Ingredients
For the Buttermilk Marinade
- 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
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried Sage
- 2 cups Buttermilk
For the Crispy Coating
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1.5 teaspoon Salt
- 1.5 teaspoon Garlic Powder
- 1.5 teaspoon Paprika
- 1.5 teaspoon Dried Basil
- 1.5 teaspoon Dried Thyme
- 1.5 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper Adjust to taste
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.