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Crispy Buttermilk Fried Chicken

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A reliable and forgiving recipe for crispy fried chicken with juicy, tender meat, marinated in buttermilk for extra flavor and tenderness.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 2 cups (480 ml) buttermilk (full-fat or low-fat)
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 tablespoon seasoned salt (e.g., Lawry’s)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • About 4 cups (1 liter) vegetable oil or peanut oil for frying
  • Optional: pinch of cayenne pepper for heat
  • Optional gluten-free: substitute all-purpose flour with rice flour or gluten-free flour blend

Instructions

  1. Marinate the chicken: Pour 2 cups (480 ml) of buttermilk over the chicken pieces in a large bowl. Cover and refrigerate for at least 2 hours or overnight for best results.
  2. Prepare the dredging mixture: In a shallow dish, combine 2 cups (240 g) all-purpose flour, 1 tablespoon seasoned salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix well.
  3. Heat the oil: Pour about 4 cups (1 liter) of vegetable or peanut oil into a deep frying pan or Dutch oven. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer or the flour test to check.
  4. Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface. Shake off excess flour.
  5. Fry in batches: Place chicken pieces carefully into hot oil without overcrowding. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 75°C). Adjust heat as needed.
  6. Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet lined with paper towels. Let rest for 5 minutes to drain excess oil and crisp the crust.
  7. Serve warm: Enjoy immediately for best texture. Keep warm in a 200°F (95°C) oven if needed.

Notes

Maintain oil temperature at 350°F (175°C) for crispy, non-greasy chicken. Marinate chicken overnight for best tenderness. Use a wire rack to drain fried chicken to keep crust crispy. For extra crunch, double-dip chicken in buttermilk and flour. For gluten-free, substitute flour with rice or gluten-free blend. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: fried chicken, buttermilk fried chicken, crispy fried chicken, easy fried chicken, Southern fried chicken, juicy fried chicken

Find it online: https://atomicbite.com/crispy-buttermilk-fried-chicken-recipe-easy-juicy-tender-meat/