Name: Buttermilk Fried Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 chicken thighs (or drumsticks); 2 cups buttermilk; 1 tablespoon hot sauce (optional); 1 ½ cups all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon cayenne pepper (optional, for extra heat); Vegetable oil for frying

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Buttermilk Fried Chicken is the ultimate comfort food – crispy, golden, and incredibly juicy on the inside. The chicken is marinated in a tangy buttermilk bath, which tenderizes the meat and adds a depth of flavor. Coated with a blend of spices and perfectly fried, each piece delivers a satisfying crunch. It’s a simple yet indulgent dish that’s perfect for any occasion.

Ingredients

4 chicken thighs (or drumsticks)

2 cups buttermilk

1 tablespoon hot sauce (optional)

1 ½ cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon cayenne pepper (optional, for extra heat)

Vegetable oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I mix the buttermilk with hot sauce (if I’m using it) and set it aside.

I add the chicken thighs to the bowl, ensuring they are fully submerged in the buttermilk. I cover the bowl and refrigerate it for at least 2 hours or overnight for the best flavor.

In a separate bowl, I combine the flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper. I mix well.

I heat vegetable oil in a large skillet or deep fryer to 350°F (175°C), making sure there’s enough oil to submerge the chicken halfway.

After removing the chicken from the buttermilk, I dredge each piece in the seasoned flour mixture, pressing it in to coat well.

I carefully lower the coated chicken into the hot oil and fry for 12-15 minutes, or until golden brown and crispy. I ensure the internal temperature of the chicken reaches 165°F (75°C).

Once fried, I transfer the chicken to a paper towel-lined plate to drain excess oil before serving.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes (plus marinating time)

Variations

Spicy Kick: If I want to add extra heat, I can increase the amount of cayenne pepper or add more hot sauce to the marinade.

Boneless Option: I can use boneless, skinless chicken thighs for a quicker cooking time and a different texture.

Herbed Chicken: I sometimes add dried herbs like thyme or oregano to the flour mixture for added flavor.

Air Fryer Version: If I’m looking for a healthier option, I can use an air fryer instead of deep frying. Just coat the chicken as usual and cook at 375°F for about 20-25 minutes, flipping halfway through.

Storage/Reheating

Storage: If I have any leftover fried chicken, I store it in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I place the chicken in an oven preheated to 375°F (190°C) for about 10-15 minutes to bring back its crispy texture. Alternatively, I can reheat it in a skillet over medium heat for about 5 minutes per side.

FAQs

How long should I marinate the chicken in buttermilk?

I recommend marinating the chicken for at least 2 hours, but overnight gives the best results in terms of flavor and tenderness.

Can I use chicken breasts instead of thighs?

Yes, I can use chicken breasts, but I recommend adjusting the cooking time. Breasts cook faster, so they’ll only need about 8-10 minutes in the hot oil.

What should I do if the chicken isn’t crispy enough?

If my chicken isn’t crispy, it could be because the oil temperature was too low. I make sure the oil reaches 350°F (175°C) before frying, and I don’t overcrowd the pan, as that can lower the oil temperature.

How do I know when the chicken is cooked through?

I use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C). This guarantees it’s cooked through while staying juicy inside.

Can I freeze fried chicken?

Yes, I can freeze fried chicken! I let it cool completely, then wrap it in plastic wrap and foil before placing it in an airtight container. It should keep in the freezer for up to 3 months.

Conclusion

Buttermilk fried chicken is one of those classic dishes that never disappoints. It’s tender, flavorful, and perfectly crispy every time. With a simple buttermilk marinade and a well-seasoned flour coating, I can create a dish that feels both indulgent and comforting. Whether it’s for a weeknight meal or a special gathering, I know this recipe will be a hit.

Recipe:

Buttermilk Fried Chicken

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Print Recipe

Buttermilk fried chicken is the ultimate comfort food with its crispy, golden exterior and juicy, tender interior. Marinated in buttermilk, the chicken absorbs flavors and achieves a deliciously tender texture, while the seasoning-coated flour creates an irresistible crunch. Perfect for family meals, gatherings, or any occasion, this simple yet indulgent recipe is sure to be a crowd-pleaser. Discover how to make this crispy and flavorful fried chicken at home!

Total Time: 25 minutes (plus marinating time)
Yield: 4 servings

Instructions

In a large bowl, mix the buttermilk with hot sauce (optional). Add the chicken thighs to the bowl and ensure they are fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper. Mix well.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C), ensuring there’s enough oil to submerge the chicken halfway.
Remove the chicken from the buttermilk, dredge each piece in the seasoned flour mixture, pressing it in to coat well.
Carefully lower the coated chicken into the hot oil and fry for 12-15 minutes, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).
Transfer the fried chicken to a paper towel-lined plate to drain excess oil and serve.