Nothing beats the irresistible crunch of homemade Buttermilk Fried Chicken. Dunking chicken in tangy buttermilk after a an initial roll in seasoned flour creates incredibly juicy, tender meat. The second flouring is for that signature crispy crust. Whether you’re serving it for Sunday dinner, a picnic, or a family gathering, this classic Southern favorite is always a crowd-pleaser.

Pack this up in a picnic basket along with Hawaiian Macaroni Salad and Apple Cranberry Coleslaw and you have a feast that everyone will love.

Why I Love This Recipe

• Love a great crispy fried chicken
• Easy ingredients you probably already have
• Perfect for family dinners and gatherings
• Great served hot or cold for picnics
• Tender and juicy every time

What Ingredients are needed to make Buttermilk Fried Chicken?

How to Make Buttermilk Fried Chicken

Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F.

Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking soda together.

Divide the flour into 2 bowls, 1/3, and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack.

Dip the pieces in the buttermilk and then thoroughly into the second bowl of flour. Tap off some of the flour if it seems in excess. Return them to the rack, let sit for about 10 min. before frying.

Start to deep fry the pieces making sure not to overcrowd and cook for 12-15 min. until the chicken is cooked through.

Transfer the chicken to another rack to cool for 5-10 min. before serving.

Recipe Pro Tips

Tips for the Best Buttermilk Fried Chicken

• Marinate overnight. The longer the chicken sits in the buttermilk, the more flavorful and tender it becomes. This isn’t absolutely necessary as you can also just dip and go but it does tenderize. You need to dry the chicken somewhat after this step to flour properly for our recipe.
• Let the coated chicken rest. After dredging, let it sit for 10–15 minutes so the coating adheres better during frying.
• Maintain the oil temperature. Keep the oil around 325–350°F for evenly cooked, crispy chicken.
• Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady.
• Use a wire rack. Drain fried chicken on a rack instead of paper towels to keep the crust crisp.
• Check for doneness. Chicken should reach an internal temperature of 165°F in the thickest part.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Bake at 375°F until heated through to restore the crispy coating. Avoid microwaving if possible, as it softens the crust.

Frequently Asked Questions

Why does buttermilk make fried chicken so tender?

The mild acidity in buttermilk gently breaks down the proteins in the chicken, making it exceptionally juicy and tender without becoming mushy.

How long should I marinate the chicken?

For the best flavor, marinate for at least 4 hours, but overnight is ideal. Our recipe is more of a dip and go method but if you have time then marinate away. Try it both ways, marinated or not and see which you prefer.

Can I use boneless chicken?

Absolutely! Boneless thighs, breasts, and tenders all work well. Just reduce the cooking time accordingly.

Can I make this ahead?

You can marinate the chicken a day ahead and coat it just before frying. Leftovers also reheat well in the oven or air fryer. Fried chicken is great warm, room temperature or even cold on a picnic.

What oil is best for frying?

Neutral oils with a high smoke point, such as peanut, canola, or vegetable oil, are excellent choices.

How do I keep fried chicken crispy?

Place cooked chicken on a wire rack rather than paper towels. If making several batches, keep the finished pieces warm in a 200°F oven.

Can I freeze fried chicken?

Yes. Cool completely, wrap well, and freeze for up to 3 months. Reheat in the oven until hot and crispy.

Pin it HERE!!

Pin it HERE!!

Buttermilk Fried Chicken Recipe

Tara Noland

The secret to great fried chicken is rolling in a well-seasoned flour, dunking in buttermilk and then repeating in the flour mixture again. Combining this method with a proper frying temperature, you'll end up with golden brown chicken that's crunchy on the outside and perfectly moist on the inside.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American, Southern

Servings 10 Servings

Calories 345 kcal

Video

Ingredients

 

• 1 whole chicken cut up into 10 pieces
• 3 cups flour
• 1 Tbsp. freshly ground black pepper
• 2 Tbsp. paprika
• 2 Tbsp. fine sea salt
• 2 tsp. cayenne pepper
• 2 Tbsp. baking soda
• 2 cups buttermilk
• Oil for deep frying Canola or peanut oil

Instructions

 

• Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F.
• Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking soda together.
• Divide the flour into 2 bowls, 1/3, and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack.
• Dip the pieces in the buttermilk and then thoroughly into the second bowl of flour. Tap off some of the flour if it seems in excess. Return them to the rack, let sit for about 10 min. before frying.
• Start to deep fry the pieces making sure not to overcrowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack to cool for 5-10 min. before serving.

Equipment

T-fal EZ Clean Deep Fryer with Basket, 3.5L, 1700W, Oil Filtration, Temp Control

Stainless Steel Spider Strainer Skimmer

Baking Sheet with Cooling Wire Rack Set, Stainless Steel 2 Pans + 2 Racks

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 345kcalCarbohydrates: 34gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 62mgSodium: 2062mgPotassium: 356mgFiber: 3gSugar: 3gVitamin A: 2060IUVitamin C: 2mgCalcium: 85mgIron: 3mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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