Buttermilk Fried Chicken marinates in seasoned buttermilk and gets coated in a seasoned flour mixture before getting fried on the stovetop! Only 15 minutes of prep is needed for this crispy, crunchy chicken!
This golden brown Buttermilk Fried Chicken is exactly what your dinner plates (and your family!) have been waiting for! It’s perfectly crispy and crunchy on the outside while remaining incredibly tender and juicy on the inside!
Bite into this chicken and be amazed at the layers of flavor! Not only is the breading wonderfully seasoned with spices such as garlic powder, paprika, and basil but the chicken itself also gets marinated in a combination of buttermilk and seasonings as well!
The double-layer flavor detail easily makes this buttermilk chicken recipe the best! Serve this up for a big extended family meal, on a Friday night when all the kids are home, or simply just when the craving hits.
And trust me, after making this recipe just once you’ll find the craving for it comes a lot more frequently!
For this Buttermilk Fried Chicken Recipe, you’ll need about three pounds of chicken that has the skin on. I find using thighs and drumsticks is best, but grab whatever you prefer!
The chicken then gets marinated in a mixture that’s made up of salt, ground black pepper, garlic powder, dried mustard, paprika, dried sage, and buttermilk. Afterward, it gets coated in a flavorful breading mixture that fries up to crispy perfection!
To make the breading mixture you’ll need all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper.
Lastly, you’ll just need vegetable oil to deep fry the coated chicken in!
How To Make Buttermilk Fried Chicken
- Combine the chicken, salt, pepper, garlic, dried mustard, paprika, and sage together in a large bowl. Stir together to coat the chicken evenly.
- Pour in the buttermilk over the seasoned chicken and stir again until well coated.
- Refrigerate the chicken mixture in the mariande.
- Whisk the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper together in a shallow dish.
- Transfer each piece of chicken from the marinade into the shallow dish one at a time. Making sure the chicken is coated completely.
- Fry the coated chicken in hot oil, being careful not to over crowd the pan. Cook the chicken until its entirely golden brown on all sides.
- Remove the fried chicken from the vegetable oil and transfer it to a wire rack to allow any excess oil to drain off it.
Frequently Asked Questions
How To Store
Keep leftover Buttermilk Fried Chicken in the fridge in an airtight container for up to 3 to 5 days. You can also freeze it for up to 3 months.
How Do I Know If The Oil Temperature Is Right If I Don’t Have A Candy Thermometer?
Stand up a wooden spoon in the oil and if the oil bubbles around the hand at the bottom of the pot and floats up the oil is generally ready. The oil will bubble vigorously if it’s too hot and only a few bubbles will come up if the oil is not hot enough.
Why Does The Chicken Look Burnt On The Outside Yet Isn’t Cooked On The Inside?
I’d say the oil is too hot, try turning the heat down on the oil and trying again.
Can I Swap Out The Baking Powder For Baking Soda?
Unfortunately, that substitution wouldn’t work since those two ingredients are very different. If you don’t have baking powder then you can just leave it out.
Can I Use Skinless Chicken In This Recipe?
Absolutely, this recipe works really well with skinless chicken!
How Can I Reheat Leftovers?
This fried chicken is best reheated in the oven at 325 degrees F for about 10 minutes or until it’s heated all the way through. You could also try reheating it in the air fryer at 325 degrees F for about 5 minutes.
If you’re reheating from frozen you can place the frozen chicken in the oven for about 15 minutes at 450 degrees F.
Can I Make This Chicken In The Oven?
I find that this Buttermilk Fried Chicken doesn’t work well in the oven. Instead, I think oven-fried chicken turns out better when it’s coated with panko or corn flakes to give it the crispy crust that deep-frying gives chicken.
Could I Air Fry This Fried Chicken?
Yes, you can. Just spray the floured chicken with oil and then bake it at 360 for about 15 minutes. Be sure to turn it over halfway through the cooking time.
Buttermilk Chicken is a deliciously welcome change to the dinner table surrounded by all of our favorite sides! You can easily change the way you normally serve up your chicken too just by snagging another tasty recipe to try!
- Cheez-It Chicken Nuggets – Moist white meat covered in a Cheeze-It Cheddar Grooves breading and then served with a Spicy Thai Peanut Dipping Sauce!
- Spatchcock Grilled Chicken – Grilled marinated chicken cooked using an easy technique that allows for a quicker cooking time!
- Garlic Chicken – Made with chicken, 40 cloves of garlic, olive oil, thyme, salt, and pepper, requires only 15 minutes of hands-on prep time!
- Oven Fried Chicken – A healthier version of everyones favorite comfort food, ready to enjoy in only 40 minutes!
- Lemon Chicken Thighs – Slow roasted chicken thighs that come out incredibly tender and bursting with delicious flavor!
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Buttermilk Fried Chicken
- Meat thermometer
- Candy Thermometer
- Deep frying pan
- 8 pieces chicken skin on, thighs and drumsticks are best (approximately 3 pounds)
- 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 to be 1- 2 inches deep in a deep frying pan
- Place the chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Heat the oil to about 340°F. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
- Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well.
- Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked – the internal temperature should be 170°F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place in the cold chicken so you will need to adjust the heat according to stay around 340°F.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
- It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.
- Storage Instructions: Buttermilk fried chicken will keep for 3-5 days in the fridge. It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes). It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.
- I don’t have a candy thermometer – how will I know that the oil is at right temperature? If you stand a wooden spoon in the oil, the oil should bubble around the handle at the bottom of the pot and float up. If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.
- I don’t have any buttermilk – what can I substitute? Place 2 Tablespoons of lemon juice into a measuring cup. Then fill the cup up to the 2-cup measurement with milk. Allow this to sit for 10 minutes, and then use it in the recipe.
- I find that the chicken is looking burnt on the outside, but is not cooked inside – what can I do? Turn down the heat on your oil – it is too hot.
- I don’t have baking powder – can I substitute baking soda? No, these are very different. If you don’t have baking powder, then just leave that out.
- Can I substitute skinless chicken? Yes! This recipe works really well with skinless chicken!
- Can I make this chicken in the oven? I find that this recipe doesn’t work as well in the oven. Oven-fried chicken is better with panko or corn flakes to give it the crispy crust that the deep frying gives this chicken. However, you can bake it in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360 for about 15 minutes (turn it over halfway through the cooking time).