Buttermilk Fried Chicken Recipe
With over 100 5-star reviews, you can count on this Buttermilk Fried Chicken recipe to deliver 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!
Make it a meal your family will beg for by pairing this fried chicken with creamy Best Mashed Potatoes, trendy Corn RIbs, and delicious Crockpot Cheesy Corn!
The BEST Buttermilk Fried Chicken Recipe
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!
Best fried chicken recipe ever. I use boneless and skinless chicken thighs and it makes a great sandwich in a bun.
Buttermilk Chicken Ingredients
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 marinade.
- 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. Make sure the chicken is coated completely.
- Fry the coated chicken in hot oil, being careful not to overcrowd the pan. Cook the chicken until it’s 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.
Can I Cook Buttermilk 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.
How To Store Buttermilk Fried Chicken
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 To Reheat Fried Chicken
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.
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?
This could happen if the oil is too hot. Try turning the heat down on the oil and try again.
Can I Use Skinless Chicken In This Recipe?
Absolutely, this recipe works really well with skinless chicken!
What to Serve with Buttermilk Fried Chicken
Buttermilk Chicken is a deliciously welcome change to the dinner table, surrounded by all of our favorite sides!
More Chicken Recipes
You can easily change the way you normally serve up your chicken, too, just by snagging another tasty recipe to try!
- Potato Chip Chicken Tenders – Moist white meat covered in a potato chip breading and then served with a Maple Mustard Dipping Sauce.
- Spatchcock Grilled Chicken – Grilled marinated chicken is 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 everyone’s 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!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Buttermilk Chicken Recipe
Equipment
- Meat thermometer
- Candy Thermometer
- Deep frying pan
Ingredients
Buttermilk Marinade
- 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 480mL
Flour Dredge
- 2 cups all-purpose flour 260g
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons paprika
- 1½ teaspoons dried basil
- 1½ teaspoons dried thyme
- 1½ teaspoons onion powder
- 1 teaspoon cayenne pepper
- vegetable oil to be 1- 2 inches deep in a deep frying pan
Instructions
- Place the 8 pieces chicken in a large bowl. Add 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried mustard, ½ teaspoon paprika, and ½ teaspoon dried sage. Stir to coat the chicken evenly. Pour 2 cups buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Refrigerate this mixture for at least 1 hour; the longer you marinate, the more tender it will become. It can also be left overnight.
- In a shallow dish, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1½ teaspoons garlic powder, 1½ teaspoons paprika, 1½ teaspoons dried basil, 1½ teaspoons dried thyme, 1½ teaspoons onion powder, and 1 teaspoon cayenne pepper.
- Heat the vegetable 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, and place it into the dish with the flour mixture, then toss. Ensure the entire surface of each piece of chicken is thoroughly coated.
- 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. Ensure each piece is fully cooked; the internal temperature should reach 170°F. I recommend keeping a candy thermometer in the oil as you cook. The temperature may drop slightly as you add the cold chicken, so you will need to adjust the heat accordingly to maintain a temperature of around 340°F.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
Video
Notes
- 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 to 5 days in the fridge. It is best reheated in the oven (325°F for 10 minutes or until heated through) or the air fryer (325°F 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 the 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 cornflakes to give it the crispy crust that 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°F for about 15 minutes (turn it over halfway through the cooking time).
Nutrition
Did You Make This Recipe?
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I just made this this evening. It was terrific. It will be in my rotation
This looks delicious!
Best fried chicken recipe ever. I use boneless and skinless chicken thighs and it makes a great sandwich in a bun
Omg! Ty!! I’m 68 years old and FINALLY found a recipe for fried chicken that was actually crispy n the outside and not greasy, and tender and delicious on the snide! Yum!!!
I live alone, so just fried a giant bone/in chicken breast and a small baked pot, and salad and then pigged out!
I will definitely look for mrr recipes from u!👍
This is the best of all the fried chicken recipes I’ve tried.
I’m so glad you enjoyed it!
Excited to make tomorrow for dinner. I love all of the insight and options. However I need to use gluten free flour. Sometimes the breading will fall off using gf all purpose. Should I add an egg to the batter like another person did or should I add some cornstarch in with the flour?
Thank you!
Hi Riel, unfortunately, I don’t have any experience with gluten-free flour, so I can’t say for sure what would work. If you did try it, I’d love to hear what method you used and how it turned out.
Absolutely delicious. Granted it takes some time, but totally worth it!! Was a hit with my family.
How much of each ingredient is put in the flour mixture? Is the tablespoon and teaspoon measurement for each, the seasoning in buttermilk then same in flour?
Hi Maria, I can see where the ingredient list might have been confusing. I updated the recipe card to separate out the buttermilk marinade ingredients and the dredge ingredients so it’s a little more clear.
I followed the recipe exactly, until the frying part. I cooked mine in the air fryer. It was crispy and delicious. My family said they can’t wait for me to make it again.
I also did let mine marinate over night.
Thanks for letting us know that it worked in the air fryer.
I made your chicken for supper tonight and we both enjoyed it very much! Its the first time I have made fried chicken and had it work out. Sad, right, as I am 65. Thank you for sharing your recipe and expertise with me!
I’m so glad you enjoyed it!
It’s all about the buttermilk 🤗. And of course the right spices.
Glad you enjoyed it!
Very yummy!! Will make again!
I’m so glad you enjoyed the recipe, Debbie!
Not better than KFC. It was good but not great. It looked just like the pictures you see here though. Very crunchy. Thank you for the recipe.
I am excited to try this!
It came out good. I added 1 egg to my buttermilk mix to assure my breading remained on the chicken. It worked like a charm. Let in marinate for 8 hours. My Husband and I enjoyed it. I will add a few more seasonings the next time around, for added flavor. Other than that, it was very good. I have definitely saved this recipe. I have tried others that were a big fat fail. When my Husband likes it, and all he asks for is a little more flavor, it’s a keeper.
Almost all my dredge came off once it started frying. Not happy.
I’m sorry the chicken didn’t turn out for you. Make sure not to overcrowd the pot and to touch the chicken as little as possible since if you move it around too much while frying the breading can come off.
I used a Dutch oven. 335. Double dredge. Was fantastic
So glad you loved it!
I used chicken breasts as sandwiches instead of chicken pieces and I replaced dried sage with basil. I did not have mustard powder. This recipe is just amazing!! I left the chicken marinate for more than two hours and then fried it and melted cheese on top of it in the oven and ate the sandwich with ranch and lettuce. I can tell you this chicken sandwich is better than any sandwich you could find in any restaurant!! The juiciness and taste is just superb!!
Show stopper! Made this with boneless skinless thighs and it was AMAZING! 10/10 recommend!
I’m so glad you enjoyed it!
UM, BEST FRIED CHICKEN EVER!!!! I used Italian seasoning to replace the basil and thyme and oh man, I will 1000% be making this again! I also could only find low fat buttermilk and used a cast iron skillet.
I’m so glad you loved it!