Crispy Buttermilk Fried Chicken

Buttermilk Fried Chicken is such a treat! This version uses all dark meat for the juiciest result, and a crispy-crunchy buttermilk coating that’s so flavorful and satisfying.

Crispy Buttermilk Fried Chicken

This old fashioned buttermilk fried chicken recipe will deliver a hot and juicy heap of sizzling chicken pieces. They’re all golden-brown, crispy, and seasoned to perfection.

I love this mouthwatering chicken dinner idea on weeknights with fries, or on Sunday evenings wish mashed cauliflower and biscuits. That’s the great thing about fried chicken, you can dress it up or down. 🍽

Fried Chicken Ingredients

This ingredient list might seem daunting at first, but don’t be intimidated. It’s really a very simple trio: the chicken, the flour mixture, and the buttermilk mixture.

For the Chicken

• Oil: You’ll need a generous amount of your preferred oil for deep frying. Regular vegetable oil is fine, or you can go with peanut oil, coconut oil, lard, etc. Make sure it’s an oil that can withstand high heat, and that you have enough to pour about two  inches worth into your pot, Dutch oven, or deep skillet.
• Chicken Drumsticks & Thighs: For this recipe, you’ll need four bone-in drumsticks and four bone-in thighs. You can use skinless or skin-on, it’s up to you! Skin-on adds more flavor to the recipe.
• Herbs: For a garnish, I like to use freshly chopped parsley or other fresh herbs that I have on hand.

For the Flour Mixture

• Flour: A cup of your favorite flour forms the base of the crispy coating. Gluten-free flour works fine here, and some cooks even use almond flour. I find that all-purpose flours give the best results. 
• Baking Powder: A teaspoon of baking powder gives a light and crispy finish to the dish.
• Spices: I use a combination of smoked paprika, garlic and onion powders, cayenne pepper, thyme, and parsley to season the flour mixture.
• Salt & Pepper: To taste.

For the Buttermilk Mixture

• Buttermilk: You’ll need 3 cups of buttermilk for soaking the chicken.
• Salt and Pepper: Cracked black pepper, rather than ground, helps boost the flavor here.
• Garlic Powder and Thyme: These essential seasonings bring out the best in the chicken.

Why Is the Chicken Soaked In Buttermilk?

• Soaking chicken pieces in buttermilk is a way of accomplishing two important goals: first, you’re adding a wonderful depth of flavor, thanks to the fatty, tangy taste of the buttermilk.

• Second, the slight acidity in the buttermilk actually tenderizes the chicken by breaking down some of the protein structures before cooking. The result? Fried chicken that has body, but also tenderness.

How to Make Buttermilk Fried Chicken

Making this chicken is very easy. Be sure to have a large roasting pan, sheet pan, or platter lined with paper towels so that when you remove the pieces, you have a plate ready to put them in. I can’t tell you how many times I’ve accidentally forgotten this step and had to rush around the kitchen getting things ready at the last minute!

• Marinate Chicken: Combine all the ingredients for the buttermilk mixture in a bowl. Add the chicken pieces and cover the bowl with plastic wrap. Place in the fridge for at least 6 hours.

• Dredge Chicken in Flour Mixture: When ready to cook, place all the flour dredging ingredients in a mixing bowl and whisk until combined. Take one piece of chicken at a time from the buttermilk, and dredge in the flour mixture. Repeat the process until all the chicken pieces are coated.

• Fry Chicken: Pour the vegetable oil into a deep skillet, Dutch oven or pot. Heat to 350°F. Add the chicken pieces in batches and cook for about 15 minutes, or until the internal temperature of the chicken registers at 165°F. Turn the chicken halfway through cooking.

• Serve: Once the chicken is cooked through and golden brown, remove it from the oil and place it on paper towels to drain. Serve immediately, or keep warm in an oven until ready to serve.

Enjoy!

Tips for the Best Fried Chicken

Here are my best tips for getting the perfect platter of deeply golden fried chicken. I can’t wait for you to give this amazing recipe a try!

• Buttermilk Substitutions: If you don’t have (or don’t want to use) buttermilk, there are a few other great options! You can “sour” your preferred milk, from regular whole milk to soy, almond, or coconut milk, by adding a teaspoon or so of lemon juice or vinegar to each cup of milk. Easy! You can also use plain yogurt or sour cream, thinning it with water as needed.
• Double-Dredge: To make your chicken as crispy as possible, give it two coats of the dredging mixture. Remove from the buttermilk and coat with flour; then dip in a fresh bowl of buttermilk, or beaten egg, and dredge a second time in the flour mixture.
• Don’t Let the Oil Get Cold: Keeping the oil hot is very important. It should stay between 350°F and 375°F, which is another good reason not to crowd the pan! That brings down the temperature.

Serving Suggestions

Fried chicken is one of those fantastic dishes that goes with seemingly everything! The following recipes are some of my favorite things to serve it with.

• Fries: I love fries anytime, with anything! And these lovely Air Fryer Parmesan Zucchini Fries are like a party in your mouth, especially when paired with buttermilk fried chicken!
• Mashed Cauliflower: In addition to the mashed cauliflower recipe I mentioned earlier, this Instant Pot Loaded Mashed Cauliflower would be amazing with fried chicken!
• Pasta Salad: The queen of potlucks everywhere, Macaroni Salad is fresh, easy, satisfying, and goes perfectly with hot fried chicken. Yum!

How to Store and Reheat Leftovers

This fried chicken is easy to store, if you somehow have any leftovers! You can refrigerate or freeze them, depending on how long you want to store your chicken.

• To Refrigerate: Place cooled leftover fried chicken pieces in shallow food-storage containers. They will keep refrigerated for up to 4 days.
• To Freeze: Wrap individual pieces well in plastic wrap, and then place in freezer bags. They will keep frozen for up to four months.
• To Reheat: Thaw the chicken overnight in the refrigerator (if frozen). Place the chicken on a wire rack in a sheet pan or roasting pan, and bake at 375°F until heated through. You can also do this in an air fryer or toaster oven.

More Chicken Recipes

Chicken is a fool-proof main dish, and these recipes offer new ways to enjoy the versatile meat!

• Juicy Whole Roast Chicken with Fall Vegetables
• Easy Chicken Stir Fry
• Oven Baked Chicken Tenders