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A Basked of Buttermilk Fried Chicken with Lime Wedges Inside
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5 from 5 votes

Buttermilk Fried Chicken

Fried chicken uses all dark meat for the juiciest results, and a super crispy-crunchy buttermilk coating that’s flavorful and satisfying!
Prep Time10 mins
Cook Time30 mins
Marinating Time6 hrs
Total Time7 hrs
Course: Dinner
Cuisine: American
Keyword: buttermilk fried chicken recipe, chicken drumsticks recipe, chicken legs recipe, easy fried chicken recipe, how to make fried chicken
Servings: 8


  • Stove


For the Buttermilk Mixture

  • 3 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

For the Chicken

  • 4 chicken drumsticks
  • 4 chicken thighs

For the Flour Mixture


  • Combine all the ingredients for the buttermilk mixture in a bowl.
  • Add the chicken pieces to the buttermilk mixture and cover the bowl with plastic wrap. Place in the fridge for 4 to 6 hours.
  • When ready to cook, place all the Flour Mixture ingredients in a mixing bowl and whisk until combined.
  • Remove one piece of chicken at a time from the buttermilk mixture, and dredge in the flour mixture.
    Repeat the process until all chicken pieces are coated.
  • Pour the vegetable oil in a deep skillet, large pot, or Dutch oven. The oil should be about 1.5 to 2 inches deep in the skillet.
    Set the skillet over medium-high heat and heat the oil to 350°F. If possible, use an instant read thermometer to check the temperature.
  • Add the chicken to the hot oil in batches, and cook until the internal temperature of the chicken is 165°F, about 15 minutes. Flip the chicken halfway through cooking time.
  • Once chicken is cooked through and golden brown, remove from the oil and place on paper towels to drain.
  • Serve immediately, or keep warm in an oven until ready to serve. Garnish with fresh chopped herbs.
  • Notes: For best crunchy results, repeat the coating process for each piece twice to ensure the chicken pieces are properly coated.