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 minutes mins
Cook Time30 minutes mins
Marinating Time6 hours hrs
Total Time7 hours 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
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
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.