If you’ve ever craved crispy, juicy, and downright irresistible comfort food, you are in for a treat with this Buttermilk Fried Chicken Recipe. This classic Southern favorite shines with tender chicken marinated in tangy buttermilk and a perfect blend of herbs and spices, then fried to golden crispiness that’s just bursting with flavor. Whether it’s for a family dinner or a weekend gathering, this dish promises pure delight with every bite.
Ingredients You’ll Need
This Buttermilk Fried Chicken Recipe may look like it calls for a long list, but every ingredient plays a vital role in building that beautiful balance of flavor and texture. From tenderizing the chicken to creating the ultimate crispy crust, these are the essentials for success.
- Chicken pieces (skin on, thighs and drumsticks preferred): These cuts offer the perfect combination of juicy meat and crispy skin.
- Salt: Enhances the natural flavors and seasons the chicken right through.
- Ground black pepper: Adds a subtle layer of heat and depth.
- Garlic powder: Infuses savory notes that complement the spices beautifully.
- Dried mustard: Provides a slight tang and complexity to the marinade.
- Paprika: Brings mild sweetness and a warm color.
- Dried sage: Earthy and aromatic, this herb adds a hint of soul.
- Buttermilk: The star ingredient that tenderizes chicken while lending a light tang.
- All-purpose flour: Forms the crispy coating that locks in moisture.
- Baking powder: Helps create that extra crunch in the fried crust.
- Dried basil, thyme, and onion powder: Layers of herbs and flavors that elevate every bite.
- Cayenne pepper: Adds just the right touch of heat to enliven the palate.
- Vegetable oil: The frying medium that ensures golden, crispy perfection.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Prepare the Marinade
Start by placing your chicken pieces in a large bowl, then sprinkle salt, black pepper, garlic powder, dried mustard, paprika, and sage evenly over them. This seasoning mix is the base that makes every bite flavorful. Next, pour in the buttermilk and gently toss everything so the chicken is fully immersed in this magic liquid. The buttermilk works wonders, tenderizing the chicken and infusing it with a subtle tang that transforms this dish.
Step 2: Marinate the Chicken
Once coated, cover the bowl and refrigerate for at least one hour. If you have the time, letting the chicken soak overnight takes the flavor and tenderness to the next level. Patience here pays off with juicy results.
Step 3: Prepare the Flour Dredge
While the chicken marinates, mix together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, thyme, onion powder, and cayenne pepper in a shallow dish. This flavorful flour mixture will create a crispy, aromatic crust that contrasts beautifully with the tender meat inside.
Step 4: Heat the Oil
In a deep frying pan, heat vegetable oil to about 340°F. Maintaining this temperature is key because it allows the chicken to cook evenly without burning the coating. If you don’t have a thermometer, watch for the oil to shimmer gently and test with a small pinch of flour—the oil should bubble immediately.
Step 5: Dredge the Chicken
Remove each chicken piece from the marinade, shaking off the excess buttermilk so it’s not dripping. Then thoroughly coat each piece in the flour mixture. Make sure every nook and cranny is covered for that full crispy crust effect.
Step 6: Fry the Chicken
Carefully place 4 to 5 pieces of coated chicken in the hot oil, ensuring not to overcrowd the pan. Let them fry for about 15 minutes, turning occasionally so each side crisps and browns nicely. Watch the temperature to keep it steady for the best texture. Check doneness by making sure the internal temperature hits 170°F—the juices should run clear and the crust should be a deep golden brown.
Step 7: Drain and Serve
Once cooked, transfer the chicken to a wire rack to drain any excess oil. This little step keeps your Buttermilk Fried Chicken Recipe crispy rather than soggy. Serve immediately while hot and enjoy those irresistible crunches paired with juicy, seasoned meat beneath.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
A sprinkle of fresh herbs like parsley or thyme can add a burst of color and freshness to your plate. Lemon wedges also offer a bright, acidic lift that contrasts beautifully with the richness of the fried chicken.
Side Dishes
Classic sides like creamy mashed potatoes, buttery corn on the cob, or tangy coleslaw perfectly complement this dish’s flavors and textures. For a Southern twist, try pairing it with collard greens or warm buttermilk biscuits to soak up any leftover goodness.
Creative Ways to Present
Serve your Buttermilk Fried Chicken Recipe in a rustic basket lined with parchment for a casual vibe or dress it up on a large platter surrounded by colorful veggies for a more festive look. You can also transform leftovers into sandwiches or salads, giving this dish a fresh new life.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover fried chicken in an airtight container and refrigerate. It will keep well for 3 to 4 days, allowing you to enjoy tasty bites for several days without additional effort.
Freezing
You can freeze cooked fried chicken by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag. This locks in moisture and flavor, keeping the chicken delicious for up to 3 months.
Reheating
To reheat, use your oven or an air fryer to regain the crispy coating. Heat at 375°F for about 10-15 minutes until warmed through and crisp again. Avoid microwaving if you want to preserve that perfect crunch.
FAQs
Can I use a different cut of chicken for this recipe?
Absolutely! While thighs and drumsticks are ideal for their juiciness and flavorful skin, breasts and wings also work well—just adjust cooking times accordingly to avoid drying out leaner cuts.
Why is buttermilk used in this recipe?
Buttermilk tenderizes the chicken, making it juicy and flavorful. Its acidity breaks down protein in the meat, while also adding a gentle tang that complements the seasoning beautifully.
What oil is best for frying chicken?
Vegetable oil or peanut oil is recommended because they have high smoke points and neutral flavor, which means your chicken crisps perfectly without any unwanted off-tastes.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and make sure your other seasonings and ingredients are gluten-free as well.
How do I know when the chicken is cooked through?
The best way is to check that the internal temperature reaches 170°F with a meat thermometer. Alternatively, cut into the thickest part and make sure the juices run clear without any pink.
Final Thoughts
Making this Buttermilk Fried Chicken Recipe is like crafting a little piece of heaven on your plate, filled with crispy, flavorful comfort that everyone loves. Once you try it, you’ll want to make it again and again—trust me, it’s that good. So go ahead, gather your ingredients, invite some friends or family, and get frying. You’re in for a truly delicious experience!
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Buttermilk Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
This Buttermilk Fried Chicken recipe delivers crispy, flavorful fried chicken with a tender, juicy interior. Marinated in a spiced buttermilk mixture and coated in a seasoned flour dredge, the chicken is deep-fried to golden perfection, making it a classic Southern comfort food favorite.
Ingredients
Chicken and Marinade
- 8 pieces chicken (skin on, thighs and drumsticks; 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
Flour Dredge
- 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
- 1 teaspoon cayenne pepper
Frying
- Vegetable oil (enough for 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the Marinade: Place the chicken pieces into a large bowl and season with salt, black pepper, garlic powder, dried mustard, paprika, and dried sage. Stir thoroughly to coat all the chicken evenly.
- Marinate the Chicken: Pour in the buttermilk and stir to fully cover the chicken pieces. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum tenderness and flavor.
- Prepare the Flour Dredge: In a shallow dish, whisk together the all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined.
- Heat the Oil: In a deep frying pan, pour vegetable oil to a depth of 1-2 inches and heat it to about 340°F. Maintain this temperature to ensure even cooking and a crispy crust without burning.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk marinade, shaking off excess liquid. Thoroughly coat each piece in the seasoned flour mixture, covering all sides evenly.
- Fry the Chicken: Carefully place 4-5 coated chicken pieces into the hot oil, avoiding overcrowding. Fry for approximately 15 minutes, turning occasionally for even browning. Use a meat thermometer to confirm internal temperature reaches 170°F to ensure doneness.
- Drain and Serve: Remove the fried chicken from the oil and transfer to a wire rack to drain excess oil, preserving the crispiness. Serve hot and enjoy your perfectly crispy buttermilk fried chicken!
Notes
- Marinating overnight deepens flavor and enhances juiciness.
- Use a thermometer to monitor oil temperature for best frying results.
- Do not overcrowd the pan to avoid lowering oil temperature and greasy chicken.
- Rest the fried chicken on a wire rack instead of paper towels to keep it crispy.
- Thighs and drumsticks work best due to their moisture and flavor.
