In this recipe for Crispy Buttermilk Fried Chicken recipe, I’ve perfected the flavor by seasoning the chicken itself, not just the coating. This guarantees every bite is packed with taste. Plus, thanks to our secret buttermilk soak, you’ll enjoy a tender, juicy treat every time.
Why you want to make this recipe:
Nostalgic Comfort: Fried chicken is the ultimate comfort food, evoking childhood memories and that warm, satisfying feeling with every bite.
Versatile Enjoyment: Whether hot, warm, or cold, this fried chicken is perfect for any occasion—tailgating, picnics, or a cozy Sunday dinner.
Tried and True: After years of tweaking, this recipe has been perfected, making it one of the best and most flavorful versions of fried chicken you'll ever try.
Crispy and Tender: The buttermilk soak ensures the chicken stays juicy and tender, while the seasoned coating delivers that crave-worthy crispiness.
Irresistible Flavor: Seasoning the chicken, not just the flour, guarantees that every bite is packed with mouthwatering flavor from the inside out.
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Ingredients and Substitutions
- Chicken - a whole chicken or parts. Bone-in with skin
- Buttermilk - I always use a lower-fat version either 1 ½% or 2%
- All-purpose flour
- Spices - Your choice but I like to use paprika, garlic powder, onion powder, salt, and cayenne pepper
- Oil for frying - Although this recipe for crispy buttermilk fried chicken does not cook with high heat, I still prefer to use an oil that has a good smoke point such as grapeseed, sunflower, peanut, or avocado. I'm not a fan of Canola oil because of the GMO implications, but if you use it regularly, it is also is good for frying.
Tips and Techniques for Sucess
Cut the chicken into proper-sized pieces:
- Separate the legs from the thigh. This is easily done by turning the leg so you are looking at the inside of the leg/thigh and finding the white muscle that runs between each piece. Cut through that muscle. (See the video for complete instructions on how to break down a whole chicken).
Video
How to cut up a whole chicken to make this Fried Chicken Recipe
Give it a good buttermilk bath
There are a couple of tricks to making a delicious fried chicken, but one of the most important ones is to soak the chicken in buttermilk for at least a couple of hours. This gives the meat great flavor and a slightly softer texture.
I like to add a bit of Tobasco sauce for some extra zing. But it's completely optional.
Season the chicken, not just the flour
After making your seasoning mix, season the meat well, don't season just the flour, I put seasonings directly on the chicken pieces to ensure all the meat is properly seasoned and tasty even if you decide to remove the coating.
Cook slow and steady then give it a proper drain
Cooking the chicken at a steady, fairly low temperature is also key. You don’t want to burn the outside and have raw chicken inside. While I use my cast iron skillet, an electric skillet works well for moderating temperature.
Use a meat thermometer to check the chicken for doneness (165ºF 74ºC).
The best way to drain fried chicken is by placing the cooked pieces on a wire rack set over a cookie sheet (the sheet catches the oil, but you can skip it if you don’t mind a mess on the counter). Avoid using paper towels or brown paper bags, as they can make the coating soggy. Plus, who wants to put their food on something that’s been handled by countless people in a public market?
While either method will render a chicken that tastes just fine, the coating won’t have the same crunch. Granted, if you refrigerate it to eat it cold, you will still lose the crunchiness of the coating, so if that is your purpose, to eat it cold, then go ahead and use any method to drain it.
Keeping your fried chicken in the oven to keep warm? The moisture generated by the oven heat will also soften the crust. So it’s best if you want it crunchy, to eat it as soon as you can after frying it.
FAQ
Yes, you can use whatever cut(s) of chicken you prefer. If you like all-white meat, by all means, make it with all breasts. If you like dark, go with legs, thighs, and wings.
Fry the chicken in two or three batches, so as not to crowd the pan and cool the oil too dramatically. The oil's temperature will drop after adding the chicken. Adjust the heat on the stove accordingly to maintain a temperature of 325°F (163°C) while frying the chicken.
Certainly. I like the combo I use, but seasoned salt is a nice addition as well as sage powder, crushed thyme leaves, and herbs de Provence is also tasty. Just remember to crush the larger herbs between your fingers when adding them to the rub.
This recipe is delicious hot, room temperature, or cold.
Leftovers - Storage and Reheating
Store leftover fried chicken in an air-tight container in the refrigerator for up to a week. If storing longer, put it into the freezer.
Reheat to maintain crispness:
If frozen: Reheat in a preheated oven set at 375ºF uncovered for 50 minutes.
If thawed: Remove from the refrigerator about 30 minutes prior to reheating. Reheat in a preheated 400ºF oven on a cooking sheet (preferably with a wire rack) for 10 - 15 minutes or until hot.
Reheat in the microwave
I personally do not recommend reheating in the microwave as it will leave the coating flabby and unappealing. But if you must: Microwave it in short bursts of 20 to 40 seconds, and turn the chicken over after each round. Placing the chicken on a paper towel will help absorb any excess water, as well.
Great Sides with Fried Chicken
Crispy Buttermilk Fried Chicken - The Recipe Card
Ingredients
- 1 broiler/fryer chicken cut into 10 pieces (see video on how to cut up a chicken, but leave the bone in the breasts and cut them into 3 pieces)
- 2 - 3 cups low fat buttermilk
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper or to taste
- all-purpose flour for dredging
- vegetable oil for frying
Instructions
- Place the chicken pieces in a bowl or plastic container and pour buttermilk over, the chicken should be covered in buttermilk, if not, add more. Cover and refrigerate for 8 - 12 hours. (but at least 2)
- Pour oil in a large skillet (electric is good to maintain even heat) to a depth of ½ inch. Heat to 325º F.
- Drain the chicken in a colander. Combine the salt, paprika, garlic powder, onion powder, and cayenne pepper. Reserve 1 tablespoon. Season the chicken well on all sides. Add the reserved tablespoon spice mix to the flour, mix well. Dredge the chicken in the flour and shake off any excess.
- Carefully place the chicken skin side down into the hot oil in the skillet. The oil should come to about half-way up the pan, maintain a temperature of 325°F. Cook the chicken until golden brown on each side, about 10 - 12 minutes per side. Remove the chicken when it is well browned and has reached an internal temperature of 165ºF (breast) to 185ºF (leg/thights) and the juices run clear.
- Drain the chicken on a rack set over a sheet pan. Do not put the chicken on paper towels or paper bags as this will soften the coating, do not keep the chicken warm in the oven as this too will soften the coating. The chicken is good hot, cold or room temperature.
Jessica
And now I'm hungry! Darn it! I can't wait to give this one a try!
Cher
So amazing!! I love fried chicken! It is something my granny used to make when I was a little kid and it remind me of her... Thanks, Linda!