Miley This Buttermilk Fried Chicken recipe is easy, crispy and comforting! It’s made with chicken, tangy buttermilk, seasoned flour and spices that give it so much flavour! Includes Pan Fry & Deep Fry versions.
No one is surprised, and that’s okay.
Because Fried Chicken Season is never over and I’m just getting started!
In all honesty, I’ve posted more than 10 comfort food recipes this year, and there’s a reason. I love fried chicken!
I made this recipe first on a weekend craving day.
Interestingly enough, my family can be picky, but they devour this because, well, it’s completely irresistible.
That being said, they do love crispy food, and all love savory chicken, so this Buttermilk Fried Chicken recipe is definitely high on their list. Dinners that are dry or bland? Those are definitely lower.
This Buttermilk Fried Chicken is so flavorful and just so, so simple. It is loaded with comforting ingredients that will satisfy you through any craving!
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Why You’ll Love This Recipe
There is something deeply satisfying about making fried chicken at home. This recipe keeps things simple while delivering big flavor and texture that rivals any restaurant version.
Extra juicy inside: The buttermilk soak tenderizes the chicken beautifully.
Ultra crispy coating: Each bite brings a crunchy crust that stays crisp.
Bold seasoning: The spice blend gives deep flavor without overpowering.
Comfort food classic: This dish always feels warm and familiar.
Perfect for sharing: Great for family dinners, picnics, or gatherings.
Ingredients
For the Chicken Marinade:
- 4 pounds chicken pieces
- 3 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Coating:
- 3 cups all purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
For Frying:
- Vegetable oil or peanut oil for frying
Step by Step Instructions
1. Soak the Chicken
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, then add salt, pepper, paprika, and garlic powder. Stir gently so each piece gets coated. Cover the bowl and refrigerate for at least 4 hours. Overnight soaking gives the best flavor and texture.
2. Prepare the Coating
Set up a wide bowl or shallow dish. Add the flour, paprika, salt, black pepper, onion powder, garlic powder, and cayenne. Mix well so the seasoning spreads evenly through the flour. This step ensures every bite tastes balanced and flavorful.
3. Bread the Chicken
Remove the chicken pieces from the buttermilk one at a time. Let excess liquid drip off, then place the chicken into the seasoned flour. Press firmly so the coating sticks well. Shake off any loose flour and set the coated pieces on a rack while you finish the rest.
4. Heat the Oil
Pour oil into a heavy pot or deep skillet until it reaches about 350°F. Keep enough oil so the chicken can float slightly. Heat slowly and steadily so the oil stays at the right temperature throughout cooking.
5. Fry Until Golden
Carefully lower a few chicken pieces into the hot oil. Do not crowd the pan. Fry for about 12 to 15 minutes, turning occasionally, until the crust turns deep golden and the chicken cooks through. Transfer cooked pieces to a wire rack to drain while you finish the rest.
6. Rest Before Serving
Let the fried chicken rest for about 5 minutes before serving. This short pause helps the juices stay inside and keeps the crust crisp.
Tips & Variations
- For extra crunch, double coat the chicken by dipping it back into buttermilk then flour again.
- Add smoked paprika for deeper flavor.
- Adjust cayenne to control heat level.
- Use a thermometer to keep oil steady for best results.
- Let coated chicken rest before frying so the crust sticks better.
Serving Suggestions
Buttermilk Fried Chicken pairs well with classic sides that balance the richness. Serve it with mashed potatoes, coleslaw, biscuits, or corn on the cob. A drizzle of honey over hot chicken adds a sweet contrast that works surprisingly well.
When serving a crowd, I like placing the chicken on a large platter lined with parchment. Add lemon wedges and fresh herbs for color. It always feels inviting and generous at the table.
Frequently Asked Questions
Can I use boneless chicken?
Yes, though bone in pieces stay juicier and more flavorful.
How do I keep the chicken crispy?
Drain on a wire rack instead of paper towels so steam does not soften the crust.
Can I bake instead of fry?
Baking works, though the crust will not turn as crisp as frying.
How long does leftovers last?
Store in the fridge for up to 3 days. Reheat in the oven to restore crispness.
Can I make it spicy?
Increase cayenne or add hot sauce to the buttermilk for extra heat.
Final Thoughts
Buttermilk Fried Chicken brings comfort, crunch, and deep flavor together in one dish. The crispy coating and juicy meat create that perfect balance people crave. It feels nostalgic, filling, and deeply satisfying.
I love how this recipe turns simple ingredients into something unforgettable. Whether served at a casual dinner or shared with friends, it always delivers smiles, full plates, and that unmistakable sound of crunchy bites.
Buttermilk Fried Chicken
Ingredients
For the Chicken Marinade:
- 4 pounds chicken pieces
- 3 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Coating:
- 3 cups all purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
For Frying:
- Vegetable oil or peanut oil for frying
Instructions
- Soak the Chicken: Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, then add salt, pepper, paprika, and garlic powder. Stir gently so each piece gets coated. Cover the bowl and refrigerate for at least 4 hours. Overnight soaking gives the best flavor and texture.
- Prepare the Coating: Set up a wide bowl or shallow dish. Add the flour, paprika, salt, black pepper, onion powder, garlic powder, and cayenne. Mix well so the seasoning spreads evenly through the flour. This step ensures every bite tastes balanced and flavorful.
- Bread the Chicken: Remove the chicken pieces from the buttermilk one at a time. Let excess liquid drip off, then place the chicken into the seasoned flour. Press firmly so the coating sticks well. Shake off any loose flour and set the coated pieces on a rack while you finish the rest.
- Heat the Oil: Pour oil into a heavy pot or deep skillet until it reaches about 350°F. Keep enough oil so the chicken can float slightly. Heat slowly and steadily so the oil stays at the right temperature throughout cooking.
- Fry Until Golden: Carefully lower a few chicken pieces into the hot oil. Do not crowd the pan. Fry for about 12 to 15 minutes, turning occasionally, until the crust turns deep golden and the chicken cooks through. Transfer cooked pieces to a wire rack to drain while you finish the rest.
- Rest Before Serving: Let the fried chicken rest for about 5 minutes before serving. This short pause helps the juices stay inside and keeps the crust crisp.
