When I think of comfort food, buttermilk fried chicken always comes to mind. It’s a dish that reminds me of family gatherings and Sunday dinners. My aunt used to make the most amazing fried chicken, and I’ve spent years trying to perfect her recipe. This Buttermilk Fried Chicken is the result—crispy on the outside, tender and juicy on the inside, and full of flavor. It’s a dish that’s become a favorite in my home, and I’m excited to share it with you. If you’re looking for a recipe that’s both comforting and delicious, this is the one. Let me show you how to make it—it’s a recipe you’ll want to keep coming back to.
| Servings | Total |
| 6 | 1hr 30mins |
Where Did You Learn This Recipe?
This recipe is a family favorite that I’ve adapted over the years. It started with my aunt’s version, and I’ve added a few tweaks to make it right for my family. It’s a dish passed down and perfected, and now it’s a staple in my kitchen.
Why Buttermilk Fried Chicken?
Buttermilk Fried Chicken is the ultimate comfort food. The buttermilk marinade makes the chicken incredibly tender, while the seasoned coating gives it a crispy, flavorful crust. It’s perfect for family dinners, picnics, or any occasion where you want to serve something special.
What is Buttermilk Fried Chicken Made of?
The chicken is marinated in buttermilk, then coated in a seasoned flour mixture and fried until golden and crispy. The key ingredients include chicken pieces, buttermilk, flour, and spices like paprika, garlic powder, and cayenne pepper.
What to Have with Buttermilk Fried Chicken
This dish is a complete meal on its own, but you can pair it with:
- Mashed potatoes and gravy
- Coleslaw or potato salad
- Cornbread or biscuits
- Steamed green beans or collard greens
Is Buttermilk Fried Chicken Healthy?
Fried chicken is a treat, so it’s best enjoyed in moderation. To make it a little healthier, you can use skinless chicken and bake it instead of frying. However, for the classic version, frying is key to achieving that perfect texture and flavor.
Kitchen Equipment
- Large skillet or Dutch oven
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Paper towels (for draining)
Ingredients
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil (for frying)
Directions:
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for extra tenderness).
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pan—cook in batches if needed.
- Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack or paper towel to drain excess oil.
- Let the chicken rest for 5-10 minutes before serving.
Tips
- For extra crispy chicken, double-dip the pieces in the buttermilk and flour mixture.
- Use a thermometer to monitor the oil temperature and avoid burning the chicken.
- Let the chicken rest after frying to keep it juicy.
FAQs
Can I use boneless chicken?
Yes, boneless chicken works, but adjust the cooking time to avoid overcooking.
Can I bake the chicken instead of frying it?
Yes, bake at 400°F (200°C) for 30-40 minutes, flipping halfway through, until crispy and cooked through.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep it crispy.
Conclusion
This Buttermilk Fried Chicken is a timeless recipe that’s perfect for any occasion. It’s crispy, flavorful, and always a hit with family and friends. Give it a try—it might just become your new go-to dish!
MORE RECIPES
The Best Buttermilk Fried Chicken Recipe
Equipment
- Large skillet or Dutch oven
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Paper towels (for draining)
Ingredients
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil (for frying)
Instructions
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for extra tenderness).
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pan—cook in batches if needed.
- Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- Let the chicken rest for 5-10 minutes before serving.