The Best Buttermilk Fried Chicken Recipe
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.
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.