Buttermilk Fried Chicken Recipe

I absolutely love this Buttermilk Fried Chicken Recipe because it combines that tangy, tender buttermilk marinade with a perfectly seasoned, crispy crust that makes every bite a delight. Whenever I want comfort food with a little southern soul, this recipe is my go-to—it works wonderfully for family dinners or when friends come over craving something special.

What makes this recipe stand out is how forgiving and adaptable it is. Whether you’re a seasoned cook or trying fried chicken for the first time, you’ll find that the buttermilk does the heavy lifting by tenderizing the chicken while the spice mix packs in bold flavors. I’ve tried it in different settings—from casual weeknight meals to weekend gatherings—and it always steals the show.

this …

Ingredients You’ll Need

Choosing fresh chicken thighs and drumsticks with skin on makes a huge difference—they stay juicy and develop that amazing crispy crust. The buttermilk is key for tenderizing, and the spice mix is a flavorful secret weapon you won’t want to skip.

• Chicken pieces: Skin-on thighs and drumsticks deliver the best texture and flavor.
• Salt: Helps season both the chicken and dredge, enhancing all the flavors.
• Ground black pepper: Adds a subtle heat and depth.
• Garlic powder: A classic flavor booster in both marinade and dredge.
• Dried mustard: A sharp but gentle tang in the marinade that brightens the taste.
• Paprika: Brings color and a smoky sweetness.
• Dried sage: Adds a warm, earthy note to the marinade.
• Buttermilk: Acidic and creamy, it tenderizes the chicken wonderfully.
• All-purpose flour: The base of the coating for that crispy crunch.
• Baking powder: Helps create an extra crispy crust by lightening the flour.
• Dried basil, thyme, and onion powder: Layered herbs and aromatics giving depth to the dredge.
• Cayenne pepper: Just enough heat to make things interesting without overpowering.
• Vegetable oil: Ideal for deep frying due to its high smoke point and neutral flavor.

Variations

I love how easy it is to switch things up with this Buttermilk Fried Chicken Recipe. Playing with spice levels or using different herbs can make the dish feel totally new while keeping that familiar crispy goodness you crave.

• Spicy Kick: I sometimes double the cayenne or add hot sauce to the marinade when I want more heat, perfect for spice lovers.
• Herb Swap: Switching sage for rosemary or adding fresh herbs gives a whole new aromatic vibe.
• Double Dredge: For extra crispy skin, I dip the chicken back into the marinade and then the flour again—trust me, it’s worth the extra step.
• Bone-In Alternatives: Wings or boneless chicken breasts can be used if that’s what you have on hand.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend to suit dietary needs without losing crunch.

How to Make Buttermilk Fried Chicken Recipe

Step 1: Marinate Like a Pro

Start by seasoning your chicken pieces with salt, black pepper, garlic powder, dried mustard, paprika, and sage. Then pour the buttermilk over everything, making sure each piece is fully coated. Pop it in the fridge for at least an hour, though overnight is even better if you can wait. I learned that the longer it marinates, the more tender and flavorful the chicken becomes—so patience pays off.

Step 2: Mix Up the Flour Dredge

While your chicken marinates, whisk together all-purpose flour with baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper. This dry mix is what creates that irresistible golden crust, so be sure to combine it well for an even coating.

Step 3: Heat Your Oil Just Right

Heat vegetable oil in a deep frying pan to about 340°F. Using a thermometer here is key because you want hot oil that crisps your chicken without burning it. If the oil is too cool, the chicken will soak up grease; too hot, and the coating will burn before the inside cooks.

Step 4: Dredge and Fry

Remove chicken from the marinade one piece at a time and dredge thoroughly in the flour mix, covering every bit. Fry in batches to avoid overcrowding the pan, turning occasionally for even browning. It takes about 15 minutes per piece—long enough to reach that perfect crisp and internal temperature of 170°F. I keep a close eye on the oil temp during frying, adjusting heat as needed to keep it steady.

Step 5: Drain and Serve Hot

Once golden brown and cooked through, transfer the chicken to a wire rack so the oil drains off and the crust stays crispy. Serving it right away is best—warm, crunchy exterior and juicy inside make this dish hard to resist!

How to Serve Buttermilk Fried Chicken Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or chives on the chicken before serving for a pop of color and a fresh note. Sometimes a wedge of lemon on the side is a nice touch—it cuts through the richness and brightens every bite.

Side Dishes

My family goes crazy for buttery mashed potatoes and collard greens alongside this fried chicken. For a crunchy contrast, homemade coleslaw or a crisp green salad works beautifully. And, if you want to keep things southern-style, adding warm biscuits or cornbread rounds out the meal perfectly.

Creative Ways to Present

One of my favorite ways to serve this is in a rustic wooden platter with a few dipping sauces like honey mustard or spicy aioli. For special occasions, stacking the pieces in a beautiful basket lined with parchment paper adds charm and shows off the golden crust to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fried chicken in an airtight container in the fridge for up to 3 days. Placing it on a paper towel-lined plate helps absorb excess oil, so it stays crispier after reheating. This way, you still get some of that freshly made crunch even after a day or two.

Freezing

Have more than you can eat? Freeze cooked fried chicken pieces by laying them on a baking sheet to flash freeze, then transfer to freezer bags. When you’re ready, thaw in the fridge overnight. I’ve found this method preserves texture and flavor better than freezing in a single container all at once.

Reheating

To reheat, I pop the chicken pieces in a preheated oven at 375°F on a wire rack set over a baking sheet for about 10-15 minutes. This revives the crispy coating without drying out the meat like microwaving can. Trust me, it’s the best way to bring leftovers back to life.

FAQs

Final Thoughts

This Buttermilk Fried Chicken Recipe holds a special place in my heart because it delivers that classic, comforting taste every time—crispy on the outside, juicy and flavorful inside. I promise, once you give it a try, you’ll want to keep it in your regular rotation. So fire up that fryer, gather your spices, and get ready to enjoy a dish that feels like a warm hug from the kitchen. Happy cooking, friend!

Print