This Buttermilk Fried Chicken Recipe delivers perfectly tender, juicy, delicious meat with a crispy golden-brown crust. The secret, of course, is buttermilk! A slightly acidic meat tenderizer perfect for marinating any cut of chicken.
My Top Tip: Keep a digital meat thermometer nearby when frying the chicken to ensure the oil is at the right temperature and to accurately test the chicken for doneness.
About This Recipe
When I think of classic Southern comfort food, I think of buttermilk fried chicken. This recipe involves marinating chicken (in this case, drumsticks) in seasoned buttermilk for at least 2-4 hours. The chicken is then dredged in seasoned flour and fried until perfectly crispy and juicy on the inside. Although this is not a recipe I would consider “quick,” it is easy enough that anyone can make it and well worth the effort. Serve it with Southern side dishes like Collard Greens and Sweet Cornbread for a complete meal.
- Taste and Flavor: With a crispy, golden-brown crust and juicy, tender meat, buttermilk fried chicken is rich and comforting, with layers of tangy, savory, and umami flavors.
- Difficulty: Intermediate.
- Freezer-Friendly: Yes! This chicken can be frozen either before or after frying.
- Related Recipes: If you crave delicious fried chicken dripping in a sweet and spicy sauce, check out my Nashville Hot Chicken.
Table of Contents
Why You Should Be Marinating Chicken in Buttermilk
Buttermilk is key to delicious fried chicken. Here’s why:
- It tenderizes the meat. Buttermilk contains lactic acid, which breaks down the proteins in chicken, making it nice and juicy.
- It helps create a crispier coating. The acidity actually helps the flour stick to the chicken, resulting in an even crunchier, golden crust.
- It keeps things juicy. Marinating in buttermilk locks in moisture, preventing the chicken from drying out during frying.
About the Ingredients
Below are notes and possible substitutions for the ingredients in this Buttermilk Fried Chicken Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
Chicken: You can use any cut of chicken; however, the best type for frying is dark meat with the skin on. Breading sticks better when the skin is left on the chicken. I find that drumsticks and bone-in skin-on chicken thighs are best.
Buttermilk Marinade: The chicken is marinated in a seasoned buttermilk mixture consisting of buttermilk, minced garlic, shallots, Italian seasoning, salt, pepper, and red pepper flakes. This is the first layer of flavor.
Breading Mixture: After it’s marinated, it gets coated in a flavorful flour mixture consisting of all-purpose flour, cornstarch, garlic powder, onion powder, and paprika. This is the second layer of flavor. The cornstarch helps create a crispy, light, and crunchy coating (read more about cornstarch below).
Frying oil: The chicken is then fried in oil with a high smoke point (425°F or above). I recommend using canola, peanut, or regular vegetable oil.
Dietary Substitutions
To make this recipe gluten-free, use a gluten-free all-purpose 1:1 substitute for wheat flour. This King Arthur Gluten-Free Flour is a great example.
To make this recipe dairy-free, you’ll need your favorite plant-based milk alternative (soy, almond, coconut, or oat) and an acid (white vinegar, apple cider vinegar, or lemon juice). Stir 1 tablespoon of the acid into 1 cup of plant-based milk and let it sit for 5-10 minutes until it thickens. Use immediately.
How to Make Buttermilk Fried Chicken: Recipe Overview with Images
Combine the ingredients for the buttermilk marinade in a large mixing bowl. This includes buttermilk, garlic, shallots, Italian seasoning, salt, pepper, and red pepper flakes. Remove the chicken pieces from the refrigerator and pat them dry with paper towels. Place the chicken in the marinade, making sure they are fully submerged.
Marinate for at least two hours to overnight.
Combine the flour mixture by whisking the flour, cornstarch, garlic powder, onion powder, and paprika in a shallow dish until evenly combined, and place a wire cooling rack over a large baking sheet.
- Optional: Add 2-3 tablespoons of the buttermilk marinade to the flour mixture and work it into the flour with your fingertips. This will give your breading a craggy texture and extra crunch.
Remove the chicken from the marinade and let the excess liquid drip off. Then, one piece at a time, place the chicken pieces in the flour mixture, coating them completely. Gently shake off any excess. Transfer the chicken to the prepared wire rack to rest. Repeat with the remaining chicken. Allow the coated chicken to rest on the wire rack for 10-15 minutes. During this time, you may notice the buttermilk soaking through the flour coating.
- Optional: Dredge the chicken in the flour mixture again, pressing gently to ensure the coating sticks.
Prepare for frying by heating approximately 3 inches of vegetable oil in a large Dutch oven or cast-iron skillet set over medium/medium-high heat. Heat the oil until it is between 340-360°F. To test if the oil is hot enough, add a small amount of flour to the oil. If it sizzles, it’s ready. Or, for a more accurate reading, use a digital thermometer. This is a great multi-purpose digital meat thermometer (and what I use personally), or you can use a candy thermometer with a pot clip so it stays in place the whole time you’re frying.
When the oil is ready for frying, carefully add 3 (maybe 4) chicken pieces to the hot oil, being careful not to overcrowd the pot. Depending on size, thighs and drumsticks take approximately 12-15 minutes to cook. The only way to know when your chicken is done is to check for doneness with a digital meat thermometer. They should be cooked to at least 165°F (75°C) at the thickest part, but they are juiciest at 175-185°F (80-85°C).
Use kitchen tongs to remove the chicken from the hot oil and place them on a clean wire rack set over a large baking sheet. Sprinkle the tops with salt if desired. Allow the oil to return to temperature, and repeat with the remaining chicken.
Allow the chicken to cool for about 10 minutes before serving.
Jessica’s Top Tips
Here’s a rundown of my top tips for the perfect buttermilk fried chicken:
- Top tip: Use a digital meat thermometer or candy thermometer with a pot clip to monitor the temperature of the cooking oil and accurately test the chicken for doneness.
- Add a bit of cornstarch or baking powder to the breading. Cornstarch draws out moisture from the chicken, helping the breading stay crispy longer. It also absorbs less oil, preventing an overly greasy coating. Finally, cornstarch has less gluten, resulting in a lighter, crunchier, more fabulous crust.
- Season every layer. This includes the buttermilk marinade, the flour coating, and a sprinkle of salt immediately after frying.
- Test fry 1-2 pieces of chicken to get an idea of how things are working. This gives you a chance to troubleshoot and make adjustments before fully committing. Remember, if the oil is too cold, the chicken will be greasy, and the coating may not stick; if the oil is too hot, the outside will burn before the inside can thoroughly cook.
How Do I Prevent the Breading From Falling Off?
Here are my top tips to ensure your crust stays crispy and in place:
- Pat the chicken dry – like you mean it. Moisture is the enemy of fried chicken, so it’s pretty important to remove as much of it as possible before marinating.
- Let the coating set. After breading, let the chicken rest on a wire rack for at least 10-1 minutes before frying. This helps the coating set and prevents it from sliding off when it hits the oil.
- Check the temperature of your oil. The ideal temperature for frying is about 340-360°F. If the oil is too hot, the outside will burn before the inside cooks; if the oil is too cold, the breading will absorb oil and fall apart.
- Drain on a wire rack (not on paper towels). I mean, think about it. Resting on a wire rack lets the chicken breathe, whereas paper towels smother the chicken, creating steam and making soggy bottoms.
- Finally, fry the chicken in small batches and avoid touching. Overcrowding will lower the temperature too quickly, making the coating more likely to fall off.
Frequently Asked Questions
I don’t recommend cooking breaded buttermilk chicken in the oven. However, you can bake buttermilk-marinated chicken pieces with fantastic results. To do so, marinate the chicken in the buttermilk marinade overnight. When ready to cook, preheat the oven to 400°F and line a large baking sheet with foil sprayed with non-stick cooking spray. Bake until the internal temperature registers 165°F, as measured with a digital meat thermometer. Drumsticks will take approximately 35-45 minutes.
Yes. Spray the breaded chicken (drumsticks) with oil, then transfer them to an air fryer preheated to 370°F. Do not overcrowd the basket. Cook for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Flip halfway through cooking.
The easiest way to get flavorful fried buttermilk chicken is to season the buttermilk marinade and the flour coating. If you’re doing that already, add a little hot sauce, garlic powder, onion powder, or additional salt to the marinade. For the flour coating, mix in a couple of teaspoons of Cajun seasoning or dry Ranch seasoning.
How to Freeze
You can freeze buttermilk fried chicken before or after breading.
Freeze before frying for fresh, crispy chicken later on. Here’s how:
- Marinate and bread the chicken as outlined in the recipe instructions above or in the recipe card below.
- Flash freeze. Arrange the breaded chicken pieces in a single layer on a baking sheet lined with parchment paper. Place the tray in the freezer for 1-2 hours or until the coating is firm.
- Transfer the frozen chicken pieces to airtight freezer bags or a sealed container. Freeze for up to 3 months.
- Fry from frozen. When ready to cook, fry directly from frozen at 350°F (175°C) for 18-20 minutes or until golden brown and the internal temperature registers 165°F.
Freeze after frying for quick reheating. Here’s how:
- Fry the chicken according to the instructions above or in the recipe card below, then cool completely on a wire rack to prevent sogginess.
- Wrap each piece of chicken individually in foil to protect the crispy coating. Transfer the wrapped chicken pieces to a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, bake at 375°F (190°C) on a wire rack for 20-25 minutes or air fry at 350°F (175°C) for 5-7 minutes.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Buttermilk Fried Chicken Recipe
Ingredients
For the Buttermilk Marinade
- 3 pounds chicken drumsticks - or thighs, wings, breasts (bone-in, skin-on)
- 2 cups buttermilk
- 6 cloves garlic - minced, or 1½ teaspoon garlic powder
- 2 large shallots - minced
- 1 tablespoon Italian seasoning
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes - or 1 tablespoon hot sauce
For Frying the Chicken
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon leftover buttermilk marinade - Optional, please see note
- vegetable oil - for frying, i.e., canola oil, peanut oil, etc.
Instructions
- Dry the chicken: Remove the chicken pieces from the refrigerator and pat them dry with paper towels. Set aside.
- Prepare the buttermilk marinade: Combine the ingredients for the buttermilk marinade in a large mixing bowl. This includes the buttermilk, garlic, shallots, Italian seasoning, salt, pepper, and red pepper flakes.
- Marinate the chicken: Place the chicken pieces in the marinade, making sure they are fully submerged. Marinate for at least two hours to overnight.
- Prepare the flour mixture: Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish until evenly combined. Optional: Add 2-3 tablespoons of the buttermilk marinade to the flour mixture and work it into the flour with your fingertips. This will give your breading a craggy texture and extra crunch.
- Set up a wire cooling rack over a large baking sheet.
- Dredge the chicken: Remove the chicken from the marinade and let the excess liquid drip off. Place one piece of chicken in the flour mixture and toss to coat. Add 2-3 more chicken pieces to the bowl, one at a time, tossing between each addition. Toss the chicken until the pieces are thoroughly coated, then gently shake off any excess. Place the breaded chicken on the wire cooling rack to rest. Coat the remaining chicken in the flour and set aside.
- Rest for 10-15 minutes: Allow the coated chicken to rest on the wire rack for 10-15 minutes. You may notice the buttermilk soaking through the flour coating during this time.Optional: Dredge the chicken in the flour mixture again, pressing gently to ensure the coating sticks.
- Prepare the oil for frying: Heat approximately 3 inches of vegetable oil in a large Dutch oven or cast-iron skillet set over medium/medium-high heat. Heat the oil until it is between 340-360°F. See notes about knowing when the oil is ready for frying.
- Fry the chicken: Carefully add 3 (maybe 4) chicken pieces to the hot oil. Do not overcrowd the pot. Depending on size, thighs and drumsticks take approximately 12-15 minutes to cook. Check for doneness with a digital meat thermometer. They should be cooked to at least 165°F (75°C) at the thickest part, but they are juiciest at 175-185°F (80-85°C).
- Rest and repeat: Use kitchen tongs to remove the chicken from the hot oil and place them on a clean wire rack set over a large baking sheet. Sprinkle the tops with salt if desired. Allow the oil to return to temperature, and repeat with the remaining chicken. Let the chicken cool for about 10 minutes before serving.
Jessica’s Notes
- Use a digital meat thermometer or candy thermometer with a pot clip to monitor the temperature of the cooking oil and accurately test the chicken for doneness.
- Test-fry 1-2 pieces of chicken to get an idea of how things are working. This allows you to troubleshoot and make adjustments before fully committing.
- Monitor the temperature of your oil. The ideal temperature for frying is about 340-360°F. If the oil is too hot, the outside will burn before the inside cooks; if the oil is too cold, the breading will absorb oil and fall apart.
- Drain on a wire rack (not on paper towels). Resting on a wire rack lets the chicken breathe, whereas paper towels smother the chicken, creating steam and a soggy crust.
- Marinate and bread the chicken as outlined, then flash freeze. Arrange the breaded chicken pieces in a single layer on a baking sheet lined with parchment paper. Place the tray in the freezer for 1-2 hours or until the coating is firm.
- Transfer the frozen chicken pieces to airtight freezer bags or a sealed container. Freeze for up to 3 months.
- Fry from frozen. When ready to cook, fry directly from frozen at 350°F (175°C) for 18-20 minutes or until golden brown and the internal temperature registers 165°F.
- Fry the chicken according to the instructions above, then cool them on a wire rack to prevent sogginess.
- Wrap each piece of chicken individually in foil to protect the crispy coating. Transfer the wrapped chicken pieces to a freezer-safe bag or container. Freeze for up to 3 months.
- To reheat, bake at 375°F (190°C) on a wire rack for 20-25 minutes or air fry at 350°F (175°C) for 5-7 minutes.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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