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Crispy, golden buttermilk fried chicken drumsticks are cooling on a wire rack on a baking sheet.
4.81 from 42 votes

Buttermilk Fried Chicken Recipe

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.
Prep Time45 minutes
Cook Time1 hour
Marinating Time4 hours
Total Time5 hours 45 minutes
Servings: 4 people (approx.)
Calories: 759kcal
Chef: Jessica Randhawa

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

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.

Notes

NOTE: This post was updated on 2/20/25 with an updated recipe and new information. 
My top Tips:
  • 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.
Dietary Substitutions:
To make this recipe gluten-free, use a gluten-free all-purpose flour that is a 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.
Alternative Cooking Methods:
Air Fryer: 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.
Oven: 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.
Freezing Buttermilk Fried Chicken:
Freeze before frying for fresh, crispy chicken later on. Here’s how:
  • 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.
Freeze after frying for quick reheating. Here’s how:
  • 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.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 759kcal | Carbohydrates: 76g | Protein: 52g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 2705mg | Potassium: 887mg | Fiber: 4g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 6mg
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