The Best Buttermilk Fried Chicken Recipe

If you’re dreaming of a ridiculously crisp, juicy, and flavor-packed bite, you have to try The Best Buttermilk Fried Chicken. Each piece is marinated in tangy buttermilk with a blend of bold spices, dredged in a seasoned flour mix, and fried until it’s shatteringly crunchy outside and mouthwateringly tender inside. Whether it’s your first time frying chicken or you’ve made dozens, you’re in for something truly special.

Ingredients You’ll Need

The magic of The Best Buttermilk Fried Chicken comes from just a handful of pantry staples, each one essential to creating that craveable balance of flavor and crunch. Here’s how these ingredients work together to make chicken that’s leagues above anything you’ve had before.

• Bone-in, skin-on chicken (8 pieces, thighs and legs preferred): Using bone-in, skin-on pieces keeps the meat juicy and flavorful, and the skin crisps up beautifully during frying.
• Buttermilk (2 cups): This is the tenderizing secret weapon; its tang and acidity soak deep into the meat, making every bite extra juicy and flavorful.
• All-purpose flour (2 cups): The base for that signature crispy coating; it forms the perfect crust around each piece.
• Garlic powder (1½ teaspoons + 1 teaspoon): Infuses each bite with a warm, savory kick—add to both the marinade and the dredge for layers of flavor.
• Paprika (1½ teaspoons + ½ teaspoon): Adds a subtle, sweet smokiness and contributes to that gorgeous golden color.
• Onion powder (1½ teaspoons): Brings a mellow, savory background note that rounds out the flavor.
• Salt (1½ teaspoons + 1 teaspoon): Essential for seasoning the chicken as well as the coating; don’t skimp!
• Dried thyme (1½ teaspoons): Adds a hint of earthiness that elevates the herby profile of the crust.
• Dried basil (1½ teaspoons): A touch of herbal freshness that makes every bite more aromatic.
• Ground black pepper (1 teaspoon): Balances the flavors and brings a gentle kick that’s perfect with crispy chicken.
• Dried mustard (1 teaspoon): Gives a tangy, sharp undertone that cuts through the richness of the fried coating.
• Cayenne pepper (1 teaspoon): For just the right amount of heat—add more if you like it spicy.
• Baking powder (1 tablespoon): This bubbly little secret gives your crust extra lift and crunch.
• Vegetable oil (about 4 cups): Choose a neutral oil with a high smoke point; it fries the chicken to perfection without overwhelming the flavor.

How to Make The Best Buttermilk Fried Chicken

Step 1: Season and Marinate the Chicken

Start by placing your chicken pieces in a large bowl and shower them generously with salt, pepper, garlic powder, dried mustard, and paprika. Toss it all together to make sure every nook and cranny is beautifully seasoned. Next, pour the buttermilk over the chicken and stir until each piece is coated. This overnight marinade (or at least one hour, if you’re short on time) is the key to tender, deeply flavored chicken—it’s worth the wait!

Step 2: Mix the Seasoned Flour Dredge

While your chicken is soaking in that tangy marinade, whisk the flour, baking powder, garlic powder, onion powder, paprika, dried basil, dried thyme, cayenne pepper, and salt together in a shallow dish. This blend creates those signature crunchy crags once fried, and scented herbs make your kitchen smell incredible as it cooks.

Step 3: Preheat the Frying Oil

Pour the vegetable oil into a deep fryer or a heavy-bottomed pot, aiming for enough oil to submerge your chicken pieces. Heat to 340°F, using a candy thermometer to keep things precise. A steady temperature is the secret behind beautifully crisp chicken—hot enough to crisp the outside, but not so hot that the coating burns before the chicken is cooked through.

Step 4: Dredge the Chicken

Lift each marinated chicken piece out of the buttermilk, letting the excess drip off. Roll it in the seasoned flour mixture, pressing gently so the coating clings to every surface. This is where The Best Buttermilk Fried Chicken starts looking irresistible even before it hits the oil—and the better the coating, the better your crunch will be.

Step 5: Fry the Chicken to Golden Perfection

Carefully lower 4 or 5 dredged chicken pieces into the hot oil at a time—crowding the pan will drop the temperature and lead to a greasy crust. Fry, turning occasionally, for about 15 minutes per piece or until golden brown and cooked to 170°F internally. Listen for the sizzle and let the crust set before moving the pieces. Once done, transfer to a wire rack so every side stays crispy (not soggy) as it cools down.

How to Serve The Best Buttermilk Fried Chicken

Garnishes

Finish with a shower of fresh parsley or a sprinkle of flaky sea salt as soon as the chicken comes out of the fryer. You can add a bright wedge of lemon for a pop of acidity, or even drizzle a bit of honey for a sweet-savory twist—these touches take The Best Buttermilk Fried Chicken from great to unforgettable.

Side Dishes

Classic sides are always a hit with fried chicken. Think creamy mashed potatoes, tangy coleslaw, buttery cornbread, or a heaping pile of biscuits. Don’t forget a side of pickles or a little hot sauce—it’s all about balance, and these sides complete a comforting feast with The Best Buttermilk Fried Chicken at the center.

Creative Ways to Present

Try stacking the chicken high on a platter for a family-style dinner, tucking pieces into toasty buns with slaw for next-level sandwiches, or serving tiny drumettes as party appetizers. No matter how you present it, The Best Buttermilk Fried Chicken is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store cooled fried chicken in an airtight container lined with paper towels to absorb excess moisture. Keep it in the fridge for up to three days; the coating will still have some crunch, and the flavors get even deeper overnight.

Freezing

To freeze, place chicken pieces on a baking sheet in a single layer, freeze until firm, then transfer to a zip-top bag. This method prevents the pieces from sticking together. The Best Buttermilk Fried Chicken will keep for up to three months frozen, letting you enjoy homemade fried chicken any time the craving strikes.

Reheating

Bring that irresistible crunch back by reheating chicken on a wire rack over a baking sheet in a 375°F oven for about 15-20 minutes. Avoid microwaving, which can turn the coating soggy. If reheating from frozen, add a few more minutes to make sure it’s piping hot all the way through.

FAQs

What makes The Best Buttermilk Fried Chicken so tender and juicy?

The buttermilk marinade works wonders—it tenderizes the chicken while seasoning it from the inside out. This extra soaking time means every piece turns out juicy and flavorful, never dry or bland.

Can I make this recipe with boneless chicken?

Absolutely! While bone-in, skin-on pieces deliver the juiciest results and a deeply satisfying crunch, you can use boneless thighs or breasts—just reduce frying time and check for doneness since they cook faster.

Why is the coating falling off my chicken?

This usually happens if the chicken is too wet or the oil isn’t hot enough. Let excess marinade drip off, press the flour coating on well, and make sure your oil is a steady 340°F. Also, don’t overcrowd the pan—space is crucial for a crisp coating.

How do I avoid greasy fried chicken?

Greasy fried chicken typically means the oil temperature was too low. Using a thermometer helps you keep a consistent 340°F so The Best Buttermilk Fried Chicken turns out crisp, not greasy. Letting it drain on a rack (not paper towels) is also key.

Can I spice up The Best Buttermilk Fried Chicken even more?

You bet! Amp up the cayenne for extra heat, add a dash of hot sauce to the marinade, or sprinkle the fried chicken with chili flakes. Play with the spices and make it truly your own—the base recipe is incredibly versatile.

Final Thoughts

I hope you feel inspired (and a little bit hungry!) to dive into making The Best Buttermilk Fried Chicken. It’s a true labor of love with a payoff that’s golden, crunchy, and absolutely unforgettable. Gather your favorite people, fry up a batch, and watch it disappear—nothing says comfort and celebration quite like this classic made right at home!

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