Buttermilk Fried Chicken is a true comfort food classic. This recipe uses all dark meat for extra juiciness, and a crunchy, well-seasoned buttermilk coating that yields golden, flavorful pieces every time.
Serve it simply with fries for a weeknight dinner, or elevate a Sunday supper with mashed cauliflower and biscuits. Fried chicken is versatile—dress it up or keep it casual.
Crispy Buttermilk Fried Chicken
This old-fashioned buttermilk fried chicken produces hot, juicy pieces with a crisp, seasoned crust. It’s an easy crowd-pleaser whether you’re feeding family on a weeknight or guests on the weekend.
Fried Chicken Ingredients
The ingredients break down into three simple groups: the chicken, the flour mixture for dredging, and the buttermilk soak.
For the Chicken
- Oil: Use a neutral, high-heat oil for deep frying—vegetable, peanut, or another oil with a high smoke point. You should have about 1.5–2 inches of oil in your pot or skillet.
- Chicken Drumsticks & Thighs: Four bone-in drumsticks and four bone-in thighs (skin-on or skinless). Skin-on adds extra flavor and crispiness.
- Herbs: Fresh chopped parsley or other herbs for garnish.
For the Flour Mixture
- Flour: About 1 cup of all-purpose flour forms the base of the coating. Gluten-free flours can work if needed.
- Baking Powder: A teaspoon helps create a lighter, crispier crust.
- Spices: Smoked paprika, garlic powder, onion powder, cayenne, thyme, and parsley for flavor.
- Salt & Pepper: Season to taste.
For the Buttermilk Mixture
- Buttermilk: 3 cups for soaking the chicken.
- Salt and Pepper: Use cracked black pepper for texture and flavor.
- Garlic Powder and Thyme: Add aromatic depth to the soak.
Why soak the chicken in buttermilk?
Soaking chicken in buttermilk adds tangy flavor and gently tenderizes the meat. The acidity breaks down some proteins, resulting in pieces that stay juicy after frying while developing a rich, well-rounded taste.
How to Make Buttermilk Fried Chicken
Preparation is straightforward. Have a roasting pan or sheet pan lined with paper towels ready to drain the cooked chicken so it stays crisp and easy to serve.
- Marinate the chicken: Whisk the buttermilk, salt, cracked black pepper, thyme, and garlic powder. Add the chicken, cover, and refrigerate for at least 4–6 hours (overnight is fine).
- Prepare the flour mixture: Combine the flour, baking powder, smoked paprika, garlic and onion powders, cayenne, thyme, parsley, salt, and pepper in a bowl.
- Dredge the chicken: Remove each piece from the buttermilk and coat it thoroughly in the flour mixture. For extra crunch, double-dredge: after the first coat, dip briefly back in buttermilk or beaten egg, then coat again with flour.
- Fry the chicken: Heat oil in a deep skillet, Dutch oven, or pot to 350°F (about 1.5–2 inches deep). Fry the chicken in batches so the oil temperature stays between 350°F and 375°F. Cook each piece about 15 minutes, turning halfway, until the internal temperature reaches 165°F.
- Drain and serve: Transfer cooked pieces to paper towels to drain. Serve immediately, or keep warm in a low oven until ready. Garnish with fresh herbs.
Tips for the best fried chicken
Follow these simple tips to get a deeply golden, crisp crust and juicy interior.
- Buttermilk substitutes: If you don’t have buttermilk, sour 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5–10 minutes. Plain yogurt or thinned sour cream also works.
- Double-dredge: For an extra-crispy crust, coat the chicken twice: flour, dip in buttermilk or egg, then flour again.
- Maintain oil temperature: Keep the oil between 350°F and 375°F and avoid overcrowding the pan to prevent the temperature from dropping.
Serving Suggestions
Fried chicken pairs well with many sides. Here are a few favorites that complement its crisp texture and savory flavor.
- Fries: Classic fries or garlic fries are a simple, satisfying pairing.
- Mashed cauliflower: A lighter alternative to mashed potatoes that still feels indulgent.
- Pasta salad or macaroni salad: Cool, creamy salads balance the hot, crunchy chicken perfectly.
How to Store and Reheat Leftovers
This fried chicken stores well if you have leftovers.
- Refrigerate: Cool the chicken and store in shallow containers in the refrigerator for up to 4 days.
- Freeze: Wrap individual pieces tightly in plastic wrap, then place in freezer bags for up to 4 months.
- Reheat: Thaw overnight if frozen. Reheat on a wire rack set over a sheet pan in a 375°F oven until heated through. An air fryer or toaster oven also works to restore crispiness.
More Chicken Recipes
If you enjoyed this recipe, try other easy chicken dishes to keep dinner interesting.
- Slow cooker glazed chicken drumsticks
- Chicken and gravy
- Juicy whole roast chicken with fall vegetables
- Easy chicken stir-fry
- Oven-baked chicken tenders
Buttermilk Fried Chicken
Ingredients
For the Buttermilk Mixture
- 3 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
For the Chicken
- 4 chicken drumsticks
- 4 chicken thighs
For the Flour Mixture
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon cracked black pepper
- 1 teaspoon salt
- vegetable oil for deep frying or another high-heat oil
- fresh herbs for garnish
Instructions
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Combine the buttermilk, salt, cracked black pepper, dried thyme, and garlic powder in a bowl.
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Add the chicken, cover, and refrigerate for 4–6 hours.
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Whisk the flour mixture ingredients together until well combined.
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Remove chicken pieces one at a time from the buttermilk and dredge in the flour mixture. For extra crunch, dip briefly back in buttermilk or beaten egg, then dredge again.
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Heat 1.5–2 inches of oil in a deep skillet, pot, or Dutch oven to 350°F. Fry chicken in batches, turning halfway, until the internal temperature reaches 165°F, about 15 minutes per batch.
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Drain on paper towels, garnish with fresh herbs, and serve immediately. Keep warm in an oven if needed.
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Note: For the crispiest coating, double-coat each piece.
Nutritional information is an estimate and will vary based on ingredients and portions. Use your preferred nutrition calculator for precise values.