Buttermilk Fried Chicken

This Buttermilk Fried Chicken recipe is a foolproof method for making crispy, crunchy, golden-brown chicken with a tender and juicy interior. The secret to this mouthwatering dish lies in the buttermilk brine, which tenderizes the chicken while infusing it with flavor. Whether you’re hosting a dinner gathering or craving a hearty meal, this Southern classic is sure to satisfy.

Why You’ll Love This Recipe

Buttermilk Fried Chicken is the ultimate comfort food. The buttermilk brine makes the chicken incredibly tender, while the seasoned flour coating delivers a perfect crispy crunch with every bite. The addition of hot sauce (optional) gives the chicken an extra kick of flavor, making it both rich and flavorful. After frying, the chicken is finished in the oven to ensure that it’s cooked through, keeping the outside crispy and the inside juicy. This recipe is easy to follow, making it perfect for beginners or seasoned cooks alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups buttermilk

• 3 generous dashes hot sauce (optional)

• 8 pieces bone-in chicken legs, wings, and/or thighs (or boneless chicken breasts)

• 2 ½ cups all-purpose flour

• 1 tablespoon kosher salt

• 2 teaspoons black pepper

• 1 ½ teaspoon paprika

• 1 ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 4-6 cups canola or vegetable oil (for frying)

Directions

1. Prepare the Buttermilk Brine: In a large mixing bowl, stir together the buttermilk and hot sauce (if using). Add the chicken pieces to the buttermilk and refrigerate for at least 2 hours or overnight. Before frying, let the chicken sit at room temperature for 45 minutes to take off the chill.

2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a sheet pan with aluminum foil.

3. Prepare the Flour Coating: In a gallon-sized zip-top bag, add the flour, salt, pepper, paprika, garlic powder, and onion powder. Seal the bag and shake to combine the ingredients.

4. Bread the Chicken: Remove a few pieces of chicken from the buttermilk at a time, allowing the excess to drip off. Add the chicken to the bag of seasoned flour, seal, and shake until thoroughly coated. Set aside the breaded chicken while you prepare the oil.

5. Heat the Oil: In a large skillet, add enough oil to fill the pan about halfway. Heat the oil to medium-high, maintaining a temperature around 350°F.

6. Fry the Chicken: Carefully place 2-4 pieces of chicken into the hot oil at a time, taking care not to overcrowd the pan. Fry each piece for 3 minutes on the first side, then turn and fry for another 2 minutes, until golden-brown. Transfer the fried chicken to the prepared baking sheet.

7. Finish in the Oven: Once all the chicken has been fried, transfer the baking sheet to the preheated oven. Bake for 24-28 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) or the juices run clear when pierced with a knife.

Servings and Timing

• Yield: 4 servings

• Prep Time: 10 minutes

• Cook Time: 33 minutes

• Buttermilk Brine Time: 2 hours (or overnight)

• Total Time: 2 hours 43 minutes

Variations

• Spicy Version: Add more hot sauce to the buttermilk brine for a spicier kick.

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this dish.

• Boneless Chicken: You can also use boneless chicken breasts or thighs for a quicker cooking time and a different texture.

• Herbs: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for additional flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat in a skillet with a little oil to crisp up the coating again.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or thighs can be used. Just adjust the cooking time since boneless cuts cook faster.

2. How can I tell if the chicken is cooked through?

The best way to check is to use a meat thermometer. The internal temperature should be 165°F (75°C). Alternatively, you can check the juices by poking the chicken with a knife; if they run clear, the chicken is done.

3. Can I skip the buttermilk brine?

While the buttermilk brine adds tenderness and flavor, if you’re short on time, you can skip it. Just season the chicken directly and coat it in the flour mixture, though the result may not be as tender.

4. What can I serve with Buttermilk Fried Chicken?

This dish pairs perfectly with mashed potatoes, coleslaw, cornbread, or a simple green salad.

5. Can I make the chicken ahead of time?

Yes, you can fry the chicken ahead of time, store it in the refrigerator, and then reheat it in the oven to maintain its crispy texture.

6. What kind of oil is best for frying?

Canola oil or vegetable oil are ideal for frying due to their high smoke point and neutral flavor.

7. Can I use a deep fryer instead of a skillet?

Yes, a deep fryer can be used, but you’ll need to adjust the cooking time. Ensure the oil is heated to 350°F (175°C) and fry the chicken in batches.

8. Can I make this recipe without hot sauce?

Yes, you can omit the hot sauce if you prefer a milder flavor. The buttermilk will still provide tenderness, and the seasoning in the flour will give plenty of flavor.

9. Can I freeze the fried chicken?

Yes, you can freeze the fried chicken. Allow it to cool completely, then store it in an airtight container or freezer bag. Reheat in the oven for best results.

10. How can I make the crust extra crispy?

For extra crispiness, ensure the oil temperature stays around 350°F while frying, and make sure the chicken is well-coated with the seasoned flour mixture.

Conclusion

Buttermilk Fried Chicken is a Southern classic that never goes out of style. With its tender, juicy meat and crispy, flavorful coating, this dish is perfect for a family dinner or any occasion when you crave a satisfying meal. The simple yet flavorful brine and seasoned flour mixture make this recipe both foolproof and delicious. Whether you’re a beginner or a seasoned cook, this recipe will surely become a favorite in your kitchen. Enjoy your homemade fried chicken with all the fixings!