Description
This Buttermilk Fried Chicken recipe is a foolproof method to create perfectly crispy, golden-brown fried chicken with a juicy, tender interior. Marinated in a flavorful buttermilk brine, the chicken becomes incredibly tender while the seasoned flour coating delivers a satisfying crunch. Whether you’re hosting a family dinner or craving a delicious homemade meal, this Southern classic will quickly become a go-to recipe. With simple ingredients and easy-to-follow instructions, this dish is ideal for both beginners and experienced cooks alike.
Ingredients
For the Buttermilk Brine:
3 cups buttermilk
3 generous dashes hot sauce (optional)
8 pieces bone-in chicken legs, wings, and/or thighs (or boneless chicken breasts)
For the Flour Coating:
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
For Frying:
4–6 cups canola or vegetable oil (for frying)
Instructions
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Prepare the Buttermilk Brine: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces 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.
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a sheet pan with aluminum foil.
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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.
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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.
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Heat the Oil: Heat the oil to medium-high in a large skillet, maintaining a temperature around 350°F.
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Fry the Chicken: Carefully place 2-4 pieces of chicken into the hot oil, frying for 3 minutes on the first side, then 2 minutes on the second side until golden-brown. Transfer the fried chicken to the prepared baking sheet.
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Finish in the Oven: Bake for 24-28 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Notes
- Spicy Version: Add more hot sauce to the buttermilk brine for a spicier kick.
- Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
- Boneless Chicken: Use boneless chicken breasts or thighs for a quicker cooking time.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: chicken
- Method: Stovetop
- Cuisine: American
