⏤ The Recipe
Buttermilk Fried Chicken.
This Southern-stylebuttermilk fried chicken recipeis golden and crispy on the outside with tender, juicy meat in the center. With a homemade breading, it’s packed with bold flavor and made with just a few simple ingredients.
Prep
20m
Cook
30m
Total
2h
Serves
4
⏤ The Story
This Southern-stylebuttermilk fried chicken recipeis golden and crispy on the outside with tender, juicy meat in the center. With a homemade breading, it’s packed with bold flavor and made with just a few simple ingredients.
This is the only fried chicken recipe you’ll come back to time and time again, especially when you serve it with ranch, blue cheese dressing, or a drizzle of hot honey. My secret to the best taste and texture is using a seasoned dry dredge, a spiced buttermilk marinade, and a simple frying method that locks in moisture without overcooking.
Whether you’re making it for Sunday dinner, game day, or just because you’re craving comfort food, this buttermilk fried chicken is guaranteed to be an instant favorite with all your family and friends.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
- 1
In a large resealable bag or 9×13-inch dish, combine the chicken pieces, buttermilk, and salt.
- 2
Toss gently to coat, then cover and refrigerate for at least two hours or up to six hours.
- 3
Line two sheet trays with wire racks. Top one of the racks with paper towels for draining.
- 4
Preheat the oven to 300°F (165°C). This step is optional for finishing the chicken, if needed.
- 5
In a large bowl, whisk together all the dredge ingredients and spices.
- 6
Spoon a few tablespoons of the buttermilk marinade into the flour mixture, and use fingertips to rub it in, creating craggly bits for extra crunch.
- 7
Working one at a time, lift the chicken pieces from the marinade, allowing the excess to drip off.
- 8
Firmly press each piece into the flour mixture, flipping and pressing to coat fully.
- 9
Transfer the breaded chicken to the clean wire rack.
- 10
In a Dutch oven or heavy-bottomed pot, add about three inches of oil, and heat to 325°F (163°C).
- 11
Working in batches, fry two to four pieces of chicken at a time, making sure not to overcrowd the pot.
- 12
Maintain the oil temperature at 325°F (163°C), and fry until the chicken reaches an internal temperature of 170°F (77°C). If the outside is browning too quickly before the chicken is fully cooked, transfer it to the paper towel-lined rack and place it in the preheated oven to finish cooking.
- 13
Let the chicken cool slightly, allowing the crust to set.
- 14
Serve warm with any desired dips and sauces.
⏤ Chef's Notes
Storage:Once cool, transfer leftovers to an airtight container, and store them in the refrigerator for up to three to four days. Or, freeze for up to three months.
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