Buttermilk Fried Chicken Recipe

Name: Buttermilk Fried Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 750 min
Yield: 4 servings
Ingredients: 3 1/2 lb bone-in, skin-on chicken pieces; 2 cups buttermilk; 1 tbsp hot sauce; 2 1/2 tsp salt; 2 cups all-purpose flour; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp black pepper; 6 cups neutral oil, for frying (peanut or vegetable)

Bone-in chicken marinated in seasoned buttermilk overnight, then dredged and fried until deeply crisp on the outside and juicy inside. — Photo by Farhad Ibrahimzade on Pexels

Buttermilk's mild acidity slowly tenderizes the chicken over a long soak without turning the texture mushy the way a stronger acid can, and the buttermilk clinging to the meat gives the flour dredge something to grip for a thick, craggy crust once it hits hot oil.

Prep: 20 min
Cook: 25 min
Total: 750 min
Servings: 4

Ingredients

Servings4

3 1/2 lb bone-in, skin-on chicken pieces
2 cups buttermilk
1 tbsp hot sauce
2 1/2 tsp salt
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp black pepper
6 cups neutral oil, for frying (peanut or vegetable)

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Combine the buttermilk, hot sauce, and 1 teaspoon of the salt in a large bowl or resealable bag, add the chicken pieces, and marinate in the refrigerator for at least 8 hours or overnight.
2Remove the chicken from the fridge 30 minutes before frying to take the chill off.
3Whisk together the flour, paprika, garlic powder, black pepper, and remaining salt in a wide shallow dish.
4Lift each piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to help it adhere, and set on a rack.
5Heat the oil in a heavy pot or deep skillet to 325-350°F (165-175°C).
6Fry the chicken in batches, without crowding the pot, for 12-15 minutes per batch, turning occasionally, until deep golden brown and an internal temperature of 165°F.USDA safe minimum for poultry: 165°F (74°C)
7Drain on a wire rack set over paper towels (not directly on paper towels, which trap steam and soften the crust), and let rest 5 minutes before serving.

Tips & variations

Double-dredge (dip pieces back into the buttermilk and flour a second time) for an even thicker, craggier crust.
Boneless thighs work well for a faster-cooking version, reduce the fry time to about 8-10 minutes per batch.
A cayenne-heavy dredge, or extra hot sauce in the buttermilk, turns this into a hot fried chicken with more built-in heat.

Storage & reheating

Refrigerate leftovers up to 3 days. Reheat in a 375°F oven on a wire rack for 15-20 minutes to recrisp; a microwave will leave the crust soft and soggy.

Nutrition

A rich, indulgent dish given the frying oil and skin-on chicken; best enjoyed as an occasional meal rather than a daily one.

Tips from the Tulo kitchen

Use a thermometer for the oil, guessing at temperature is the most common reason fried chicken turns out greasy (oil too cool) or burnt outside while raw inside (oil too hot).
Let the dredged chicken rest on a rack for a few minutes before frying, it helps the coating set so less of it falls off in the oil.

FAQ

How long should chicken marinate in buttermilk?

At least 8 hours, and up to 24, for the best tenderizing effect and flavor. Much shorter than that and the buttermilk mostly seasons the surface rather than tenderizing the meat.

What oil temperature is best for frying chicken?

325-350°F, checked with a thermometer. Too hot and the crust burns before the inside cooks through; too cool and the chicken absorbs excess oil and turns greasy instead of crisp.

Why did the coating fall off my fried chicken?

Usually the chicken wasn't dredged thoroughly enough, or it went into oil that wasn't hot enough to set the crust quickly. Press the flour on firmly and let the coated chicken rest briefly before frying.