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a bowl with crispy and delicious buttermilk fried chicken.
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4.48 from 92 votes

Buttermilk Fried Chicken

Indulge in the irresistible flavors of this Buttermilk Fried Chicken, a timeless classic that boasts of perfectly seasoned, juicy meat enveloped in a golden, crispy crust. Each bite transports you to southern comfort heaven, making it the ultimate crowd-pleaser.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: buttermilk fried chicken, chicken recipes, fried chicken
Servings: 4
Calories: 610kcal

Ingredients

  • 2 pounds chicken wings chicken legs, thighs or chicken breast
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 teaspoon baking powder
  • teaspoon baking soda
  • 2 cups all-purpose flour
  • vegetable oil for frying

Instructions

  • Wash the chicken and pat it dry with paper towels. 
  • To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
    process shots showing how to make buttermilk fried chicken.
  • First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
    process shots showing how to make buttermilk fried chicken.
  • Add enough oil to a deep skillet or Dutch oven, at least an inch deep and heat over medium-high heat until it reaches 350℉. It should take about 15 minutes. 
  • Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1 inch space in between them. For 1 pound of chicken you will have to do this in a 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees, or a total of 12 to 15 minutes.
    process shots showing how to make buttermilk fried chicken.
  • Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.
    process shots showing how to make buttermilk fried chicken.

Video

Notes

  1. Buttermilk Substitute: If you're out of buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes, then it's ready to use.
  2. Optimal Oil Temperature: Keeping the oil at 350°F is crucial for perfect frying. Too hot, and the chicken will burn outside before cooking inside. Too cool, and it will absorb too much oil, becoming soggy.
  3. Chicken Size Matters: Smaller pieces of chicken will cook more quickly than larger ones. Adjust your frying time accordingly.
  4. Resting is Key: Letting the chicken rest on a wire rack instead of a paper towel helps it stay crispy.
  5. Seasoning Tip: For an extra flavor kick, consider adding garlic powder or cayenne pepper to the flour mixture.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 55g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1268mg | Potassium: 672mg | Fiber: 2g | Sugar: 6g | Vitamin A: 747IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 5mg