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Buttermilk Fried Chicken Recipe

American · Main course · 40 min total

Crispy, juicy fried chicken with a tangy buttermilk marinade that tenderizes the meat and infuses it with flavor. Perfect for a Southern-style feast.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, garlic powder, onion powder, and cayenne. Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, baking powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack and let rest for 10 minutes.
4. In a large heavy-bottomed pot or deep fryer, heat about 2 inches of oil to 350°F (175°C).
5. Carefully add chicken pieces in batches, skin-side down, without overcrowding. Fry for 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
6. Transfer to a paper towel-lined plate to drain. Serve hot.

Tips

• For extra crunch, double-dredge: dip chicken back into buttermilk, then flour again before frying.
• Let the coated chicken rest before frying to help the coating adhere better.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.

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