Classic Buttermilk Fried Chicken Recipe

American · Main course · 50 min total

Crispy, juicy fried chicken with a tangy buttermilk marinade and perfectly seasoned coating. This recipe delivers restaurant-quality results at home.

Ingredients

• 4 chicken leg quarters, separated into thighs and drumsticks
• 2 cups buttermilk
• 2 teaspoons hot sauce (optional)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 10 minutes.
4. Pour oil into a deep heavy pot to a depth of 2 inches. Heat to 350°F (175°C).
5. Fry chicken in batches, without crowding, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C), about 12-15 minutes.
6. Transfer to a paper towel-lined plate. Let rest 5 minutes before serving.

Tips

• For extra crunch, double-dredge: dip floured chicken back into buttermilk, then flour again.
• Maintain oil temperature between 325-350°F for even cooking.
• Serve with honey, hot sauce, or coleslaw.

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