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A plate of golden-brown buttermilk fried chicken pieces, perfectly crispy.

Best way to grow crispy Buttermilk Fried Chicken in 5 steps

Achieve perfectly crispy and juicy fried chicken every time with this straightforward 5-step recipe, featuring a flavorful buttermilk marinade for tender results. This method guarantees a golden-brown crust and a moist interior, making it a crowd-pleasing classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Chicken Ingredients
  • 8 pieces chicken pieces (e.g., thighs, drumsticks)
  • 2 cups buttermilk
Seasoned Flour Coating
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper (optional, for heat)
Frying Oil
  • 4 cups vegetable oil (or other high smoke point oil)

Equipment

  • Large bowl
  • Shallow dish/plate
  • Dutch oven (or deep fryer)
  • Tongs
  • Wire rack
  • Baking sheet
  • Meat thermometer

Method
 

Preparation Steps
  1. Begin by marinating the chicken pieces in buttermilk for at least 4 hours, or preferably overnight in the refrigerator, to ensure optimal tenderness and flavor.
  2. In a shallow dish, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using, ensuring all spices are well mixed.
  3. Remove chicken from the buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating.
  4. Heat about 4 inches of oil in a large Dutch oven or deep fryer to 350°F (175°C), then carefully fry the chicken in batches for 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
  5. Once cooked, transfer the crispy fried chicken to a wire rack set over a baking sheet to drain excess oil and allow it to rest for a few minutes before serving caliente.

Notes

For extra crispiness, try double-dredging the chicken: dip it in flour, then buttermilk, and then flour again before frying.