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

Buttermilk Fried Chicken

This recipe guides you through making delectable crispy buttermilk fried chicken. The chicken is marinated to juicy perfection, then double-dredged and fried until golden brown and irresistibly crunchy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken pieces (drumsticks, thighs, wings)
  • 2 cups buttermilk
  • 1 tbsp hot sauce (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
For Dredging and Frying
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cayenne pepper (optional, for heat)
  • 6 cups vegetable oil (or peanut oil) (for deep frying)

Equipment

  • Large bowl
  • Shallow dish
  • Wire rack
  • Dutch oven or deep pot
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

Instructions
  1. In a large bowl, combine chicken with buttermilk, hot sauce (if using), salt, pepper, garlic powder, onion powder, and paprika. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. In a separate shallow dish, whisk together flour, cornstarch, baking powder, salt, pepper, and cayenne pepper (if using). Set up a dredging station with the marinated chicken, the flour mixture, and a wire rack.
  3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Let the coated chicken rest on a wire rack for 10-15 minutes to allow the coating to adhere.
  4. Heat vegetable oil in a large Dutch oven or deep pot to 350°F (175°C). Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  5. Remove fried chicken from the oil and place it on a wire rack set over paper towels to drain excess oil. Let it rest for a few minutes before serving hot.

Notes

For best results, marinate the chicken overnight. Maintain the oil temperature around 325-350°F (160-175°C) for crispy chicken and even cooking. Do not overcrowd the pot while frying to prevent the oil temperature from dropping too much.