Description
Classic Crispy Buttermilk Fried Chicken features a golden, crackly crust with tender, juicy meat inside. The double coating technique combined with buttermilk brining ensures a perfectly crispy texture that stays crisp for hours while locking in moisture. Using simple pantry ingredients and a flavorful spice blend, this timeless Southern favorite is easy to make and loved by families and guests alike.
Ingredients
Scale
Chicken & Marinade
- Bone-in, skin-on chicken thighs and drumsticks (about 3-4 pounds total)
- 2 cups buttermilk
- 1 teaspoon salt (for marinade)
- Optional: cayenne pepper or hot sauce (for spicy variation)
Flour Coating
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon fresh or dried herbs (thyme, oregano, rosemary) for herb-infused version
For Frying
- Vegetable oil (enough for deep frying, about 4 cups)
Instructions
- Brine the Chicken: Soak chicken pieces in buttermilk mixed with salt and optional spices for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a large bowl, combine flour with paprika, garlic powder, onion powder, salt, pepper, and optional herbs to create the seasoned flour mixture.
- Dredge the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Coat each piece thoroughly with the seasoned flour. For an extra crunchy crust, dip back briefly into buttermilk then dredge again in flour. Shake off excess.
- Fry to Golden Perfection: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place chicken pieces in oil without overcrowding. Fry 12-15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes to set crust and redistribute juices before serving.
Notes
- Marinate chicken longer (overnight) for more tender and flavorful meat.
- Maintain oil temperature at 350°F for crispy, non-greasy chicken.
- Use a wire rack to drain fried chicken to keep crust crisp.
- Double dredge the chicken in flour for extra crunch.
- Season generously with salt and spices for best flavor.
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: fried chicken, buttermilk fried chicken, crispy fried chicken, Southern fried chicken, comfort food, family dinner