Buttermilk Fried Chicken
This Buttermilk Fried Chicken is a family favorite—crispy on the outside, juicy and tender on the inside. It’s a simple homemade dinner recipe made with everyday ingredients, basic seasonings, and a good soak in buttermilk that makes the chicken extra flavorful and tender.
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If you’ve never made fried chicken from scratch before, don’t worry—it’s easier than it sounds. And if you’ve been making it for years, this might still become your new go-to method. I usually make it with drumsticks, but you can use thighs or even tenders.
Serve them with my Smashed Potato Salad or Cucumber Salad for a comforting, no-fuss dinner the whole family will enjoy.
How to Make Buttermilk Fried Chicken
Ingredients you’ll need for this recipe
Step by Step Guide
1. Rinse the chicken drumsticks and pat them dry with paper towels.
2. Add half of the salt and pepper, making sure each piece is well coated.
3. Pour the buttermilk over the chicken. Cover the bowl and refrigerate for at least 2 hours.
4. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper to create a seasoned flour mixture.
5. Remove the drumsticks from the buttermilk, allowing any excess liquid to drip off. Roll each piece in the seasoned flour, pressing the flour onto the chicken to ensure a crispy coating.
6. Heat vegetable oil in a deep fryer or heavy pot to 350-375°F (175-190°C). Carefully place the coated chicken into the hot oil in small batches, making sure not to overcrowd the fryer.
7. Fry for 12-15 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
Serve and Enjoy!
Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let the chicken cool slightly before serving.
Important Recipe Notes
- Make sure to marinate the chicken for at least 2 hours in buttermilk to get tender and flavorful. If you can, marinate overnight for even better results.
- After marinating, pat the chicken dry before dredging. This helps the coating stick and get crispy.
- Maintain the oil between 350°F and 375°F for even cooking. Too hot will burn the outside before the inside cooks; too cool will make it greasy.
- Avoid overcrowding the fryer to keep the oil temperature steady and ensure the chicken crisps up nicely.
- Check for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked.
Buttermilk Fried Chicken
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil for frying
Instructions
- Rinse the chicken drumsticks and pat them dry with paper towels.
- Add half of the salt and pepper, making sure each piece is well coated.
- Pour the buttermilk over the chicken. Cover the bowl and refrigerate for at least 2 hours.
- In a separate bowl, combine the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper to create a seasoned flour mixture.
- Remove the drumsticks from the buttermilk, allowing any excess liquid to drip off. Roll each piece in the seasoned flour, pressing the flour onto the chicken to ensure a crispy coating.
- Heat vegetable oil in a deep fryer or heavy pot to 350-375°F (175-190°C). Carefully place the coated chicken into the hot oil in small batches, making sure not to overcrowd the fryer.
- Fry for 12-15 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
- Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let the chicken cool slightly before serving.
