Buttermilk Fried Chicken

Juicy buttermilk-marinated chicken coated in seasoned flour and fried until crispy and golden brown with classic Southern comfort in every bite.

Course Main Course

Cuisine American, Southern

Keyword best-buttermilk-fried-chicken-recipe, buttermilk-fried-chicken

Prep Time 15

Cook Time 30

Marinate Time 3

Total Time 45

Servings servings

Calories 636kcal

Author Melissa Sperka

Ingredients

1 3-4 lb whole chicken cut into 8 pieces
2 cups whole buttermilk
1 3/4 tsp salt divided use
1 3/4 tsp ground black pepper divided use
2 1/2 cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne
3 large eggs
few dashes hot sauce
6-8 cups peanut oil

Instructions

Buttermilk Marinade: Place chicken pieces into a large bowl or shallow dish. Pour buttermilk on top. Cover and chill for at least 3 hours or overnight. (Pro Tip: You can cut large breast pieces in half for even cooking.)
Heat the Oil: Fill a deep fryer or Dutch oven fitted with a fry thermometer halfway with oil. Do not overfill. Heat the oil to 350°F.
Make the Dredging Station: In a shallow dish or platter use a whisk to sift together flour, 1 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne.
In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp black pepper with a few dashes of hot sauce.
Remove the chicken from the buttermilk shaking off the excess. Season chicken on all sides lightly with remaining 1/2 tsp salt and 1/2 black pepper.
Dredge the Chicken: Dip each chicken piece first into the flour mixture, then into the egg wash. Dip back into the flour again. Have nearby a sheet pan transferring coated chicken on the pan.
Fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear, chicken is golden brown and an internal temperature has reached 165 degrees f.
Use a stainless steel spider to remove to a paper towel lined platter or sheet pan fitted with an oven safe baking rack to drain grease. Keep warm until serving.

Notes

Spices - The best seasonings for frying chicken can vary from cook to cook. This chicken is coated with all purpose flour, salt, pepper, garlic and onion powder, smoked paprika for color and cayenne for added flavor. You can adjust the amount of cayenne to suit your personal taste or omit altogether.
Flour - You can use self rising flour in place of all purpose flour with no other adjustments needed. Self rising flour has baking powder which lends an even crispier coating.
Chicken - The breading will work with boneless chicken, chicken thighs or chicken drumsticks if dark meat is your favorite. This recipe and the cooking time is for bone-in chicken pieces. White meat and dark meat each cook slightly differently so for the best results cook similar pieces together. Dark meat with dark meat, drumsticks with drumsticks and wings and chicken breasts.
Finish in the Oven - If the oil is a little hot and the chicken is browning quickly, but not cooked all the way through you can finish it in the oven. After frying, arrange chicken pieces on a baking pan fitted with an oven safe rack. Place into a preheated 325°F oven for several minutes to gently finish cooking and to keep the chicken warm.

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