Name: Crispy Buttermilk Fried Chicken
Prep time: 10 min
Cook time: PT-487103H51M8S
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 4 chicken thighs, bone-in and skin-on; 4 chicken drumsticks; 1 cup buttermilk; 1 teaspoon hot sauce (optional); 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon cayenne pepper (optional for heat); 2 tablespoons olive oil or melted butter

Jump to Recipe·Print Recipe

This crispy buttermilk fried chicken is a crowd-pleasing favorite, combining tender, juicy chicken with a perfectly seasoned crispy coating. The buttermilk marinade ensures the chicken is incredibly moist, while the combination of spices adds amazing flavor to every bite. Whether you’re serving it for a family dinner or a weekend gathering, this fried chicken is sure to impress.

Why You’ll Love This Recipe

Fried chicken is a timeless comfort food, and this version takes it up a notch with a flavorful buttermilk marinade and a crunchy, seasoned crust. The buttermilk helps tenderize the chicken, making each bite juicy and flavorful, while the crispy coating gives you that satisfying crunch with every bite. Plus, the spice mix can be adjusted to your preference, making it as mild or as spicy as you’d like. This recipe is easy to follow, and the result is irresistibly delicious.

Crispy Buttermilk Fried Chicken

Ingredients

4 chicken thighs, bone-in and skin-on
4 chicken drumsticks
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional for heat)
2 tablespoons olive oil or melted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken thighs and drumsticks in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or up to overnight. This helps tenderize the chicken and infuse flavor.

2. Prepare the Coating:

In a shallow bowl or plate, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This will be the coating for the chicken.

3. Coat the Chicken:

Once the chicken has marinated, remove it from the buttermilk and let any excess liquid drip off.
Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Press the flour into the chicken to help it stick, then set aside on a plate.

4. Fry the Chicken:

Heat the olive oil or melted butter in a large skillet or frying pan over medium-high heat. You want enough oil to cover the bottom of the pan, about 1-2 tablespoons.
Once the oil is hot (around 350°F or 175°C), carefully add the chicken pieces to the pan, skin-side down.
Fry the chicken in batches if necessary, ensuring the pan isn’t overcrowded. Cook the chicken for 6-8 minutes per side, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

5. Drain and Serve:

Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite sides, and enjoy the crispy, juicy fried chicken!

Servings and Timing

Servings: 4
Prep Time: 10 minutes (plus marination time)
Cook Time: 15-20 minutes
Total Time: 1 hour 30 minutes (including marination time)

Variations

Spicy Fried Chicken: Add extra cayenne pepper or hot sauce to the flour mixture for more heat. You can also toss the fried chicken in buffalo sauce for a spicy twist.
Crispy Skin: For extra crispy skin, dip the chicken back into the buttermilk mixture and then coat it with flour a second time before frying.
Herb-Flavored Chicken: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for a herby flavor profile.
Air-Fried Chicken: For a healthier alternative, air fry the chicken at 375°F (190°C) for 25-30 minutes, flipping halfway through for a crispy finish.

Storage/Reheating

Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken in a preheated 350°F (175°C) oven for 10-15 minutes to retain its crispy texture. Alternatively, you can reheat in a skillet over medium heat for a few minutes per side.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs, but bone-in pieces tend to stay juicier and have better flavor. If using boneless, adjust the frying time to avoid overcooking.

2. Can I use a different type of oil?

Yes, you can use vegetable oil, canola oil, or peanut oil. These oils have a high smoke point and are ideal for frying.

3. Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for 30-40 minutes, flipping halfway through, until the chicken is cooked through and crispy.

4. Can I make the buttermilk substitute?

If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

5. Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken overnight in the buttermilk mixture for extra flavor. You can also coat the chicken and refrigerate it until ready to fry.

6. How do I know when the chicken is done frying?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown. You can use a meat thermometer to check the temperature.

7. Can I make this recipe in a deep fryer?

Yes, you can use a deep fryer for frying the chicken. Heat the oil to 350°F (175°C) and fry the chicken in batches until golden brown and cooked through.

8. How can I make the chicken less greasy?

To make the chicken less greasy, drain it on paper towels after frying. You can also use less oil or fry it in a shallow pan instead of submerging the chicken fully in oil.

9. Can I use different spices for the coating?

Absolutely! Feel free to experiment with spices like chili powder, smoked paprika, cumin, or even a little curry powder for a unique flavor twist.

10. Can I freeze the fried chicken?

Yes, you can freeze fried chicken after it’s cooked. Allow it to cool completely, then wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 25 minutes.

Conclusion

This Crispy Buttermilk Fried Chicken is a simple, yet flavorful dish that brings the best of Southern comfort food to your table. With juicy, tender chicken and a crispy, seasoned crust, it’s perfect for family dinners, picnics, or anytime you’re craving something hearty. The combination of buttermilk and spices guarantees a moist, flavorful chicken that’s crispy on the outside and tender on the inside.