Buttermilk Fried Chicken
A classic Southern-style fried chicken marinated in tangy buttermilk and seasoned for crisp, flavorful results.
Ingredients
Chicken and Marinade
- 8 pieces Bone-in, skin-on chicken (thighs and legs preferred) Use similar-sized pieces for even cooking; dark meat stays juicier during frying.
- 2 cups Buttermilk Substitute 2 cups milk + 2 tbsp lemon juice or vinegar if needed; let sit 10 minutes.
Dredge Ingredients
- 2 cups All-purpose flour Use rice flour or a 50/50 mix of AP and cornstarch for an even crisper crust.
- 1.5 teaspoon Garlic powder (dredge) Adjust to taste; fresh garlic cannot be used dry but adds a different flavor profile if roasted first.
- 1.5 teaspoon Paprika (dredge) Use smoked paprika for a deeper, smoky note; sweet paprika keeps it mild.
- 1.5 teaspoon Onion powder Provides umami without moisture; onion flakes are a textural change and may burn while frying.
- 1.5 teaspoon Salt (dredge) Sea salt or kosher salt both work; if using kosher, adjust by volume if flaky.
- 1.5 teaspoon Dried thyme Substitute fresh thyme leaves, using three times the amount, added to the marinade rather than the flour.
- 1.5 teaspoon Dried basil Oregano works as an alternative, creating a Mediterranean twist on the seasoning.
- 1 teaspoon Salt (initial seasoning) Salt the chicken before buttermilk to draw flavor into the meat.
- 1 teaspoon Ground black pepper Freshly ground black pepper provides brighter spice than pre-ground pepper.
- 1 teaspoon Garlic powder (initial seasoning) Small addition to the initial rub intensifies garlic flavor through the meat.
- 1 teaspoon Dried mustard Powdered mustard adds tangy heat; Dijon in the marinade changes texture and increases moisture.
- 1 teaspoon Cayenne pepper Use less for mild heat; add more or hot paprika for greater spiciness.
- 1 tablespoon Baking powder Creates lift and crisping in the dredge; do not substitute baking soda directly.
- 0.5 teaspoon Paprika (initial seasoning) Smaller quantity for the initial rub to enhance color without overpowering the marinade.
Frying
- 4 cups Vegetable oil Peanut oil or canola are good alternatives for high smoke point and neutral flavor.
Instructions
Marinating
- Place the chicken pieces in a large bowl and season with the initial salt, pepper, garlic powder, dried mustard, and paprika.
- Mix the chicken and seasonings well to ensure even coating over every piece of meat.
- Pour the buttermilk over the seasoned chicken and stir to combine until each piece is thoroughly coated.
- Refrigerate the marinated chicken for at least 1 hour, and for best results let it marinate overnight for deeper tenderness.
Dredging
- Whisk together the flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne in a shallow dish.
- Set the dredge dish beside the marinated chicken and prepare a wire rack set over a sheet pan for draining and resting after frying.
- Remove one piece of chicken from the marinade, letting excess buttermilk drip off before dredging in the seasoned flour.
- Press the chicken into the flour mixture to form an even, thorough coating, shaking off surplus but not removing major clumps.
Frying
- Heat vegetable oil in a deep fryer or large heavy pot to around 340°F, using a candy thermometer to maintain a consistent temperature.
- Carefully place four or five pieces of chicken into the hot oil at a time; avoid overcrowding which drops oil temperature and makes crust soggy.
- Turn chicken pieces as needed for even browning and fry until they are golden brown and cooked through, about 15 minutes per piece.
- Verify the internal temperature reaches 170°F using an instant-read thermometer inserted into the thickest part without touching bone.
- Transfer fried chicken to a wire rack to drain, allowing air circulation to keep the crust crisp while resting briefly before serving.
Notes
Keep oil temperature steady at 340°F; use a candy or deep-fry thermometer to prevent the oil from dropping too low when adding chicken.