Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.
My friends – do you love fried chicken? We sure do, which is why we have it on the menu frequently around here. That crispy, golden, crunchy chicken is a family favorite.
You just can’t go wrong with this juicy chicken coated in all those seasonings. It’s just bursting with flavor and I’m telling you – this will be your new all-time favorite.
You see, I grew up watching my great-grandmother and grandmother cook – A LOT! They were old farm gals who prided themselves on putting out a feast each night for dinner. They definitely showed their love for us all with food.
So when the hubs and I were dating, one of the first things I made for him was this fried chicken recipe. I paired it way down – because it was just us two and grandma cooked for an army. But the base of the recipe remains.
buttermilk fried chicken
When I first made this – we barely had the right tools for the job. I had a tiny little fry pan and the only tongs I had were salad tongs. I used them, they got ruined – but we still laugh at it to this day.
Fast forward many years and with the time constraints of jobs and kids – we transitioned into making my oven-baked fried chicken instead of this one. It is every bit as delicious and crazy easy to make – but sometimes you just really want FRIED chicken and all those flavors that come with it. (I encourage you to check it out too.) I know you’ll love grandma’s recipe here – it is AH-MAZ-ING!
buttermilk chicken
Here are some commonly asked questions
How to store leftover fried chicken
- Buttermilk fried chicken will keep for 3-5 days in the fridge.
- It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes).
- It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.
What is the best flour for fried chicken?
When grandma was making this recipe, all she had was all-purpose flour. Over the years I have tried it with other types that I had on hand and I keep coming back to the standard all-purpose, which is great because usually, it is inexpensive and easy to find. (unless something out of the ordinary has happened)
buttermilk fried chicken recipe
ingredients for buttermilk fried chicken
- chicken bone-in, skin on, thighs and drumsticks are best
- salt
- pepper
- garlic powder
- dried mustard
- paprika
- sage
- buttermilk
- all-purpose flour
- baking powder
- salt
- garlic powder
- paprika
- basil
- thyme
- onion powder
- cayenne pepper
- Vegetable oil
how to make buttermilk fried chicken
- Place chicken pieces in a large bowl.
- Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
- Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
- Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
- Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
I don’t have a candy thermometer – how will I know that the oil is the right temperature?
Try standing a wooden spoon in the oil. The oil should bubble around the handle at the bottom of the pot and float up.
If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.
What is the best oil for deep frying?
So the key when it comes to oil is the smoke point. We used to do a lot of frying and found that the oil is key to the perfect recipe.
Going with something like peanut oil will make the chicken cook too hot and fast – you’ll end up with it too crispy on the outside and uncooked on the inside.
I like to use something with a neutral flavor – like vegetable or canola. You can even use sunflower oil, but it is far more expensive. I tend to stick to the easy stuff – because that’s what grandma used anyway.
buttermilk chicken recipe
I don’t have any buttermilk – what can I substitute?
Place 2 tbsp of lemon juice or vinegar into a measuring cup. Then fill the cup up to the 2-cup measurement with regular milk. Allow this to sit for 10 minutes, and then use it in the recipe.
What is the best temperature for deep frying chicken?
The key here is to keep it around 340-350 degrees. This is why having that trusty thermometer is so important. The cold chicken dropping into the oil will lower the temp, so you will have to adjust your heat to maintain that ideal setting. But keep a close watch, because it will increase quickly and you could burn the chicken – just be attentive. Don’t get distracted by your phone, the TV, or anything else.
crispy buttermilk chicken
I find that the chicken is looking burnt on the outside, but is not cooked inside – what can I do?
Turn down the heat on your oil – it is too hot.
What if I don’t have a thermometer?
Obviously having a thermometer is ideal for making sure the chicken reaches that perfect 165 degrees for food safety. But you can also check that it is done cooking by seeing that the skins are golden brown and the insides are white (not even slightly pink) and the juices run clear – not pink.
buttermilk brined chicken
I don’t have baking powder – can I substitute baking soda?
No, these are very different. If you don’t have baking powder, then just leave that out.
Can this recipe be doubled?
You can, and we do it often. It might take a bit longer to get all the chicken cooked, but doubling works fine.
best fried chicken recipe
Can I substitute skinless chicken?
Yes! This recipe works really well with skinless chicken!
What to serve with fried chicken
Here are some of our favorite recipes to pair with this chicken dinner.
- Strawberry Jello Salad
- Crusty Artisan Bread
- Sea Salt Garlic Corn
- Slow Cooker Corn Casserole
- One Hour Dinner Rolls
- Garlic Mashed Potatoes
- Bacon and Garlic Green Beans
crispy fried chicken
Can I make this chicken in the oven?
Because of the buttermilk, I find that this recipe doesn’t work as well in the oven. The buttermilk makes the flour coating too sticky and thick to properly cook and get crispy in the oven.
You can try my oven-fried chicken or try coating the buttermilk chicken in panko or corn flakes instead of flour to give it the crispy crust that the deep frying gives this chicken.
However, you can cook this recipe in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360 for about 15 minutes (turn it over halfway through the cooking time).
juicy fried chicken
What is the best cut of chicken for this fried chicken recipe?
For this recipe, I find that thighs and legs give you the best bang for your buck – with just enough meat-to-skin ratio for a super delicious meal. Just make sure that it is bone-in and you leave those skins on.
soaking chicken in buttermilk
Why marinate the chicken in buttermilk?
Because buttermilk is very acidic it works to tenderize the chicken but keeps it from getting too chewy as it can with other types of marinades.
That layer of buttermilk on the outside also creates the perfect level of moisture with the flour coating which works like searing when dropped in the oil. This gives you a crispy outside while keeping that chicken juicy and tender.
grandma’s buttermilk fried chicken recipe
How long to marinate chicken in buttermilk?
For this recipe, we are marinating for at least 1 hour. But, if you have the time you can go for longer. Whenever I can, I will leave it for at least 4 hours or even overnight. With buttermilk, you can marinate for a lot longer and it will only make it better – unlike traditional marinades.
southern fried chicken recipe buttermilk
Products I love when making fried chicken…
This chicken dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade fried chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken recipe.
- meat thermometer
- candy thermometer
- deep frying pan or Dutch oven
- wire rack
- measuring cups
- wet ingredient measuring cup
southern buttermilk fried chicken
If you love this Easy Buttermilk Fried Chicken recipe, you’re going to love these other chicken dinner recipes too. Please click each link below to find the easy, printable recipe!
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Easy Buttermilk Fried Chicken
Ingredients
- 8 pieces chicken bone-in, skin on, thighs and drumsticks are best (approximately 3 pounds)
First Coat of Seasonings
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried mustard
- ½ tsp paprika
- ½ tsp sage
- 2 cups buttermilk
Second Coat of Seasonings
- 2 cups flour
- 1 tbsp baking powder
- 1 ½ tsp salt
- 1 ½ tsp garlic powder
- 1 ½ tsp paprika
- 1 ½ tsp basil
- 1 ½ tsp thyme
- 1 ½ tsp onion powder
- 1 tsp cayenne pepper
Frying
- Vegetable oil to be 1- 2 inches deep in a deep frying pan
Instructions
- Place chicken pieces in a large bowl.
First Coat of Seasonings
- Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
- Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
- Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
Second Coat of Seasonings
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
- Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
- Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Caesar says
This recipe looked so good that I had to try it. I bombed completely. But will try again, this time in a frying pan and not my Fire Disc. Couldn’t find the right flame level. Over cooked the outside, inside left a little, (actually a lot) uncooked. On my way to visit the Colonel.
Cathy says
What are your suggestions to keep the cooked chicken warm until you finish cooking it all? My thoughts were to keep them in a warm oven, but I don’t want to dry the chicken out
Gina Kleinworth says
That’s probably going to be your best bet – just keep it on low and maybe put a bowl of water in the bottom to keep the air from being too dry. But I would refrain from something like a damp paper towel since you want to keep them crispy. You could also try a crockpot on low with maybe a paper towel over the top – not the lid that will cause condensation. We usually just place them on a plate while we cook the rest and haven’t had them cool too much before serving.
AIB says
YES! Thank you so much! This was my first time making fried chicken – been intimated for years – and today was the big day! You really came through with this recipe and I appreciate it! (My only criticism would be for advice on how long to do a leg/side/breast and when to flip.)
CRUNCH. None left. 🙂
Tracy says
Easy and delicious! I used boneless skinless chicken breasts and they came out moist and flavorful. Thanks!