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When it comes to Buttermilk Fried Chicken, this recipe isn’t just another crispy contender—it’s the reigning champ. With a tangy buttermilk marinade that guarantees juicy, flavorful meat and a perfectly spiced, shatteringly crisp crust, this is the fried chicken that makes all others feel like soggy imposters. Why settle for anything less than greatness?
There’s something about a plate of buttermilk fried chicken that just feels like home. I remember the first time I made it—it was crispy, golden, and packed with flavor. That incredible crunch on the outside and the juicy, tender chicken inside made it the perfect meal. If you’ve ever wanted to make fried chicken that’s both crispy and moist, this recipe is the one you’ve been looking for!
The beauty of this recipe is how simple it is to pull off while still delivering all the crispy, juicy goodness you’re craving. It’s just as incredible served chilled the next day as it is hot and fresh from the skillet. I like to pair it with my Amish Potato Salad and Jamie Oliver’s Mothership Tomato Salad for a small, satisfying feast that works any time of year.
Table of Contents
- Why This Recipe Beats the Rest
- The Magic of Buttermilk Fried Chicken
- Ingredients for Buttermilk Chicken
- A Buying Guide for Buttermilk
- Recipe Shortcuts
- Ingredient Notes
- How to Make Buttermilk Fried Chicken
- Beer, Wine, and Cocktail Pairings
- How To Serve
- Make Ahead and Storage Instructions
- More Chicken, More Yum
- How to Make Buttermilk Fried Chicken Recipe
- Frequently Asked Questions About Frying Chicken at Home
Why This Recipe Beats the Rest
- Crispy, golden coating: The buttermilk soak creates a perfectly crunchy crust that you can’t resist.
- Juicy on the inside: Buttermilk keeps the chicken moist and flavorful, so each bite is tender and satisfying.
- Simple yet delicious: With a few basic ingredients, you’ll have a homemade fried chicken meal that’s full of flavor.
The Magic of Buttermilk Fried Chicken
Why buttermilk fried chicken? Because it’s the ultimate combination of bold flavor and perfect texture. The buttermilk marinade doesn’t just tenderize the chicken—it adds a subtle tang that takes the flavor to the next level. Pair that with a salt and black pepper seasoned crust that’s crispy, golden, and requires minimal ingredients, and you’ve got fried chicken that’s anything but ordinary. It’s the kind of comfort food you’ll crave over and over again.
Ingredients for Buttermilk Chicken
The ingredients for this buttermilk fried chicken might be simple, but they all pull their weight—like a dream team of Southern flavors. The buttermilk tenderizes the chicken to juicy perfection, while salt and pepper keep the seasoning classic and irresistible. No need for extra frills here; the golden, crispy coating and tender meat speak for themselves. Sometimes, simple really is best.
A Buying Guide for Buttermilk
Fresh, full fat buttermilk is the best buttermilk and is essential for both flavor and texture. Look for it in the refrigerated section near milk.
Recipe Shortcuts
- Soak ahead of time: If you want to save time on the day of cooking, marinate your chicken in the buttermilk mixture the night before.
Ingredient Notes
Chicken Pieces: Whole chicken or bone-in, skin-on fryer pieces like thighs, wings, and drumsticks. Leave the breasts whole or cut into boneless tenders as I have for this meal. A nice combination of both white meat and dark meat.
Flour: Self-rising flour.
Substitute: All-purpose flour with the addition of 2 teaspoons baking powder.
Additions: Cayenne pepper, onion powder, garlic powder, or paprika based on your preferences.
Fry Oil: Peanut oil is the gold standard for frying due to its high smoke point and clean flavor.
Substitutions: Vegetable oil works well as an alternative if peanut oil isn’t available.
How to Make Buttermilk Fried Chicken
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Soak the Chicken in Buttermilk
In a large bowl, toss the chicken with Kosher salt and cracked black pepper. Add the buttermilk, cover, and refrigerate at least 2 hours (or ideally, overnight).
2
Dredge in Flour
Remove chicken from buttermilk and discard buttermilk. Dredge the chicken in self-rising flour.
Pro Tip
- For extra crunch: Double dip your chicken by dipping it back into the buttermilk and flour mixture for a thicker, crunchier coating.
3
Fry Chicken
Heat oil in a skillet over medium-high heat to 350°F (175°C). Fry chicken, covered, for 6 minutes. Uncover, cook 9 minutes, flip, and cover again for 5 minutes. Uncover and cook 5-9 minutes more, turning for even browning. Ensure internal temp reaches 165°F (75°C).
4
Drain Excess Oil
Let the chicken rest on a paper towel-lined plate or a wire rack allowing it to drain any excess oil for a few minutes before serving alone or with Alabama White Sauce (pictured), Honey Mustamaise, or Comeback Sauce!
5
Golden and Glorious!
Sink your teeth into crispy, juicy magnificence.
Beer, Wine, and Cocktail Pairings
A crisp, cold lager or pilsner is the perfect match for buttermilk fried chicken. The light, refreshing bubbles help cut through the richness of the fried chicken, providing a clean finish with each bite. If you prefer something with a little more bite, go for a pale ale for its slight hoppy bitterness.
A chilled glass of Chardonnay works beautifully with the creamy texture of the buttermilk and the crispy coating of the chicken. Its crisp acidity balances the richness while complementing the savory flavors. If you’re into reds, a light Pinot Noir can offer a smooth, fruit-forward contrast.
For a simple but effective pairing, a whiskey sour provides the right amount of tartness and depth to cut through the crispy fried chicken. Prefer something lighter? A classic gin and tonic will bring a refreshing, citrusy balance to every bite.
How To Serve
When it’s time to serve, I like to keep things straightforward but satisfying—because in the South, fried chicken is the ultimate scratched-together comfort meal. For the kids, I cut the chicken breasts into tenders and let them dive into my Honey Mustamaise or smokin’ great Alabama White Sauce for dipping. On the side, keep the simplicity alive with dishes like Pickle Macaroni Salad, a creamy and tangy Coleslaw, or a refreshing Celery and Apple Salad for a fresh crunch. It’s the kind of meal that feels casual but delivers big on flavor every time.
Make Ahead and Storage Instructions
- This buttermilk fried chicken can definitely be made ahead! To keep it tasting fresh, fry the chicken as directed and let it cool completely before storing it in the fridge. When ready to serve, reheat it in a 350°F (175°C) oven for about 10-15 minutes to crisp it back up without drying it out. It’s just as delicious served cold, too!
- Leftover buttermilk fried chicken can be stored in an airtight container in the fridge for up to 3 days, staying fresh and ready for a quick reheat. If you’d like to freeze it, let the chicken cool completely, then arrange the pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag where they’ll keep for up to 3 months.
More Chicken, More Yum
How to Make Buttermilk Fried Chicken
Equipment
- large cast iron braiser or deep cast iron skillet
Ingredients
- 1 3 to 4-pound whole chicken, or bone-in, skin-on pre-cut whole chicken
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 cups full fat buttermilk
- 3/4 to 1 1/4 cups self-rising flour
- peanut oil, may also use vegetable oil
Instructions
- Place chicken into a large bowl. Sprinkle with salt and pepper and toss several times to coat evenly. Add buttermilk. stir to coat. Cover with plastic wrap and refrigerate at least 2 hours, or overnight.1 3 to 4-pound whole chicken, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 2 cups full fat buttermilk
- Remove chicken from buttermilk. Allow excess to drip back into the bowl. Dredge chicken in flour. Discard buttermilk. Tip: for additional crunchy coating, dip the floured chicken back into the buttermilk, then into the flour again. When double-dipping, it's best to lay the pieces on a wire rack for air to circulate on all sides for 15 minutes before frying.3/4 to 1 1/4 cups self-rising flour
- Pour enough oil into a cast iron skillet or braiser to equal a depth of about 1 1/2-inches. Heat the oil to between 360°F to 375°F. Adjust heat to maintain a steady temperature.peanut oil
- Add chicken pieces in batches. I do two batches. It's important NOT to crowd your skillet. Once chicken is added, COVER and cook for 6 minutes. UNCOVER and cook for 9 minutes more.
- Turn chicken over. COVER and cook 6 minutes. UNCOVER and cook 5 to 9 minutes more, turning pieces during the final 3 minutes to promote even browning. Chicken must reach an internal temperature of 165°F on an instant-read thermometer. Use tongs to remove the chicken to paper towels to drain. Repeat the steps with the remaining chicken pieces until all the chicken has been cooked. Season with flakey sea salt while the chicken is still hot if desired.
- Allow the chicken to rest 5 to 10 minutes before serving. Chicken will be hot. Serve with gravy or your favorite sauce(s). Pictured in my images is Alabama White Sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions About Frying Chicken at Home
Yes! You can use boneless chicken, but remember, boneless breasts or thighs may cook faster than bone-in pieces.
While you can skip it, marinating in buttermilk is key to getting that juicy, tender texture that makes this recipe so delicious.
