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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?
If you love fried chicken, check out my other recipes for buttermilk fried chicken sandwich and these oven fried chicken drumsticks.
Introduction
There’s something about a plate of buttermilk fried chicken that just feels like home. 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! 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.
Why buttermilk fried chicken? 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!
Why This Recipe Works
- 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.
Ingredients
The ingredients for this buttermilk fried chicken might be simple, but they all pull their weight. No need for extra frills here; the golden, crispy coating and tender meat speak for themselves. Let me tell you about the key ingredients…
- 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: I like using self-rising flour, and sometimes adding cayenne pepper, onion powder, garlic powder, or paprika. If you don’t have self-rising flour, substitute with all-purpose flour with the addition of 2 teaspoons baking powder.
- Frying Oil: Peanut oil is the gold standard for frying due to its high smoke point and clean flavor. Vegetable oil works well as an alternative if peanut oil isn’t available.
- 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.
See recipe card for full information on ingredients and quantities.
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 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 with Flour
Remove chicken from buttermilk and discard buttermilk. Dredge the chicken in self-rising flour.
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. Serve with Alabama White Sauce (pictured), Honey Mustamaise, or Comeback Sauce!
5
Serve & Enjoy!
Sink your teeth into this crispy, juicy buttermilk chicken! Drizzle or dip with my recipe for Alabama White Sauce – mmm-boy!
Recipe FAQs
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.
No, there’s no need to rinse off the buttermilk before breading the chicken. In fact, the extra moisture from the buttermilk will help the breading stick to the meat.
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.
Serving Buttermilk Fried Chicken
When it’s time to serve, I like to keep things straightforward but satisfying—because in the South, fried chicken is the ultimate 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.
Looking for drink pairings? A crisp lager or pilsner is a refreshing match for buttermilk fried chicken, cutting through the richness with clean, bubbly ease, while a pale ale adds a touch of hoppy bitterness. For wine lovers, a chilled Chardonnay offers bright acidity that balances the creamy, crispy chicken, while a light Pinot Noir brings smooth, fruit-forward contrast. If cocktails are more your style, a whiskey sour adds tart depth, and a classic gin and tonic offers a light, citrusy lift.
Expert Tips
- Marinate ahead of time: If you want to save time on the day of cooking, marinate your chicken in the buttermilk mixture the night before.
- Want an extra 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.
- To make fried chicken ahead of time, fry the chicken and let cool completely. Place into container with tight-fitting lid. Refrigerate. When ready to serve, reheat it in a 350°F (175°C) oven for about 10-15 minutes to crisp up. Do not heat longer than 15 minutes or the chicken may dry out.
- To freeze leftover chicken, let it cool completely, then arrange the pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Freeze up to 3 months.
More Chicken Recipes You’ll Love
How to Make Buttermilk Fried Chicken
Video
Equipment
Ingredients
- 3-4 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, or vegetable oil
Instructions
- Place chicken into a large bowl. Sprinkle with salt and pepper and toss several times to coat evenly. Add buttermilk and stir to coat. Cover with plastic wrap and refrigerate at least 2 hours, or overnight.
- Remove chicken from buttermilk. Allow excess to drip back into the bowl. Dredge chicken in flour. Discard buttermilk.
- 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.
- 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.
Notes
- Marinate ahead of time: If you want to save time on the day of cooking, marinate your chicken in the buttermilk mixture the night before.
- Want an extra 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.
- To make fried chicken ahead of time, fry the chicken and let cool completely. Place into container with tight-fitting lid. Refrigerate. When ready to serve, reheat it in a 350°F (175°C) oven for about 10-15 minutes to crisp up. Do not heat longer than 15 minutes or the chicken may dry out.
- To freeze leftover chicken, let it cool completely, then arrange the pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe! Buttermilk fried chicken is always a hit at our family gatherings.
Shiela, then I hope this one is just as amazing when you put it on your table! I’d love to learn how your eaters enjoy it. Jenny
Oh my gosh! This looks Heavenly!! Thank you for sharing this recipe, I cannot wait to make it!
Ned, this is a new recipe to NEA but not to me and my family as we have been making it forever. It was way past time for me to share. I’d love to know how you enjoy this should you make it! Jenny