Buttermilk fried chicken is a classic dish known for its crispy, golden coating and juicy, tender meat.
The secret? Marinate the chicken in a seasoned buttermilk blend, then coat it twice in a spiced flour mix before frying.
This method keeps the chicken moist while creating a crunchy outer crust.
Soaking the chicken in buttermilk for several hours adds flavor and tenderizes the meat.
Simple spices in both the marinade and flour coating give the chicken depth without overpowering the natural taste.
Cooking the pieces carefully in hot oil ensures a crunchy exterior and juicy meat inside.
Our step-by-step guide will help you master the technique without any guesswork.
For more details and tips, check out this Southern-Style Buttermilk Fried Chicken recipe.
How to Make Buttermilk Fried Chicken
Making great buttermilk fried chicken starts with a well-balanced marinade and a seasoned flour dredge.
Marinate the chicken long enough for flavor and tenderness, then coat the pieces to get a crispy, golden crust.
Controlling the frying oil temperature ensures juicy chicken inside and a crunchy outside.
Preparing the Buttermilk Marinade
The foundation of our chicken’s tenderness and flavor is the buttermilk marinade.
We use whole buttermilk because its acidity helps break down the proteins in the chicken, making it juicy and tender.
For a flavorful marinade, mix buttermilk with kosher salt, black pepper, garlic powder, and a bit of hot sauce for heat.
This mixture infuses the chicken during marination.
We recommend using bone-in chicken pieces like thighs or drumsticks for better flavor and moisture.
Marinate the chicken for at least 4 hours, but overnight is best.
Keep the chicken fully submerged in the buttermilk marinade and refrigerated for safety and maximum flavor.
Seasoning and Marinating the Chicken
Start by rinsing the chicken pieces and patting them dry before soaking them in the buttermilk marinade.
The salt in the marinade also acts as a brine, boosting juiciness.
Add spices such as cayenne pepper, paprika, dried sage, dried thyme, and a pinch of dried mustard into the buttermilk or flour for a Southern fried chicken twist.
These spices give the chicken a subtle kick and earthiness.
Before dredging, drain the marinated chicken on a rack.
This step lets excess marinade drip off, preventing a soggy coating and helping the flour stick better for a crispy crust.
Making the Seasoned Flour Dredge
The seasoned flour dredge forms our crispy chicken crust.
We use all-purpose flour as the base.
To season it, mix in kosher salt, ground black pepper, onion powder, garlic powder, paprika, cayenne pepper, and a little baking powder.
The baking powder lightens the crust, making it crunchier.
Thoroughly coat each piece, pressing the flour onto the surface for an even layer.
For extra crunch, try a double dredge—dip back into the buttermilk or egg wash, then flour again.
Having the flour mixture slightly tacky helps it cling to the chicken.
This coating fries up into a golden brown, crispy crust.
Frying Chicken to Crispy Perfection
Use peanut oil or vegetable oil for frying since they tolerate high heat.
Keep the oil temperature steady between 325°F and 350°F for even cooking.
Fry the chicken pieces in batches to prevent overcrowding.
Overcrowding cools the oil and leads to greasy, soggy chicken—and nobody wants that.
Fry for about 12 to 15 minutes, depending on size, turning occasionally for even color.
Use a meat thermometer to check doneness—internal temperature should be 165°F.
Covering the pan loosely while frying helps cook the chicken through and reduces oil splatter.
Once fried, drain on paper towels or a wire rack.
For an extra touch, drizzle with hot honey or serve with your favorite dipping sauce.
For a tested guideline, see Chef John’s method for buttermilk fried chicken.
Expert Tips, Variations, and Serving
We want your buttermilk fried chicken to be tender, flavorful, and easy to enjoy.
Here are some tips for choosing buttermilk, alternative cooking methods, proper storage, and tasty sides.
Choosing and Substituting Buttermilk
Buttermilk is acidic, which helps tenderize the chicken and adds a mild tang.
For the best results, use fresh buttermilk, which is thicker and richer than regular milk.
If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
Let it sit for 5 to 10 minutes until it thickens slightly.
This mimics buttermilk’s acidity and texture.
Avoid using low-fat or skim milk substitutes, as they won’t tenderize the chicken as well.
For larger batches, fresh buttermilk from the store ensures consistent flavor and moisture.
Making Oven-Fried or Air Fryer Chicken
If frying with oil isn’t your jam, try oven-fried or air fryer methods for crispy, juicy chicken.
For oven-frying, preheat to 425°F (220°C).
Place coated chicken on a wire rack set over a baking sheet to allow hot air to circulate.
Spray the chicken lightly with oil before baking for 35 to 45 minutes until golden and fully cooked.
In an air fryer, preheat to 360°F (182°C).
Arrange chicken pieces in a single layer, not touching.
Cook for 20 to 25 minutes, flipping halfway.
This method uses less oil but keeps a good crunch.
Both methods make it easier to cook indoors without deep frying, while still preserving flavor and texture.
How to Store and Reheat Fried Chicken
To keep leftover fried chicken at its best, cool it at room temperature for no longer than 2 hours after cooking.
Place it in an airtight container and store it in the fridge for up to 4 days.
For longer storage, freeze the chicken wrapped tightly in foil or plastic wrap, then place it in a freezer bag.
It can last in the freezer for up to 3 months.
To reheat, use an oven preheated to 375°F (190°C).
Place chicken on a wire rack over a baking sheet and heat for 15 to 20 minutes until crispy and warmed through.
Avoid microwaving, which can make the coating soggy.
This method helps maintain the crunch and juiciness.
Classic Sides and Serving Suggestions
Buttermilk fried chicken is practically begging for some classic sidekicks to join the party.
Common options include:
- Mashed potatoes: Creamy texture contrasts nicely with crunchy chicken.
- Coleslaw: Adds a bright, tangy crunch.
- Potato salad: Offers a cool, creamy balance.
Other great choices are cornbread, baked beans, or green beans.
Serve your chicken hot with a sprinkle of salt for maximum flavor. For drinks, sweet tea or lemonade are always crowd-pleasers.
For more on fried chicken techniques and recipes, check out this crispiest buttermilk fried chicken recipe.
