Buttermilk Fried Chicken

Highlighted under: Nourishing Comfort Bowls

I'm not the most patient person when it comes to frying, so pulling off fried chicken that rivals my favorite takeout was quite an achievement for me. This recipe runs about $10-12 to make, and honestly, there's something incredibly rewarding about biting into crispy skin and juicy meat that you cooked yourself. My partner took one bite and said it beats the local spot we usually order from, and that’s saying something!

Created by

The Tastycrafter Team

Last updated on 2026-06-06T22:49:19.183Z

Not too long ago, I attempted to make fried chicken, and it was a complete disaster. I got overly confident and skipped the brining step, thinking I could save time. Let’s just say my chicken turned out dry and bland, and we ended up ordering pizza instead. I learned that taking the time to marinate in buttermilk is key to that juicy texture, and honestly, I should have learned this the hard way sooner.

Once I got the hang of it, I started playing around with spices in the breading, which was fun. The crunchiness combined with that juicy chicken is something special at home. So don’t rush it; the key is letting it soak—and yes, a little mess in the kitchen is totally worth it to enjoy this crispy goodness with friends.

The Best Part

The buttermilk makes the chicken super juicy
It costs less than takeaway for a crowd
The skin comes out so crispy without any fuss

Getting the Texture Right for Buttermilk Fried Chicken

For the crispiest skin, the buttermilk marinade really makes a difference. It tenderizes the meat, and honestly, it also helps the flour stick better when you bread the chicken. I like to let mine marinate overnight if I have the time. It gives the chicken that rich flavor that sets it apart from all the fried chicken I’ve ever had.

When it comes to frying, the oil temperature is key. Too low, and you’ll get greasy chicken, but too high and the skin can burn before the inside is cooked properly. I usually aim for around 350°F; a kitchen thermometer is super handy here, but if you don’t have one, remember the sizzle test. A quick drop of batter should bubble immediately.

Ingredient Notes

For the chicken, I prefer a mix of thighs and drumsticks because both cuts turn out tender and juicy, plus their skin gets nice and crispy. Honestly, you could use wings or even boneless chicken, but remember, they might cook a bit faster. Adjust your frying time based on the size and cut of the chicken you're using.

As for the spices, don’t be shy about adjusting to your taste. If you love a kick, go ahead and add more cayenne or even throw in some black pepper. And if you’re not a fan of buttermilk, plain yogurt works as a substitute, although it might slightly change the texture.

Ingredients

Gather these ingredients before you start!

For the Chicken

4 chicken thighs and drumsticks, skin-on
2 cups buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste

For the Breading

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste

For Frying

Vegetable oil for frying, enough to fill a deep pan about halfway

Make sure everything is measured accurately!

Instructions

Follow these steps carefully!

Marinate the Chicken

In a large bowl, combine the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces, making sure they’re completely coated, and cover the bowl with plastic wrap. Let it sit in the fridge for at least 2 hours, or overnight if you can. This helps tenderize the chicken and adds so much flavor!

Prepare the Breading Mix

In another bowl, whisk together the flour, baking powder, cayenne, salt, and pepper. Make sure the mixture is well-combined. I sometimes add a little extra cayenne if I’m in the mood for some heat.

Heat the Oil

In a deep, heavy-bottomed pan, heat about 2 inches of oil over medium heat. Use a kitchen thermometer to make sure the oil reaches about 350°F. If you don’t have one, drop a little bit of batter in; it should sizzle and float.

Bread the Chicken

Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off before coating each piece in the flour mixture. Press down a bit to ensure a good coating. I usually double dip for extra crunch, so back into the buttermilk and then the flour again!

Fry the Chicken

Once the oil is ready, carefully add the chicken pieces, being mindful not to overcrowd the pan. Fry them for about 12-15 minutes, turning occasionally for even cooking. Keep an eye on them; if the oil gets too hot, adjust the heat to prevent burning. The chicken should be golden brown and crispy on the outside.

Drain and Enjoy

Once cooked, transfer the chicken to a wire rack over paper towels to drain excess oil. Let it rest for a few minutes before serving. It helps keep the skin crispy, plus it’s a nice time to arrange everything for serving up!

Enjoy your meal!

Scaling Buttermilk Fried Chicken for a Crowd

If you’re cooking for a larger group, this recipe easily scales up. Just double the marinade and add more chicken to ensure everyone gets a piece. Keep in mind that frying in batches helps maintain oil temperature, so don’t overcrowd the pan. A good rule of thumb is to fry seven to eight pieces at a time, depending on the size of your pot.

For larger gatherings, I often make a few sides to complement the chicken. Think coleslaw or cornbread to really give it a comforting vibe. Also, don’t hesitate to make extra; leftovers are fantastic! Just reheat them in the oven to retain that crispy texture. They’ll be worth it after a long day.

Questions About Recipes

→ What if I don’t have buttermilk?

You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’ll be ready.

→ How do I know when the chicken is cooked through?

Using a meat thermometer is the easiest way. You want the internal temperature to reach 165°F. If you don't have one, just make sure the juices run clear.

→ Can I bake this instead of frying?

Sure, you can bake it, but the texture won’t be quite the same. I usually spray some oil on the chicken and bake it at 400°F for about 30-35 minutes, flipping halfway.

→ Can I marinate the chicken overnight?

Absolutely, overnight is even better! It really lets the flavors soak in, and the chicken stays extra juicy.

→ What sides go well with buttermilk fried chicken?

Honestly, you can’t go wrong with coleslaw and cornbread. They just pair perfectly!