I’m so excited to share this classic Southern-style fried chicken in buttermilk recipe with you all. This dish has been a staple in our household for years, and I just can’t get enough of it.
The combination of crispy, juicy chicken and creamy buttermilk is absolute perfection. My kids love it when I make this for family gatherings, and it’s always a hit.
Plus, the health benefits of this recipe are amazing – the buttermilk helps to tenderize the chicken and add moisture, while the flour coating provides a nice crunch without being too heavy. We love serving this with mashed potatoes or roasted vegetables for a well-rounded meal.
I’ve also found that using buttermilk instead of regular milk makes all the difference in terms of flavor and texture. It’s a game-changer!
I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re serving it for a special occasion or just a regular weeknight dinner, this fried chicken in buttermilk is sure to please even the pickiest eaters.
Buttermilk Fried Chicken
4.9 from 1433 votes
Juicy, tender chicken marinated in tangy buttermilk and coated in a seasoned flour mixture, then fried to a golden, crispy perfection. This classic Southern dish delivers a satisfying crunch with every bite.
1In a large bowl, whisk together buttermilk, 1 teaspoon salt, 1 teaspoon black pepper, paprika, and cayenne pepper until well combined.
2Add the chicken thighs, turning to coat evenly, then cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
3In a shallow dish, combine flour, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4Remove chicken from the buttermilk marinade, letting excess drip off, then dredge each piece in the flour mixture, pressing firmly so the coating adheres.
5Pour vegetable oil into a large cast-iron skillet or heavy-bottomed pot to a depth of 1 inch and heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
6Carefully place 2 to 3 chicken pieces in the hot oil, skin side down, without overcrowding the pan.
7Fry the chicken for 6 to 8 minutes per side, turning once with tongs, until the coating is deep golden brown and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
8Adjust the heat as needed to maintain a steady 350°F (175°C) during cooking.
9Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
10Let rest for 5 minutes before serving to allow the juices to redistribute, ensuring a crispy exterior and moist interior.
For extra crunch, let the coated chicken rest on a wire rack for 10 minutes before frying. You can substitute boneless chicken breasts, but reduce frying time to 4 to 5 minutes per side.
Watch Video Of How Buttermilk Fried Chicken Works
This fried chicken in buttermilk recipe is always a good idea for any occasion because it is reliable and delicious. Whether it is a family dinner, a potluck, or a holiday gathering, this chicken never disappoints.
The buttermilk makes it tender and juicy while the seasoned coating gives it that perfect crunch everyone loves. For storage, let the chicken cool completely then place it in an airtight container in the refrigerator for up to three days.
To reheat, put it on a wire rack in a 375 degree oven for about 10 minutes to bring back the crispiness. You can also reheat in an air fryer at 350 degrees for 5 to 6 minutes.
Serve it with coleslaw, mashed potatoes, or biscuits for a complete meal that feels special every time.
❓ Frequently Asked Questions About Buttermilk Fried Chicken
Q1: What type of flour should I use for the coating?
A1: For this recipe, I recommend using all-purpose flour, but you can also experiment with whole wheat flour or a combination of both. The key is to find a balance between the coating being crunchy enough to hold up to frying and not overpowering the delicate flavor of the chicken.
Q2: Can I make this recipe ahead of time?
A2: Yes, you can definitely make the marinade ahead of time and store it in the refrigerator for up to 24 hours before using it. Just be sure to give the chicken plenty of time to marinate before cooking.
Q3: How do I achieve that perfect crunch on my fried chicken?
A3: To get that perfect crunch, make sure your oil is hot enough before adding the coated chicken pieces. You want it to sizzle immediately upon contact – if it doesn’t, wait a bit longer until it does.
Q4: Can I bake this instead of deep-frying?
A4: Yes, you can definitely bake this recipe instead of deep-frying if you prefer a healthier option. Simply adjust the cooking time accordingly – about 20-25 minutes at 400°F (200°C) should do the trick.
Q5: How long does this keep in the refrigerator?
A5: Cooked fried chicken will keep in an airtight container in the refrigerator for up to 3 days – just reheat as needed before serving.
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