Description
This crispy buttermilk fried chicken recipe delivers an extra-crunchy golden crust with juicy, tender meat inside. Perfect for family dinners or gatherings, it’s easy to make and yields restaurant-quality results at home.
Ingredients
Scale
- 3–4 pounds bone-in chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons lemon juice, let sit 5 minutes)
- 2 cups all-purpose flour (unbleached)
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- About 4 cups vegetable oil or peanut oil (for frying)
- Optional: fresh thyme or rosemary for marinade
- Optional: cayenne pepper (1-2 teaspoons) for spice
Instructions
- Marinate the chicken: In a large bowl, combine buttermilk, 1 teaspoon salt, half the black pepper, and a pinch of smoked paprika. Submerge chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
- Prepare the coating: In a large shallow dish, mix all-purpose flour, cornstarch, remaining salt, black pepper, garlic powder, onion powder, and paprika.
- Dredge the chicken (double dredge): Remove chicken from marinade, letting excess drip off. Coat each piece in flour mixture, press firmly. Dip coated chicken briefly back into buttermilk, then coat again in flour mixture. Place on wire rack and rest 10-15 minutes.
- Heat oil: Pour oil into a Dutch oven or deep skillet to about 2 inches depth. Heat over medium-high until oil reaches 350°F (175°C).
- Fry the chicken: Fry chicken in batches without overcrowding, turning occasionally, for 15-18 minutes until golden brown and internal temperature reaches 165°F (74°C). Smaller pieces may take less time.
- Drain and rest: Remove chicken and place on wire rack over baking sheet to drain excess oil. Let rest 5 minutes before serving.
Notes
Use a thermometer to maintain oil temperature at 350°F for a crispy, non-greasy crust. Let dredged chicken rest 10-15 minutes before frying to help crust adhere. Double dredge for extra crunch. Drain on wire rack to avoid sogginess. Reheat leftovers in a 375°F oven on a wire rack for 10-15 minutes to restore crispiness.
- Prep Time: 10 minutes (plus 4 hours to overnight marinating)
- Cook Time: 15-18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Sodium: 700
- Fat: 35
- Saturated Fat: 7
- Carbohydrates: 20
- Protein: 35
Keywords: fried chicken, buttermilk fried chicken, crispy fried chicken, crunchy chicken, homemade fried chicken, southern fried chicken