Crispy on the outside, juicy on the inside, and packed with bold flavor—buttermilk fried chicken is the ultimate comfort food. This classic recipe delivers golden, crunchy chicken with tender meat that practically melts in your mouth.
The secret to perfect fried chicken lies in two key steps:
a flavorful buttermilk marinade and a well-seasoned flour coating. Together, they create that irresistible crust and juicy interior we all crave. Every bite gives you that satisfying crunch followed by rich, savory flavor—it’s worth every greasy fingertip!
After testing many methods, this version consistently delivers the best results. The technique is simple, but the outcome is restaurant-quality fried chicken every time.
Ingredients
Chicken
- 1½ kg (about 3 lb) whole chicken, cut into pieces
- 750 ml vegetable oil for frying (you may need more)
Wet Marinade
- 500 ml buttermilk
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
Dry Coating
- 375 g (about 3 cups) all-purpose flour
- 1 tbsp paprika
- 2 tsp dried oregano
- 2 tsp baking powder
- 1½ tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- ½ tsp black pepper
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine all the wet marinade ingredients. Add the chicken pieces and mix well, making sure every piece is fully coated.
Step 2: Chill
Cover the bowl and refrigerate for at least 3 hours. For best flavor and tenderness, marinate up to 24 hours.
Step 3: Bring to Room Temperature
Remove the chicken from the refrigerator 30 minutes before frying to allow it to come to room temperature.
Step 4: Prepare the Coating
In a shallow tray or bowl, mix all the dry ingredients until well combined.
Step 5: Coat the Chicken
Remove each piece of chicken from the marinade and dredge thoroughly in the flour mixture. Press the coating firmly onto the chicken to create those flaky, crunchy bits.
Step 6: Rest the Coated Chicken
Place the coated chicken on a tray and repeat with the remaining pieces. Let them rest for a few minutes while the oil heats.
Step 7: Heat the Oil
Heat enough oil in a deep skillet or pot to fully submerge the largest chicken pieces.
Step 8: Test the Oil
Drop a small pinch of flour into the oil—if it sizzles steadily, it’s ready.
Ideal oil temperature: 350–356°F (175–180°C)
Try to maintain at least 320°F (160°C) while frying.
Step 9: Fry the Chicken
Fry the chicken in small batches (3–4 pieces at a time). Cook for 6–8 minutes per side, turning carefully, until golden brown and cooked through.
Tip: If you’re new to frying, start with one small piece to get comfortable.
Step 10: Drain and Finish
Transfer the fried chicken to a wire rack with paper towels underneath. Sprinkle lightly with salt while hot to remove excess moisture.
The chicken should be sizzling, juicy, and reach an internal temperature of 165°F (74°C).
Tips for Perfect Fried Chicken
- Don’t overcrowd the pan – this lowers oil temperature and makes chicken greasy
- Use a thermometer for consistent results
- Rest after frying – it helps the crust stay crisp
- Season while hot for maximum flavor
Final Thoughts
This buttermilk fried chicken is everything a classic should be—crispy, juicy, flavorful, and deeply satisfying. Whether served with mashed potatoes, coleslaw, or biscuits, it’s a guaranteed crowd-pleaser.
Once you hear that crunch and taste that tender meat, you’ll know—it was worth it. 🍗✨
