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Two pieces of crispy buttermilk fried chicken sit on a gray plate, accompanied by a sauce dish and another plate of delicious chicken in the background.

Buttermilk Fried Chicken Recipe

Mandy I My Reliable Recipes
Buttermilk fried chicken is a true classic, perfect for everything from weeknight dinners to casual get-togethers. The crispy, golden crust and juicy, tender meat make it a dish everyone loves. You can marinate the chicken overnight for extra flavor and fry it up fresh for the ultimate crunch. Even better, it’s freezer-friendly, so you’ll always have a go-to meal ready to impress.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour
Course Lunch, Main Course
Cuisine American
Servings 6
Calories 326 kcal

Equipment

Ingredients
 
 

  • 6 chicken drumsticks
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable oil for frying

Instructions
 

  • Rinse the chicken drumsticks and pat them dry. Place them in a bowl, then pour the buttermilk over them. Add half of the salt and pepper, stirring to coat the chicken evenly. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop.
    6 chicken drumsticks, 2 cups buttermilk
  • In another bowl, combine the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper. Mix thoroughly to create a seasoned flour mixture.
    2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon pepper
  • Remove the chicken from the buttermilk, letting any excess liquid drip off. Roll each piece in the seasoned flour, pressing firmly to ensure an even, thick coating.
  • Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C). Add the chicken pieces in batches, making sure not to overcrowd the fryer. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked with an internal temperature of 165°F (74°C).
    Vegetable oil for frying
  • Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil. Allow the chicken to cool slightly before serving.

Notes

  • Marinating Time: Let the chicken sit in buttermilk for at least 2 hours; overnight is even better for maximum flavor and tenderness.
  • Maintain Oil Temperature: Keep the oil consistently between 350°F and 375°F to ensure a crispy crust without burning.
  • Test Oil Readiness: Drop a pinch of flour into the oil; it should sizzle immediately. If it burns too quickly, the oil is too hot.
  • Thicker Coating: Press the seasoned flour firmly onto the chicken for an extra-thick, crispy crust that won’t fall off during frying.
  • Fry in Small Batches: Overcrowding lowers the oil temperature, which can make the chicken greasy. Work in batches for the best results.
  • Check Internal Temperature: Always use a meat thermometer to ensure the chicken is cooked to 165°F for safety.
  • Let It Rest: Rest the fried chicken for a few minutes after frying to allow the crust to set and remain crunchy.

Nutrition

Calories: 326kcalCarbohydrates: 37gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 78mgSodium: 552mgPotassium: 343mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 0.1mgCalcium: 110mgIron: 3mg
Keyword Buttermilk fried chicken
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