Buttermilk Fried Chicken

This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won’t have it any other way!

Oh boy, is this post a long time coming. I’ve been testing out this fried chicken recipe for a loooooong time, and I’m super excited to finally share with you the tried, tested, and perfected recipe! Follow me…

I hope we’re all in agreement that the best fried chicken is mouthwateringly tender on the inside, tooth-shatteringly crispy and flaky on the outside, and bursting with flavor all over. This recipe will give you exactly that. I’ve packed this post with everything you need to know in getting perfect fried chicken, so let’s start right at the beginning.

Why You’ll Love This Recipe

This Buttermilk Fried Chicken is everything you’re looking for in a classic comfort food. With a crunchy coating and juicy meat, it’s perfect for a family dinner or a picnic. The buttermilk marinade infuses the chicken with a rich flavor, while the spice blend gives it just the right kick. Plus, the crispy crust is simply irresistible. Trust me, one bite and you’ll be hooked!

Kitchen Equipment You’ll Need

• Deep Pot & Tongs (for deep frying)
• Large Mixing Bowl & Cling Film (for marinating)
• Curved Tray or Large Flat Bowl (for dredging chicken)
• Sharp Knife & Chopping Board (if dicing up whole chicken)
• Kitchen Thermometer
• Cooling Rack & Paper Towels

Ingredients

• Whole Chicken, 3.3lb / 1.5kg, divided (or individual bone-in, skin-on pieces – see notes)
• Vegetable Oil, 3–4 cups / 750ml – 1 liter, or as needed for deep frying (see notes)

Wet Mix

• Buttermilk, 2 cups / 500ml
• 1 tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Dry Mix

• Plain/All Purpose Flour, 2.5 cups / 375g
• Paprika, 1 tbsp
• 2 tsp EACH: Oregano, Baking Powder
• Salt, 1.5 tsp, plus extra to sprinkle at the end
• 1 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper
• Black Pepper, 1/2 tsp

Instructions

1. In a bowl, combine the wet mix with your chicken, ensuring it’s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before you intend to use it to bring to room temp (important – frying cold chicken causes it to seize up and go chewy).
2. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken; this will give you those ‘flaky’ parts which make the chicken extra crispy. Place on a tray and repeat with the remaining chicken.
3. Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in; if it slowly sizzles to the top you’re good to go. You want the oil to be approx 175C/350F – 180C/356F. The temp will drop when the chicken hits the oil, and that’s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.
4. In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6-8 minutes on each side or until deep golden and white through the center (see notes). If you’re not confident deep frying just test with one piece first.
5. Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture. The chicken should be piping hot with the juices running clear. In all circumstances, the chicken internal temp should be 165F/75C (take into consideration it continues cooking slightly once out of the oil).

Tips for Success

• Ensure the chicken is at room temperature before frying to avoid it becoming chewy.
• Don’t overcrowd the pot; fry in small batches to maintain oil temperature.
• Use a kitchen thermometer to monitor the oil temperature and the internal temperature of the chicken.

Additional Tips or Variations

For a spicier kick, add more cayenne pepper to the dry mix. Alternatively, for a milder flavor, reduce the amount of cayenne and paprika. You can also try adding herbs like thyme or rosemary to the dry mix for an aromatic twist.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbs: 20g | Fat: 30g

Frequently Asked Questions (FAQ)

Can I use boneless chicken? While you can use boneless chicken, bone-in chicken typically stays juicier and has more flavor.

Can I bake this instead of frying? Yes, but the texture will be different. Baking won’t give you the same crispy crust as frying.

Conclusion

There you have it, the ultimate Buttermilk Fried Chicken recipe that promises extra crispy results every time. I hope you give this recipe a try and enjoy it as much as I do. Don’t forget to share your experience in the comments below or tag me in your photos on social media. Happy cooking!