This Buttermilk Fried Chicken Recipe is a true celebration of crispy, juicy, and deeply flavorful chicken that will make any meal stand out. From the tenderizing magic of buttermilk to the aromatic brine, every bite bursts with southern charm and comforting spices. If you’re craving a dish that feels like a warm hug on a plate, this recipe is your ticket to fried chicken perfection that friends and family will rave about for days.
Ingredients You’ll Need
These ingredients are the heart and soul of your Buttermilk Fried Chicken Recipe. Each one plays an essential role—whether it’s enhancing flavor, tenderizing the chicken, or creating that irresistible golden crust.
- 8 cups cold water: The base of the brine that keeps your chicken juicy and flavorful.
- ½ cup kosher salt: Essential for seasoning and aiding the brining process for tender meat.
- 1 lemon (grated zest & sliced): Adds bright citrus notes that cut through the rich flavors.
- 6 bay leaves: Infuses subtle herbal depth into the brine.
- 1 tablespoon black peppercorns: Provides gentle heat and aromatic spiciness.
- ¼ cup Flat Leaf Parsley (Italian parsley): Fresh herbiness that brightens every bite.
- 2 sprigs rosemary: Earthy fragrance that complements the chicken beautifully.
- 4 sprigs thyme: Adds a warm, floral undertone to your seasoning.
- 3 tablespoons honey: A touch of sweetness to balance savory flavors in the brine.
- 1 head garlic (skin left on and cloves smashed): Delivers mellow garlic aroma without overpowering.
- 10 pieces chicken (skin-on and bone-in, whole breast cut in half): The star of the dish, juicy and perfect for frying.
- 2 cups all-purpose flour: Creates the crispy coating everyone loves.
- 1½ tablespoons garlic powder: Adds savory depth and enhances the crust flavor.
- 1½ tablespoons onion powder: Gives a subtle sweetness and complexity to the crust.
- 1½ teaspoons sweet paprika: Brings smoky color and mild sweetness to the breading.
- 1½ teaspoons cayenne pepper: For that gentle kick that wakes up the taste buds.
- 1 teaspoon kosher salt: Just the right amount to season the flour mixture.
- ½ teaspoon freshly ground black pepper: Adds slight pungency to balance flavors.
- 1 quart buttermilk: The secret tenderizer that gives the chicken that legendary juicy texture.
- 10 cups peanut oil: The high-heat frying oil that yields a crisp, golden crust without overpowering taste.
How to Make Buttermilk Fried Chicken Recipe
Step 1: Prepare the Aromatic Brine
Start by combining the cold water, kosher salt, grated lemon zest, lemon slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic cloves in a large container. Stir everything until the salt and honey dissolve fully. This fragrant brine infuses the chicken with incredible flavor and keeps it moist during cooking. Submerge the chicken pieces in this mixture and refrigerate for at least 4 hours, or overnight if you can—this is where the magic begins!
Step 2: Marinate the Chicken in Buttermilk
After the brining, drain the chicken well and transfer it into a big bowl filled with buttermilk. The buttermilk not only adds a subtle tang but also breaks down the proteins in the chicken for extra tenderness. Let the chicken soak in the buttermilk for about 2 hours in the fridge. This step guarantees juicy, flavorful meat that practically melts in your mouth.
Step 3: Mix the Seasoned Flour
While the chicken marinates, mix the all-purpose flour with garlic powder, onion powder, sweet paprika, cayenne pepper, kosher salt, and freshly ground black pepper in a large bowl. This seasoned flour blend is your key to getting that golden, crispy crust that’s bursting with flavor.
Step 4: Dredge the Chicken
Remove each chicken piece from the buttermilk, shaking off any excess liquid, and coat it generously in the seasoned flour mixture. For an extra crispy crust, double dredge by dipping the coated chicken back into the buttermilk briefly and then back into the flour.
Step 5: Fry the Chicken to Perfection
Heat peanut oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place the chicken pieces in the hot oil without crowding the pan. Fry in batches if needed, turning occasionally, until the chicken is an irresistible golden brown and the internal temperature reaches 165°F (75°C), about 12 to 15 minutes per batch. Use a wire rack to drain the chicken to keep the crust crisp.
How to Serve Buttermilk Fried Chicken Recipe
Garnishes
Fresh herbs like parsley or thyme sprinkled over the top add a fresh touch and pop of color. A few lemon wedges on the side bring out the citrus notes from the brine and provide a zesty contrast that brightens the dish.
Side Dishes
This Buttermilk Fried Chicken Recipe pairs beautifully with creamy mashed potatoes, buttery corn on the cob, or a crisp coleslaw. For something lighter, a fresh green salad with tangy vinaigrette complements the richness perfectly. And let’s not forget a side of flaky buttermilk biscuits to round out the classic southern feast.
Creative Ways to Present
Serve the chicken on a rustic wooden board layered with parchment paper for a casual vibe at a picnic or game day gathering. For a more elegant presentation, place each piece atop a bed of creamy grits or alongside a vibrant heirloom tomato salad for a colorful plating that’s sure to impress every guest.
Make Ahead and Storage
Storing Leftovers
Let your leftover Buttermilk Fried Chicken Recipe cool completely before transferring it to an airtight container. Store it in the refrigerator where it will stay good for 3 to 4 days. This makes for an easy meal anytime, preserving that moist, flavorful chicken you worked hard to make.
Freezing
If you want to keep your fried chicken longer, freezing is a great option. Wrap each piece tightly in plastic wrap and then place in a freezer-safe bag or container. Properly stored, your chicken can last up to 2 months without losing its delicious taste and crunch.
Reheating
To reheat and keep the crust crispy, place the frozen or refrigerated chicken pieces on a wire rack over a baking sheet in a preheated oven at 375°F (190°C) for about 15-20 minutes. This method warms the chicken evenly without sogginess, almost like freshly fried!
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk is key in this Buttermilk Fried Chicken Recipe because its acidity tenderizes the chicken and adds tangy flavor. You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s effect, but the taste and texture won’t be exactly the same.
Is bone-in chicken necessary for this recipe?
Bone-in, skin-on chicken pieces are essential as they retain moisture and add flavor during frying, making your Buttermilk Fried Chicken Recipe utterly juicy. Boneless cuts tend to dry out quicker and may not give you the same classic experience.
Why use peanut oil for frying?
Peanut oil has a high smoke point and a neutral flavor, which means it can handle the high heat required for perfect frying without burning or imparting unpleasant tastes. This helps achieve that golden, crispy crust you love in the Buttermilk Fried Chicken Recipe.
How long should I brine the chicken?
For the best results, brine your chicken for at least 4 hours, but overnight brining really takes the flavor and tenderness to the next level. This resting time lets the seasoning penetrate deeply for juicy, tasty meat.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for frying. Just be sure to check your seasoning blends to ensure they’re gluten-free too. The buttermilk marinade and frying method stay the same.
Final Thoughts
There’s simply something magical about a well-made Buttermilk Fried Chicken Recipe—crispy, juicy, full of flavor, and utterly satisfying. Whether it’s a special weekend gathering or a comfort food craving, this recipe delivers every time. So roll up your sleeves, dive into the process, and share this southern classic with your loved ones; I promise it will be a hit that everyone will ask you to make again and again!
Print
Buttermilk Fried Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Buttermilk Fried Chicken recipe delivers crispy, flavorful chicken with a tender, juicy interior. Marinated in a seasoned buttermilk brine, the chicken absorbs herbs and spices that enhance the taste. The chicken is coated with a seasoned flour mixture and deep-fried to golden perfection using peanut oil, resulting in a classic Southern-style fried chicken perfect for gatherings or a comforting meal.
Ingredients
Brine
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon (grated zest & sliced)
- 6 bay leaves
- 1 tablespoon black peppercorns
- ¼ cup flat leaf parsley (Italian parsley)
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic (skin left on and cloves smashed)
Chicken
- 10 pieces chicken (skin-on and bone-in, whole breast cut in half)
- 1 quart buttermilk
Flour Coating
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Oil
- 10 cups peanut oil
Instructions
- Prepare the brine: In a large container or pot, combine 8 cups of cold water with ½ cup kosher salt, grated lemon zest, lemon slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic cloves. Stir well to dissolve the salt and honey, then chill the brine in the refrigerator.
- Brine the chicken: Submerge the 10 pieces of skin-on, bone-in chicken (whole breasts halved) in the prepared brine. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the chicken to soak up flavors and retain juiciness during cooking.
- Prepare the flour coating: In a large bowl, whisk together the all-purpose flour, garlic powder, onion powder, sweet paprika, cayenne pepper, kosher salt, and freshly ground black pepper until evenly combined.
- Soak chicken in buttermilk: Remove the chicken from the brine and pat dry with paper towels. Place the chicken pieces into a clean bowl and pour 1 quart of buttermilk over them. Let the chicken soak in the buttermilk for about 30 minutes. This step further tenderizes the meat and helps the seasoned flour adhere.
- Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour into the skin to form a thick coating. Shake off any excess flour.
- Heat the oil: In a large heavy skillet or deep fryer, pour in 10 cups of peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain steady temperature for even frying.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for about 15 minutes per batch, turning occasionally, until the chicken is golden brown, crisp, and cooked through (internal temperature reaches 165°F or 74°C).
- Drain and rest: Using tongs, remove the chicken from the oil and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving to seal in juices and maintain crispiness.
Notes
- For best flavor, brine the chicken overnight, but a minimum of 4 hours works well.
- Maintain oil temperature between 325°F-350°F to ensure crispy coating without burning.
- Use a deep-fry thermometer for accurate oil temperature control.
- Peanut oil is chosen for its high smoke point and neutral flavor, but can be substituted with vegetable or canola oil if needed.
- Adjust cayenne pepper amount according to your spice preference.
- Leftover fried chicken can be stored covered in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
