If you’ve ever dreamed of the crispiest, juiciest, most flavorful fried chicken that practically melts in your mouth, you’re about to make that dream come true with this Buttermilk Fried Chicken Recipe. This is not just any fried chicken; it’s a tender, tangy, spicy masterpiece soaked in a rich buttermilk marinade, then dredged in a perfectly seasoned, crunchy coating. Each bite offers a harmonious balance of bold heat, deep smoky paprika, and classic southern comfort that will quickly become a favorite in your recipe collection.

Ingredients You’ll Need

A white rectangular dish holds a layer of white flour covering the bottom. On top of the flour, there are three pieces of raw, orange-tinted chicken: a drumstick at the top, a wing in the middle, and a thigh piece at the bottom, all partially coated with flour. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, and they each play a vital role in creating that magic combination of flavor and texture in the Buttermilk Fried Chicken Recipe. From the tangy buttermilk that tenderizes to the spices that build that mouthwatering crust, every component counts.

2 cups buttermilk: The secret to tender, juicy chicken with a tangy flavor.
1/4 cup Tabasco sauce: Adds a subtle but kicky heat to the marinade.
1 tbsp Worcestershire sauce: Brings savory depth and umami.
1/2 tsp kosher salt: Enhances all the flavors throughout the chicken.
1/2 tsp black pepper: A classic seasoning adding gentle spice and earthiness.
8 chicken pieces (wings, legs, thighs, or breasts): Use your favorite cuts for perfect frying.
Vegetable oil (for frying): Neutral oil with a high smoke point to get that perfect crisp.
1 cup all-purpose flour: The base for the coating that crisps up beautifully.
1/4 cup cornstarch: Helps create an ultra-crispy texture.
1/2 tbsp kosher salt: To season the coating and ensure bold flavor.
1/2 tbsp smoked paprika: Adds smoky warmth and a beautiful color.
1 tsp onion powder: Infuses subtle savory sweetness into the crust.
1 tsp garlic powder: Gives the coating extra depth and aromatic richness.
1/2 tsp black pepper: For layered mild heat.
1/2 tsp cayenne pepper: A hint of fiery spice to balance the flavors.
2 tsp buttermilk: Incorporated into the flour coating for that irresistible crumbly crust.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Buttermilk Fried Chicken Recipe

Step 1: Prepare the Marinade

Start by blending together the buttermilk, Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper in a heavy-duty blender or food processor until the marinade is completely smooth. This marinade is the heart of the Buttermilk Fried Chicken Recipe, tenderizing the chicken while layering it with tangy and spicy notes that will shine through after frying.

Step 2: Marinate the Chicken

Next, pour your vibrant marinade into a large bowl and fully submerge the chicken pieces. Cover the bowl tightly and refrigerate it for 5 to 6 hours, or overnight if you can plan ahead. This slow soak allows the chicken to absorb all that bold flavor and juicy moisture, making each bite irresistibly tender and flavorful.

Step 3: Prepare the Coating

When it’s time to fry, combine the all-purpose flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper in a large plastic bag. Shake the bag thoroughly to mix the dry ingredients well. Then drizzle the 2 teaspoons of buttermilk into the bag and use a fork to break up any clumps, creating a crumbly texture for the coating that will stick to your chicken perfectly.

Step 4: Coat the Chicken

One piece at a time, use tongs to transfer the marinated chicken into the flour mixture bag. Shake it well to coat thoroughly, making sure the coating clings to every nook and cranny. Shake off the excess and place the coated chicken on a parchment-lined baking sheet. Once all the pieces are coated, pop the tray into the refrigerator for 20 minutes. This rest allows the coating to set, ensuring it crisps up beautifully later.

Step 5: Fry the Chicken

Fill a cast iron skillet or Dutch oven with vegetable oil about 3/4 inch deep. Heat the oil to 350°F (177°C), which is perfect for getting that golden, crunchy exterior without burning. Take the coated chicken out and let it come to room temperature for about 10 minutes. Then carefully add a few pieces at a time, making sure not to overcrowd the pan. Fry the chicken for 13 to 15 minutes, turning each piece halfway through to ensure even crispness. The chicken is done when the crust is deep golden and crunchy, and the internal temperature reaches 165°F (74°C).

Step 6: Drain and Keep Warm

Once fried, remove the chicken and drain on paper towels to absorb any excess oil. Place the finished pieces on a baking sheet in a preheated oven to keep them warm while you finish the rest of the batch. This step means you’ll serve everyone piping hot, ultra-crispy chicken that’s as delicious as when it just came out of the fryer.

How to Serve Buttermilk Fried Chicken Recipe

The image shows a close-up view of a crispy golden-brown fried item held by black tongs. The fried piece has a rough, crunchy texture with spots of darker brown indicating well-fried edges. Below it, more similar fried pieces sit stacked on a white plate. The background includes a cup with a dark sauce and two wooden chopsticks resting on the cup's edge, all placed on a white marbled surface. The image focuses on the rich orange-golden color and crunchy texture of the fried item, capturing the detail and warmth of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of fresh chopped parsley or a squeeze of lemon brighten the plate beautifully and add a fresh vibrancy that complements the rich fried chicken. Sprinkle a little flaky sea salt over the top just before serving for an irresistible finishing touch.

Side Dishes

Classic sides like creamy mashed potatoes, buttery corn on the cob, or a crisp green salad are perfect companions to your Buttermilk Fried Chicken Recipe. For a southern flair, try coleslaw or baked macaroni and cheese to round out the meal with textures and flavors that harmonize with the crunchy, juicy chicken.

Creative Ways to Present

For a fun twist, serve this chicken on a soft brioche bun with pickles and spicy mayo for an unforgettable sandwich. You can also turn leftovers into salads or wraps, layering sliced Buttermilk Fried Chicken over greens with crunchy veggies and your favorite dressing for a delightful lunch or dinner option.

Make Ahead and Storage

Storing Leftovers

Leftover buttermilk fried chicken keeps wonderfully in the fridge for up to 3 to 4 days. Store it in an airtight container to preserve its flavor and moisture. While the crust won’t be as crispy as freshly fried, reheating with care can restore some crunch.

Freezing

If you want to save some for later, freeze cooked chicken pieces on a baking sheet first, then transfer to a freezer-safe bag or container. Properly stored, they’ll stay delicious for up to 2 months, ready to be thawed and enjoyed whenever you crave that iconic Buttermilk Fried Chicken Recipe.

Reheating

To reheat and revive the crispy coating, warm your oven to 375°F (190°C) and place the chicken on a wire rack over a baking sheet. Heat for 15 to 20 minutes until the chicken is heated through and the crust has revived its crunchiness, making leftovers nearly as good as fresh.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t quite deliver the same tenderizing effect or tangy flavor, but you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 10 minutes to mimic buttermilk’s acidity.

What is the best oil for frying this chicken?

Vegetable oil, peanut oil, or canola oil are all great choices due to their high smoke points and neutral flavor, which allow the seasoning and the Buttermilk Fried Chicken Recipe’s perfect crust to shine.

How do I know the chicken is cooked through?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The crust should be golden brown and crisp, and the juices should run clear when pierced.

Can I make this chicken spicy or mild?

You can easily adjust the heat by varying the amount of Tabasco sauce and cayenne pepper to suit your taste, making this Buttermilk Fried Chicken Recipe your perfect spicy or mild comfort dish.

Why add cornstarch to the flour?

Cornstarch lightens the coating and helps make the crust extra crispy and crunchy, which is the hallmark of a top-notch Buttermilk Fried Chicken Recipe.

Final Thoughts

This Buttermilk Fried Chicken Recipe is a true celebration of southern comfort food perfected with a crispy crust and juicy, tender meat inside. It’s approachable enough for a weeknight feast but impressive enough for company. I can’t wait for you to try it and experience the joy of biting into perfectly fried chicken that keeps everyone coming back for more.