Name: The Best Buttermilk Fried Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8 pieces of bone-in, skin-on chicken thighs and legs preferred; 2 cups buttermilk; 2 cups all-purpose flour; 1½ teaspoons garlic powder; 1½ teaspoons paprika; 1½ teaspoons onion powder; 1½ teaspoons salt; 1½ teaspoons dried thyme; 1½ teaspoons dried basil; 1 teaspoon ground black pepper; 1 teaspoon dried mustard; 1 teaspoon cayenne pepper; 1 tablespoon baking powder; ½ teaspoon paprika; 4 cups vegetable oil, for frying

There’s something downright magical about biting into The Best Buttermilk Fried Chicken — that golden, craggy crust and juicy, savory meat is pure comfort in every mouthful. This classic Southern staple is a celebration of simple ingredients and old-school technique, resulting in chicken that’s impossibly crisp on the outside and irresistibly tender on the inside. From the tangy buttermilk marinade that infuses each piece with flavor, to a blend of bold spices and that iconic crunchy coating, this recipe turns an everyday dinner into something truly unforgettable. Whether you’re hosting a family picnic, putting together a casual weeknight feast, or searching for the ultimate crowd-pleaser, The Best Buttermilk Fried Chicken delivers every single time.

The Best Buttermilk Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of The Best Buttermilk Fried Chicken lies in the way everyday pantry staples come together to create layers of irresistible flavor and texture. Each ingredient, from aromatic spices to creamy buttermilk, plays a starring role in building that signature crispiness and mouthwatering taste you can’t stop thinking about.

Bone-in, Skin-on Chicken (8 pieces – thighs and legs preferred): Dark meat stays juicy and flavorful, and the skin gives you classic crispy results.
Buttermilk (2 cups): This tangy base both tenderizes and flavors the chicken, ensuring moistness in every bite.
All-Purpose Flour (2 cups): Provides the perfect foundation for the spiced breading’s crunch.
Garlic Powder (1½ + 1 tsp): For a rich, savory undertone that infuses both the chicken and coating with depth.
Paprika (1½ + ½ tsp): Adds subtle smokiness and a pop of color to the crust.
Onion Powder (1½ tsp): Brings a gentle sweetness that rounds out the savory notes.
Salt (1½ + 1 tsp): Key for amplifying all the other flavors and keeping your chicken from tasting flat.
Dried Thyme (1½ tsp): A herbaceous touch that gives warmth to the spice mix.
Dried Basil (1½ tsp): Provides an earthy, slightly sweet backbone to the crust’s flavor.
Ground Black Pepper (1 tsp): Balances the heat and sharpness in the coating.
Dried Mustard (1 tsp): Lends a subtle tanginess that brightens the overall taste.
Cayenne Pepper (1 tsp): Gives a gentle kick – adjust for more or less heat.
Baking Powder (1 tbsp): Helps the crust puff up beautifully for a perfect crunch.
Vegetable Oil (about 4 cups, for frying): Choose a neutral oil with a high smoke point for golden, crispy chicken every time.

How to Make The Best Buttermilk Fried Chicken

Step 1: Season and Marinate the Chicken

Start by adding your chicken pieces to a large bowl, sprinkling them generously with salt, black pepper, garlic powder, dried mustard, and paprika. Massage the seasonings into every nook and cranny so the flavors seep in deep. Next, pour in the buttermilk and toss everything together until the chicken is coated in creamy, spiced goodness. For truly unforgettable flavor, let the chicken marinate in the fridge at least an hour, but overnight will bring out even more of that tangy Southern magic.

Step 2: Prepare the Breading

While the chicken is soaking up all those flavors, whisk together the flour, baking powder, 1½ teaspoons salt, 1 teaspoon garlic powder, 1½ teaspoons paprika, 1½ teaspoons dried basil, 1½ teaspoons dried thyme, 1½ teaspoons onion powder, and cayenne pepper in a wide, shallow dish. This fragrant, seasoned flour is what gives The Best Buttermilk Fried Chicken its signature golden crunch and savory bite.

Step 3: Dredge the Chicken

Work with one piece at a time, letting the excess marinade drip off before firmly pressing each piece into the seasoned flour. Make sure every surface is well-coated for the crispiest possible outcome. Don’t rush this step — pressing in the breading ensures that crackly coating clings perfectly during frying.

Step 4: Fry to Golden Perfection

Heat the vegetable oil in a deep, heavy pot or fryer until it reaches around 340°F. It’s crucial to maintain this temperature for even cooking, so have a thermometer on hand if you can. Carefully lower a few chicken pieces at a time into the hot oil, giving them space to sizzle and turn golden without crowding. Fry for about 15 minutes per piece, turning as needed, until the crust is deep golden and the internal temperature reads 170°F. Repeat in batches, letting the oil return to temperature between rounds.

Step 5: Drain and Rest

Use tongs to transfer the cooked chicken to a wire rack set over a baking sheet, letting the extra oil drain away while preserving every bit of that crispy crust. Resist the urge to pile the pieces on a plate, or you might lose that enticing crunch!

How to Serve The Best Buttermilk Fried Chicken

Garnishes

Top your platter of The Best Buttermilk Fried Chicken with a scattering of freshly chopped parsley or chives for a pop of color and a subtle fresh note. Lemon wedges on the side invite everyone to squeeze a bit of brightness over their chicken, adding a lovely contrast to the rich, savory flavors.

Side Dishes

Pair your chicken with classic sides for a true Southern experience — think creamy coleslaw, buttery corn on the cob, fluffy mashed potatoes, or warm buttermilk biscuits. Prefer something a little lighter? Crisp mixed greens or a tangy cucumber salad work beautifully too.

Creative Ways to Present

For a family-style vibe, pile the chicken high on a vintage platter for everyone to dig in. Turn leftovers into an epic fried chicken sandwich with tangy pickles and spicy mayo, or slice and serve over waffles for a sweet-and-savory brunch showstopper. However you present it, The Best Buttermilk Fried Chicken brings everyone running to the table.

Make Ahead and Storage

Storing Leftovers

After you’ve feasted, let any leftover fried chicken cool completely, then refrigerate it in an airtight container. It’ll stay delicious for up to 3 days, with the coating still surprisingly crisp if stored on a paper towel-lined plate or wire rack.

Freezing

To freeze, wrap individual chicken pieces tightly in plastic wrap or foil, then place them in a freezer-safe container or bag. The Best Buttermilk Fried Chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.

Reheating

To bring back the crunch, skip the microwave and use the oven or air fryer instead. Heat the chicken on a wire rack over a baking sheet at 375°F for about 15–20 minutes, or until heated through and crisped up. The air fryer is even quicker and works like a charm.

FAQs

Can I use chicken breasts instead of thighs and legs?

Absolutely! While thighs and legs add extra juiciness and flavor, bone-in, skin-on breasts work beautifully too. Just keep an eye on the cooking time, as breasts may need a little less time in the oil to avoid drying out.

How do I know when the chicken is cooked through?

The most reliable way is to use a meat thermometer — aim for an internal temperature of 170°F in the thickest part of each piece. The crust should be golden brown and the juices should run clear when pierced.

What’s the secret to getting the coating extra crispy?

Letting the breaded chicken rest for a few minutes before frying lets the coating adhere better. Make sure your oil is hot enough before you start, and avoid overcrowding the pot, so each piece fries up nice and crunchy.

Do I have to marinate the chicken overnight?

While an overnight soak gives you maximum flavor and tenderness, even an hour in the buttermilk marinade will make a noticeable difference in taste and juiciness. If you’re short on time, let it marinate as long as possible!

Can I adjust the heat level of The Best Buttermilk Fried Chicken?

Of course! If you like it spicier, add extra cayenne pepper or a splash of hot sauce to the buttermilk marinade. For a milder version, simply reduce or omit the cayenne in the flour mixture.

Final Thoughts

If you’re craving the kind of crispy, juicy chicken folks remember for years, you absolutely need to try The Best Buttermilk Fried Chicken. Trust me — one bite of that golden crust and tangy, flavorful meat, and you’ll see why this is my forever favorite. Set the table, invite your loved ones, and watch every piece disappear!

The Best Buttermilk Fried Chicken Recipe