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Buttermilk Fried Chicken

This Buttermilk Fried Chicken recipe offers a crispy exterior and juicy interior, making it a beloved classic perfect for family dinners and gatherings.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups buttermilk Key ingredient for tenderizing the chicken.
  • 2 teaspoons salt Enhances flavor.
  • 1 teaspoon paprika Adds color and subtle warmth.
  • 1 teaspoon garlic powder Provides an extra layer of flavor.
For the Dredge
  • 1 cup all-purpose flour Essential for that crispy exterior.
  • 1 teaspoon salt For seasoning the flour.
  • 1 teaspoon pepper For seasoning the flour.
Main Ingredients
  • 4 pieces chicken Choose legs, thighs, or breasts of even size.

Method
 

Preparation
  1. In a large bowl, mix together buttermilk, salt, pepper, paprika, and garlic powder. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours, or overnight.
  2. In another bowl, place flour and season with salt and pepper.
Cooking
  1. In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  2. Remove chicken from the buttermilk, allowing excess to drip off. Dredge in the seasoned flour, pressing to adhere.
  3. Fry the chicken in hot oil until golden brown and cooked through, about 15-20 minutes per side, depending on thickness.
  4. Transfer to a plate lined with paper towels to drain excess oil.

Notes

Don’t overcrowd the pan when frying to maintain oil temperature for crispiness. Bring chicken to room temperature before frying for even cooking. Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.