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Buttermilk Fried Chicken

A close-up of golden-brown, crispy buttermilk fried chicken pieces piled on a white plate.
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A recipe for crispy, juicy fried chicken marinated in buttermilk with a crunchy coating.

Ingredients

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  • 3 cups buttermilk
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 8 bone-in, skin-on chicken pieces (about 3 pounds)
  • Vegetable oil, for frying

Instructions

  1. In a large bowl, whisk together the buttermilk, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, and 1 teaspoon cayenne pepper.
  2. Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
  3. In a shallow dish, whisk together the flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves.
  4. Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a good coating. Place coated chicken on a wire rack.
  5. Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  6. Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  7. Remove chicken from oil and place on a clean wire rack set over a baking sheet to drain.
  8. Serve hot.

Notes

  • For extra crispy chicken, double-coat the chicken by dipping it back into the buttermilk and then into the flour mixture again.
  • Adjust cayenne pepper for desired level of heat.
  • Ensure oil temperature remains consistent for even cooking.

Nutrition

Find it online: https://cutcooktaste.com/buttermilk-fried-chicken/