This buttermilk fried chicken is marinated, then coated in seasoned flour, and fried to perfection. Super crispy, juicy, and a crowd pleaser!
Flavorful and Crispy Chicken
- All you need is all-purpose flour, buttermilk, spices, pickle juice, an egg, cornstarch, oil, and bone-in chicken.
- Enjoy this with 4 cheese mac and cheese and slow cooker candied yams for the ultimate Southern meal.
- You only have to coat the chicken once otherwise the crust will be too thick and fall off the chicken.
- Want to have fried chicken for breakfast? Serve it over buttermilk Belgian waffles. Chicken and waffles just go together!
Ingredient Notes
Bone-in Chicken – I highly recommend using bone-in skin-on chicken thighs and legs. You may also buy a whole chicken and cut it up yourself. Chicken wings and breasts also work for this recipe. Just make sure to adjust the cooking time when cooking the chicken breasts and wings since they cook a lot quicker than dark meat.
Buttermilk – Use good quality, thick, store-bought buttermilk. I don’t recommend making your own buttermilk.
Pickle Juice – If you don’t have pickle juice use hot sauce instead.
Spices – I used a combination of garlic powder, paprika, onion powder, salt, and pepper. Feel free to use this homemade Cajun seasoning instead.
Recipe Tips
- Avoid using old frying oil that has been sitting in your skillet! Use fresh oil for a perfect golden crust and juicy inside.
- Drain the chicken on a wire rack instead of paper towels. Paper towels will cause your chicken to retain the oil and become soggy.
- Your raw chicken may still have a few feathers, pluck them and pat dry the chicken well before placing it in the buttermilk brine.
- The frying oil should be at around 350 degrees F. The oil temperature will naturally drop once you add the chicken so make sure to keep an eye on it and use a candy thermometer.
- Fry the chicken in a heavy bottom skillet such as a cast-iron skillet.
- Marinade the chicken for at least 30 minutes. Overnight is best!
- This fried chicken is packed with flavor and I thought it was seasoned perfectly but feel free to season to taste! Add as much or as little salt as you prefer.
- Serve it with honey mustard, barbecue sauce, or hot sauce.
How Long Does It Take To Fry Chicken?
I cook the chicken for 10-11 minutes on each side and it comes out perfect every single time! Although I highly recommend using a meat thermometer and cooking the chicken until it reaches 165 degrees F.
Best Oil To Use?
Any type of neutral high heat oil such as peanut oil, canola oil, or vegetable oil will work for frying chicken. Avoid olive oil.
Storage
Buttermilk fried chicken will always taste best when it is hot and crispy so I highly recommend enjoying it the same day. However, feel free to place any leftovers in an air-tight container and refrigerate for up to 2 days. To reheat, pop it in the oven at 350 degrees F. and bake for 15-20 minutes.
More Delicious Recipes You’ll Probably Enjoy
- Fried Tilapia – Crispy and a crowd favorite.
- Southern Fried Shrimp – The most popular recipe on the blog!
- Fried Lobster Tails – A restaurant quality dish.
- Fried Fish Sandwiches – Super flavorful and cruncy.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Buttermilk Fried Chicken
Ingredients
- 4 lbs bone-in skin-on chicken
- oil, for frying
Buttermilk Brine
- 2 cups buttermilk
- 1 egg
- 1 tbsp pickle juice or hot sauce
- 1 tbsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
Flour Coating
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp plus 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
Instructions
- In a large bowl combine 1 tbsp salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Stir in the buttermilk, egg, and pickle juice.
- Place the chicken in the buttermilk brine and let it marinate for a minimum of 30 minutes.
- Heat the oil in a cast-iron skillet. The oil temperature should be about 350 degrees F.
- In a large brown paper bag or freezer bag, combine the flour, cornstarch, 1 tbsp plus 1 tsp of salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Mix well.
- Add 3-4 pieces of chicken at a time to the bag and mix well. Shake the bag! Make sure to discard any excess buttermilk before adding the chicken to the flour mixture. Make sure to coat the chicken very well on both sides!
- Add the chicken to the frying pan, about 3-4 pieces at a time, shaking off any excess flour, don't overcrowd the skillet. Cook the chicken for 10 minutes on each side or until it reaches 165 degrees F.
- Let the chicken rest for about 10 minutes on a wire rack and enjoy!
Notes
- Avoid using old frying oil that has been sitting in your skillet! Use fresh oil.
- Drain the chicken on a wire rack instead of paper towels. Paper towels will cause your chicken to retain the oil and become soggy.
- Your raw chicken may still have a few feathers, pluck them and pat dry the chicken well before placing it in the buttermilk brine.
- The frying oil should be at around 350 degrees F. The oil temperature will naturally drop once you add the chicken so make sure to keep an eye on it and use a candy thermometer.
- Marinade the chicken for at least 30 minutes. Overnight is best!
- Serve it with honey mustard, barbecue sauce, or hot sauce.
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