Buttermilk Fried Chicken – Crispy and Golden
Crispy, golden buttermilk fried chicken with a crunchy seasoned coating and juicy, tender chicken inside. Perfect for family dinners, weekend meals, picnics, and gatherings.
Ingredients
- 3 lb chicken pieces — bone-in thighs drumsticks, wings, or breasts
- 2 cups buttermilk — for tenderizing and marinating
- 3 cups all-purpose flour — for the crispy coating
- ½ cup cornstarch — helps create an extra-crispy crust
- 2 tsp salt — adjust to taste
- 1 tsp black pepper — freshly ground if possible
- 2 tsp paprika — adds color and mild flavor
- 2 tsp garlic powder — adds savory flavor
- 1 tsp onion powder — adds depth of flavor
- 1 tsp cayenne pepper — adjust for desired heat
- 2 large eggs — helps the coating adhere
- 6 cups vegetable oil — for deep frying
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure each piece is well coated. Cover and refrigerate for at least 4 hours or preferably overnight.
- Prepare the Seasoned Flour: In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix until evenly combined.
- Prepare the Egg Mixture: Whisk the eggs in a separate bowl until smooth.
- Coat the Chicken: Remove a piece of chicken from the buttermilk and let the excess drip off. Dip it into the egg mixture, then thoroughly coat it with the seasoned flour. Press the flour gently onto the chicken for a thicker crust.
- Heat the Oil: Heat the vegetable oil in a deep skillet or Dutch oven to approximately 350°F (175°C). Use a kitchen thermometer to maintain a consistent temperature.
- Fry the Chicken: Carefully place the coated chicken into the hot oil without overcrowding the pan. Fry in batches until deeply golden and crispy and the chicken reaches a safe internal temperature of 165°F (74°C).
- Drain the Chicken: Transfer the cooked chicken to a wire rack placed over a baking sheet. Allow excess oil to drain while keeping the chicken uncovered so the crust stays crispy.
- Serve: Serve the buttermilk fried chicken hot with your favorite sides, dipping sauces, coleslaw, mashed potatoes, biscuits, or mac and cheese.
Notes
- Marinating the chicken overnight gives the best tenderness and flavor.
- Don't overcrowd the pan while frying, as this can lower the oil temperature.
- Maintain the oil around 350°F (175°C) for a crisp, golden coating.
- Fry chicken in batches when necessary.
- Use a wire rack instead of placing the chicken directly on paper towels to help preserve the crispy crust.
- For leftovers, refrigerate for up to 3–4 days.
- Freeze-cooked chicken for up to 3 months for best quality.
- Reheat in an oven or air fryer to bring back the crispy texture.
Nutrition Facts
- Calories: 720 kcal
- Protein: 43 g
- Total Fat: 42 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 185 mg
- Sodium: 1,050 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 2 g
- Total Sugars: 3 g
- Added Sugars: 0 g
- Calcium: 100 mg
- Iron: 4 mg
- Potassium: 550 mg