Crispy Buttermilk Fried Chicken
Easy homemade fried chicken recipe with buttermilk marinade and crispy double-coated crust. Perfect comfort food dinner for family meals.
Ingredients
- 3.5 pounds chicken pieces (drumsticks, thighs, breasts, wings)
- 1.5 cups buttermilk
- 2.5 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1.5 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon cayenne pepper
- 1.5 teaspoons baking powder
- 2.5 quarts vegetable oil for frying
- Paper towels for draining
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels to remove excess moisture, which reduces oil splattering and promotes better browning.
- 2
Submerge all chicken pieces in buttermilk in a large bowl or resealable container, ensuring they are fully coated.
- 3
Cover and refrigerate for at least 8 hours, preferably overnight, allowing the marinade to tenderize the meat and develop flavor.
- 4
Combine flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder in a large shallow dish, mixing thoroughly until spices are evenly distributed.
- 5
Remove chicken from buttermilk, allowing excess to drip back into the bowl, then dredge each piece in the seasoned flour mixture, coating all sides generously.
- 6
Return the flour-coated chicken to the buttermilk for a few seconds, then dredge again in the seasoned flour for the double-coating technique that creates extra crispiness.
- 7
Arrange the coated chicken on a wire rack and let it rest for 5-10 minutes, allowing the coating to set.
- 8
Heat vegetable oil in a large heavy-bottomed pot or deep skillet to exactly 325-350°F, using a thermometer to monitor temperature rather than guessing.
- 9
Carefully place chicken pieces into the hot oil in a single layer without overcrowding—work in batches if necessary to maintain oil temperature.
- 10
Fry for 12-16 minutes for dark meat pieces and 10-12 minutes for white meat pieces, turning occasionally, until the coating is deep golden brown.
- 11
Check doneness by inserting a meat thermometer into the thickest part without touching bone: dark meat should read 165°F and white meat 160-165°F.
- 12
Transfer the finished chicken to a wire rack set over a baking sheet to drain, which prevents steam from softening the crust unlike direct paper towel contact.
- 13
Allow the oil temperature to recover for 3-5 minutes between batches before frying additional pieces.
- 14
Rest the completed chicken for 5-10 minutes before serving to allow juices to redistribute throughout the meat.
- 15
Serve hot alongside your favorite sides such as coleslaw, biscuits, or roasted vegetables.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Vegetable oil | Peanut oil | Peanut oil has a higher smoke point (450°F vs 400°F) and contributes a subtle nutty flavor while reducing oxidative stress from frying |
| All-purpose flour | Half all-purpose and half cornstarch blend | Cornstarch creates an even crispier exterior through faster moisture evaporation and reduces gluten load for digestibility |
| Buttermilk | Greek yogurt mixed with 2 tablespoons lemon juice | Greek yogurt provides higher protein content and probiotics for gut health while the acid still tenderizes the chicken effectively |
| 2.5 quarts vegetable oil | Air-frying method at 380°F for 18-22 minutes | Air-frying eliminates 80-90% of the oil while producing comparable crispness through circulating hot air |
| Vegetable oil frying | Shallow pan-frying in 1 cup oil at 325°F for 8-10 minutes per side | Shallow frying uses significantly less oil while still achieving crispy results through direct heat contact and occasional turning |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 118mg |
| Sodium | 620mg |
| Carbohydrates | 26g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 44g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
