Chef John's Crispy Buttermilk Fried Chicken

This recipe for buttermilk fried chicken gives you a crispy, golden crust on the outside, with juicy, tender meat inside.

Ingredients for Buttermilk Fried Chicken

Here are the ingredients you'll need to make this delicious buttermilk fried chicken recipe: 

• For the chicken: Whole chicken (cut into eight pieces), seasonings (black pepper, salt, paprika, white pepper, dried rosemary, ground thyme, dried oregano, dried sage, and cayenne pepper), and buttermilk  
• For the seasoned flour: all-purpose flour, salt, paprika, cayenne pepper, garlic powder, white pepper, and onion powder)

You'll also need some peanut oil for frying. 

How to Prepare Buttermilk Fried Chicken

Below is the full step-by-step guide, but here’s a quick summary of what you can expect when making homemade buttermilk fried chicken: 

1. Coat the chicken pieces with seasonings, then soak in buttermilk overnight.
2. Prepare the seasoned flour. 
3. Dip each buttermilk-coated chicken piece in the flour and place them on a plate.
4. Fry the chicken until it reaches an internal temperature of 165°F on an instant-read thermometer. 
5. Place the fried chicken on a cooling rack set over a paper towel-lined sheet pan.

Why is Buttermilk Used for Fried Chicken? 

Soaking your chicken in buttermilk not only infuses it with a tangy flavor but also helps tenderize the meat, while the acidity contributes to a crisp, golden coating. 

Can You Substitute Milk for Buttermilk in Fried Chicken? 

No, milk won’t deliver the same results as buttermilk. However, you can easily make your own buttermilk at home. 

How to Make Homemade Buttermilk for Fried Chicken

To create your own buttermilk, simply mix two tablespoons of lemon juice with two cups of milk. If you prefer, you can use vinegar in place of lemon juice. 

Cooking Tip

What Pairs Well with Buttermilk Fried Chicken

Explore our collection of 15 Classic Side Dishes for Fried Chicken for some tasty serving suggestions. Here are a few of the highest-rated recipes you can try:

• Yellow Squash Casserole
• Mom's Favorite Baked Mac and Cheese
• Al's Sufferin' Succotash

How to Store Leftover Buttermilk Fried Chicken

Allow the fried chicken to cool, then store it in a shallow airtight container or wrap it tightly in aluminum foil. Keep it refrigerated for up to four days. Reheat in the microwave or oven when ready to enjoy.

Dinogo Community Feedback and Reviews 

“This was a fantastic and easy-to-follow recipe,” says walshpj. “I used boneless chicken breasts, so I adjusted the cooking time. My family loved it.”

“Awesome fried chicken,” shares Glen C. “It was my first time frying chicken, and it turned out wonderfully. I added extra seasoning because I love spice (used a tablespoon of cayenne pepper) and it was perfect.”

“DELICIOUS,” says CookingJewel. “The chicken was juicy, full of flavor, and the crispy coating was amazing. We loved this recipe so much, it’s definitely a keeper!”

Contributions by Corey Williams

Ingredients List

• 1 (3 1/2) pound chicken, cut into 8 pieces

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon white pepper

• ¼ teaspoon dried rosemary

• ¼ teaspoon ground thyme

• ¼ teaspoon dried oregano

• ¼ teaspoon dried sage

• ¼ teaspoon cayenne pepper

• 2 cups buttermilk

Seasoned Coating Flour:

• 2 cups flour

• 1 teaspoon salt

• ½ teaspoon paprika

• ½ teaspoon cayenne pepper

• ½ teaspoon garlic powder

• ½ teaspoon white pepper

• ½ teaspoon onion powder

• 2 ½ quarts peanut oil for frying

Instructions

Prepare all the ingredients.

In a large bowl, combine chicken pieces with black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne.

Mix in buttermilk until the chicken is fully coated. Cover and chill for 6 hours.

In a large shallow dish, whisk together flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.

Take the chicken out of the buttermilk and coat each piece in the seasoned flour. Shake off any excess and place the pieces on a plate.

Carefully add the chicken pieces to the hot oil and fry for 10 minutes. Flip the chicken and continue frying for another 10 to 15 minutes. The internal temperature should reach 165°F (74°C) when tested with an instant-read thermometer near the bone.

Once fried, move the chicken to a cooling rack placed on a paper towel-lined baking sheet. Allow it to rest for 10 minutes before serving.

Dig in and enjoy!

Editor's Notes:

The nutritional information provided for this recipe includes the total amount of buttermilk. The actual buttermilk consumed will vary based on usage.

We’ve calculated the nutritional value of the oil used for frying, assuming a 10% retention after cooking. The amount may change depending on the cooking time, temperature, ingredient density, and the specific oil used.

Nutrition Information (per serving)