Free recipe Southern American

Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 1 whole chicken, 3 1/2 to 4 lb, cut into 10 pieces, breasts halved crosswise; 2 cups buttermilk; 1 tbsp kosher salt, for the brine, plus 2 tsp for the flour; 2 tbsp hot sauce; 2 cloves garlic, grated; 2 cups all-purpose flour; 1/4 cup cornstarch; 1 tbsp paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp cayenne pepper; 2 tsp black pepper; 1 tsp baking powder; 6 cups peanut oil, or vegetable oil, for frying

Juicy, deeply seasoned chicken soaked overnight in buttermilk and fried in a craggy, spiced flour crust that stays crunchy long after it cools.

By Marisol Vance, Founder & Head of Recipe Development Published November 10, 2025

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Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 6
Level: Advanced

Great fried chicken starts the night before. A long soak in salted buttermilk seasons the meat to the bone and keeps it juicy, while its mild acidity tenderizes without turning anything mushy.

The crust is where the fun is. A spoonful of the buttermilk drizzled into the seasoned flour creates little clumps that fry up into craggy, extra-crunchy ridges, and a bit of cornstarch and baking powder keep the coating light. Fry at a steady moderate temperature so the crust turns mahogany just as the meat cooks through.

Serve it hot with biscuits and coleslaw, or let it cool for a picnic; it is just as good at room temperature. Honey and hot sauce on the side are highly encouraged.

Overnight buttermilk brine
Extra-craggy crunchy crust
Great hot or cold

Directions

Whisk the buttermilk, 1 tbsp salt, hot sauce and grated garlic in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 8 hours or up to 24 hours.
Whisk the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder and 2 tsp salt in a large shallow dish.
Drizzle 3 tbsp of the buttermilk marinade into the flour and rub it in with your fingertips until the mixture has small, shaggy clumps.
Lift the chicken pieces from the buttermilk one at a time, letting excess drip off, and dredge thoroughly in the flour, pressing to build a thick craggy coating. Set on a wire rack and rest for 15 minutes.
Heat the oil in a large heavy Dutch oven or deep cast iron skillet to 350 degrees F; the oil should be about 1 1/2 inches deep. Heat the oven to 200 degrees F and set a rack on a baking sheet inside.
Add the dark meat pieces first, skin side down, without crowding. The oil temperature will drop; adjust the heat to keep it between 300 and 325 degrees F.
Fry for 12 to 15 minutes, turning every few minutes, until deep golden brown and the thickest part registers 175 degrees F. Transfer to the rack in the oven.
Bring the oil back to 350 degrees F and fry the white meat pieces for 8 to 12 minutes, until golden and 160 to 165 degrees F inside.
Drain all the chicken on the rack for 5 minutes and sprinkle lightly with salt while still hot.
Serve hot or at room temperature with honey and extra hot sauce.

Test-kitchen tips

Leftover fried chicken keeps 3 days in the refrigerator; reheat on a rack at 375 degrees F for 15 to 20 minutes to re-crisp.
Resting the dredged chicken before frying helps the coating hydrate and cling, so it does not fall off in the oil.
Add 1 tbsp brown sugar and 2 tsp smoked paprika to the flour for a sweet-smoky crust, or brush with spicy chili oil for a Nashville-style kick.