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–+ servings
buttermilk fried chicken

Buttermilk Fried Chicken

5 from 1 vote
A classic Southern main dish featuring incredibly juicy meat and a rugged, shatteringly crispy crust. The double flour dredge and long dairy marinade ensure perfect texture and deep savory flavor in every single bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pounds bone in chicken pieces Mix of drumsticks, thighs, and breasts
  • 4 cups buttermilk Tenderizes the meat gently
  • 3 cups all purpose flour Creates the structural crust
  • ½ cup cornstarch Lightens the heavy breading
  • 2 quarts neutral frying oil Canola or peanut oil preferred
  • 2 tablespoons kosher salt Essential for seasoning thoroughly
  • 1 tablespoon smoked paprika Adds color and smoky flavor
  • 1 tablespoon garlic powder Builds savory aromatic depth
  • 1 tablespoon onion powder Enhances the savory profile
  • 1 teaspoon cayenne pepper Adjust to taste for background heat

Equipment

  • 1 Dutch oven For deep frying safely
  • 1 deep-fry thermometer Essential for accurate oil temperature
  • 2 Wire rack For resting and draining the meat
  • 1 metal tongs For safely handling hot food
  • 1 large glass bowl For marinating the poultry

Method
 

  1. Place the assorted meat pieces into a very large glass bowl and pour the thick dairy liquid over them until completely submerged.
    pouring buttermilk marinade over raw chicken pieces
  2. Whisk the flour, cornstarch, kosher salt, and all the dry spices together in a wide shallow dish or pie pan.
    whisking dry ingredients for fried chicken breading
  3. Remove one piece of poultry from the liquid marinade and press it firmly down into the seasoned flour mixture until a thick dry craggy crust forms on all sides.
  4. Transfer the newly dredged meat to a clean wire rack set over a rimmed metal baking sheet and let it sit undisturbed for ten minutes.
  5. Fill a heavy bottomed cast iron Dutch oven halfway up with neutral oil and heat it to exactly 350 degrees Fahrenheit using a deep fry thermometer.
    heating frying oil in a heavy cast iron dutch oven
  6. Carefully lower three or four pieces into the hot bubbling oil and fry for about twelve to fifteen minutes until the internal temperature reaches 165 degrees Fahrenheit.
  7. Remove the finished golden pieces from the hot pot using metal tongs and place them onto a fresh clean wire cooling rack.

Nutrition

Serving: 280gCalories: 680kcalCarbohydrates: 35gProtein: 42gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 18gCholesterol: 135mgSodium: 850mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 2mgCalcium: 12mgIron: 18mg

Notes

Always let the breaded meat rest on a wire rack for ten minutes before frying to ensure the crust sticks securely in the hot oil. A deep fry thermometer is highly recommended for accurate results.

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