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Closeup of crispy buttermilk fried chicken on a white serving platter with parsley garnish
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4.95 from 18 votes

Buttermilk Fried Chicken Recipe

This buttermilk fried chicken recipe is juicy, crispy, and packed with Southern flavor from a spicy buttermilk marinade and seasoned flour coating.
Prep Time1 hour
Cook Time30 minutes
Marinating Time6 hours
Total Time7 hours 30 minutes
Course: Main Course
Cuisine: Cajun/Creole, soul food, Southern
Servings: 8 servings
Calories: 365kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Marinade

  • 2 cups buttermilk
  • 1/4 cup tabasco sauce
  • 1 tbsp worcheshire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 chicken pieces wings, legs, thighs or breasts

To Fry Chicken

  • vegetable oil for frying
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tbsp kosher salt
  • 1/2 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp buttermilk

Instructions

To Marinade

  • Add buttermilk, Tabasco sauce, Worchershire sauce, salt and pepper to a heavy duty blender or food processor and process until smooth.
  • Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.

To Fry

  • When ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, black pepper and cayenne to a plastic bag and shake together until combined.
  • Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
  • Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.
  • Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
  • Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don’t overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165 degrees.
  • Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.

Notes

How to Store

  • Fridge: Let the chicken cool completely, then store it in an airtight container on the top shelf of the fridge for up to 3 days.
  • Freezer: Wrap each piece well, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Pop the chicken in a 375°F oven until hot and crispy again. You can also use the air fryer at 350°F for a few minutes to bring that crunch right back.

Nutrition

Calories: 365kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 954mg | Potassium: 369mg | Fiber: 1g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg