Buttermilk Fried Chicken Recipe

Buttermilk fried chicken on a white platter ready to enjoy

4.95 from 17 votes

Buttermilk Fried Chicken Recipe

This insanely flavorfully brined buttermilk fried chicken recipe is fried to golden brown perfection then finished with so much buttermilk flavor throughout.

Prep Time1

Cook Time30

Marinating Time6

Total Time7 30

Course: Main Course

Cuisine: Cajun/Creole, soul food, Southern

Servings: servings

Calories: 365kcal

Author: Jocelyn Delk Adams

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

For Storage

Allow the chicken to completely cool, wrap it well (with aluminum foil or plastic wrap) and store on the top shelf of the fridge.

To reheat, let the chicken rest at room temperature for at least 30 minutes. Meanwhile, preheat the oven to 400 degrees and cover a baking sheet with foil. Place the chicken on the baking sheet, cover with another piece of foil to insulate and bake for 15-20 minutes.

Nutrition