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Buttermilk Fried Chicken

Buttermilk Fried Chicken is a Southern classic featuring crispy, flavorful chicken pieces marinated in buttermilk and spices, coated in seasoned flour, and fried to perfection.
Print Recipe
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cups buttermilk This helps to tenderize the chicken.
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 whole chicken, cut into pieces Using a whole chicken results in different cuts.
For frying
  • 2 cups all-purpose flour For dredging the chicken.
  • Oil for frying Use vegetable oil or peanut oil for best results.

Method
 

Marinate the Chicken
  1. In a large bowl, mix the buttermilk with salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken pieces and ensure they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare for Frying
  1. In another bowl, place the flour. Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour, shaking off any excess.
Fry the Chicken
  1. Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the chicken pieces in the hot oil, being sure not to overcrowd the pot. Fry in batches for about 15-18 minutes, until golden brown and cooked through.
  2. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Drain and Serve
  1. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Notes

For a healthier version, after marinating and dredging, you can bake the chicken at 375°F (190°C) for around 30-35 minutes.