Go Back
crispy golden buttermilk fried chicken pieces in a wide horizontal shot, piled on a parchment-lined platter with biscuits and pickles, natural light, shallow depth of field, landscape orientation

Buttermilk Fried Chicken

Traditional buttermilk soaked fried chicken featuring an exceptionally crispy and well-seasoned golden crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken pieces drumsticks and thighs
  • 2 cup buttermilk
  • 2 cup all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 2 tsp salt
  • 4 cup vegetable oil for frying

Method
 

  1. Soak the chicken in the buttermilk for at least 1 hour, or overnight in the fridge.
  2. Whisk the flour with paprika, garlic powder, cayenne, and salt in a large bowl.
  3. Dredge each piece in the seasoned flour, pressing to coat well, and let rest 10 minutes.
  4. Heat the oil to 350F and fry the chicken in batches 12 to 15 minutes, turning, until deep golden and cooked through (internal temp 165F).
  5. Drain on a wire rack and season lightly with salt.

Notes

Let the dredged chicken rest before frying so the coating sets and stays put.