Buttermilk Fried Chicken
- SERVES
- 4
- PREP
- 5 Min
- COOK TIME
- 20 Min
Crispy, crunchy, incredible...those are just a few of the words that come to mind after just one bite. Maybe we should make a double batch 'cause it gets snatched up so quickly!
What You'll Need
- 1 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons paprika
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 (3 to 3-1/2 pound) chicken, cut into 8 pieces
- 1 cup buttermilk
- 2 cups vegetable oil
What to Do
- In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper; mix well. Dip chicken pieces in buttermilk then in flour mixture, coating completely.
- In a large deep skillet, heat oil over medium heat until hot but not smoking. Fry coated chicken in batches 8 to 10 minutes per side, until golden and no pink remains. Drain on a paper towel-lined platter. Serve immediately.
Notes
- If your skillet isn't large enough to fry all the chicken at once, make sure to fry some of the dark meat and white meat at the same time to get the best flavor.
- Make sure to complete the meal with a side of our Southern Slaw!
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Want even more chicken dinner recipes? Check out our collection of Southern Fried Chicken Recipes: 9 Easy Fried Chicken Recipes.
Read NextOld-Fashioned Chicken
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 1,034
- Calories from Fat 589
- Total Fat 65g 101 %
- Saturated Fat 10.0g 50 %
- Trans Fat 0.2g 0 %
- Protein 73g 146 %
- Amount Per Serving % Daily Value *
- Cholesterol 205mg 68 %
- Sodium 2,882mg 120 %
- Total Carbohydrates 39g 13 %
- Dietary Fiber 2.0g 8 %
- Sugars 1.8g 0 %
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Dixie Konshak
Aug 16, 2018
Wonderful results if you marinate the chicken in a zip lock bag for several hours or overnight. Tenderizes the chicken and imparts so much flavor. Thanks for this awesome site, I use it all the time and even archive tons of recipes!!
Morehouse17
Mar 28, 2018
Knowing that is recipe can be finished off in the oven is a welcome addition. I am like Delphine Bryant, I do not enjoy frying any meat because of the added calories. Preparing it in the oven will help keep it a little healthier.
Delphine Bryant
Mar 11, 2018
Because frying chicken can be so messy, I had vowed to never fry chicken in my kitchen ever again and I usually do not even indulge reading fried chicken recipes. I am really glad I did. Just this once, I will break my vow and try this. Thanks for the notes provided. That may be just the hint I need to be successful in frying chicken.
ruska2001
Feb 28, 2018
Question for the Test Kitchen Team -- would it be possible to make this as oven fried chicken by baking it in the oven?? If so, on what temperature and for how long?? Thanks!
Test Kitchen Team
Mar 01, 2018
Great news! This absolutely can be baked in the oven. After coating the chicken with flour, lightly spray it with cooking spray. Bake at 350 degrees for 60 minutes or until no longer pink in the center of the chicken. Enjoy!
achumley0003 31706 34
Oct 26, 2017
My children love fried chicken more than anything. They really could eat it all of the time, so I am always looking for different recipes to try to see if I can make it better. This one seems simple but sounds good. I will try this next time I fry a batch of chicken.
BeckySue
May 13, 2016
I love buttermilk chicken and this was a good recipe! I have to admit though, that I double dip for a thicker coating.
jynx
Aug 25, 2015
Works wonderful! Only 1 time dad drank the buttermilk before I could use it, is it possible to use regular milk? We didn't have chicken that night -(
Test Kitchen Team
Aug 26, 2015
Hello! - Yes, you could technically use regular milk, but we think buttermilk gives it an extra-special and crunchy taste. Good thing is, you can easily make your own buttermilk! Just combine 1 cup of regular milk with 2 teaspoons of white vinegar. :) Enjoy!
BeckySue
May 13, 2016
I guess next time, buy two jugs of buttermilk! lol That's a lot of buttermilk for dad to drink at one time!
ddmorado 1734451
Jan 10, 2017
I thought I read somewhere that it is best to make homemade buttermilk with whole milk that has sat at room temperature. Since I dont often have regular access to lemons, I make mine with vinegar, however sometimes the results are thicker than other times. Could this be because of using cold milk?
Test Kitchen Team
Jan 12, 2017
Hi there! The Test Kitchen has not experimented with making buttermilk by using room temperature milk. We believe that the best way is to use cold whole milk plus 2 teaspoons of white vinegar and wait five minutes before use. Enjoy!
puglover1966
Sep 10, 2014
Brine, seasoned flour, buttermilk and cayenne, refrig 1 hr, brine again flour again. Set for 1/2 hr. fry 350 degree cast iron deep fry pan 2 batches at a time one dark one white 10 to 15 minutes a time turn once. Drain on brown pape towes and enjoy
JanetaCrane 195489 8
May 16, 2013
Always works better if you dredge the chicken in flour, then milk, then flour again - get a much more crispy coating!
BeckySue
May 13, 2016
Agreed! I have to admit that I double dip, and I have been known to roll lightly in Panko crumps for an extra crispy coating! Panko is now my go-to bread crumb! It made the best tuna cakes when I placed the patties in Panko before frying (poor man's version of crab cakes.)
Member 4309067
Oct 28, 2012
Good recipe. But I use peanut oil to fry chicken. It is so good. Thanks Mr. Food for all your wonderful reipes.
virtuouz1
Jun 20, 2012
I saw this recipe on the news and decided to try it. It is a good recipe but I have one question....how do you cook legs and thighs so that they cook throughout? My chicken looks done on the outside but when I cut it open it's still a little pink? I don't cook these pieces because I can never get them to cook right
marsufin 7235971
Jul 27, 2012
try to cook the dark pieces first and then add the while meat later on during the cooking
jerrygriffin 31871 04
Feb 11, 2012
Boy this sounds good..I'm going to the store right now & get some chicken..I've seen this about buttermilk chicken before, but you dipped in buttermilk & flour then into the fridge for one hour to tenderize chicken, then back in the flour,,shake excess flour off then into hot grease.....very tender & "OH IT'S So Good"""as the man says... JERRY
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