Buttermilk Fried Chicken is everything crispy, juicy chicken should be: tender inside, crunchy on the outside, and seasoned all the way through. This is my go-to for Southern fried chicken, and it’s so easy, you’ll wonder what’s taken you so long to make it from scratch!
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This Buttermilk Fried Chicken is easy to make but feels like a special treat any night of the week. The seasoned flour crust fries into a shatter-crisp coating, and the meat stays incredibly juicy. You can serve it with mashed potatoes, biscuits, fries, coleslaw… or eat it straight off the cooling rack the second it’s cool enough to handle. No dipping, no fuss, just crispy, crave-worthy chicken.
For the best chicken, marinate it overnight. You can’t rush fried chicken, and each step is important. So grab some drumsticks and buttermilk and make this irresistible fried chicken tonight!
Ingredients
- Chicken drumsticks – Skin on. You can also use thighs but they’ll take a bit longer to cook.
- Buttermilk – Full fat is fine, or whatever your store offers.
- All-purpose flour – No need to sift it.
- Paprika – For a spicy kick, use smoked hot paprika.
- Garlic powder
- Onion powder
- Salt
- Pepper
- Vegetable oil – For deep frying. How much you’ll need depends on how big your skillet, pot or deep fryer is. You want enough oil to come at least halfway up the legs.
How to Make Buttermilk Fried Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by rinsing the drumsticks and patting them completely dry with paper towels. Place them into a large mixing bowl or gallon-size zip-top bag. Pour in the buttermilk and season with half of the salt and pepper. Make sure every piece is coated well, then cover and refrigerate for at least 30 minutes, or up to 8 hours for extra tenderness.
In a wide mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper. Remove each drumstick from the marinade, letting excess buttermilk drip off, and press it firmly into the seasoned flour. Really pack on the coating; this step is the key to a thick, crispy crust.
Heat vegetable oil to 350–375°F in a deep pot or countertop deep fryer. A clip-on frying thermometer helps keep the temperature steady. Fry the chicken in batches without overcrowding; add only as many pieces as fit comfortably in a single layer. Cook for 12–15 minutes, turning as needed, until the coating is golden brown and the internal temperature reads 165°F on a meat thermometer.
Transfer the fried chicken to a paper towel–lined wire cooling rack to drain excess oil. Let it rest for a few minutes so the crust sets before serving.
Chef Jenn’s Tips
- Always dry chicken before marinating; extra moisture prevents the coating from sticking.
- A clip-on thermometer is essential; oil that’s too hot burns the crust before the meat cooks through.
- For an extra-crunchy crust, double dip: buttermilk → flour → buttermilk → flour.
- Don’t crowd the pot; too many pieces drop the oil temperature and make soggy chicken.
Serving Suggestions
Serve this crispy fried chicken with mashed potatoes, mac and cheese, cornbread, French fries, coleslaw, or collard greens. It’s also fantastic drizzled with hot honey or served with creamy country gravy. For an easy meal, add cornbread and a simple side salad and call it dinner.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 8–10 minutes so the crust turns crispy again. Freezing is possible, but thaw and crisp it in the air fryer or oven to restore the texture.
Buttermilk Fried Chicken
Add Preferred SourceEquipment
Ingredients
- 6 chicken drumsticks skin on
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- vegetable oil for frying
Instructions
- Rinse the chicken drumsticks and pat them completely dry with paper towels.
- Place the chicken in a bowl and cover with buttermilk seasoned with half the salt and pepper. Cover and chill for at least 30 minutes (up to 8 hours).
- Mix the flour, paprika, garlic powder, onion powder, remaining salt, and remaining pepper in a wide bowl.
- Remove the chicken from the buttermilk, letting the excess drip off, and press it into the seasoned flour to coat well.
- Heat vegetable oil to 350–375°F (175–190°C) in a deep pot or fryer.
- Fry chicken in batches for 12–15 minutes, until golden, and the internal temperature reaches 165°F (74°C).
- Drain on a paper towel–lined rack, let cool slightly, and serve.
Notes
Chef Jenn’s Tips
- Always dry chicken before marinating; extra moisture prevents the coating from sticking.
- A clip-on thermometer is essential; oil that’s too hot burns the crust before the meat cooks through.
- For an extra-crunchy crust, double dip: buttermilk → flour → buttermilk → flour.
- Don’t crowd the pot; too many pieces drop the oil temperature and make soggy chicken.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.