Buttermilk Fried Chicken
Buttermilk Fried Chicken is tender, juicy chicken coated in seasoned flour, marinated in buttermilk, and deep-fried until shatter-crisp and golden. It’s simple, flavorful, and perfect for family dinners or weekend comfort meals.
Servings: 6 servings
Calories: 325kcal
Equipment
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
Serving: 1serving | Calories: 325kcal | Carbohydrates: 37g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 552mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg