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Crispy Buttermilk Fried Chicken

Close-up of perfectly golden and crispy fried chicken pieces on a white plate, bathed in sunlight.
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Learn to make incredibly crispy and juicy fried chicken at home, just like your favorite Southern restaurants. This recipe focuses on achieving a perfect golden crust and tender, flavorful meat.

Ingredients

Scale
  • 3 pounds chicken pieces (such as thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening, for frying

Instructions

  1. Place chicken pieces in a large bowl or resealable plastic bag. Pour buttermilk and hot sauce (if using) over the chicken. Ensure all pieces are coated. Cover or seal and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a good coating. Place coated chicken on a wire rack set over a baking sheet. Let sit for 15-20 minutes to allow the coating to adhere.
  4. In a large, heavy-bottomed skillet or Dutch oven, heat about 2-3 inches of vegetable oil or shortening to 350°F (175°C).
  5. Carefully place chicken pieces into the hot oil, skin-side down, without overcrowding the skillet. Fry in batches.
  6. Fry chicken for about 6-8 minutes per side for smaller pieces (like wings or breast halves) and 10-12 minutes per side for larger pieces (like thighs or drumsticks), until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Remove chicken from oil and place on a clean wire rack to drain excess oil.
  8. Serve hot.

Notes

  • For extra crispy skin, you can double-dip the chicken: after the first flour coating, dip it back into the buttermilk briefly, then into the flour again.
  • Maintain a consistent oil temperature between 325°F and 350°F (160°C-175°C) for best results. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the chicken will absorb too much oil and become greasy.
  • A meat thermometer is the most reliable way to ensure your chicken is cooked through.

Nutrition

Find it online: https://recipestokeep.com/fried-chicken-recipe-crispy-buttermilk/