Here’s a comprehensive guide to making the best buttermilk fried chicken! This will cover everything from the history and ingredients to tips, variations, and health considerations.

Introduction

Buttermilk fried chicken is a beloved Southern classic that’s crispy on the outside, juicy on the inside, and bursting with flavor. The key to its perfect texture and flavor lies in marinating the chicken in buttermilk, which tenderizes the meat and helps the seasoning stick, making it irresistibly crunchy once fried. Whether you’re making it for a family gathering, a weekend treat, or a special occasion, buttermilk fried chicken is always a crowd-pleaser.

The History of Buttermilk Fried Chicken

Fried chicken, in general, has a long and rich history in the United States, particularly in the South. The use of buttermilk to tenderize and flavor the chicken before frying became a Southern tradition. Buttermilk itself is a byproduct of churning butter, and it was readily available in farm kitchens across the region. It not only imparts flavor but also helps to break down the proteins in the chicken, making it more tender.

The origins of fried chicken can be traced back to African slaves in the American South, who brought with them culinary techniques and flavors from West Africa. They made use of local ingredients and the frying method, which eventually evolved into the deep-fried crispy chicken we know today.

Ingredients Breakdown

Here’s what you’ll need for the best buttermilk fried chicken:

For the Chicken Marinade:

Chicken pieces (drumsticks, thighs, or breasts) – Bone-in pieces work best for juiciness and flavor.
Buttermilk – Helps tenderize the chicken and adds flavor.
Hot sauce (optional) – For a little heat and extra flavor.

For the Breading:

All-purpose flour – Forms the base for the crispy coating.
Cornstarch – Gives the crust extra crunch.
Baking powder – Helps create an airy, crispy texture.
Seasonings: Salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and any additional spices you prefer.

For Frying:

Vegetable oil (or peanut oil) – For frying, it should have a high smoke point for the best crispiness.

Step-by-Step Recipe

Marinate the Chicken:
- In a large bowl, combine the buttermilk, salt, pepper, and hot sauce (if using).
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours (or overnight for the best results).
Prepare the Breading:
- In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne.
- For extra crunch, you can double-dip the chicken (coating it in the breading, dipping it back into the buttermilk, then breading again).
Heat the Oil:
- Fill a large pot or deep skillet with vegetable oil, enough to submerge the chicken halfway. Heat the oil to 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it browns in about 60 seconds, it’s ready.
Fry the Chicken:
- Carefully place the chicken into the hot oil, one piece at a time. Don’t overcrowd the pan to maintain the oil temperature.
- Fry for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Rest:
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- Let the chicken rest for a few minutes before serving.

Tips for the Perfect Buttermilk Fried Chicken

Use Bone-In Chicken: Bone-in pieces hold more moisture than boneless, making for juicier fried chicken.
Don’t Skip the Marinade: The longer the chicken marinates in buttermilk, the more tender and flavorful it will be.
Double Coat for Extra Crunch: For a thicker, crunchier crust, coat the chicken twice. First, dip it in the buttermilk, then in the flour mixture, and repeat.
Maintain Oil Temperature: Too low of a temperature will result in greasy chicken, while too high can burn the crust. A temperature of 350°F (175°C) is ideal for frying.
Rest the Chicken After Frying: Resting helps the juices redistribute inside the chicken, ensuring it stays moist.

Variations and Customizations

Spicy Buttermilk Fried Chicken: Add cayenne pepper or your favorite hot sauce to the buttermilk marinade for a spicy kick.
Herb-Infused Chicken: For a fragrant twist, add fresh herbs like thyme, rosemary, or oregano to the buttermilk marinade.
Gluten-Free Fried Chicken: Use gluten-free flour blends and cornstarch for the breading to make a gluten-free version of buttermilk fried chicken.
Air Fried Chicken: For a healthier version, use an air fryer. Simply spray the breaded chicken pieces with cooking oil and air fry at 400°F (200°C) for about 25-30 minutes.
Sweet Fried Chicken: Add a pinch of brown sugar or drizzle with honey after frying for a sweet contrast to the crispy fried coating.

Health Considerations and Nutritional Value

Buttermilk fried chicken, like most fried foods, can be high in calories and fat. However, it’s also a good source of protein due to the chicken. To make it a bit healthier:

Use Lean Cuts: Opt for skinless chicken breasts or remove the skin from thighs to cut down on fat.
Air Frying: Instead of deep frying, air frying uses less oil, which lowers the overall fat content.
Side Dishes: Pair your fried chicken with lighter side dishes, such as a green salad, coleslaw, or roasted vegetables, to balance out the meal.

Nutritional Info (per serving, based on 1 piece of fried chicken):

Calories: 300-400 (depending on the cut of chicken and cooking method)
Protein: 25-30g
Fat: 15-20g
Carbohydrates: 20-25g

FAQ

Can I use boneless chicken?
- Yes, you can! Boneless chicken breasts or thighs will cook faster but may lack the juiciness of bone-in pieces.
Can I make the chicken ahead of time?
- You can prepare the chicken and store it in the fridge for up to 24 hours before frying. However, fried chicken is best served fresh.
How do I keep fried chicken crispy?
- Rest the chicken on a wire rack instead of paper towels to prevent the bottom from becoming soggy. This allows air to circulate around the chicken.
Can I freeze fried chicken?
- Yes, you can freeze fried chicken. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, bake it in the oven to restore the crispiness.

With these tips and variations, you’ll be able to make the best buttermilk fried chicken that’s flavorful and crispy every time!

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a beloved Southern classic that's crispy on the outside, juicy on the inside, and bursting with flavor. The key to its perfect texture and flavor lies in marinating the chicken in buttermilk, which tenderizes the meat and helps the seasoning stick, making it irresistibly crunchy once fried. Whether you're making it for a family gathering, a weekend treat, or a special occasion, buttermilk fried chicken is always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 5

Ingredients

1 quart vegetable canola, or peanut oil for frying
BUTTERMILK MARINADE
3 cups buttermilk
1/4 cup hot sauce optional but recommended
1 1/2 tsp kosher salt
1 tsp black pepper
10 pieces raw bone-in skin-on chicken (I prefer to use thighs and drumsticks)

Instructions

MAKE BUTTERMILK MARINADE
To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 hours (or up to overnight).
PREPARE FOR FRYING
After chicken has marinated, add oil to heavy bottomed skillet or dutch oven until it’s about 1-2 inches deep. Heat oil to 350°F.
Line a plate with wax paper and set aside. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.

Notes

Cooking time does not include marinating time, as this will vary from individual to individual.
Cooking time also does not include the time to fry additional batches of chicken.

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