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.
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.