Welcome to the ultimate homemade fried chicken recipe that turns out like a favorite restaurant from your comfort zone. This is the Southern-style Buttermilk Fried Chicken recipe to die for: transforming boneless chicken into fabulously crispy, juicy, flavorful comfort food the whole family would surely just love. This perfectly seasoned fried chicken will surely take things over with an utterly important twist-its tenderizer of a buttermilk marinade to every succulent bite.
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From classic Southern fried chicken, to the ultimate chicken sandwich recipe, or the crispiest chicken tenders, this surefire formula will be a new favorite no matter what you are craving. If it's golden-brown crunchy outside and tender, well-seasoned meat inside that you need, then this buttermilk fried chicken is really up to any famous restaurant. Perfect for weekend dinners, gathering on game day, or meal prep; get to know ways to make the crispiest and delicious fried chicken ever.
Ingredients For the Marinade:
- 2 lbs boneless chicken thighs or breasts, cut into even pieces
- 2 cups buttermilk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper, optional
Ingredients For the Coating:
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Instructions Marination:
- In a large bowl, whisk together buttermilk and all the marinade seasonings until well combined. Add chicken pieces to the marinade - making sure each piece is well coated. Cover and refrigerate for at least 4 hours or overnight for up to 24 hours.
- Frying: Remove the marinated chicken from the fridge 30 minutes before frying. Mix all coating ingredients in a large shallow dish. Heat the oil in a large heavy-bottomed pot or deep skillet to 350°F (175°C).
- Remove chicken pieces from buttermilk, allowing excess to drip off, and Dredge each piece well in the seasoned flour mixture To increase crunch, let the coated pieces rest on a wire rack for 5-10 minutes
- Fry chicken in batches, 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C)
- Drain on paper towels
Tips for Success
- Do not overcrowd the pan when frying; leave a little room between pieces
- Keep oil temperature between 325-350°F for maximum crispiness
- Double-dredge option: After first coating, dip in buttermilk again and re-coat for extra crunchiness
- Use a meat thermometer to make sure they're done
- Season the chicken right after removing from oil while still hot
Storage and Reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a preheated 375°F oven for 10-15 minutes until crispy and heated through
- Do not reheat in the microwave; this will make the coating soggy
Final Thoughts and Tips for Success
Crispy buttermilk chicken can single-handedly upgrade the course of your cooking repertoire. Well, this recipe proves that restaurant-quality fried chicken at home is not just a possibility but perhaps easier than you might think. The secret to success here is patience with the marination process and maintaining the right temperature of the oil while frying. Great fried chicken is about not rushing through it but letting every step of its preparation work its magic.
Some are not confident enough to fry chicken, but with this recipe's step-by-step process, you will come up with perfect, crispy chicken each time. Buttermilk is your secret ingredient for giving tender and flavorful meat, while the well-seasoned flour coating gives you that crunch that we all enjoy.
And then, of course, don't be afraid to make this recipe your own. Though this here is a classic version, the seasonings in the flour can easily be altered to taste. Some of our readers make this with a spicy addition of ranch seasoning, Italian herbs, or just a hint of curry powder to the flour mixture.
Reader Success Stories
Many home cooks have tried this recipe and shared their success stories. Taking it from family dinners to a crowd-pleaser for potluck celebrations, many readers claimed that this is their new chicken sandwich recipe to always go back to and others started meal-prepping for the week with it.
Share Your Experience
We'd love to hear how this recipe turned out for you! Did you try any variations? What sides did you serve it with? Share your photos and tips in the comments below, and don't forget to rate this recipe if you enjoyed it. Your feedback helps other home cooks make the best version of this crispy buttermilk chicken.
Remember, practice makes perfect, and every time you make this recipe, you will learn some new tricks of the trade to make it even better. Enjoy!
