There’s something undeniably magical about biting into a piece of buttermilk fried chicken. That audible crunch. The juicy, tender center. The perfect balance of salt, spice, and richness. It’s comfort food at its best—nostalgic, indulgent, and always welcome, whether on a weeknight plate or the centerpiece of a summer picnic.
But let’s be honest: nailing that crispy golden crust and juicy meat at home? Not as easy as it looks on TV.
Maybe your coating falls off. Or the inside ends up dry. Maybe your oil turns dark halfway through, or your kitchen smells like a diner for days. We’ve all been there.
But if you're willing to learn (and maybe get a little messy), this guide breaks down how to make buttermilk fried chicken the right way—flavor-packed, irresistibly crispy, and yes, finger-lickin’ good.
Let’s get this out of the way: the buttermilk isn’t just for show. It’s the secret weapon.
Why? Because buttermilk is acidic, and when you marinate chicken in it, it helps break down the proteins gently. That means more tender meat. The tanginess also adds a layer of subtle flavor that cuts through the richness of the frying. And as if that weren’t enough, buttermilk helps the flour coating stick better.
Plain milk won’t do the same. Neither will cream. It’s gotta be buttermilk.
Pro tip: Can’t find buttermilk at your local store? Just mix a tablespoon of white vinegar or lemon juice with a cup of whole milk and let it sit for 10 minutes. Instant fix.
Sure, you can get creative later. But for now, let’s master the basics. Here's what you’ll need:
Optional: hot sauce (for a spicy kick)
8 pieces bone-in, skin-on chicken (thighs, drumsticks, breasts)
Oil for deep frying (preferably peanut or canola)
This is not a 10-minute job. Patience, friend.
Place the chicken in a large bowl or zip-top bag. Pour the buttermilk over it, add your seasonings, and toss to coat. Seal it up and refrigerate for at least 4 hours. Overnight? Even better. That long soak in seasoned buttermilk is where the magic happens. Don’t rush it.
Too short a marination, and your chicken's just... average. We’re aiming for legendary here.
Okay, so here’s where things can go very right—or very wrong.
Take your flour mix seriously. This isn't just a dusty layer; it's your golden armor. Mix the flour, salt, paprika, cayenne, and baking powder in a big bowl. Then, take your marinated chicken (don’t wipe the buttermilk off), and coat it thoroughly in the flour. Press it in. Shake off the excess. Then—here’s a little trick—dip it back in the buttermilk marinade quickly, and coat it again in flour.
Double-dipping = double crispy. Trust us.
Set the coated pieces on a wire rack and let them rest for about 10–15 minutes. This helps the coating stick during frying and prevents that sad, soggy crust slide-off.
Heat your oil in a large Dutch oven or heavy-bottomed pot to 325°F (use a thermometer, please—guessing leads to heartbreak). Carefully lower in a few pieces of chicken at a time. Don’t crowd the pan. If you do, the oil temperature will drop and your chicken will soak up oil instead of crisping. Nobody wants greasy chicken.
Fry each batch for 12–15 minutes, turning occasionally, until the crust is a deep golden brown and the internal temp hits 165°F.
Pro tip: Keep a paper towel-lined rack ready. Don’t drain on plain paper towels—it makes the bottom soggy. Use a rack.
Feeling snacky? Swap out bone-in chicken for boneless thighs or breasts, and slice them into strips. Marinate and coat the same way, but fry them for 5–7 minutes instead.
These buttermilk fried chicken strips are perfect for dipping, wrapping, or piling onto a sandwich bun with pickles and slaw. Game night? Sorted.
As Previously Covered: Crispy & Easy Sweet Potato Fritters You Can Make at Home
So maybe you’re trying to cut down on deep frying. Or maybe you hate cleanup. Enter the air fryer.
Now, let’s be real: Air fried buttermilk chicken won’t be identical to deep-fried. But done right, it can get surprisingly close.
Here’s how to do it:
The result? Buttermilk air fried chicken that’s juicy, crunchy, and a whole lot less messy.
Bonus: No hot oil. No splatter burns.
Fried chicken doesn’t live in a vacuum. It needs company. You could go full Southern with:
Or keep it casual with fries and a cold drink. No rules. Well, except one: serve it hot. Freshly made fried chicken is unbeatable. Leftovers? Still good, but not the same.
Let’s say—just maybe—you don’t eat every last piece.
Wrap cooled chicken in foil or place in an airtight container. Store in the fridge for up to 3 days. When reheating, skip the microwave. Use the oven or air fryer to get that crust back.
Oven method: Preheat to 375°F, and heat chicken on a rack for 10–15 minutes.
Air fryer method: 350°F for 5–7 minutes.
Still crispy. Still delicious.
Mistakes happen. It's how you learn.
Once you’ve mastered the basics of how to make fried buttermilk chicken, it’s time to play.
Try these flavor twists:
Remember, recipes are just a starting point. Make it yours.
Recommended Article: Deep Fry Recipe Cooking Tips 2025 for Crispy Perfection
Buttermilk fried chicken isn’t just about technique. It’s about patience, love, and maybe a little mess in the kitchen. That crunch you’re chasing? It’s earned. But once you nail it, there’s no going back.
Want to try how to make fried buttermilk chicken for a crowd? Double the batch and fry in waves. Trying it for date night? Pair it with bubbles or a crisp beer. Making it for yourself on a Tuesday? Even better. You don’t need an occasion.
Just make sure you’ve got napkins. And maybe don’t wear white.
This content was created by AI