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This crispy and juicy Buttermilk Fried Chicken is so simple to make you’ll never have to resort to take-out or a restaurant to get your fix!
Fried Chicken for the Win!
We love chicken at our house and frequently have it for dinner! We especially love fried chicken, which has been a staple at family picnics and BBQs for years.
Instead of picking up a bucket, you can easily make buttermilk fried chicken at home. It’s always crispy, delicious and simple!!
Why we love it:
- Crispy. The breading was our favorite part, and made for an extra crispy fried chicken – just the way I like it!
- Simple steps. The breading is a cinch and is similar to a shake and bake, making prep a breeze making it a go-to chicken dinner recipe.
- Better than the rest. The texture and flavor is even better than KFC! Just add some classic side dishes like Easy Coleslaw and Best Mashed Potatoes with Chicken Gravy.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
- 4-6 pounds whole chicken cut into pieces – Fry like pieces together as the different pieces of chicken will fry at different rates
- 1 cup buttermilk – How to make Buttermilk
- 2 cups all-purpose flour – helps create a crispy golden brown coating
- 1 teaspoon paprika – optionally add cayenne pepper and onion powder
- garlic salt (with parsley flakes)
- black pepper
- vegetable oil – The most common oils used are vegetable oil and canola oil. Either work. Some other oils with a high smoke point are coconut oil, peanut oil, and even lard
Reuse Cooking Oil
Allow the oil to cool completely. Pour the oil through a mesh strainer. Store the filtered oil in a glass jar in the fridge to be used again.
How to Make Fried Chicken
- PREP. Cut a 4-6 pound whole chicken in pieces (skin them too if preferred). A large chicken may need to be cut into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.
- COAT. Put 2 cups flour, 1 teaspoon paprika, garlic salt, and pepper to taste in a bag and shake around.
- Dip chicken pieces in 1 cup buttermilk then place in flour mixture and shake around making sure to coat each piece.
- Place coated chicken on a foil-lined cookie sheet. Cover with wax paper and let sit until flour is a paste-like consistency.
- FRY. Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides. Reduce heat and let cook until the internal temperature is 165°F.
- Cook in batches – the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes. Turn the heat back up to MEDIUM-HIGH for an additional few minutes at the end.
- Drain chicken on a paper towel-lined plate. Keep chicken warm in oven.
Air Fryer Instructions
- Preheat the air fryer to 390°F.
- While the fryer is heating up use a pastry brush to apply a thin coating of oil to the outside of the chicken.
- Fry for about 25 minutes flipping the chicken halfway through.
- When flipping, use your pastry brush to apply more oil to any floury spots.
- Check the internal temperature using a thermometer and fry for 3-5 minutes more if needed.
Complete the Meal
- Side dishes: Easy Coleslaw, Baked Sweet Potato Fries, Broccoli Salad Recipe, Homemade Potato Salad
- Desserts: No Bake Strawberry Nutella Cheesecake, Pizookie, White Chocolate Brownies
- More chicken recipes: Crispy Chicken, Chicken and Waffles, Ritz Cracker Chicken
More collections: Chicken Dinner Ideas, Family Dinner Ideas, Sunday Dinner Ideas
Buttermilk Fried Chicken
Extra crispy buttermilk fried chicken is flavorful and delicious, perfect for picnics or any time you want something finger-licking good!
Equipment
Ingredients
- 4-6 pound whole chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour, for coating chicken
- 1 teaspoon paprika
- garlic salt (with parsley flakes)
- black pepper
- vegetable oil
Instructions
- Cut a 4-6 pound whole chicken in pieces (skin them too if preferred). A large chicken may need to be cut into more pieces (we halved our chicken breasts so they would cook quicker). Set chicken pieces aside.
- Put 2 cups flour, 1 teaspoon paprika, garlic salt, and pepper to taste in a bag and shake around.
- Dip chicken pieces in 1 cup buttermilk then place in flour mixture and shake around making sure to coat each piece. Place coated chicken on a foil-lined cookie sheet. Cover with wax paper and let sit until flour is a paste-like consistency.
- Add oil to a large skillet and turn to MEDIUM-HIGH heat. Add chicken to the hot oil and brown on both sides.
- Reduce heat and let cook until the internal temperature is 165°F. Cook in batches – the wings and legs for about 15 minutes; thighs and breast halves were about 20 minutes. Turn the heat back up to MEDIUM-HIGH for an additional few minutes at the end.
- Drain chicken on a paper towel-lined plate. Keep chicken warm in oven.
Video
Notes
STORE. Leftover fried chicken can be stored in an airtight container in the fridge for 3-4 days.
FREEZE leftover chicken for up to 3 months.
To reheat. thaw if applicable and reheat in the oven set to 400°F for about 15 minutes or until hot.
Nutrition
Calories: 461kcal, Carbohydrates: 25g, Protein: 24g, Fat: 29g, Saturated Fat: 14g, Cholesterol: 85mg, Sodium: 108mg, Potassium: 285mg, Fiber: 1g, Sugar: 2g, Vitamin A: 325IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
What Pan is Best to Fry Chicken in?
- Use a cast iron skillet with high sides. The cast iron distributes heat evenly and the high sides help contain oil splatters. A Dutch oven also works well.
How do I Make Extra Crispy Chicken?
- There are a few ways to produce extra crispy chicken. One way is to add a tablespoon of cornstarch to the flour. Another is to dredge the chicken twice in the flour. Finally, maintain an oil temperature between 325-350°F.
Should I Brine or Marinate the Chicken?
- While not necessary, you can either brine to create a more tender and juicy result or infuse extra flavor by marinating.
- Dry brine. Evenly rub sea/kosher salt, along with any other seasonings, on the outside of each piece. Place the pieces in a large bowl and refrigerate for at least 2 hours, but not longer than 24 hours. Coat and fry as directed.
- Marinade. Soak the chicken pieces in a marinade of buttermilk or yogurt, along with any spices, for at least 1 hour, but not longer than 12 hours. Pat dry, coat, then fry as directed.
How to Store Buttermilk Fried Chicken?
- Place cooled leftover fried chicken in an airtight container and store it in the fridge for 3-4 days.
- To reheat. For the best results, reheat the chicken in the oven set to 350°F for 10-15 minutes or until hot.
How to Freeze?
- Place leftover chicken in a freezer Ziploc for up to 3 months.
Love the crispy buttermilk on the outside and the juicy inside! So much flavor!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Thank you for the recipe. i marinated in buttermilk and followed the tip to add a touch of corn starch to the flour. delicious fried chicken!
Thanks for sharing that! Happy you liked it!
Every once iN awhile will make fried chicken. This recipE is fairly easy and makes yummy chicken.
I always have had a hard time with the cook time-My chicken burns before it’s done on the inside. I really appreciated the extra cooking tips with your recipe. Thanks!
We love using this recipe! the chicken is crispy on the outside & tender on the inside. My entire family loves it!
Holy Moly this was incredible! I’ve made fried chicken before but it has never turned out this good!
I am loving this recipe for fried chicken! So delicious and way better than anything I have had from a restaurant, indeed!