Buttermilk Fried Chicken is a classic family dinner with juicy chicken, a seasoned flour coating, and that crispy golden outside everyone loves. The chicken gets dipped in buttermilk, shaken in a simple flour mixture, then fried until crisp and cooked through.
We love this recipe for Sunday dinners, summer cookouts, and comfort food meals with mashed potatoes, biscuits, coleslaw, or corn on the cob. Letting the coated chicken sit before frying helps the flour turn paste-like, which gives the chicken a better crust.
If you love this recipe, be sure to try Chicken Fried Steak and Chicken Tenders.
Why you’ll love it + Why it works:
- Crispy: The breading was our favorite part, and made for an extra crispy fried chicken – just the way I like it!
- Classic Family Dinner: It’s a homemade meal that’s perfect for Sunday dinners and special occasions.
- 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.
Buttermilk Fried Chicken Ingredients
- Whole Chicken (4 to 6 pounds, cut into pieces): Provides a variety of white and dark meat. Cutting the chicken into evenly sized pieces helps it cook more evenly.
- Buttermilk (1 cup): Tenderizes the chicken while helping the seasoned flour stick for a crispy coating. See How to make Buttermilk.
- All-Purpose Flour (2 cups): Creates the crispy outer crust during frying.
- Paprika (1 teaspoon): Adds color and mild smoky flavor to the breading.
- Garlic Salt with Parsley Flakes (to taste): Seasons the coating with savory garlic flavor.
- Black Pepper (to taste): Adds a little heat and enhances the overall flavor.
- Vegetable Oil: Provides a neutral-flavored oil that’s ideal for frying. Canola or peanut oil also work well.
How to Make Buttermilk 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 flour, paprika, garlic salt, and pepper to taste in a bag and shake around.
Dip chicken pieces in 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.
Kristyn’s Recipe Tips
- 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.
- Let the breaded chicken rest before frying so the coating sticks better and stays crisp.
- Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
- Avoid overcrowding the skillet so the oil stays hot and the chicken fries evenly.
- Turn the chicken only a few times during cooking to help the coating stay intact.
Buttermilk Fried Chicken Recipe
Equipment
Video
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.
Notes
- 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.
- Let the breaded chicken rest before frying so the coating sticks better and stays crisp.
- Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
- Avoid overcrowding the skillet so the oil stays hot and the chicken fries evenly.
- Turn the chicken only a few times during cooking to help the coating stay intact.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place cooled leftover fried chicken in an airtight container and store it in the fridge for 3-4 days. For the best results, reheat the chicken in the oven set to 350°F for 10-15 minutes or until hot.
Place leftover chicken in a freezer Ziploc for up to 3 months.
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This recipe was first shared February, 2020.
The BEST fried chicken EVER!! Followed the instructions and chicken was juicy inside and crispy on the outside. Thanks for sharing!!
Yay! You’re welcome!
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!