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A plate of buttermilk fried chicken recipe.
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5 from 10 votes

Buttermilk Fried Chicken Recipe

Extra crispy buttermilk fried chicken is flavorful and delicious, perfect for picnics or any time you want something finger licking good!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristyn Merkley

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

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.
Store. 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.  
Freeze. Place leftover chicken in a freezer Ziploc for up to 3 months.

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