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This buttermilk fried chicken is a family recipe that has been passed down for generations. It’s juicy, and tender chicken brined in buttermilk and seasonings, then fried to crispy perfection!
Enjoy this fried chicken recipe with my homemade biscuits and honey BBQ sauce!
If you love fried chicken, be sure to check out my delicious Southern Chicken and Waffles and Nashville Hot Chicken!
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My Uncle Tuna made the BEST buttermilk fried chicken known to man. It was tasty, crispy, and put Popeye’s and KFC to shame. Have you ever eaten someone’s food and just felt like they literally put their soul into it?
That was my Uncle Tuna’s fried chicken.
I remember the house being loud and as soon as he put the fried chicken out, the room immediately went silent and all you heard was chewing and “mmmm”.
This recipe is a take on his fried chicken. It’s crispy and juicy and perfectly seasoned! The chicken sits in a mixture of garlic, onion, spices, and buttermilk and then double breaded and fried to perfection.
This is the BEST buttermilk fried chicken you’ll ever make. I guarantee that you’ll be hooked at first bite.
Key Ingredients
(full recipe and list of ingredients can be found in the recipe card)
- Chicken – you can use you favorite cut of chicken – chicken breasts, chicken thighs, chicken tenders etc. You can even break down a whole chicken if you want. I recommend using dark meat but you can use whatever you like!
- Buttermilk marinade – the buttermilk is used to brine and dredge the chicken. The buttermilk has acid that tenderizes the meat and makes for super juicy meat. It also makes for a flavorful chicken by adding a little tanginess to the chicken. Add a pinch of hot sauce and cayenne pepper for added flavor. If you don’t have any buttermilk on hand, you can make your own from buttermilk with only two ingredients. Here’s my guide on how to make buttermilk (spoiler – it’s just milk and a tbsp of lemon juice)!
- Seasoning mix – Lawry’s garlic salt, dried thyme and oregano, onion powder, garlic powder, smoked paprika, black pepper, and kosher salt.
- The breading mixture is going to a mix of the buttermilk marinade as well as a flour dredge consisting of seasonings, flour, and cornstarch.
- Flaky sea salt to garnish on top!
- Vegetable oil – for frying. You can also use canola oil, peanut oil, or lard! Just make sure to use an oil with a high smoke point to prevent the oil from burning while frying.
Substitutions
- Gluten free – use 1 to 1 gluten free flour instead of all purpose flour for a gluten free fried chicken.
- Dairy free – use a dairy free milk and add 1 tbsp of white vinegar per cup of milk to make the buttermilk marinade.
How to make Buttermilk Fried Chicken
Marinate the chicken
Step 1: Add onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning to a food processor. Blend until a uniform puree/paste forms.
Step 2: Add chicken to a large bowl and coat in the puree. Pour in the buttermilk, making sure that the chicken is fully submerged in the buttermilk. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator.
Dredge the Chicken
Step 3: Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture. Add flour, cornstarch, sazon, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, and thyme to a large bowl. Whisk together. Add eggs to the seasoned buttermilk mixture and whisk together until combined.
Step 4: Place chicken into the flour mixture, then add to the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust. Place onto a wire rack and let the chicken rest at room temperature while the oil heats.
Fry until Golden Brown
Step 5: Heat oil over medium heat in a deep skillet or pot, oil should be about 4-5 inches deep in the pan. Heat to roughly 340-360 degrees Fahrenheit.
Step 6: Fry 2-3 piece of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.)
Use tongs to remove the chicken from the hot oil and let the cooked chicken rest on a cooling rack or plate lined with a paper towel. Top with flaky sea salt and serve.
Tips for the Best Fried Chicken
- Season the flour and the chicken! This easy step makes the perfect fried chicken every time!
- Do not overcrowd the pan! When frying, try to fry only 2-3 pieces at a time so that each piece can cook fully. If you add too many pieces of chicken to the pot, it’ll lower the temperature of the oil and the chicken won’t become nice and crispy and will also take longer to cook.
- Be mindful of oil temperature! When deep frying, I like to use a candy thermometer to keep a watch on my oil. For crispy chicken, try to keep it between 360-380 degrees F.
- Don’t skip the marinade! This buttermilk marinade ingredients makes for juicy chicken by breaking down the proteins in the chicken which makes it super tender!
What to eat with Fried Chicken
Fried chicken pairs beautifully with classic comfort sides like creamy mashed potatoes with a savory gravy and cajun corn on the cob. Of course, smoked mac and cheese, baked beans with ground beef, and collard greens are always gonna be hit when paired with fried chicken!
Cajun Coleslaw and hush puppies or french fries adds crunch and acidity to cut through the richness.
For a Southern-inspired feast, serve it with buttery cornbread or sweet potato biscuits alongside a drizzle of honey. To round out the meal, green beans and potatoes or black eyed peas with greens, for a satisfying and well-rounded plate.
How to store Fried Chicken
Fried chicken will keep for about 3 days in an airtight container, stored in the refrigerator. When you’re ready to reheat, place in the microwave for a few minutes, until warmed throughout.
Recipe FAQs
No, but you should pat the chicken dry so that the seasonings adhere to the chicken.
No. Milk lacks the acid to tenderize the chicken. You can use milk to make buttermilk by adding a tablespoon of vinegar or lemon juice per cup of milk.
While buttermilk enhances tenderness and flavor, it’s not essential. Other marinades or methods can also produce delicious fried chicken.
Buttermilk’s acidity tenderizes the chicken, resulting in a juicier and more flavorful result. It also helps create a crispy, golden-brown crust during frying.
More Chicken Recipes
- Smoked Chicken Thighs
- Mississippi Chicken Recipe
- Baked BBQ Chicken Thighs
- Smoked Chicken Breasts
- Slow Cooker Chicken Enchiladas
- Buffalo Chicken Pasta
- Nashville Hot Chicken Sandwich
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Buttermilk Fried Chicken
Equipment
- Dutch Oven or Deep Skillet
- Paper Towels
Ingredients
- 2 1/2 pounds Chicken, (chicken breasts, chicken thighs, or chicken tenders)
Buttermilk Marinade
- 1 large Onion, (cut into 4 chunks)
- 3 cloves Garlic, (peeled)
- 2 tbsp Hot Sauce
- 2 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Poultry Seasoning
- 2 cups Buttermilk
- 3 large Eggs
Flour Dredge
- 2 1/2 cups All Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Baking Powder
- 2 tsp Garlic Salt
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 pack Sazon
- 4-5 cups Vegetable Oil
Instructions
- Add onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning to a food processor. Blend until a uniform puree/paste forms.
- Add chicken to a large bowl and coat in the puree. Pour in the buttermilk, making sure that the chicken is fully submerged in the buttermilk. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator.
- Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture.
- Add flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon to a large bowl. Whisk together.
- Add eggs to the seasoned buttermilk mixture and whisk together until combined.
- Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust. Place onto a wire rack and let the chicken rest at room temperature while the oil heats.
- Heat oil over medium heat in a deep skillet or pot, oil should be about 4-5 inches deep in the pan. Heat to roughly 340-360 degrees Fahrenheit.
- Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.)
- Use tongs to remove the chicken from the hot oil and let the cooked chicken rest on a cooling rack or plate lined with a paper towel. Top with flaky sea salt and serve.
Notes
- Gluten free – use 1 to 1 gluten free flour instead of all purpose flour for a gluten free fried chicken.
- Dairy free – use a dairy free milk and add 1 tbsp of white vinegar per cup of milk to make the buttermilk marinade.
- Season the flour and the chicken! This easy step makes the perfect fried chicken every time!
- Do not overcrowd the pan! When frying, try to fry only 2-3 pieces at a time so that each piece can cook fully. If you add too many pieces of chicken to the pot, it’ll lower the temperature of the oil and the chicken won’t become nice and crispy and will also take longer to cook.
- Be mindful of oil temperature! When deep frying, I like to use a candy thermometer to keep a watch on my oil. For crispy chicken, try to keep it between 360-380 degrees F.
- Don’t skip the marinade! This buttermilk marinade ingredients makes for juicy chicken by breaking down the proteins in the chicken which makes it super tender!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent
Thank you!
Girl this is better than Popeye’s Chicken !!! I loved it
Thank you so much!
This recipe sounds delish and I plan to make it this weekend. Will post again once I know it is as good as it looks and sounds!
Thank you!
Tons of crispy coating with perfect homey chicken flavor – I used onion powder instead on fresh onion because I was feeling lazy
Best fried chicken I’ve ever made in my entire life. This recipe is a keeper.
Hi Brittney! Just a question. Making your chicken on monday, sooo excited! Do you skin it or leave skin on? One of the pics looked like you pulled it off,the other looks like its still on there lol.
Hi! I leave the skin on!
The is the best fried chicken I’ve ever made. I’m so happy that I found your website and can’t wait to make more of your recipes.
Thank you so much!
Wowsa! I followed the recipe to the tee, expect for the hot sauce and Sazon because I unfortunately suffer from GERD. The chicken came out so tender and flavorful with a bit more smoked paprika instead of hot sauce. Fried the chicken up outside in an electric skillet and it turned out delish! This recipe is going to be my go to for chicken from now on. Cannot wait to make chicken sandos with the left overs. Matty Matterson would 100 % approve this recipe! Thank you!
I try new recipes all the time. This is a favorite now!
We all love our fried chicken. Its excellent.
Thank you. Will be looking at your other recipes.
Kathy Pope (Canada)
Fantastic super tasty and crunchy
Thank you!
I made this early today for dinner tonight. Cooked early because it’s like 3000° here in New York City. Of course it’s gonna be served with some smashed potatoes and gravy and of course I had to taste it and oh my goodness, this is hands-down the best fried chicken I’ve ever eaten in my entire life! I made it using chicken cutlet because we don’t like chicken on the bone. It was absolutely amazing and I have to tell you not a drop of the coding fell off. There was not a particle left uncoded on the chicken and it wasn’t greasy. It wasn’t nasty. It was absolutely delicious. I will be putting this into my weekly rotation. Thank you for a wonderful recipe Britney!
Thank you so much! I’m so happy you enjoyed it!