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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.
I made this recipe this past weekend along with the hush puppies (2nd time for these, also delicious and fairly easy). I used chicken tenders and marinated overnight, I fried in peanut oil. Another amazing recipe! Next, Philly cheesesteaks!!
This buttermilk fried chicken recipe looks absolutely incredible! The crispy coating and flavorful buttermilk marinade sound like the perfect combination for juicy, tender chicken. I especially loved the tips for getting that golden, crunchy texture. Definitely adding this to my weekend cooking list. Thanks for sharing such a delicious recipe! For anyone who enjoys premium organic ingredients and natural food products, I also recommend checking out Indian Farm Organics for high-quality organic essentials.
what’s a good substitution for sazon?
You can make your own homemade blend or just omit it entirely.