Buttermilk Fried Chicken
Sink your teeth into the ultimate comfort food with this irresistible Buttermilk Fried Chicken recipe, a crispy, golden masterpiece that’s impossibly juicy on the inside. Marinated in a tangy buttermilk and hot sauce blend for hours or overnight, the chicken absorbs maximum flavor and tenderness before being coated in a perfectly seasoned flour mixture infused with garlic powder, onion powder, paprika, and a touch of cayenne for optional heat. Double-dipped for an extra-crunchy crust and fried to perfection, this indulgent dish delivers restaurant-quality results right from your kitchen. Perfect for family dinners, game-day feasts, or summer picnics, serve it hot alongside creamy mashed potatoes, tangy coleslaw, or buttery cornbread for a meal that’s sure to wow your taste buds. Whether you're craving classic comfort or showing off your cooking skills, this buttermilk fried chicken recipe is guaranteed to shine.
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Recipe Information
Ingredients
- 4 pounds Chicken (bone-in, skin-on pieces)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 1 tablespoon Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper (optional, for heat)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
In another large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove the chicken from the buttermilk marinade, allowing excess marinade to drip off. Do not discard the marinade.
Dredge each piece of chicken in the seasoned flour mixture, ensuring it is completely coated. For extra crispy chicken, dip the flour-coated chicken back into the buttermilk marinade and dredge it in the flour mixture again to double coat.
Heat the vegetable oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces.
Working in batches, carefully lower the chicken into the hot oil, skin-side down first. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Place the fried chicken on a wire rack set over a baking sheet to drain excess oil while keeping it crispy.
Serve the buttermilk fried chicken hot with your favorite dipping sauces or sides like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 37.3 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.3 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
