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A plate of golden-brown buttermilk fried chicken pieces, perfectly crispy.

Best way to make crispy Buttermilk Fried Chicken in 5 steps

Achieve perfectly crispy and juicy buttermilk fried chicken with this simple 5-step recipe. The buttermilk tenderizes the chicken, while a seasoned flour dredge creates an irresistible crunchy coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 pieces chicken pieces (e.g., drumsticks, thighs)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper (optional, for heat)
  • 4 cups frying oil (vegetable or peanut)

Equipment

  • Large bowl
  • Shallow dish
  • Tongs
  • Large pot or Dutch oven
  • Meat thermometer
  • Wire rack
  • Paper towels

Method
 

Preparation
  1. Place chicken pieces in a large bowl, pour buttermilk over them, and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then refrigerate to marinate for at least 4 hours or preferably overnight.
  2. In a shallow dish, whisk together the all-purpose flour, remaining salt and black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  3. Remove chicken from the buttermilk, allowing any excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, ensuring it's fully coated.
  4. Pour frying oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches and heat it over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pot, and fry for 6-8 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C); transfer cooked chicken to a wire rack lined with paper towels to drain excess oil.

Notes

For extra crispiness, consider a second dredge: after the first flour coating, dip the chicken back into the buttermilk (quickly!) and then into the flour again for a thicker crust. Make sure to maintain the oil temperature around 350°F (175°C); if it gets too low, the chicken will be greasy, and if it's too high, the outside will burn before the inside cooks.