My Mississippi mama and Big Mama taught me the ropes on frying chicken, and this buttermilk fried chicken recipe is the best of the best. I let that chicken marinate so all that flava gets down into the meat, then coat it in that bomb seasoned flour and fry it up until golden. It’s got all that Southern flavor for sure with a nice kick of spice. Straight up a dream, y’all. The colonel could never!
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How to Make Buttermilk Fried Chicken
These step-by-step photos show how to make buttermilk fried chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Buttermilk Fried Chicken Recipe
1. Marinate the chicken in buttermilk
Combine the fried chicken marinade ingredients until smooth. Add the chicken pieces and toss until every piece is completely submerged, then cover and refrigerate.
2. Make the seasoned flour coating
Combine the seasoned flour ingredients in a plastic bag, then drizzle in buttermilk. Use a fork to mix it through until small crumbs form.
PRO TIP: Big Mama taught me you ain’t gotta run to the store just because you’re out of buttermilk, boos. Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit for a few, and you’re back in business!
3. Coat the chicken with the seasoned flour
Use tongs to coat each piece of marinated chicken thoroughly in the flour mixture, shaking off any excess. Transfer to a parchment-lined baking sheet and refrigerate so the breading can set.
4. Fry your buttermilk chicken until crispy
Heat the oil in a cast iron skillet or Dutch oven, then fry the chicken in batches without overcrowding the pan. Turn the pieces as they cook, then drain once golden, crispy, and cooked through.
PRO TIP: Whenever I’m frying chicken, I always set up my station the same way. Chicken on the left, hot oil in the middle, and a wire rack or paper towels on the right. Keeps oily messes to a minimum.
Full Buttermilk Fried Chicken Recipe
Buttermilk Fried Chicken Recipe
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Equipment
Ingredients
For the Marinade
- 2 cups buttermilk
- 1/4 cup tabasco sauce
- 1 tbsp worcheshire sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 chicken pieces wings, legs, thighs or breasts
To Fry Chicken
- vegetable oil for frying
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 tsp buttermilk
Instructions
To Marinade
- Add buttermilk, Tabasco sauce, Worchershire sauce, salt and pepper to a heavy duty blender or food processor and process until smooth.
- Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.
To Fry
- When ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, black pepper and cayenne to a plastic bag and shake together until combined.
- Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
- Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.
- Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
- Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don’t overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165 degrees.
- Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.
Notes
How to Store
- Fridge: Let the chicken cool completely, then store it in an airtight container on the top shelf of the fridge for up to 3 days.
- Freezer: Wrap each piece well, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Pop the chicken in a 375°F oven until hot and crispy again. You can also use the air fryer at 350°F for a few minutes to bring that crunch right back.
Nutrition
Recipe Tips
- Bring your chicken back to room temperature before frying. Adding seriously cold chicken to hot oil can make the chicken cook unevenly or get soggy because it will bring the temp of the oil down.
- Let the chicken set for at least 15 minutes. This is my personal tip but I like doing this because it prevents the breading from slipping off your chicken.
- Test the oil the Big Mama way. Toss a tiny pinch of flour into the oil. If it sizzles right away, it’s time to get that chicken frying.
- Fry similar pieces together. Wings, breasts, thighs, and legs ain’t all built the same! Group pieces that are close in size so you can pull them as they reach 165°F instead of overcooking the smaller ones.
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Serving Ideas
- Potatoes: Serve it up with garlic mashed potatoes, sour cream mashed potatoes, or mashed sweet potatoes.
- Mac and Cheese: You can’t go wrong with baked mac and cheese, Velveeta mac and cheese, or cauliflower mac and cheese.
- Sauces: Dunk that crispy chicken in some ranch sauce, hot sauce, chipotle BBQ sauce, or sawmill gravy.
- Southern Sides: Keep it classic with flaky biscuits, collard greens, cracklin bread, or potato salad. That’s one bomb fried chicken spread y’all!
Recipe Help
Your oil probably wasn’t hot enough, or you added too many pieces at once and dropped the temperature. Cold chicken can cool it down too. Work in small batches and let the oil get back to 350°F before adding more chicken.
Your oil is too hot boo. Larger pieces can also take longer to cook. Lower the heat and check the thickest part with a meat thermometer. You’re looking for 165°F.
Drain the chicken on a wire rack and leave it uncovered. The rack lets air circulate underneath so the bottom doesn’t get soft. WAY better than letting it sit on paper towels.
You sure can! Let it cool completely, strain out all the fried bits through a fine-mesh strainer, and store it in a clean container. If it smells off or looks super dark, let it go boos.
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Can’t wait to try this!!
Hope you love!
I mark my favorite of each type of recipe with the word ‘BEST’. Out of all the recipes I have tried from the internet, this one is saved in my bookmarks as ‘BEST Buttermilk Fried Chicken’!
What temperature and length of time in the oven? I don’t want to have oil spattered in my little kitchen.
Yum! I’m one to make sure fried chicken is done. So I put browned chicken on a sheet pan with a rack and place each piece on rack. Then bake at 375 for 20 minutes. Very crunchy, moist and all the grease on bottom of foil lined with two parchment sheets to absorb grease.