Buttermilk Fried Chicken Recipe

5 from 8 votes

by Erin Gierhart · Updated: Apr 8, 2026 · 2 Comments This post may contain affiliate links.

This Buttermilk Fried Chicken recipe uses a few key techniques that solve the most common fried chicken problems, so you get juicy chicken with a crisp, well-seasoned coating. It's a straightforward method that takes the guesswork out of frying, giving you consistent results without the frustration.

A tray of golden-brown fried chicken pieces garnished with chopped herbs on parchment paper.

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Note from Erin

Fried chicken used to feel so intimidating to me. I was used to oven “fried” versions, so standing over a skillet of hot oil was out of my comfort zone.

My first attempt was an epic fail. The outside burned while the inside was still raw. After a few rounds, I realized the fix was actually pretty simple. It came down to getting the size and temperature right.

Once I dialed in those two things, I started getting a crisp, well-seasoned coating on the outside with juicy, tender chicken all the way through.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

A flat lay of labeled fried chicken ingredients including chicken, spices, flour, cornstarch, and buttermilk.

Chicken: The biggest lesson for me was the size of the chicken pieces. The first time I made this, I used large chicken breasts, and the outside browned way too quickly before the inside was done. Once I switched to pieces about the size of my fist, everything cooked evenly.
Buttermilk: I've tested marinades with hot sauce and added seasonings, but I love the balanced flavor of using plain buttermilk and adding the seasonings to the coating.
Flour + Cornstarch: When I just used flour, the coating was heavy, but adding cornstarch lightened the texture and helped create a delicate crunch.

Keep It Simple 🍃

Buying pre-cut chicken (like all thighs or all breasts) is the easiest way to ensure everything cooks at the same rate.

Tips to Make the Best Crispy Fried Chicken

Buttermilk Marinade

Let the chicken soak for at least 2 hours so the buttermilk can tenderize the meat.
When you pull the chicken from the marinade, wipe off the excess buttermilk. Too much liquid creates a gummy layer that prevents the coating from sticking properly.

Two bowls: one with flour and colorful spices, the other with flour-coated chicken on a tiled surface.

Coat in the Breading

Once the spices are mixed with the flour and cornstarch, roll the chicken in the breading, then press the mixture into the chicken. You want a craggy, textured surface.

Raw chicken pieces coated in flour arranged on a baking sheet, ready for cooking.

Rest the Chicken

Let the chicken rest for at least 20-30 minutes. This allows the breading to hydrate, which helps it adhere to the chicken.

On the left, fried chicken is lifted from oil in a skillet; on the right, fried chicken cools on a wire rack.

Fry in Hot Oil

You want each piece of chicken to have space around it, as this helps keep the oil temperature within the right range. Also, crowding can cause the pieces to bump into each other, knocking off the breading.
Remove the chicken to a cooling rack and let it rest for 10 minutes before serving.

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Top Tip!

When the chicken goes in, you should see immediate, steady bubbling and hear a consistent sizzle.

If the bubbling is weak or fades after a few seconds, the oil is too cool, and the coating will absorb oil and turn greasy. If it's aggressively popping, the oil is too hot, and the inside won't cook through before the outside browns.

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Why Did the Coating Fall Off My Chicken?

If you've ever had the breading slide right off your fried chicken, you're not alone. I've definitely had that happen, and it's almost always because the chicken is too wet or I rushed and didn't let the coating set before frying.

What works for me is wiping off the excess buttermilk, pressing the breading firmly onto the chicken, and letting it rest until the coating looks slightly damp and patchy.

Plate with fried chicken, mashed potatoes, corn on the cob, and chopped herbs on a rustic table setting.

What to Serve with Buttermilk Fried Chicken

Whenever we make fried chicken, a few key sides pull the whole meal together. It ends up feeling like a classic Southern meat-and-three, with something creamy like mashed potatoes or a baked mac and cheese, plus a simple coleslaw to brighten things up and cut through the richness.

Buttermilk biscuits are pretty much non-negotiable if you want the full comfort food experience, and I like to add something tangy on the side, like pickles or a light salad, so the meal doesn't feel too heavy.

Close-up of crispy fried chicken drumstick with juicy white meat inside, garnished with chopped herbs.

Recipe

Comforting Dinner Recipes

This post was originally published on July 19, 2020 as one of the first on this website! It was updated on April 8, 2026, to include more helpful tips and new pictures. Here's one of my favorites from the original photos.

Comments

5 from 8 votes (7 ratings without comment)

Note from Erin

Helpful Ingredient Tips

Keep It Simple 🍃