Buttermilk Fried Chicken Recipe

This is the recipe you need if you want the best buttermilk fried chicken! Find out how to get the juiciest chicken, how to maximize the flavor, and how to keep the crispy breading from falling off!

When we decided to have fried chicken for our Georgia state dinner, I'll admit I was a little intimidated. I usually prepare "fried" chicken in the oven. I love anything that cooks without me having to stand over it.

But fried chicken is a southern staple! So I knew I needed to figure out how to make perfectly crispy, moist, and flavorful fried chicken. If you really want to make an impressive meal, serve this chicken with Gruyere and Leek Mashed Potatoes!

The Size of Your Meat Matters

Probably the most important, yet often overlooked factor in making buttermilk fried chicken is the size of your meat! Leave the oversized breasts for another meal.

The perfect size for frying is about the size of your fist. I didn't pay attention to this the night of our Georgia dinner, and the chicken breasts we got were more than twice the optimal size.

It ended up being a bit of a disaster! The outside breading was done and the inside had barely risen in temperature. We ended up having to finish the chicken in the oven, which eventually worked, but it took forever and the outside got a little burned.

Later, with smaller meat, we found success!

Oil Temperature

The next important factor is the temperature of your oil.

Heat the oil to 350°F. When you put the chicken in the temperature will drop, but as long as it is always above 325° and never above 350°, you will be fine.

A deep fryer thermometer is handy to have, so you know when to adjust your burner.

Flavorful Buttermilk Marinade

Let's back up and cover how to get the most flavorful and tender chicken possible! I use a buttermilk marinade and a perfectly seasoned flour mixture.

For the marinade, some people like to put hot sauce and other seasonings in the mix. I prefer 100% straight buttermilk. Super simple! Then I add the seasonings to the breading.

Just put the chicken in a big bowl and cover it with buttermilk. Stir it around to get everything well coated, and refrigerate for 2-4 hours.

For the breading, start with a mixture of flour and cornstarch. The cornstarch is what will give it a really good, crispy texture.

Then mix in the flavorful seasonings, including paprika, garlic powder, and cayenne.

By keeping the seasonings in the breading, and allowing the buttermilk to tenderize the chicken, you end up with beautiful layers of flavors.

The chicken flavor is not overpowered by the seasonings, but each bite is still packed with flavor.

If you want additional spice, drizzle some hot honey over the chicken after it has finished cooking.

How to Keep the Breading from Falling Off

There are a few secrets that will help the breading stay on your chicken.

To start, make sure there isn't an excess of buttermilk on the chicken. It shouldn't be dry, but slide your hand down both sides of the chicken to get all of the excess buttermilk off.

Next, cover it in the flour-cornstarch mixture and press the mixture into the chicken.

If you want super-crunchy chicken, dip it in the buttermilk again, and then back into the flour-cornstarch. Otherwise, set it aside on a plate.

Let it sit for at least 20-30 minutes. This resting time is key! It's almost like this time allows the breading to glue itself to the chicken (not that you want to think about glue when cooking).

Frying Tips

Your breaded chicken has rested, your oil is at 350°, and now you are ready to begin the frying.

Place the chicken in the oil one at a time, being careful not to crowd the pan. You want each piece of chicken to have space around it, as this will help keep the oil temperature in the right range, and crowding can cause the chicken pieces to bump into each other, knocking off the breading.

Check the bottom of one piece of chicken after about 7 minutes. It should be a nice golden brown. If so, carefully turn each piece over.

I find bbq tongs are a great tool for this step! Cook it on the other side until it reaches an internal temperature of 165° (dark meat can be cooked up to 175°).

Final Resting

The last step in perfect and crispy buttermilk fried chicken is to let it rest.

Place a sheet of parchment paper under a wire cooling rack. Carefully remove each piece of chicken from the oil and place it on the rack.

Let it rest for 10 minutes before serving.

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