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Crispy Buttermilk Fried Chicken: Your New Favorite Comfort Food

Name: Crispy Buttermilk Fried Chicken: Your New Favorite Comfort Food
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 pieces bone-in, skin-on chicken (2 drumsticks, 2 thighs, 2 wings, 2 breasts), about 3-4 lbs; 3 cups buttermilk; 2 cups all-purpose flour; 1/4 cup cornstarch; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne pepper (optional); 2 tsp black pepper; 2 tbsp salt; 1 quart vegetable oil, peanut oil, or canola oil, for frying

Recipe by N/A

Published August 05, 2026

Dive into the irresistible crunch and tender juiciness of classic buttermilk fried chicken. Marinated in tangy buttermilk, each piece boasts incredible flavor and a perfectly seasoned, golden-brown crust that will make your taste buds sing. This recipe guarantees a crispy exterior and moist interior every single time.

Recipe Details

Prep Time 15 min

Cook Time 25 min

Total Time 40 min

Cuisine American

Nutrition (per serving)

Calories: 320 calories

Protein: 30 g

Carbs: 25 g

Fat: 15 g

Fiber: 1 g

Sugar: 1 g

Sodium: 800 mg

Instructions

Pat the chicken pieces dry with paper towels. In a large bowl or resealable bag, combine the chicken and buttermilk. Ensure all chicken is submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.

In a separate large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. Mix thoroughly to combine all spices.

Remove the chicken from the buttermilk, letting any excess drip off. Do not rinse the chicken. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to ensure an even and thick coating. Shake off any excess flour.

Heat 3-4 inches of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature.

Carefully add 2-3 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Maintain the oil temperature between 325-350°F (160-175°C). Fry dark meat (thighs, drumsticks) for about 12-15 minutes and white meat (breasts, wings) for about 8-10 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Sprinkle with a little extra salt if desired. Repeat with the remaining chicken, allowing the oil to come back to temperature between batches.

Final Notes

Serve this magnificent fried chicken hot with classic sides like mashed potatoes, coleslaw, or a fresh green salad for a truly comforting meal. Leftovers, if there are any, are fantastic cold the next day! Enjoy the satisfying crunch and juicy tenderness that only homemade fried chicken can deliver.

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Crispy Buttermilk Fried Chicken: Your New Favorite Comfort Food

Recipe Details

Ingredients

Instructions

Final Notes

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