Dinner Stovetop Comfort Food Chicken Crispy Southern

Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces Bone-in chicken pieces (mix of thighs and drumsticks); 2 cup Buttermilk; 2 tbsp Hot sauce (optional); 2 tsp Kosher salt; 1 tsp Black pepper; 2 cup All-purpose flour; 0.5 cup Cornstarch; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 3 cup Vegetable oil (canola or peanut) for frying

Crispy, golden-brown buttermilk fried chicken with a crunchy seasoned coating and juicy interior. This stovetop method yields deep-fryer results using a heavy skillet and enough oil for shallow-deep frying in batches.

0.0(0 reviews)

Prep: 75m · Cook: 30m · Total105 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"This recipe shines for weekend dinners or casual gatherings when you want classic, crunchy fried chicken without a deep fryer. Plan ahead for at least an hour of marinating — it makes the meat tender and flavorful."

Buttermilk Fried Chicken

This stovetop buttermilk fried chicken is built to deliver restaurant-style crackle and a juicy interior without a deep fryer. Tangy buttermilk and a splash of hot sauce tenderize and season the meat, while the flour–cornstarch blend creates a light, shatteringly crisp crust; smoked paprika and garlic powder give a savory, slightly smoky backbone that complements the sweet, roasted notes of the skin. The recipe focuses on three essential moves — a long wet marinade, a firm press into the seasoned dredge with a short rest to set the coating, and careful shallow-deep frying in a heavy skillet — so you get contrast and crunch in every bite.

This version is deliberately forgiving for confident home cooks: keep oil steady between 325–350°F, work in small batches to avoid temperature collapse, and remove pieces at 165–170°F so thighs stay succulent. Resting fried chicken on a wire rack preserves the crust while juices redistribute, and a quick pinch of flaky salt right before serving brightens the flavors. Make it for a family dinner, a weekend gathering, or a casual dinner party — the details here (marinade time, adherence, and temperature control) are what earn this chicken its signature crunch and succulence.

Plan your timing

Enter your target meal time:

5:07 pm–5:25 pm→Marinate the chicken

5:25 pm–5:43 pm→Make the seasoned dredge

5:43 pm–6:01 pm→Dredge the chicken

6:01 pm–6:19 pm→Heat the oil and test temperature

6:19 pm–6:37 pm→Fry the chicken in batches

6:37 pm–6:55 pm→Drain, rest, and serve

Ingredients

Yield

Instructions

Marinate the chicken

Pat the chicken dry and transfer to a large bowl or resealable bag. Add the buttermilk, hot sauce (if using), 1 teaspoon kosher salt and the black pepper; toss to coat, cover, and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the meat.

For this step

8 piecesBone-in chicken pieces (mix of thighs and drumsticks)
2 cupButtermilk
2 tbspHot sauce (optional)
2 tspKosher salt
1 tspBlack pepper

Make the seasoned dredge

In a shallow dish combine the all-purpose flour, cornstarch, smoked paprika, garlic powder and the remaining 1 teaspoon kosher salt. Whisk to evenly distribute the spices and break up any lumps of cornstarch for a consistently crunchy crust.

For this step

2 cupAll-purpose flour
0.5 cupCornstarch
1 tbspSmoked paprika
1 tspGarlic powder

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip back into the bowl. One piece at a time, press the chicken firmly into the flour mixture, turn to fully coat, then set on a wire rack and let rest 10 minutes — this helps the coating adhere and form a better crust.

For this step

3 cupVegetable oil (canola or peanut) for frying

Heat the oil and test temperature

Pour the vegetable oil into a large heavy skillet (cast iron preferred) until it reaches about 1 to 1½ inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of dredge sizzles immediately and browns slowly; adjust heat to maintain 325–350°F while frying.

Fry the chicken in batches

Fry chicken skin-side down first in batches without overcrowding, 10–12 minutes per side for medium-size pieces, turning once, until crust is deep golden and an internal temperature of 165–170°F (74–77°C) is reached. Keep oil temperature steady by lowering heat if it browns too quickly and raising slightly if it cools when adding chicken.

Drain, rest, and serve

Transfer cooked pieces to a wire rack set over a baking sheet to drain; rest 5 minutes to let juices redistribute and coating set. Serve hot with your favorite sides and sprinkle a pinch of salt if needed right before serving.

Tips from the kitchen

Marinate Overnight When Possible

Extended marination (up to 12 hours) lets the buttermilk tenderize deeper into the meat and intensifies flavor; if short on time, one hour still improves texture.

Bring Chicken To Temperature

Let chilled pieces sit 20–30 minutes before frying so the oil doesn’t seize up and the center cooks more evenly.

Use Cast Iron Skillet

A heavy cast iron pan holds steady heat and creates even browning; if using another pan choose one with a thick base to avoid hot spots.

Press Dredge Firmly

Press the flour-cornstarch mix into the wet chicken and let it rest 8–10 minutes so the coating adheres and forms a solid crust that won’t flake off while frying.

Maintain Oil Temperature

Adjust the heat between batches and check the oil often — a thermometer makes this easy and ensures the coating browns slowly without burning.

Drain On A Rack

Transfer finished pieces to a wire rack set over a sheet pan so air can circulate; this prevents soggy undersides and helps the crust set crisp.

Variations & substitutions

Nashville Hot Twist

Add cayenne powder to the dredge and brush the finished chicken with a lacquer of melted butter or oil mixed with cayenne and a touch of brown sugar for that spicy, sticky finish.

Herb-Buttermilk Chicken

Stir chopped thyme, rosemary, and a teaspoon of lemon zest into the buttermilk for a brighter, herb-forward profile that pairs well with roasted vegetables.

Gluten-Free Crunch

Swap the all-purpose flour for a 1:1 gluten-free baking mix and replace some flour with rice flour or extra cornstarch to preserve the crisp texture.

Bone-In To Boneless

Use skin-on boneless thighs to shorten cook time — fry 6–8 minutes per side and check for 165°F to avoid overcooking.

Storage & make-ahead

Cool pieces completely and store in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, warm on a wire rack in a 375°F oven for 12–15 minutes or in an air fryer at 350°F for 6–8 minutes until heated through. You can marinate overnight ahead of time and either dredge right before frying or dredge and refrigerate uncovered for up to 24 hours to help the coating set.

What to serve with it

Serve with classic sides like creamy coleslaw, buttery mashed potatoes, or flaky buttermilk biscuits and a pile of dill pickle chips to cut the richness. Finish with a drizzle of hot honey or a side of spicy vinegar and pair with an ice-cold lager, sweet tea, or a citrusy soda for contrast; present on a roomy platter with pieces spaced so the crust stays crisp.

Frequently asked questions

Can I use boneless chicken instead of bone-in?

Yes — skin-on boneless thighs are the best substitute because they stay moist; reduce frying time to about 6–8 minutes per side and pull at 165°F internal to avoid drying out.

Why is cornstarch included in the dredge?

Cornstarch reduces gluten formation and creates a thinner, crisper, more shatter-friendly crust than flour alone, especially when mixed with flour for structure and browning.

How much oil do I really need?

Fill the skillet 1 to 1½ inches deep so pieces can be shallow-deep fried and partially submerged; that usually takes around 2–3 cups depending on pan size, and you should maintain oil level between batches.

My coating flakes off — what did I do wrong?

Common causes are overly wet pieces that weren’t rested after dredging, oil that’s too hot (browning before set) or too cool (absorbing oil), or inadequate pressing of the dredge; press firmly, rest on the rack, and monitor oil temp to fix it.

Can I reuse the frying oil?

Yes — strain the cooled oil through a fine sieve or cheesecloth and store airtight in the fridge for up to two uses with neutral-flavored foods; discard if it smells rancid, foams, or darkens excessively.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Marinate the chicken

Bone-in chicken pieces (mix of thighs and drumsticks)8 pieces
Buttermilk2 cup
Hot sauce (optional)2 tbsp
Kosher salt2 tsp
Black pepper1 tsp

Step 2: Make the seasoned dredge

All-purpose flour2 cup
Cornstarch0.5 cup
Smoked paprika1 tbsp
Garlic powder1 tsp

Step 3: Dredge the chicken

Vegetable oil (canola or peanut) for frying3 cup

Nutrition Facts

Per serving: 2 pieces (570g)

Calories2685

Total Fat205.1g

Saturated Fat26.8g

Trans Fat2.9g

Polyunsaturated Fat101.6g

Monounsaturated Fat45.9g

Total Carbohydrates120.8g

Dietary Fiber1.8g

Total Sugars57.9g

Protein95.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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