Buttermilk Fried Chicken

How to Make Buttermilk Fried Chicken

1. 1

   Step 1: 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 cupsButtermilk
   • 2 tbspHot sauce (optional)
   • 1 tspBlack pepper
   
2. 2

   Step 2: 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 cupsAll-purpose flour
   • 1/2 cupCornstarch
   • 1 tbspSmoked paprika
   • 1 tspGarlic powder
   
3. 3

   Step 3: 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 cupsVegetable oil (canola or peanut) for frying
   
4. 4

   Step 4: 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.
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.