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best Buttermilk Fried Chicken
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Easy Buttermilk Fried Chicken

Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.
Course dinner
Cuisine American
Keyword chicken, fried, fried chicken
Prep Time 15 minutes
Cook Time 45 minutes
Chill 1 hour
Servings 4

Ingredients

  • 8 pieces chicken bone-in, skin on, thighs and drumsticks are best (approximately 3 pounds)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried mustard
  • ½ tsp paprika
  • ½ tsp sage
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 ½ tsp salt
  • 1 ½ tsp garlic powder
  • 1 ½ tsp paprika
  • 1 ½ tsp basil
  • 1 ½ tsp thyme
  • 1 ½ tsp onion powder
  • 1 tsp cayenne pepper
  • Vegetable oil to be 1- 2 inches deep in a deep frying pan

Instructions

  • Place chicken pieces in a large bowl.
  • Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
  • Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
  • Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
  • In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
  • Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
  • Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
  • Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked - the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
  • Allow the chicken to drain on a wire rack to help the chicken stay crispy.

Notes

It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.