Buttermilk Fried Chicken
This classic buttermilk fried chicken is crispy on the outside, juicy on the inside, and full of flavor. The buttermilk marinade tenderizes the chicken while the seasoned coating makes every bite golden and crunchy. Perfect for family dinners, picnics, or weekend feasts.
Ingredients
- 2 lbs chicken pieces drumsticks, thighs, wings
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper optional, for spice
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Instructions
- Place chicken in a bowl and pour buttermilk over it; cover and refrigerate at least 4 hours or overnight.
- In a shallow bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Remove chicken from buttermilk and dredge in seasoned flour, pressing to coat well.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken in batches until golden brown and cooked through, about 12–15 minutes depending on size.
- Drain on paper towels before serving hot and crispy.
Notes
- Marinate chicken overnight for best flavor and tenderness.
- Keep fried chicken warm in a 200°F oven while finishing batches.
- Add extra spices (chili, herbs) to customize the seasoning.