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Buttermilk Fried Chicken

Indulge in the irresistible flavors of this Buttermilk Fried Chicken, a timeless classic that boasts of perfectly seasoned, juicy meat enveloped in a golden, crispy crust. Each bite transports you to southern comfort heaven, making it the ultimate crowd-pleaser.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 610 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2 pounds chicken wings chicken legs, thighs or chicken breast
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 teaspoon baking powder
  • 1½ teaspoon baking soda
  • 2 cups all-purpose flour
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Wash the chicken and pat it dry with paper towels. 
  2. To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
  3. First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
  4. Add enough oil to a deep skillet or Dutch oven, at least an inch deep and heat over medium-high heat until it reaches 350℉. It should take about 15 minutes. 
  5. Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1 inch space in between them. For 1 pound of chicken you will have to do this in a 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees, or a total of 12 to 15 minutes.
  6. Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.

Notes

  • Buttermilk Substitute: If you're out of buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes, then it's ready to use.
  • Optimal Oil Temperature: Keeping the oil at 350°F is crucial for perfect frying. Too hot, and the chicken will burn outside before cooking inside. Too cool, and it will absorb too much oil, becoming soggy.
  • Chicken Size Matters: Smaller pieces of chicken will cook more quickly than larger ones. Adjust your frying time accordingly.
  • Resting is Key: Letting the chicken rest on a wire rack instead of a paper towel helps it stay crispy.
  • Seasoning Tip: For an extra flavor kick, consider adding garlic powder or cayenne pepper to the flour mixture.

Nutrition Information

Serving 1serving Calories 610kcal (31%) Carbohydrates 55g (18%) Protein 36g (72%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 189mg (63%) Sodium 1268mg (53%) Potassium 672mg (19%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 747IU (15%) Vitamin C 2mg (2%) Calcium 265mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 610

% Daily Value*

Serving 1serving
Calories 610kcal 31%
Carbohydrates 55g 18%
Protein 36g 72%
Fat 26g 40%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 189mg 63%
Sodium 1268mg 53%
Potassium 672mg 14%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 747IU 15%
Vitamin C 2mg 2%
Calcium 265mg 27%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.