5.0 from 30 votes
Classic Buttermilk Fried Chicken
This Classic Buttermilk Fried Chicken recipe is incredibly flavorful and juicy, from a hot sauce/buttermilk marinade and a seasoned flour dredge.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5 servings
Calories: 2063 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 quart vegetable, canola, or peanut oil for frying
BUTTERMILK MARINADE
- 3 cups buttermilk
- 1/4 cup hot sauce (optional but recommended)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 10 pieces raw bone-in, skin-on chicken (I prefer to use thighs and drumsticks)
SEASONED FLOUR
- 3 cups all purpose flour
- 1/3 cup cornstarch
- 2 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp dry mustard
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 Tbsp seasoned salt
- 1/2 Tbsp black pepper
- 2 tsp celery seed
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
MAKE BUTTERMILK MARINADE
- To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 hours (or up to overnight).
Cup of Yum
PREPARE FOR FRYING
- After chicken has marinated, add oil to heavy bottomed skillet or dutch oven until it’s about 1-2 inches deep. Heat oil to 350°F.
- Line a plate with wax paper and set aside. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.
MAKE SEASONED FLOUR AND DREDGE
- Combine all seasoned flour ingredients in a large shallow bowl (or gallon sized resealable bag/paper bag), and whisk to combine it well.
- Remove chicken piece from buttermilk marinade, shaking to remove excess marinade. Add to seasoned flour mixture, coating well. Shake gently to remove excess flour.
- Add breaded chicken piece to a wax paper lined plate and continue with 2-3 more pieces of chicken.
FRY CHICKEN
- Fry chicken, 3-4 pieces at a time, in 350°F oil. Keep in mind, adding the chicken will drop the oil temperature, so you’ll need to adjust the stovetop temperature to keep the oil as close to 350°F as you can.
- Fry chicken 14-16 minutes, turning chicken over ever few minutes. Chicken is done when it reaches an internal temperature of at least 165 F degrees.
- Remove chicken pieces from oil and place on the prepared wire rack/baking sheet. Let chicken rest 5-10 minutes before serving.
Notes
- Cooking time does not include marinating time, as this will vary from individual to individual.
- Cooking time also does not include the time to fry additional batches of chicken.
Nutrition Information
Calories
2063kcal
(103%)
Carbohydrates
78g
(26%)
Protein
14g
(28%)
Fat
196g
(302%)
Saturated Fat
157g
(785%)
Cholesterol
17mg
(6%)
Sodium
3268mg
(136%)
Potassium
420mg
(12%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1597IU
(32%)
Vitamin C
9mg
(10%)
Calcium
211mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 2063
% Daily Value*
| Calories | 2063kcal | 103% |
| Carbohydrates | 78g | 26% |
| Protein | 14g | 28% |
| Fat | 196g | 302% |
| Saturated Fat | 157g | 785% |
| Cholesterol | 17mg | 6% |
| Sodium | 3268mg | 136% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1597IU | 32% |
| Vitamin C | 9mg | 10% |
| Calcium | 211mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.