Crispy, Juicy, and Golden: The Only Buttermilk Fried Chicken Recipe You Need

Crispy, Juicy, and Golden Buttermilk Fried Chicken is everything comfort food should be. With a tangy buttermilk marinade and perfectly seasoned crispy coating, this fried chicken turns out crunchy on the outside and tender on the inside every single time. If you’ve been searching for a foolproof classic, this is the only buttermilk fried chicken recipe you need.

Hi there, I’m Anna from North Missouri, and nothing says comfort like a big platter of golden fried chicken on the table. I learned early on that patience and simple seasoning make all the difference. No fancy tricks, just good ingredients and a little love. So let’s get frying.

Why You’ll Love This Buttermilk Fried Chicken

• Extra crispy coating
• Tender, juicy inside
• Simple pantry spices
• Perfect for gatherings
• Classic comfort food

Ingredients

• 6 chicken drumsticks
• 2 cups all-purpose flour
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Vegetable oil for frying

Step by Step Instructions

1. Pat the chicken drumsticks dry with paper towels.
2. In a large bowl, combine buttermilk, salt, garlic powder, onion powder, paprika, and pepper.
3. Add chicken to the buttermilk mixture, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Remove chicken from refrigerator and let sit at room temperature for 20 minutes.
5. Place flour in a shallow dish. Remove each drumstick from the marinade and dredge thoroughly in flour, pressing to coat well.
6. Heat 2 to 3 inches of vegetable oil in a heavy pot to 350°F (175°C).
7. Carefully add chicken to hot oil, a few pieces at a time, without overcrowding.
8. Fry for 12 to 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
9. Transfer to a wire rack to drain.
10. Let rest 5 minutes before serving.

Equipment

• Large bowl
• Heavy-bottomed pot or Dutch oven
• Thermometer
• Tongs
• Wire rack

Tips for Extra Crispiness

Double dredge the chicken by dipping it back into buttermilk and flour again before frying. Additionally, maintain oil temperature between 325°F and 350°F to avoid greasy coating. Let the chicken rest on a wire rack instead of paper towels to keep it crispy.

Serving Suggestions

Serve Crispy Buttermilk Fried Chicken with mashed potatoes, coleslaw, cornbread, or biscuits for a true comfort meal. It’s also delicious cold for picnics.

Nutrition Facts (Approximate)

Calories: 420
Carbohydrates: 28g
Protein: 32g
Fat: 20g

FAQ

Can I use chicken thighs instead of drumsticks?
Yes, thighs work wonderfully. Adjust cooking time slightly as needed.

How long should I marinate the chicken?
At least 4 hours, but overnight gives the best flavor and tenderness.

Can I bake this instead of frying?
This recipe is designed for frying, but you can bake at 400°F for about 35 to 45 minutes, flipping halfway, though it will not be as crispy.