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Golden brown buttermilk fried chicken pieces, perfectly crispy.

Best way to grow crispy Buttermilk Fried Chicken in 5 steps

This recipe guides you through making crispy buttermilk fried chicken, perfect for a satisfying meal. The chicken is marinated in buttermilk and spices, then double-dredged for an extra crispy coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 chicken pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • salt and pepper to taste
Frying Oil
  • 3 cups vegetable oil

Equipment

  • large bowl
  • skillet or Dutch oven
  • wire rack

Method
 

Preparation
  1. Marinate the chicken pieces in buttermilk with a pinch of salt and pepper for at least 30 minutes, or preferably overnight, to tenderize and flavor the chicken.
  2. In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper, then dredge each chicken piece in the flour mixture, ensuring it's fully coated.
  3. Dip the floured chicken back into the buttermilk, then dredge it a second time in the flour mixture for an extra crispy coating.
Cooking
  1. Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C), ensuring the oil is hot enough for frying.
  2. Carefully place chicken pieces into the hot oil, without overcrowding the pan, and fry for 6-8 minutes per side until golden brown, crispy, and cooked through, using a meat thermometer to ensure an internal temperature of 165°F (74°C).
Serving
  1. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil, which helps maintain crispiness. Serve hot and enjoy!

Notes

For extra flavor, add a dash of cayenne pepper to your flour mixture. Ensure your oil temperature is consistent for even cooking and crispiness. Do not overcrowd the pan; fry in batches if necessary.