This is one of my favorite recipes for fried chicken. It relies on a buttermilk marinade which you’ll soak the chicken in for a few hours, then a quick roll in the seasoned flour mix, followed by a few minutes in a deep-fry bath. The actual hands-on time for this recipe is about 20 minutes, which is exactly the kind of thing I’m looking for when making dinner after a long day! If you haven’t tried deep frying at home, you might be feeling a bit intimidated, but I can honestly tell you that once you try it, you’ll see that the technique is pretty simple. Frying the chicken a few pieces at a time helps to make sure it cooks evenly and comes out mouth-wateringly crisp. Nothing beats the flavor of homemade juicy fried chicken. If fried chicken sandwiches are your thing, check out my recipes for Nashville Hot Chicken Sandwich, Popeye’s Chicken Sandwich, and Chick-Fil-A Chicken Sandwich Copycat.
Why this recipe works
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Whole chicken: Look for one that is 3.5 – 4 lbs. You’ll be cutting the chicken into 8 or 10 pieces, and I have a tutorial on how to cut a whole chicken if you’ve never done it before. Alternatively, use bone-in chicken pieces. Buttermilk: Marinating the chicken in buttermilk will make it very tender. Salt: Helps to season and tenderize the chicken. Oil for frying: Vegetable, canola, and peanut oils are good options for frying because they have a low smoke point, but any neutral-tasting oil will work. For the Breading: You’ll need all-purpose flour, baking powder, celery salt, garlic powder, onion powder, ground paprika, white and black pepper, ground ginger, Italian seasoning, salt, and some more buttermilk which will help to bring the breading together.
How to Make Buttermilk Fried Chicken
Pour in about an inch of oil and heat it to 350°F/180°C. Fry 3 – 4 pieces at a time for about 10 minutes covered. The chicken will be done once the internal temperature of the chicken reaches 165°F/74°C. It’s a good idea to have a kitchen thermometer on hand so you can test the internal temperature. If you want to learn more, check out my tutorial on how to use your kitchen thermometer.
What to Serve with Fried Chicken
This buttermilk chicken goes well with so many side dishes such as mashed potatoes, buffalo smashed potatoes, coleslaw, Instant Pot potato salad, 20-minute bread rolls, creamed corn… the list is endless! For a healthier option for making buttermilk chicken, visit my recipe for Buttermilk Roast Chicken.
Tips for Making the Most Tender Buttermilk Fried Chicken
Make your own buttermilk. You can usually find buttermilk at most supermarkets along with other dairy products. If you can’t get your hands on some or forgot to pick some up with your last shop, (I’ve been there!), you can easily make your own substitute at home. Add 1 tbsp of lemon juice or vinegar for every 1 cup of milk and let it sit for a few minutes to allow the acid to curdle the milk. The mixture will also thicken. After about 10 minutes, it is ready to use. The longer you can marinate the chicken, the better! If you’re short on time, 1 hour will do the trick, but the longer you can leave the chicken in the buttermilk, the more tender the end result will be. You can safely marinate the chicken for up to 24 hours. The temperature of the oil is key. You want to make sure you are always frying with hot oil, so you should maintain the temperature of your oil at 300°F throughout the frying process.
Ways to Use Leftover Fried Chicken
Add shredded fried chicken to a salad. Make a creamy chicken salad with mayo, lemon juice, and celery to use in sandwiches. Use it in tacos or fajitas. Enjoy a Buffalo chicken wrap by saucing the chicken in some hot sauce.
Now that you’ve mastered frying buttermilk chicken, you’re ready for your next BBQ, picnic, or quick weeknight dinner! Save this recipe and pass it on for others to enjoy!
© Little Sunny Kitchen
