Crispy Buttermilk Fried Chicken is guaranteed to be a crowd pleaser. Learn the simple tips on how to make chicken that’s moist and juicy on the inside and golden and crispy on the outside!
Fried Chicken is my idea of ultimate comfort food, especially when served with amazing sides such as my garlicky mashed potatoes and peanut coleslaw.
Yet for a remarkably simple dish, fried chicken is easy to mess up. We’ve all had our fair share of dried out meat and over greasy breading but fret no more, friends! With this recipe, you’ll be sinking your teeth into the crispiest and juiciest fried chicken ever in no time and every time!
Here are a few tips on how to make the most delectable Crispy Buttermilk Fried Chicken:
- Marinate the chicken in a buttermilk brine to tenderize the meat and infuse flavor.
- For extra crispy breading, double coat the chicken in seasoned flour.
- Deep-fry at the optimal 350 F temperature. Too high and the outside will burn before the inside is cooked through. Too low and the chicken will absorb a lot more grease. Use a thermometer to ensure accurate temperature.
- Fry in batches as needed and make sure to heat back the oil to 350 F before frying the next batch.
- Use oil with high smoke points such as peanut or canola oil.
- To keep the oil nice and clean during deep-frying, fish out any stray bits of flour in the oil that will otherwise burn.
- Finish off the chicken in the oven for about 7 to 10 minutes so the chicken fully cooks without the burning the breading.
Crispy Buttermilk Fried Chicken is guaranteed to be a crowd pleaser. Learn the simple tips on how to make chicken that's moist and juicy on the inside and golden and crispy on the outside!
- 3 pounds whole chicken, cut into serving parts
- 2 tablespoons buttermilk
- 2 sprigs fresh rosemary
- 2 shallots, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
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In a large bowl, combine buttermilk, rosemary, shallots, garlic, kosher salt, and sugar.
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Add chicken and stir to fully coat. Allow to marinate for at least 4 hours or overnight for best results.
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In a shallow dish, combine flour, smoked paprika, salt, and pepper.
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Working with one piece at a time, remove chicken from buttermilk and shake off excess liquid.
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Add to flour mixture and turn to coat evenly.
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Shake off excess flour and dip the chicken in buttermilk.
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Add again to flour mixture to fully coat.
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In a thick-bottomed Dutch oven or cast-iron skillet, heat oil to 350 F.
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Gently add chicken and deep-fry, turning once, until golden brown and crisp. DO NOT overcrowd the skillet, fry in batches as needed.
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Remove chicken from the skillet and arrange in a single layer on a baking rack set onto a baking pan. Sprinkle with additional salt, if desired.
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Bake in a 350 F oven for about 8 t 10 minutes or until a thermometer inserted into the thickest part of the chicken reads 165 F. Serve hot.
This looks so delicious! Fried chicken is my favorite but only on cheat days!
Thanks, Nicole. On cheat days, make sure to really indulge on these:)
I love fried chicken but do not make it at home due to a huge mess and I always end up with greasier food than necessary. But I am very interested in trying the side dish of garlic mashed potatoes.
Thanks, Debbie! The mashed potato sides is equally delicious:)
Your buttermilk fried chicken looks incredibly delicious! It makes me hungry just looking at the picture!
Thank you, Ana! You have to try it 🙂
This is how my aunt makes her fried chicken. I’ve never been able to make it like hers but maybe your recipe can change that.
This recipe is really worth a try, Terri!
I’m going to have to try your way! I can never seem to cook it without the breading falling off. Needless to say, I’m embarrassed about it as a southerner. I guess my only real justification is that I rarely fry foods like my mom and grandma does. Hahaha!
Lol! Try this Amber and let me know how it goes 🙂
Ohhhh what a tasty little treat this one is!! Buttermilk chicken, holllly! This recipe hits the spot and is almost as good as the colonels himself. Great job, finger licking good chickennn 😀
Thank you so much, Lloyd! I appreciate it!
This crispy chicken looks amazing and crisp. Would definitely making this. I can only imagine how moist and tender the insides will be because of the buttermilk. Thanks for sharing
Thanks, Chichi! Enjoy!
Mmm, you can’t go wrong with fried buttermilk chicken. I’d love to try this out!
Exactly, Victoria! Thanks!
I have never eaten meat, so I can’t speak for taste but I think I could alter the recipe with vegetables to get some crispy veggie snacks. 🙂
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Thanks, Tanvi! That sounds interesting! I would love to see how that goes.
Such a tried and true classic. The batter looks fantastic.
That is right, Katrina. It is a truly a classic favorite.
This look so great. I do not eat meat but I knew someone who would love this. And we make chicken around Christmas.
Thanks, Kristal!
My husband is a huge fan of fried chicken, but it’s not something I usually make at home. Mostly because I haven’t found a recipe that tastes as good as what he’s able to get at the local diner. I may have to give yours a try. Love the addition of buttermilk and paprika. Thanks so much (as always) for your wonderful recipes! x
Thanks a lot! You guys will love this recipe:)
This looks/sounds absolutely delicious. I’ll be pinning it and trying it for sure!
Than you so much, Charsye!
I love fried chicken. It’s my fav thing to eat but i have never had buttermilk fried chicken. I am def going to try this.
You will enjoy this Sue! So delicious 🙂
Oh my word, saving this recipe! This looks and sounds like chicken granny use to make. And since we eat chicken at least four times a week it will be great to make this for the family
We love a good fried chicken too, and this recipe is such a keeper!
OMG that chicken looks absolutely delicious! Definitely saving this recipe for the next time I make chicken.
Thank you, Veronica!
I always thought that making fried chicken was super complicated and not something you can do at home but this seems doable and nothing like I had imagined it
You can definitely make this Claudia!