buttermilk fried chicken Recipe

Name: buttermilk fried chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fryer chicken, cut up; 1 oil, for frying; 1/2 gallon buttermilk; 2 tbsp minced garlic; 2 tsp hot sauce; 1 tsp salt; 1 tsp pepper; 2 cup flour; 1 tsp salt; 1 tsp pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder

Servings: persons

1 fryer chicken, cut up
1 oil, for frying
1/2 gallon buttermilk
2 tbsp minced garlic
2 tsp hot sauce
1 tsp salt
1 tsp pepper
2 cup flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder

1
["Place all marinade ingredients in a plastic zip top bag and squish to combine.", "Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.", "Place about 2"" oil in large shallow pan and preheat over medium high to 350.", "(Oil should be hot but not screaming hot.)", "Place all flour dredge ingredients in large paper bag.", "Add chicken pieces, fold top of bag over to close, and shake well.", "-or- mix dredge ingredients on a plate and turn chicken on plate to coat.", "When oil is hot, place thighs in oil, skin side down.", "Wait 1 minute then add the breasts, skin side down.", "Wait 2 minutes then add the legs.", "Wait 2 minutes then add the wings, if there is room in the pan.", "Don't overcrowd the pan.", "Try to maintain oil temp of 350.", "Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings.", "Cook on the other side until golden, about 10 minutes.", "Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165.", "Remove chicken and drain on another large paper bag.", "Serve immediately."]

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 fryer chicken, cut up, 1 oil, for frying, 1/2 gallon buttermilk, 2 tbsp minced garlic, and more.

Yes, buttermilk fried chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

buttermilk fried chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions