Buttermilk Fried Chicken Recipe

Name: Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Buttermilk; 1 teaspoon Kosher Salt; 1 teaspoon Ground Black Pepper; 1/2 teaspoons Cayenne Pepper; 1 teaspoon Hot Sauce (tapatio Or Cholula); 1 whole Chicken, Cut Into Pieces; 2 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1 Tablespoon Garlic Powder; 1 Tablespoon Onion Powder; 2 Tablespoons Kosher Salt; 1/2 Tablespoons Ground Black Pepper; 1 teaspoon Cayenne; 8 cups Peanut Oil (or Enough To Fill A Deep Stock Pot Or Deep Fryer)

Servings: persons

2 cups Buttermilk
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
1/2 teaspoons Cayenne Pepper
1 teaspoon Hot Sauce (tapatio Or Cholula)
1 whole Chicken, Cut Into Pieces
2 cups All-purpose Flour
1 Tablespoon Baking Powder
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons Kosher Salt
1/2 Tablespoons Ground Black Pepper
1 teaspoon Cayenne
8 cups Peanut Oil (or Enough To Fill A Deep Stock Pot Or Deep Fryer)

1
To prepare the buttermilk marinade, whisk together buttermilk, kosher salt, ground black pepper, cayenne, and hot sauce in a bowl.
2
Add the chicken pieces into a large resealable bag.
3
Pour buttermilk marinade over the chicken.
4
Squeeze out any excess air and then seal the bag.
5
Place in the refrigerator for 36 hours.
6
After the chicken has marinated, combine flour, baking powder, garlic powder, onion powder, kosher salt, ground black pepper, and cayenne in a large mixing bowl and stir to combine well.
7
Allow to sit at room temperature for 20 minutes.
8
One marinated chicken piece at a time, dredge chicken into flour mixture.
9
Coat all sides.
10
Shake well to remove any excess flour mixture.
11
Repeat with rest of chicken, setting aside when ready to fry.
12
Heat peanut oil in a deep stock pot over medium-high heat.
13
If possible, use a candy/fry thermometer to ensure the temperature reaches 350 degrees F. When the oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
14
Individually, chicken pieces will cook as follows: wings for 3 minutes, legs for 5 minutes, thighs for 46 minutes, and breasts for 8 minutes.
15
Once chicken is cooked through, allow to drain and rest for 5 minutes before eating.
16
You can also use a digital meat thermometer to test the chicken after cooking to ensure it reaches 160 degrees F before allowing it to rest.
17
It will continue to cook and rise to 165 degrees F while it rests.

3807

kcal

Calories

329

Fat

127

Carbs

140

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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups Buttermilk, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1/2 teaspoons Cayenne Pepper, 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