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Juicy and crispy Buttermilk Fried Chicken, marinated in seasoned buttermilk for extra tenderness and coated in a perfectly seasoned, golden-brown crust. This Southern classic delivers a satisfying crunch with every bite while keeping the chicken moist and flavorful on the inside. Perfect for family dinners, gatherings, or a comforting meal, this fried chicken is a crowd-pleaser that's hard to resist.
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Buttermilk Fried Chicken

Whether you're looking for a weeknight indulgence or a dish that brings a bit of nostalgia, buttermilk fried chicken is always a great choice. Its simplicity in presentation allows the flavors to speak for themselves, and it's a meal that brings joy to both the maker and the eater.
Course Main Course
Keyword Buttermilk Fried Chicken
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4

Ingredients

  • ¼ cup honey
  • ½ tsp cayenne pepper
  • 4 tsps hot pimenton Spanish smoked paprika
  • Kosher salt
  • 1 cup of buttermilk or opt 3/4 cup whole milk mixed with 1/4 cup plain yogurt
  • 2 garlic cloves minced
  • 3 ½ pound chicken cut to 10 pieces w wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • Neutral oil like canola grapeseed, or safflower, for frying

Instructions

  • In a small bowl, mix together honey, cayenne, 1 teaspoon of pimenton, and 1/2 teaspoon of salt. Cover the bowl and leave it at room temperature for up to 1 day. This will be poured on the fried chicken when it's done.
  • In another bowl, whisk together buttermilk, garlic, the remaining 3 teaspoons of pimenton, and 2 tablespoons of salt. Pour this mixture into a large resealable plastic bag, add the chicken, close the bag, and turn it to coat the chicken. Put the bag in the refrigerator for at least 4 hours, preferably overnight.
  • Take the chicken out of the refrigerator 1 to 2 hours before cooking to bring it to room temperature.
  • In a large baking dish, whisk together flour, cornstarch, and 1 teaspoon of salt.
  • Pour 1/2 inch of oil into a large heavy pot over medium heat and let it heat up.
  • Meanwhile, take the chicken out of the bag, let the excess buttermilk drip back in, then place the chicken into the flour mixture. Lightly coat each piece on all sides and transfer to a plate. Get rid of the excess buttermilk and flour mixtures.
  • When the oil is hot (it bubbles around the chicken when a piece is dripped into it), use tongs to gently and carefully place a few pieces in the oil without crowding them. The number of pieces depends on the size of your pot.
  • Cook the chicken, turning it every few minutes and adjusting the heat as needed, until the skin is dark golden brown and the chicken is firm to the touch. An instant-read thermometer inserted in the thickest part of the chicken should register 170°F. This will take about 15 minutes for wings and breast pieces, and 18 to 20 minutes for legs and thighs. Place the cooked chicken on a serving platter lined with paper towels. Keep frying the remaining pieces, adding more oil to the pot if needed.
  • Serve the freshly fried chicken right away with the honey mixture for drizzling and dipping. It's tasty at room temperature and surprisingly delicious when cold.

Notes

  • Soak the chicken in buttermilk for at least 4 hours, and it's even better if you can do it overnight! This step is crucial for the best flavor. Don't cut corners here – less than 4 hours won't give you the delicious taste you're looking for.
  • Before frying, make sure the chicken is at room temperature. Putting really cold chicken into hot oil can lead to uneven cooking or take a long time, resulting in a burnt outside and raw inside. It can also make the oil less effective, leading to soggy chicken.
  • After coating the chicken in flour, let it sit for at least 15 minutes. This is a personal tip, but it helps the breading stick to the fried chicken, preventing it from slipping off.
  • Consider using hot pimenton or spicy smoked paprika. I guarantee you won't regret it.