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Crispy Buttermilk Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Ava
  • Prep Time: 15 minutes
  • Marinating Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Description

This classic buttermilk fried chicken recipe delivers crispy, flavorful chicken with a tender, juicy interior. Marinated in tangy buttermilk, coated with self-rising flour, and fried to golden perfection in peanut oil, this Southern comfort dish is a go-to for any meal. Perfectly seasoned and easy to make, it's delicious served with gravy or your favorite sauce.

Ingredients

Scale

Chicken and Marinade

  • 3 to 4 pound whole chicken, bone-in, skin-on, pre-cut pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups full fat buttermilk

Coating

  • 3/4 to 1 1/4 cups self-rising flour

For Frying

  • Peanut oil (or vegetable oil), enough for 1 1/2-inch depth frying

Instructions

  1. Prepare the Chicken: Place the chicken pieces in a large bowl. Sprinkle evenly with kosher salt and black pepper, tossing several times to coat all pieces well. Pour in the buttermilk and stir to coat the chicken thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to marinate.
  2. Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip back into the bowl. Dredge each piece in self-rising flour until fully coated. Discard the leftover buttermilk.
  3. Heat the Oil: Pour peanut oil into a heavy cast iron skillet or braiser to a depth of about 1 1/2 inches. Heat the oil to a temperature between 360°F and 375°F, adjusting your heat source as necessary to maintain this temperature throughout frying.
  4. Fry the Chicken in Batches: Add chicken pieces to the hot oil in batches, avoiding overcrowding the skillet. Cover and cook for 6 minutes. Then uncover and cook for an additional 9 minutes.
  5. Turn and Continue Cooking: Flip the chicken pieces over carefully. Cover again and cook for 6 minutes, then uncover and cook for another 5 to 9 minutes. During the last 3 minutes, turn the pieces occasionally to ensure even browning on all sides.
  6. Check for Doneness and Drain: Use an instant-read thermometer to confirm the chicken reaches an internal temperature of 165°F. Remove the chicken from the oil with tongs and place on paper towels to drain excess oil. Repeat the frying process with remaining chicken pieces.
  7. Rest and Serve: Allow the fried chicken to rest for 5 to 10 minutes before serving. Season with flaky sea salt while still hot if desired. Serve hot with gravy or your favorite sauces, such as Alabama White Sauce.

Notes

  • Marinating the chicken overnight in buttermilk increases tenderness and flavor.
  • Use a heavy cast iron skillet for even heat distribution and better frying results.
  • Do not overcrowd the pan during frying to maintain oil temperature and crispiness.
  • Adjust frying time slightly depending on the size of your chicken pieces.
  • Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F internal temperature.
  • Peanut oil provides a high smoke point and mild flavor, but vegetable oil can be substituted if needed.
  • Resting the chicken after frying helps retain juices and keeps it tender.

Nutrition

  • Serving Size: 1 serving
  • Calories: 540 kcal
  • Sugar: 6 g
  • Sodium: 822 mg
  • Fat: 29 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 136 mg

Find it online: https://crunchyfork.com/crispy-buttermilk-fried-chicken-recipe/