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Buttermilk Fried Chicken

A crispy and flavorful buttermilk fried chicken, marinated for depth of taste, perfect for any gathering.
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3 cups buttermilk You can replace with a dairy-free alternative if needed.
  • 3 dashes hot sauce (optional) Adjust to taste for spiciness.
  • 8 pieces bone-in chicken legs, wings, and/or thighs (or boneless chicken breasts) Should weigh about 4-5 pounds.
For the coating
  • 2.5 cups all-purpose flour Use gluten-free flour if preferred.
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 1.5 teaspoons paprika
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 4-6 cups canola or vegetable oil For frying.

Method
 

Marinating
  1. In a large mixing bowl, stir together the buttermilk and optional hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight.
  2. Remove the chicken from the refrigerator and let it sit at room temperature for about 45 minutes before frying.
Preparation
  1. Preheat your oven to 350°F (175°C) and line a sheet pan with aluminum foil.
  2. In a gallon-sized zip-top bag, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Seal the bag and shake.
  3. Take a few pieces of chicken out of the buttermilk, allowing the excess to drip off. Place them into the seasoned flour bag, seal, and shake until coated.
Cooking
  1. In a large skillet, add enough oil to fill it halfway and heat over medium-high heat to about 350°F (175°C).
  2. Carefully place 2-4 pieces of breaded chicken into the hot oil and fry for 3 minutes on the first side, then flip and cook for an additional 2 minutes.
  3. Transfer the fried chicken to the prepared baking sheet and bake for 24-28 minutes, or until cooked through and internal temperature reaches 165°F (74°C).

Notes

For the best results, marinate overnight and allow the breaded chicken to rest before frying. Store leftovers in an airtight container for up to 4 days.