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The Best Classic Buttermilk Fried Chicken Recipe

This incredible buttermilk fried chicken recipe will be the only fried chicken recipe you use! Seasoned to perfection, this crispy chicken recipe is the best fried chicken recipe you will ever have!

Indulge in the ultimate comfort food with this classic buttermilk chicken recipe! Picture a plate piled high with crispy, golden-brown chicken that’s juicy and succulent on the inside, bursting with flavor in every bite.

The secret to this delectable dish is a tangy buttermilk marinade that tenderizes the chicken and infuses it with a rich, savory flavor.

The marinade is enhanced with a blend of fragrant herbs and spices, like garlic, paprika, and thyme, that create a mouth-watering aroma that fills your kitchen as the chicken cooks to perfection.

To achieve that perfect crunch, the chicken is coated in a crispy, seasoned breading that locks in all the juices and creates an irresistible texture that’s sure to satisfy your cravings. As you sink your teeth into each crispy piece, you’ll experience a flavor explosion that’s both familiar and exciting, reminding you of home-cooked meals from your childhood.

This classic buttermilk chicken recipe is perfect for any occasion, whether you’re feeding a crowd or simply enjoying a cozy night in. It’s a dish that’s loved by everyone and brings people together around the table.

Pair it with your favorite sides, like creamy mashed potatoes, roasted vegetables, or a fresh garden salad, and enjoy the ultimate comfort meal that’s sure to warm your heart and soul.

Classic Buttermilk Fried Chicken

Now I know it’s a lot for me to claim that THIS recipe is the perfect fried chicken recipe. It’s hard because so many other people make great recipes claims as well. Trust me I’d never lead you wrong when it comes to easy recipes!

Not only did the family love this great fried chicken they even loved it more than the chicken tenders that they adore so much. The crispy skin is super tasty from being in the seasoned flour dredge and fried in high heat oil in a heavy-bottom skillet. Getting the perfect temperature of the oil in the large pot is key!

Classic Buttermilk Fried Chicken

What ingredients do I need for this seasoned buttermilk fried chicken?

Classic Buttermilk Fried Chicken Ingredients

What ingredients do you need for this classic buttermilk fried chicken recipe?

  • 4-6 pounds bone in chicken
  • 2 cups buttermilk
  • 1 1/2 cups all purpose flour
  • 3/4 cup cornstarch
  • 1 tbsp adobo
  • 1 tbsp seasoning salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper 

How do I make this amazing fried chicken?

First you will be adding all seasonings to a bowl and mix well. Some folks use kosher salt, cayenne pepper, white vinegar, onion powder and hot sauce–but we won’t be needing any of that in today’s recipe.

Classic Buttermilk Fried Chicken Frying in the pan

Add bone in chicken, chicken thighs or chicken breasts (or whichever part of the chicken you prefer), buttermilk and half of the seasonings to a large bowl. Be sure to mix well in the buttermilk marinade and let soak in fridge for 1 hour. Add the remaining seasonings and cornstarch to a bowl with the flour.

Remove chicken from fridge after an hour and heat oil over medium high in a large deep skillet or cast iron. I used a 12-inch cast-iron skillet. Take chicken from buttermilk mixture and dredge chicken pieces in the flour mixture. Remove excess flour. Be sure to fry the coated chicken by deep frying in small batches.

Test the vegetable oil or canola oil by sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough. It’s important you wait until the oil temperature comes up at medium high before adding the marinated chicken pieces.

Cook for 8-10 mins on the first side then turn chicken pieces for another 8-10 min on the second side. The larger pieces will need longer cook times for best results. The chicken will be golden brown in color. Test for doneness by checking the internal temperature with a meat thermometer. More on that in the notes of the recipe.

You can also use the dutch oven for a great crispy crust. This buttermilk chicken recipe is full of flavorful chicken and it makes the juiciest fried chicken!

This recipe is great with a creamy coleslaw or even some amazing mashed potatoes.

Classic Buttermilk Fried Chicken

Remove from the hot oil and let the pieces of chicken rest on paper towels in a single layer. 

Whether you prefer white meat or dark meat, either one is great to use for this fried chicken! This is one of the best tasting most popular recipes on the blog. It doesn’t take a long time to make a delicious crispy piece of chicken! Seal the leftovers in an airtight container and refrigerate.

Classic Buttermilk Fried ChickenWhat are some helpful tips for making buttermilk fried chicken?

1. Make sure to use a heavy and non-stick skillet or deep fryer for frying your chicken.

2. Use buttermilk as the base of your marinade instead of just water, which will give the chicken a richer taste and texture.

3. Be sure to fully coat the chicken in the wet marinade and let it sit for at least an hour before frying.

4. When you’re ready to fry, use a heavy-duty oil such as vegetable or peanut oil – these oils can handle the high heat of deep frying better than other types of oils.

5. Heat the oil in your skillet or deep fryer to 350°F and test it by dropping a bit of the marinade in – if it bubbles up, the oil is hot enough.

6. Carefully drop your buttermilk-marinated chicken pieces into the hot oil and fry for about 8 minutes or until golden brown on both sides.

7. Once the chicken is cooked all the way through, remove it from the oil and let it cool for a few minutes before serving.

8. Serve with your favorite sides or sauces for a delicious meal that everyone will enjoy!

Can you freeze this buttermilk fried chicken?

Yes, you can freeze buttermilk fried chicken. Allow the cooked chicken to cool completely, then transfer it to a freezer-safe container and store in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating in an oven or microwave.

Be sure to let me know how much you love it! This crispy buttermilk crunchy chicken recipe has a five star rating for a reason!

If you are looking for a complete list of dinner ideas be sure to check out Easy and Tasty Dinner Ideas For The Whole Family!

The Best Classic Buttermilk Fried Chicken Recipe
Yield: 12 servings

The Best Classic Buttermilk Fried Chicken Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

This amazing classic buttermilk fried chicken recipe is perfectly seasoned and cooked to perfection. Great for any occasion, the family will love it!

Ingredients

  • 4-6 pounds bone in chicken
  • 2 cups buttermilk
  • 1 1/2 cups all purpose flour 3:4 cup cornstarch
  • 1 tbsp odobo
  • 1 tbsp seasoning salt 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp Italian seasoning 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Add all seasonings to a bowl and mix well. 
  2. Add chicken, buttermilk and half of the seasonings to a bowl. 
  3. Mix and let soak in fridge for 1 hour. 
  4. Add the remaining seasonings and cornstarch to a bowl with the flour. 
  5. Remove chicken from fridge after an hour and heat oil over medium high in a large skillet or cast iron. 
  6. Take chicken from marinade and coat in the flour mixture. 
  7. Test the oil by sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough. 
  8. It’s important you wait until the temperature Of the grease comes up at medium high before adding the chicken. 
  9. Cook for 8-10 mins per side. The larger pieces will need longer cook times.
  10. Test for doneness (see notes)
  11. Remove and let drain on paper towels. 

Notes

Always soak in buttermilk.

Season like your life depends on it.

Remember to add 1 part cornstarch to 2 parts flour. 

Make sure the chicken is wet from the marinade and seasonings before dredging.

Keep the oil hot but not hot as it will burn. Stick the thickest part of the chicken with a fork down to the bone to test doneness. It should run clear juices. 

Drain on paper towels. 

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 616Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 215mgSodium 820mgCarbohydrates 24gFiber 1gSugar 2gProtein 57g

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