Classic Buttermilk Fried Chicken
Classic Buttermilk Fried Chicken seasons chicken well, cooks it until juicy, and finishes with a browned exterior.
About This Recipe
Classic Buttermilk Fried Chicken needs dry surfaces, even seasoning, and steady heat.
Rest the chicken briefly after cooking so the juices settle before serving.
Ingredients
- ✓1 quart vegetable, canola, or peanut oil (for frying)
- ✓3 cups buttermilk
- ✓1/4 cup hot sauce ((optional but recommended))
- ✓1 1/2 tsp kosher salt
- ✓1 tsp black pepper
- ✓3 cups all purpose flour
- ✓1/3 cup cornstarch
- ✓2 Tbsp paprika
- ✓1 Tbsp kosher salt
- ✓1 Tbsp dry mustard
- ✓1 Tbsp garlic powder
- ✓1 Tbsp onion powder
- ✓1/2 Tbsp seasoned salt
- ✓1/2 Tbsp black pepper
- ✓2 tsp celery seed
- ✓1/2 tsp dried thyme
- ✓1/2 tsp dried basil
- ✓1/2 tsp dried oregano
Ingredient Notes
- Chicken: Pat dry before seasoning so the exterior browns well.
- Seasoning: Use enough seasoning on all sides.
- Heat: Steady heat keeps the inside juicy while the outside browns.
- Resting: Rest briefly before carving or serving.
Instructions
- 1
To a very large mixing bowl, add buttermilk, hot sauce, salt, and pepper, and whisk to combine. Add chicken and turn to coat. Cover with plastic wrap and refrigerate 4 hours (or up to overnight).
- 2
After chicken has marinated, add oil to heavy bottomed skillet or dutch oven until it’s about 1-2 inches deep. Heat oil to 350°F.
- 3
Line a plate with wax paper and set aside. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.
- 4
Combine all seasoned flour ingredients in a large shallow bowl (or gallon sized resealable bag/paper bag), and whisk to combine it well.
- 5
Remove chicken piece from buttermilk marinade, shaking to remove excess marinade. Add to seasoned flour mixture, coating well. Shake gently to remove excess flour.
- 6
Add breaded chicken piece to a wax paper lined plate and continue with 2-3 more pieces of chicken.
- 7
Fry chicken, 3-4 pieces at a time, in 350°F oil. Keep in mind, adding the chicken will drop the oil temperature, so you’ll need to adjust the stovetop temperature to keep the oil as close to 350°F as you can.
- 8
Fry chicken 14-16 minutes, turning chicken over ever few minutes. Chicken is done when it reaches an internal temperature of at least 165 F degrees.
- 9
Remove chicken pieces from oil and place on the prepared wire rack/baking sheet. Let chicken rest 5-10 minutes before serving.
Katy’s Kitchen Tips
- Pat chicken dry before cooking.
- Season all sides evenly.
- Use a thermometer for doneness.
- Rest briefly before cutting.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Classic Buttermilk Fried Chicken
Serve Classic Buttermilk Fried Chicken with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Classic Buttermilk Fried Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 2063 kcal
- Carbohydrates: 78 g
- Cholesterol: 17 mg
- Fiber: 4 g
- Protein: 14 g
- Sodium: 3268 mg
- Sugar: 8 g
- Fat: 196 g
- Saturated Fat: 157 g