Go Back
Homemade Buttermilk Fried Chicken Recipe photo

Buttermilk Fried Chicken Recipe

This Buttermilk Fried Chicken is irresistibly crispy and juicy! A flavorful marinade and perfect frying technique make it a family favorite.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brine Ingredients:
  • 8 cups cold water
  • 1 cup kosher salt
  • 1 whole lemon grated zest & sliced
  • 6 pieces bay leaves
  • 1 tablespoon black peppercorns
  • 1 cup flat-leaf parsley (Italian parsley)
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 3 tablespoons honey
  • 1 head garlic skin left on and cloves smashed
  • 10 pieces chicken (skin-on and bone-in, whole breast cut in half)
Coating Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 quart buttermilk
  • 10 cups peanut oil (for frying)

Equipment

  • Large bowl
  • Whisk
  • Heavy-bottomed pot or deep fryer
  • Cooking thermometer
  • Wire rack
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. In a large bowl, combine the cold water and kosher salt, stirring until the salt is dissolved. Add in the lemon zest, sliced lemon, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic.
  2. Place the chicken pieces into the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight.
  3. After marinating, remove the chicken from the brine and pat it dry with paper towels. In a separate bowl, pour the buttermilk and set aside.
  4. In another bowl, combine the all-purpose flour, garlic powder, onion powder, sweet paprika, cayenne pepper, kosher salt, and black pepper. Mix well until all the dry ingredients are evenly distributed.
  5. Dip each piece of chicken into the buttermilk, allowing any excess to drip off. Then, coat the chicken in the flour mixture, pressing down to ensure a thick layer of coating.
  6. In a large heavy-bottomed pot or deep fryer, heat the peanut oil to 350°F (175°C). Use a cooking thermometer to check the temperature.
  7. Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through.
  8. Once cooked, use tongs to transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving.

Notes

  • Ensure your oil is at the right temperature before frying to avoid greasy chicken.
  • Let the chicken pieces rest after frying to allow the juices to redistribute.
  • This recipe can easily be doubled if you’re feeding a crowd.
  • For extra crispy chicken, you can do a double dredge by repeating the buttermilk and flour coating process.