Fried Chicken Perfection: Secrets to Making Restaurant-Style Crunch at Home
This golden-brown Buttermilk Fried Chicken is just what your dinner table (and your family!) has been waiting for! Crispy and crunchy on the outside, yet incredibly tender and juicy on the inside, it’s the perfect way to satisfy that fried chicken craving.
When you take a bite, you’ll be amazed by the layers of flavor! The breading is packed with seasoning from garlic powder, paprika, and basil, and the chicken itself gets a deep, rich taste from being marinated in a blend of buttermilk and seasonings. The double-layer flavor easily makes this the best buttermilk chicken recipe I’ve made. It’s perfect for a big family meal, a Friday night in with the kids, or simply when that craving hits.
Trust me, after you make this recipe once, you’ll find that craving comes around a lot more often!
Buttermilk Chicken Ingredients
For this Buttermilk Fried Chicken, I recommend about three pounds of chicken with the skin on—thighs and drumsticks are my go-to, but any cut will work. The marinade is a mixture of salt, black pepper, garlic powder, dried mustard, paprika, sage, and buttermilk. After marinating, the chicken gets coated in a breading mix that fries up perfectly crispy.
In addition to all-purpose flour and baking powder, the breading includes salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper for that extra layer of flavor.
You’ll need some vegetable oil to deep fry the coated chicken until it’s golden brown.
How To Make Buttermilk Fried Chicken
- Combine chicken, salt, pepper, garlic, dried mustard, paprika, and sage in a large bowl, stirring to coat the chicken evenly.
- Pour buttermilk over the seasoned chicken and mix well to ensure everything is coated.
- Refrigerate the chicken in the marinade.
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
- One by one, transfer each piece of chicken from the marinade into the flour mixture, coating it completely.
- Fry the coated chicken in hot oil without overcrowding. Cook until it’s golden brown on all sides.
- Remove the fried chicken and transfer it to a wire rack to drain excess oil.
How To Store Buttermilk Fried Chicken
Leftovers keep well in an airtight container in the fridge for up to 3-5 days or can be frozen for up to 3 months.
How To Reheat Fried Chicken
Reheat in the oven at 325°F for about 10 minutes or until fully warmed through. An air fryer at 325°F for 5 minutes also works well for reheating.
If reheating from frozen, use the oven at 450°F for about 15 minutes.
Buttermilk Fried Chicken FAQs
How Do I Know If The Oil Temperature Is Right Without A Thermometer?
Place a wooden spoon in the oil; if bubbles form around the handle and float up, the oil is ready. Too many bubbles mean it’s too hot, while too few indicate it’s not hot enough.
Why Is The Chicken Burnt Outside But Not Cooked Inside?
The oil is likely too hot. Turn down the heat and try again.
Can I Substitute Baking Powder With Baking Soda?
No, baking powder and baking soda aren’t interchangeable here. If you’re out of baking powder, you can omit it.
Can I Use Skinless Chicken?
Yes, skinless chicken works great in this recipe!
Can I Cook This In The Oven?
Oven-cooking doesn’t yield the same results with this recipe. I recommend oven-fried chicken with panko or corn flakes for a crispy crust instead.
Could I Air Fry This?
Yes! Spray the floured chicken with oil and bake at 360°F for about 15 minutes, flipping halfway through.
Buttermilk Chicken Recipe
Equipment
- Meat thermometer
- Candy Thermometer
- Deep frying pan
Ingredients
- 8 pieces chicken skin on, thighs and drumsticks are best (approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- ½ teaspoon paprika
- ½ teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoon salt
- 1½ teaspoon garlic powder
- 1½ teaspoon paprika
- 1½ teaspoon dried basil
- 1½ teaspoon dried thyme
- 1½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil to be 1- 2 inches deep in a deep frying pan
Instructions
- Place the chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika, and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.8 pieces chicken,1 teaspoon salt,1 teaspoon ground black pepper,1 teaspoon garlic powder,1 teaspoon dried mustard,½ teaspoon paprika,½ teaspoon dried sage,2 cups buttermilk
- Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
- In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.2 cups all-purpose flour,1 Tablespoon baking powder,1½ teaspoon salt,1½ teaspoon garlic powder,1½ teaspoon paprika,1½ teaspoon dried basil,1½ teaspoon dried thyme,1½ teaspoon onion powder,1 teaspoon cayenne pepper
- Heat the oil to about 340°F. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!Vegetable oil
- Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well.
- Place the chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked – the internal temperature should be 170°F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place in the cold chicken so you will need to adjust the heat according to stay around 340°F.
- Allow the chicken to drain on a wire rack to help the chicken stay crispy.
Notes
- It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.
- Storage Instructions: Buttermilk fried chicken will keep for 3-5 days in the fridge. It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes). It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.
- I don’t have a candy thermometer – how will I know that the oil is at right temperature? If you stand a wooden spoon in the oil, the oil should bubble around the handle at the bottom of the pot and float up. If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.
- I don’t have any buttermilk – what can I substitute? Place 2 Tablespoons of lemon juice into a measuring cup. Then fill the cup up to the 2-cup measurement with milk. Allow this to sit for 10 minutes, and then use it in the recipe.
- I find that the chicken is looking burnt on the outside, but is not cooked inside – what can I do? Turn down the heat on your oil – it is too hot.
- I don’t have baking powder – can I substitute baking soda? No, these are very different. If you don’t have baking powder, then just leave that out.
- Can I substitute skinless chicken? Yes! This recipe works really well with skinless chicken!
- Can I make this chicken in the oven? I find that this recipe doesn’t work as well in the oven. Oven-fried chicken is better with panko or corn flakes to give it the crispy crust that the deep frying gives this chicken. However, you can bake it in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360 for about 15 minutes (turn it over halfway through the cooking time).
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
