Buttermilk Fried Chicken

Sink your teeth into the ultimate comfort food with this irresistible Buttermilk Fried Chicken recipe, a crispy, golden masterpiece that’s impossibly juicy on the inside. Marinated in a tangy buttermilk and hot sauce blend for hours or overnight, the chicken absorbs maximum flavor and tenderness before being coated in a perfectly seasoned flour mixture infused with garlic powder, onion powder, paprika, and a touch of cayenne for optional heat. Double-dipped for an extra-crunchy crust and fried to perfection, this indulgent dish delivers restaurant-quality results right from your kitchen. Perfect for family dinners, game-day feasts, or summer picnics, serve it hot alongside creamy mashed potatoes, tangy coleslaw, or buttery cornbread for a meal that’s sure to wow your taste buds. Whether you're craving classic comfort or showing off your cooking skills, this buttermilk fried chicken recipe is guaranteed to shine.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 pounds Chicken (bone-in, skin-on pieces)
• 2 cups Buttermilk
• 2 tablespoons Hot sauce
• 3 cups All-purpose flour
• 1 tablespoon Cornstarch
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoons Cayenne pepper (optional, for heat)
• 4 cups Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Step 2

In another large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Step 3

Remove the chicken from the buttermilk marinade, allowing excess marinade to drip off. Do not discard the marinade.

Step 4

Dredge each piece of chicken in the seasoned flour mixture, ensuring it is completely coated. For extra crispy chicken, dip the flour-coated chicken back into the buttermilk marinade and dredge it in the flour mixture again to double coat.

Step 5

Heat the vegetable oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces.

Step 6

Working in batches, carefully lower the chicken into the hot oil, skin-side down first. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).

Step 7

Place the fried chicken on a wire rack set over a baking sheet to drain excess oil while keeping it crispy.

Step 8

Serve the buttermilk fried chicken hot with your favorite dipping sauces or sides like mashed potatoes, coleslaw, or cornbread.

Nutrition Facts

Serving size	3669.2 grams (3669.2g)

Amount per serving	% Daily Value*
Calories	13686

Total Fat 1240.20g	1590%
Saturated Fat 223.10g	1116%
Polyunsaturated Fat 1.00g
Cholesterol 1505mg	502%
Sodium 7235mg	315%
Total Carbohydrate 313.20g	114%
Dietary Fiber 12.30g	44%
Total Sugars 25.00g
Protein 391.80g	784%

Vitamin D 345IU	1723%
Calcium 840mg	65%
Iron 35mg	192%
Potassium 4640mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.8%

Protein: 11.2%

Carbs: 9.0%