Name: Buttermilk Fried Chicken
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 1 whole a(3 to 3½ lbs), cut into 10 pieces or use thighs and drumsticks; 3 to 4 cups buttermilk; 3 tablespoons kosher salt, divided; 2 teaspoons ground black pepper, divided; 1½ cups all-purpose flour; 3 cups peanut oil, lard, or canola oil (more as needed)

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This buttermilk fried chicken is everything I crave in a comforting, crispy dish: golden-brown crust, juicy meat, and a rich flavor that only comes from a good soak in buttermilk. It’s a straightforward recipe that delivers classic Southern fried chicken results, making it a staple I turn to time and time again.

Buttermilk Fried Chicken

Why You’ll Love This Recipe

I love this recipe because it balances simplicity with bold flavor. The buttermilk marinade ensures every bite is tender and seasoned to the bone, while the seasoned flour dredge creates that golden, crunchy coating I can’t resist. Whether I’m cooking for a weekend dinner or a backyard gathering, this recipe never fails to impress. I can also customize the seasoning or drizzle it with hot honey to change things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 chicken (about 3 to 3½ pounds), cut into 10 pieces or use thighs and drumsticks
3 to 4 cups buttermilk
3 tablespoons kosher salt, more as needed
2 teaspoons ground black pepper, more as needed
1½ cups all-purpose flour
3 cups peanut oil, lard, or neutral oil like canola, more as needed

Directions

I start by placing the chicken pieces in a large bowl and tossing them with buttermilk, 2 tablespoons of salt, and a good grind of black pepper. Then I cover it and let it marinate for at least an hour—or overnight if I have the time.
While the chicken marinates, I prepare the dredge. In a large bowl or paper bag, I combine the flour with 1 tablespoon of salt and 2 teaspoons of pepper.
Next, I heat oil in a heavy-bottomed cast-iron skillet with high sides and a lid. I make sure the oil reaches 350°F before frying.
I set a wire rack on a baking sheet for draining. Then I coat the chicken in the flour mixture by either tossing it in the bowl or shaking it in the bag until fully coated.
After shaking off excess flour, I fry the chicken in batches, starting skin-side down. I cover the skillet and cook for 5 to 15 minutes, then uncover, flip, and cook for another 5 to 15 minutes. I watch the color closely and pull the chicken once it’s deeply golden brown.
Finally, I let the fried chicken rest on the rack and sprinkle a bit more salt over the top before serving warm or at room temperature.

Servings and Timing

This recipe yields 4 servings.
Prep time: 1 hour (including marination)
Cook time: 30-35 minutes
Total time: 45 minutes to 1 hour 15 minutes depending on marination

Variations

Sometimes I like to get creative with the seasoning. Adding cayenne pepper or smoked paprika to the flour mixture adds a deeper, spicier flavor. A few dashes of hot sauce in the buttermilk brine gives the chicken a nice heat throughout. I’ve also tried mixing crushed saltines or Ritz crackers into the dredge for extra crunch—it’s a fun twist on the classic version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I reheat, I place the chicken on a wire rack over a baking sheet and warm it in a 375°F oven for about 15–20 minutes until heated through. This helps keep the crust crispy rather than soggy. I avoid microwaving it because that tends to soften the crust.

FAQs

How long should I marinate the chicken in buttermilk?

I recommend at least 1 hour, but overnight is even better for maximum flavor and tenderness.

Can I use boneless chicken?

Yes, I can use boneless thighs or breasts, but I keep in mind that they’ll cook faster, so I adjust the frying time accordingly.

What oil is best for frying?

I prefer peanut oil for its high smoke point and neutral flavor, but canola or vegetable oil work just fine too.

Why is my chicken not crispy?

This usually happens if I overcrowd the pan or if the oil isn’t hot enough. I fry in batches and make sure the oil stays around 350°F.

Can I make this in an air fryer?

It won’t turn out exactly the same, but I can air-fry marinated, breaded chicken at 375°F for about 25 minutes, flipping halfway. I spray it with oil for a crisper finish.

Conclusion

This buttermilk fried chicken recipe is my go-to when I want something that’s equal parts satisfying and nostalgic. With its crunchy crust and juicy interior, it’s everything I love about homemade comfort food. Whether I stick to the classic or play with bold spices, it always hits the spot.