Crispy, juicy Buttermilk Fried Chicken made with seasoned flour, cornstarch, and a quick soak in tangy buttermilk—your new go-to recipe.
I don’t remember the exact day I made this for the first time, but I do remember the smell. My entire apartment smelled like a Southern kitchen in the best way—warm, garlicky, a little smoky, a little risky. You know that moment when you wonder if you’re about to absolutely crush dinner or just burn your fingerprints off with hot oil? That was me.
But it all started with a memory—my grandma’s kitchen. She used to fry chicken in a giant cast-iron skillet, the kind you need two hands to lift. She didn’t measure anything. No thermometers, no timers. Just instinct and trust. And somehow, every single piece came out perfect. Golden. Crunchy. Like, eat-it-with-your-fingers hot.
I’ve tried so many times to get it just right. I’ve failed a few (okay, more than a few), but this version right here? This Buttermilk Fried Chicken hits home. It’s my no-fuss, “company’s coming over and I’m not trying to show off but also yes I totally am” fried chicken. And now I get to pass it to you.
Why You’ll Love This Buttermilk Fried Chicken Recipe?
Let’s cut to it. It’s got crunch. That kind that sings when you bite into it. But it also has that juicy, tender inside that comes from the buttermilk soak. And flavor? You’re not just biting into grease and breading—there’s depth here. Garlic, pepper, a whisper of cayenne that doesn’t hit you right away but builds just enough to make it interesting.
But here’s the real beauty—it’s not hard. It’s not some 24-hour brine, five-bowl, triple-dredge nightmare. It’s simple. You season, you soak, you shake, you fry. And if your kitchen’s a mess afterward, congrats: you did it right.
Ingredient Notes:
You probably have most of this already. If you don’t, the swaps are easy. We’re not baking a soufflé here.
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Chicken (1–2 lbs) – I’m a legs-and-thighs girl myself, but anything works. I’ve used wings for parties and breasts when I forgot to thaw anything else.
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Buttermilk (1 cup) – Not negotiable. The tang, the tenderness, the way it glues the seasoning to the chicken? Magic. But okay, if you’re out, stir some lemon juice into milk and let it sit. That old trick still works.
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Flour (2 cups) – Self-rising or all-purpose. Whatever you’ve got. I’ve even used a little whole wheat in a pinch and lived to tell the tale.
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Cornstarch (1 tbsp) – Don’t skip this. It’s the crunch amplifier. It’s the difference between “wow” and “meh.”
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Salt, pepper, garlic salt, paprika, cayenne – Use what speaks to you. I eyeball it every time. Sometimes more cayenne if I’m feeling spicy, sometimes less if kids are around.
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Oil for frying – Peanut or canola. I don’t mess around with olive oil. Not here.
How To Make Buttermilk Fried Chicken?
Look, fried chicken is never a clean activity. If your counters aren’t a little flour-dusted and there isn’t a faint sizzle echoing in your ears by the end, did you really even fry?
Step 1: Season and Soak
Grab your chicken and hit it with salt, pepper, and garlic salt. Half of it, for now. The rest goes into the flour later. Then pour that buttermilk on and let it soak—5 minutes is good, but longer never hurt anyone. Sometimes I forget about it while I answer emails. It only gets better.
Step 2: Make Your Magic Flour
In a paper bag (or a bowl if you’re not living dangerously), mix flour, cornstarch, the rest of the seasonings, and here’s the weird trick: a couple tablespoons of buttermilk. Mush it around with your hands until little clumps form. These stick to the chicken and fry up into crispy bits that should be illegal.
Step 3: Coat That Chicken
Toss your soaked chicken into the flour mix. Shake like you’re mad at it. Lay it on a tray or plate and let it sit for five. This is where the coating actually bonds to the chicken and doesn’t fall off in the oil.
Step 4: Fry It
Heat oil to 350°F. This matters. No guessing—use a thermometer or a wooden spoon trick (dip the end in—bubbles = hot). Fry in batches. Flip gently. Don’t crowd the pan. 12 to 16 minutes per piece, depending on size. It should be golden and sizzling and a little dangerous to touch.
Drain on a wire rack or paper towels. Or brown paper if you wanna channel your inner grandma.
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Storage Options:
Wrap leftovers in foil or stick them in an airtight container. Fridge life: about 3 days, if they even last that long. Reheat in the oven at 375°F for 10 minutes to bring the crunch back.
If you microwave it? Well, just don’t tell me.
Variations and Substitutions:
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Spicy honey drizzle – I’m just saying. Heat + sweet = love.
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Herbs in the flour – Thyme, oregano, even dill if you’re bold.
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Panko in the dredge – For serious crunch chasers.
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Make it gluten-free – Use GF flour and double-check your soup mix if using.
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Air fryer version? Technically possible. Not the same, but hey—still good.
What to Serve with Buttermilk Fried Chicken?
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Mac & cheese – Of course.
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Biscuits and honey butter – Just do it.
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Dill pickles – Cut that richness like a pro.
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Corn on the cob – Summer vibes only.
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Mashed potatoes & gravy – Not optional.
Frequently Asked Questions:
Do I really need buttermilk?
Yes. Or fake it with milk + lemon. But the flavor’s better with the real deal.
How do I know it’s done?
Golden on the outside, 165°F inside. Or slice the biggest piece and check. Better to peek than poison.
Can I fry ahead and keep warm?
Totally. Set your oven to 200°F and keep them in there on a wire rack.
Here’s the thing: this isn’t just about chicken. It’s about comfort. About that feeling when you bite into something and suddenly forget all the annoying little things from your day. When everyone at the table gets quiet for a minute because their mouths are full and their hearts are happy.
This Buttermilk Fried Chicken recipe? It’s one of those small joys that feels like a big one. And if you get flour on your shirt or burn your tongue from not waiting long enough? You’re doing it right.
Tried it? Tinkered with it? Let me know. Chicken talk is always welcome in my inbox.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buttermilk Fried Chicken
Ingredients
- 1 to 2 pounds of chicken pieces wings, drumsticks, thighs, or breasts
- 1 cup buttermilk
- 2 cups self-rising or all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- ⅛ teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for added heat
- Canola or peanut oil for frying
Instructions
Preheat the Oil:
- Heat oil in a deep skillet or fryer to 350°F (175°C). It is essential to maintain this temperature throughout the frying process for optimal results.
Season the Chicken:
- In a large bowl, season the chicken pieces with half of the salt, pepper, and garlic salt. Ensure each piece is evenly coated.
Soak in Buttermilk:
- Pour the buttermilk over the seasoned chicken. Allow the chicken to soak for approximately 5 minutes while preparing the coating.
Prepare the Flour Coating:
- In a large paper bag or mixing bowl, combine the flour, cornstarch, paprika, cayenne (if using), and the remaining salt, pepper, and garlic salt. For an extra crispy coating, incorporate 2 tablespoons of buttermilk into the flour mixture and use your hands to create small clumps.
Coat the Chicken:
- Add the soaked chicken pieces to the flour mixture and shake or toss thoroughly to ensure full coverage. Remove the chicken and let rest for 5 minutes to help the coating adhere better.
Fry the Chicken:
- Carefully place the chicken pieces into the preheated oil in small batches to avoid overcrowding. Fry for 12 to 16 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Drain and Serve:
- Remove the fried chicken from the oil and place on a paper towel-lined plate or a wire rack to drain. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!