Crispy Buttermilk Fried Chicken
Great fried chicken is about control: an overnight buttermilk soak for tender, seasoned meat, a few spoonfuls of buttermilk rubbed into the flour for extra-craggy crunch, and a thermometer in the oil so the crust browns while the inside cooks through. It is a weekend project worth doing.
Updated
- Prep Time
- 20 mins
- Cook Time
- 35 mins
- Marinate
- 4 hrs
- Total Time
- 4 hrs 55 mins
- Servings
- 6 servings
Crispy Buttermilk Fried Chicken at a glance
Soak 1.5 kg bone-in chicken pieces in seasoned buttermilk for 4-24 hours. Dredge in flour mixed with cornstarch, paprika, garlic powder and cayenne. Fry in oil at 165-175°C (325-350°F) for 12-15 minutes, turning once, until deep golden and 74°C (165°F) at the bone. Drain on a rack and rest 5 minutes.
- Total time
- 4 hrs 55 mins
- Calories
- 560 per serving
- Protein
- 38 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Deep frying
Ingredients
Buttermilk soak
Seasoned flour
For frying
Equipment
Large heavy pot or Dutch oven · Deep-fry or candy thermometer · Instant-read thermometer · Wire rack set over a baking sheet · Tongs
Quick Directions
- 1
Soak the chicken
Whisk the buttermilk, salt and hot sauce in a large bowl.
- 2
Make the coating
Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne and baking powder in a large shallow dish.
- 3
Dredge
Lift each piece from the buttermilk, let the excess drip off and press firmly into the flour mixture, turning to coat all over.
- 4
Heat the oil
Pour 4 cm of oil into a heavy pot, keeping it no more than half full, and heat over medium-high to 175°C (350°F) on a deep-fry thermometer.
- 5
Fry
Fry 3-4 pieces at a time, carefully lowering them in with tongs.
- 6
Drain and rest
Transfer to a wire rack over a baking sheet.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crispy buttermilk fried chicken.
- 1
Soak the chicken
Whisk the buttermilk, salt and hot sauce in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours and up to 24 hours.
- 2
Make the coating
Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne and baking powder in a large shallow dish. Drizzle in 3 tbsp of the buttermilk soak and rub it in with your fingers to create small, shaggy clumps.
- 3
Dredge
Lift each piece from the buttermilk, let the excess drip off and press firmly into the flour mixture, turning to coat all over. Set on a rack for 10 minutes while the oil heats so the coating sets.
- 4
Heat the oil
Pour 4 cm of oil into a heavy pot, keeping it no more than half full, and heat over medium-high to 175°C (350°F) on a deep-fry thermometer. Keep a lid nearby and never leave hot oil unattended.
- 5
Fry
Fry 3-4 pieces at a time, carefully lowering them in with tongs. The oil will drop; adjust the heat to keep it between 165°C and 175°C (325-350°F). Fry for 12-15 minutes, turning once halfway, until deep golden brown and the thickest piece reads 74°C (165°F) near the bone.
- 6
Drain and rest
Transfer to a wire rack over a baking sheet. Keep finished batches warm in a 95°C (200°F) oven while you fry the rest. Rest for 5 minutes before serving.
Recipe Tips
- A thermometer in the oil is the most useful tool here. Too hot and the crust burns before the chicken cooks; too cool and it turns greasy.
- Breasts cook faster than thighs and drumsticks. Cut large breasts in half so all the pieces finish at the same time.
- Let used oil cool completely, strain it and store it covered for one more use, or seal it in a container and throw it out with household waste. Never pour it down the drain.
Variations
- Nashville hot: brush the fried chicken with 120 ml of the hot frying oil mixed with 2 tbsp cayenne, 1 tbsp brown sugar and 1 tsp each paprika and garlic powder.
- Use boneless thighs and fry for 6-8 minutes for faster fried chicken sandwiches.
- Oven-finished: fry for 6 minutes until golden, then bake on a rack at 190°C (375°F) for 20-25 minutes until 74°C (165°F).
Nutrition (per serving)
| Calories | 560 |
|---|---|
| Protein | 38 g |
| Carbs | 28 g |
| Fat | 32 g |
| Saturated fat | 7 g |
| Fibre | 1 g |
| Sugar | 2 g |
| Sodium | 1150 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours, uncovered for the first hour so the crust stays crisper, then covered, for up to 3 days.
- Freezer
- Freeze cooked pieces for up to 2 months.
- Reheat
- Reheat on a rack at 200°C (400°F) for 15-20 minutes, or in an air fryer at 190°C (375°F) for 8-10 minutes, until hot to 74°C (165°F).
Crispy Buttermilk Fried Chicken FAQs
What temperature should oil be for fried chicken?
Heat the oil to 175°C (350°F) before adding the chicken, then keep it between 165°C and 175°C (325-350°F) while frying. Use a deep-fry thermometer to check.
How long do you fry bone-in chicken?
Bone-in pieces take 12-15 minutes at 165-175°C (325-350°F), turned once. The chicken is done when the thickest piece reads 74°C (165°F) near the bone.
Why soak chicken in buttermilk?
Buttermilk is mildly acidic, which tenderizes the meat, and the salt in it seasons the chicken all the way through. It also helps the flour coating cling.
What is the best oil for frying chicken?
Use a neutral oil with a high smoke point, such as peanut, canola or vegetable oil. Skip peanut oil if anyone eating has a peanut allergy.
