Go Back
A plate of golden-brown buttermilk fried chicken pieces, perfectly crispy.

Best way to grow crispy Buttermilk Fried Chicken in 5 steps

This recipe outlines the best way to make crispy buttermilk fried chicken, focusing on a flavorful marinade and proper frying techniques to achieve a golden-brown, crunchy exterior and juicy interior.
Print Recipe Pin Recipe
Prep Time 20 hours 20 minutes
Cook Time 25 minutes
Total Time 20 hours 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 chicken pieces (drumsticks, thighs, or breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 3 cups vegetable oil for frying

Equipment

  • Large bowl
  • Shallow dish
  • Whisk
  • Heavy-bottomed pot or Dutch oven
  • Wire rack
  • Baking sheet
  • Tongs
  • Meat thermometer

Method
 

Preparation
  1. Place chicken pieces in a large bowl and pour buttermilk over them, ensuring all pieces are coated, then cover and refrigerate for at least 4 hours or overnight.
Dredging the Chicken
  1. In a shallow dish, whisk together flour, paprika, garlic powder, salt, and black pepper, then remove chicken from buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing to ensure a thick, even coating.
Heating the Oil
  1. Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it about 2-3 inches deep, and heat over medium-high heat until it reaches 350°F (175°C).
Frying the Chicken
  1. Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pot, and fry for about 6-8 minutes per side, turning occasionally, until deep golden brown and cooked through (internal temperature of 165°F/74°C).
Draining and Serving
  1. Using tongs, remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil, then let it rest for a few minutes before serving hot.

Notes

For extra crispiness, consider a double dredge by dipping the floured chicken back into the buttermilk and then into the flour mixture once more. To maintain oil temperature and ensure even cooking, fry chicken in batches, and use a meat thermometer to check for doneness.