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

Best way to grow crispy Buttermilk Fried Chicken in 5 steps

This recipe guides you through making incredibly crispy buttermilk fried chicken in just 5 simple steps, guaranteeing a flavorful and satisfying meal every time.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 pieces
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces Chicken pieces e.g., drumsticks, thighs
  • 2 cups Buttermilk
  • 2 cups All-purpose flour
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 4 cups Vegetable oil for frying

Equipment

  • Large bowl
  • Shallow dish
  • Large, heavy-bottomed skillet or Dutch oven
  • Tongs
  • Wire rack
  • Baking sheet

Method
 

Main Instructions
  1. Marinate the chicken pieces in buttermilk in a large bowl for at least 30 minutes, or preferably overnight in the refrigerator.
  2. In a separate shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
  3. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, ensuring it's fully coated.
  4. Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to about 350°F (175°C), then carefully place chicken pieces in the hot oil without overcrowding, frying for 6-8 minutes per side or until golden brown and cooked through.
  5. Transfer the cooked chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil, then serve hot.

Notes

For extra crispiness, double-dredge the chicken before frying. Ensure oil temperature is consistent for even cooking.