Name: Chef John's Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 410 min
Ingredients: 1 (3 1/2) pound chicken, cut into 8 pieces; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon paprika; 0.5 teaspoon white pepper; 0.25 teaspoon dried rosemary; 0.25 teaspoon ground thyme; 0.25 teaspoon dried oregano; 0.25 teaspoon dried sage; 0.25 teaspoon cayenne pepper; 2 cups buttermilk; 2 cups flour; 1 teaspoon salt; 0.5 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon white pepper; 0.5 teaspoon onion powder; 2.5 quarts peanut oil for frying

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

6 hrs 10 mins

Total Time:

6 hrs 50 mins

Servings:

4

Yield:

8 pieces

Jump to Nutrition Facts

This buttermilk fried chicken recipe results in chicken that’s wonderfully crispy on the outside, but tender and juicy on the inside.

Buttermilk Fried Chicken Ingredients

These are the ingredients you’ll need to make this buttermilk fried chicken recipe:

For the chicken: Whole chicken (cut into eight pieces), seasonings (black pepper, salt, paprika, white pepper, dried rosemary, ground thyme, dried oregano, dried sage, and cayenne pepper), and buttermilk
For the seasoned flour: all-purpose flour, salt, paprika, cayenne pepper, garlic powder, white pepper, and onion powder)

You’ll also need peanut oil for frying.

How to Make Buttermilk Fried Chicken

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade buttermilk fried chicken:

Toss the chicken pieces in seasonings, then marinate in buttermilk overnight.
Make the seasoned flour.
Dredge each buttermilk-soaked chicken piece in flour and transfer to a plate.
Fry the chicken until an instant read thermometer reads 165 degrees F.
Drain on a cooling rack over a paper towel-lined baking sheet.

What Does Buttermilk Do for Fried Chicken?

Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.

Can You Use Milk Instead of Buttermilk for Fried Chicken?

No. Using milk instead of buttermilk will not have the same effect. However, it’s easy enough to make buttermilk at home.

How to Make Buttermilk for Fried Chicken

To make homemade buttermilk, simply add two tablespoons of lemon juice to two cups of milk. You can use vinegar instead of lemon juice, if you prefer.

Recipe Tip

The oil is 350 degrees F (175 degrees C) to start, but it may drop to about 300 degrees (150 degrees C) when chicken is added. It should rise back to 305 to 310 degrees F (151 to 155 degrees C) and be held at that temperature until done, about 25 minutes.

What to Serve With Buttermilk Fried Chicken

Check out our collection of 15 Classic Side Dishes for Fried Chicken for delicious serving inspiration. Here's are a few of the top-rated recipes you’ll find:

How to Store Buttermilk Fried Chicken

Let the fried chicken cool, then place it in a shallow airtight container or wrap it tightly in aluminum foil. Refrigerate for up to four days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise

“This was a very good and easy to follow recipe,” raves walshpj. “I used boneless chicken breasts, so I adjusted the cooking time. My family loved it.”

“Great fried chicken,” according to Glen C. “This was the first time I've tried to fry chicken and it came out beautifully. I did increase the seasonings, only because I like spicy food (I used a tablespoon of cayenne pepper) and it turned out terrific.”

“DELICIOUS,” says CookingJewel. “Moist, flavorful chicken with a tasty, crispy coating. WOW! We enjoyed this recipe so much, it's a keeper!”

Editorial contributions by Corey Williams

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon white pepper
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
¼ teaspoon cayenne pepper
2 cups buttermilk

Seasoned Flour:

2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Directions

Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.
Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

CHEF JOHN

Editor's Notes:

The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

1262	Calories
85g	Fat
56g	Carbs
66g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1262
% Daily Value *
Total Fat 85g	109%
Saturated Fat 16g	78%
Cholesterol 179mg	60%
Sodium 1443mg	63%
Total Carbohydrate 56g	20%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 66g
Vitamin C 3mg	13%
Calcium 193mg	15%
Iron 6mg	34%
Potassium 666mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.