Buttermilk Fried Chicken Recipe

I firmly believe that everyone needs a perfect, foolproof recipe for crispy fried chicken in their back pocket. The aroma of the hot oil and spices, coupled with that first satisfying crunch, always takes me back to childhood dinners. This buttermilk fried chicken recipe is your answer to a crispy, juicy, and flavor-packed family meal that rivals any restaurant version. The secret lies in a tangy buttermilk marinade that tenderizes the chicken and creates the perfect coating base for a satisfyingly crispy crust. This specific version adds a quick Nashville-style hot honey sauce for a spicy-sweet kick that elevates it from simple comfort food to truly special occasion fare. We’ll walk you through simple steps to ensure perfect results every time, focusing on that golden brown crunch. Get ready for the best homemade fried chicken experience you’ve ever had.

Ingredients

• Chicken Pieces: 1.5 kg (3.3 lb) bone-in, skin-on chicken pieces. We recommend a mix of drumsticks and thighs for maximum juiciness and flavor. Pat them thoroughly dry before marinating to prevent a soggy crust later on.
• Buttermilk Marinade: 500 mL (2 cups) buttermilk. This acidic marinade tenderizes the meat and helps the flour coating adhere better for a crispy finish. We’ll also add 10 mL (2 tsp) fine sea salt and 5 mL (1 tsp) freshly ground black pepper to season the chicken from the inside out during the soak. (Swap note: If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of white vinegar or lemon juice to 1 cup of whole milk; let it sit 5 minutes to thicken.)
• Flour Dredge: 360 g (3 cups) all-purpose flour. Mix in 60 g (1/2 cup) cornstarch to ensure extra-crispy results; this is key to achieving a lasting crunch. Season the dredge with 5 mL (1 tsp) garlic powder, 5 mL (1 tsp) onion powder, 5 mL (1 tsp) smoked paprika, and 7.5 mL (1.5 tsp) cayenne pepper for flavor and heat.
• Frying Oil: 1.5 L (6 cups) vegetable oil. Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Use a heavy-bottomed pot or Dutch oven for even heat distribution.
• Hot Honey Sauce: 120 mL (1/2 cup) honey and 55 g (4 tbsp) unsalted butter. The butter adds richness and balances the sweetness of the honey. We’ll also add 15 mL (1 tbsp) apple cider vinegar for tang and optional extra cayenne pepper for heat.
• Garnish: 30 mL (2 tbsp) chopped fresh chives. Chives add a fresh, vibrant color and a mild oniony flavor that cuts through the richness of the fried chicken.

Instructions

1. Marinate the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, combine the buttermilk, 10 mL (2 tsp) fine sea salt, and black pepper; mix well. Add the chicken pieces to the marinade, ensuring they are fully submerged, then cover and refrigerate for at least 4 hours, or preferably overnight, for best results. The longer soak time creates tender, juicy meat and is essential for this buttermilk fried chicken recipe.
2. Prepare the Dredge and Oil: In a separate shallow dish, whisk together the all-purpose flour, cornstarch, remaining 5 mL (1 tsp) fine sea salt, garlic powder, onion powder, smoked paprika, and cayenne pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer. Do not overcrowd the pot; you will fry the chicken in batches. My 5.5-quart Dutch oven works perfectly for frying 2-3 pieces at once.
3. Coat the Chicken: Remove one piece of chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge the chicken thoroughly in the flour mixture, pressing firmly to ensure an even, thick coating. Shake off any excess flour before placing the chicken in the hot oil. If the coating looks thin or patchy in spots, re-dip it in the buttermilk and dredge again for a thicker crust.
4. Fry in Batches: Carefully lower the coated chicken into the hot oil, frying 2-3 pieces at a time to maintain oil temperature. Cook for 6-8 minutes per side, or until the chicken is deeply golden brown, crispy, and cooked through. Ensure the internal temperature reaches 74°C (165°F) in the thickest part using an instant-read thermometer. The sizzling sound will slow down as the moisture evaporates from the chicken, signaling it’s almost done.
5. Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. This prevents the bottom of the chicken from becoming soggy while it rests. Repeat with the remaining chicken pieces, ensuring the oil returns to 175°C (350°F) between batches.
6. Make the Hot Honey Sauce: While the chicken rests, prepare the hot honey sauce. In a small saucepan, combine the honey, unsalted butter, and apple cider vinegar. Heat over low heat, stirring occasionally, until the butter is melted and the mixture is well combined and slightly warmed; do not boil.
7. Serve: Arrange the hot buttermilk fried chicken pieces on a large platter. Drizzle generously with the warm hot honey sauce, allowing it to coat the chicken and pool slightly. Garnish immediately with the finely chopped fresh chives for freshness and presentation.

Tips for the Crispiest Buttermilk Fried Chicken

The Double Dredge

For a truly restaurant-quality crunch, a double dredge is essential for this buttermilk fried chicken recipe. After coating the chicken once in the flour mixture, dip it quickly back into the buttermilk, then return it to the flour dredge. The second layer creates a thicker crust with more surface area for maximum crispiness.

Oil Temperature Management

The key to frying without making the chicken greasy is temperature control. If the oil is too hot (above 185°C/365°F), the outside will burn before the inside reaches a safe internal temperature. If it’s too cool (below 165°C/330°F), the chicken will soak up excess oil and become soggy. Maintain 175°C (350°F) using a deep-fry thermometer and adjust heat between batches for consistent results in this family dinner recipe.

The Cornstarch Secret

The cornstarch added to the flour dredge is crucial. I first started adding cornstarch after trying a few lackluster batches, and it makes a huge difference in crispiness. It creates a lighter, crispier crust that helps the buttermilk fried chicken stay crunchy longer, even after resting.

Mastering the Nashville Hot Honey Drizzle

Adjusting Spiciness

The cayenne pepper in the dredge and sauce provides a spicy kick. For a milder flavor, you can omit the cayenne from the sauce entirely. To increase the heat, add up to 1/4 teaspoon more cayenne to the honey mixture, tasting as you go.

Vinegar for Balance

The apple cider vinegar in this sauce is essential. It prevents the hot honey from tasting overly sweet by adding a balancing tang that cuts through the richness of the fried chicken. For a less pronounced tang, reduce the amount slightly.

Sauce Consistency

For the best results, ensure the hot honey sauce is warm but not boiling when you drizzle it over the chicken. If the sauce becomes too thick, simply heat it gently for 30 seconds to loosen it up. Apply the drizzle immediately before serving to maintain maximum crispness in this easy dinner idea.

What to Serve with Hot Honey Fried Chicken

Creamy Sides

The perfect pairing for spicy fried chicken is a creamy, cooling side dish. Classic coleslaw (creamy style, not vinaigrette) or simple macaroni salad are ideal to balance the heat. Potato salad is also an excellent choice for a complete comfort meal.

Starches

Round out this family-friendly meal with a classic starch. Try fluffy mashed potatoes with simple gravy or a skillet of creamy baked macaroni and cheese. A side of warm biscuits or cornbread is also essential for soaking up any leftover hot honey sauce.

Greens and Vegetables

Don’t forget the vegetables to cut through the richness. Try simple roasted green beans, steamed broccoli, or a light cucumber salad with dill and vinegar for a refreshing contrast.

FAQs

What kind of chicken pieces should I use for buttermilk fried chicken?

Bone-in, skin-on thighs and drumsticks are highly recommended because they remain juicy throughout the frying process. Boneless chicken breasts can be used but require a reduced frying time to prevent them from drying out too quickly.

Can I make this buttermilk fried chicken ahead of time?

Yes, you can prepare the chicken up to the dredging stage and refrigerate it. However, for best results in this recipe, fry it fresh, as fried chicken loses crispiness when stored and reheated. This recipe is best enjoyed immediately.

How do I reheat leftover fried chicken without losing the crispiness?

Reheat leftovers in an oven or air fryer rather than the microwave. Arrange pieces on a wire rack over a baking sheet and bake at 180°C (350°F) for 10-15 minutes until hot and crispy again. I find reheating in the air fryer at 190°C (375°F) for 5-7 minutes works best for this buttermilk fried chicken recipe.

Is cornstarch necessary in the dredge?

Yes, cornstarch is crucial for achieving a truly crispy, long-lasting crust. It helps create a lighter coating and prevents the chicken from getting soggy as quickly. Without it, the crust will be less substantial.

What temperature should the oil be for frying?

The ideal temperature is 175°C (350°F) for bone-in chicken. If the oil is too hot, the chicken burns outside; if too cool, it becomes greasy. Use a thermometer to monitor constantly to achieve the best buttermilk fried chicken recipe results.

Can I substitute regular milk for buttermilk?

You can create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5-10 minutes until it slightly curdles before using it as a marinade for this recipe. This is a great shortcut for a quick meal.

Conclusion

This buttermilk fried chicken recipe delivers on every promise: tender, juicy meat, a perfectly crispy crust, and that irresistible spicy-sweet kick from the hot honey sauce. Whether you’re making it for a special weekend dinner or a casual family get-together, pin this high-protein recipe and try it out this weekend—you won’t be disappointed.

buttermilk fried chicken recipe

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• Author: Harper Lane
• Total Time: 305 minutes
• Yield: 4 servings 1x
• Diet: general

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Description

This recipe for crispy buttermilk fried chicken features a tenderizing marinade and a crispy coating, topped with a spicy-sweet Nashville-style hot honey sauce for an elevated comfort food experience.

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Ingredients

Scale 1x2x3x

• 1.5 kg bone-in chicken pieces (drumsticks and thighs)
• 2 cups buttermilk
• 2 tsp fine sea salt
• 1 tsp ground black pepper
• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1.5 tsp cayenne pepper
• 1 tsp fine sea salt
• 6 cups vegetable oil (for frying)
• 1/2 cup honey
• 4 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 2 tbsp fresh chives (for garnish)

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Instructions

1. Prepare Chicken Marinade: Pat chicken pieces completely dry. In a large bowl, combine buttermilk, 2 tsp fine sea salt, and black pepper. Add the chicken, ensuring full submersion, then cover and refrigerate for at least 4 hours or overnight.
2. Heat Oil and Dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 tsp fine sea salt, garlic powder, onion powder, smoked paprika, and cayenne pepper. Heat the vegetable oil in a heavy pot over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer.
3. Coat Chicken for Frying: Remove one piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to ensure an even, thick coating. For a crispier crust, re-dip the chicken quickly in the buttermilk and dredge again in the flour mixture. Shake off any excess flour before frying.
4. Fry Chicken in Batches: Carefully lower 2-3 coated chicken pieces into the hot oil. Fry for 6-8 minutes per side, turning occasionally, until deeply golden brown and cooked through. Ensure the internal temperature reaches 74°C (165°F) in the thickest part.
5. Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken, ensuring the oil returns to 175°C (350°F) between batches.
6. Make Hot Honey Sauce: While chicken rests, combine honey, unsalted butter, and apple cider vinegar in a small saucepan. Heat over low heat, stirring until butter melts and the mixture is well combined; avoid boiling.
7. Serve with Drizzle: Arrange the hot chicken pieces on a platter. Drizzle generously with the warm hot honey sauce and garnish with fresh chives immediately before serving.

Notes

For a thicker, crispier crust, use the double dredge method (dip in buttermilk again after the first flour coating, then dredge in flour again). Maintain an oil temperature of exactly 175°C (350°F) using a thermometer to avoid a greasy or burnt finish. For best results, serve immediately. Reheat leftovers in an air fryer or oven to restore crispiness.

• Prep Time: 260 minutes
• Cook Time: 45 minutes
• Category: main course
• Method: deep frying
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 750 kcal
• Sugar: 40 g
• Sodium: 1000 mg
• Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 50 g
• Cholesterol: 150 mg