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Chef John's Buttermilk Fried Chicken

Shruthi
Chef John's Buttermilk Fried Chicken features juicy chicken marinated in seasoned buttermilk before being coated in flavorful flour. The chicken fries until beautifully golden and exceptionally crispy. Every bite offers tender meat and a crunchy exterior. This recipe is perfect for family dinners, parties, picnics, and holiday meals. It pairs wonderfully with classic Southern side dishes. Best of all, the preparation is straightforward and beginner-friendly.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
8 hours
Total Time 8 hours 40 minutes
Course Main Course
Cuisine American, southern
Servings 4
Calories 159 kcal

Ingredients
  

For the Chicken

  • 3 pounds bone-in chicken pieces
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)

For the Coating

  • 3 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon baking powder

For Frying

  • Vegetable oil or peanut oil

Instructions
 

  • Pat the chicken dry with paper towels.
  • Mix buttermilk with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
  • Submerge the chicken completely in the marinade.
  • Cover and refrigerate for at least 8 hours or overnight.
  • Combine all coating ingredients in a large bowl.
  • Remove each chicken piece from the marinade and allow excess liquid to drip off.
  • Coat each piece thoroughly in the seasoned flour mixture.
  • Let the coated chicken rest for 15 minutes before frying.
  • Heat oil to 325°F (163°C).
  • Fry the chicken in batches for 15–20 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer to a wire rack to drain before serving.

Notes

  • Marinate overnight for maximum tenderness.
  • Maintain a steady oil temperature.
  • Avoid overcrowding the frying pan.
  • Rest coated chicken before frying.
  • Use bone-in chicken for juicier meat.
  • Drain on a wire rack instead of paper towels.
  • Season immediately after frying if desired.
  • Serve while hot for the crispiest texture.
Keyword Buttermilk Chicken Recipe, Chef John's Buttermilk Fried Chicken, comfort food dinner, crispy fried chicken, homemade fried chicken, Southern fried chicken