Go Back

The Best Buttermilk Fried Chicken

Flavorful with Tender Meat and Crispy Skin, it doesn't get better than this. 
Print Recipe Pin Recipe
Servings 6 - 8 people

Ingredients
  

  • 1 whole chicken (4.5 - 5 lbs cut into ten pieces)
  • 3 cups all purpose flour
  • 1 tbsp kosher salt (I use Morton's)
  • 2 tsp black pepper
  • 1 1/2 tsp paprika (regular or smoked)
  • 3/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Peanut or Canola Oil

Instructions
 

  • Follow my instructions in the post to make ten pieces of chicken from the whole bird. 
    Put the chicken in a large bowl. Whisk together the salt, pepper, paprika, cayenne pepper, garlic powder, and onion powder. Pour over the chicken pieces and using tongs or your hands gently stir the chicken until fully coated in the spice rub being careful not to disrupt the chicken skin or tear it.  Cover the bowl and place it in the fridge for 24-48 hours. This is important to flavor the chicken. 
    Two hours before you are ready to fry the chicken pull the bowl out of the fridge and set it on a counter. Pour in the buttermilk and stir the chicken around making sure the chicken is fully submerged in the buttermilk. Let this sit on the counter for 2 hours. 
    Heat a cast iron skillet over medium high heat and add in enough oil to fill the pan halfway. You will know when your oil is hot enough when you place the handle of a wooden spoon into the middle of the pan and press down on the bottom. If the oil bubbles around the wooden spoon with little tiny bubbles, the oil is ready. You can also use an instant read thermometer. It should be around 350 degrees. 
    Place the flour in a large bowl or brown paper bag (my preferred method). Take five pieces of chicken out of the buttermilk letting any excess liquid drip off back into the bowl. Place the chicken in the flour and toss to coat. I enjoy using the brown bag and gently seal the opening and shake it over the sink to make sure the chicken is fully coated. 
    Shake the excess flour off of the chicken and place the five pieces into the skillet to fry. Cook for six minutes on the first side, then turn the pieces over. The wings will only need five minutes on the second side and everything else will need about six more minutes. The chicken should reach an internal temperature of 165 degrees. Pull the five pieces out and allow them to drain on a paper towel lined plate or cooling rack. 
    Then repeat the flour and frying steps with the remaining five pieces of chicken. 
    Serve them warm with your favorite side dishes.