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–+ servings

Easy Buttermilk Fried Chicken

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A classic dish that captures the crispy, juicy goodness of fried chicken, perfect for gatherings or comforting dinners at home.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 8 pieces chicken (bone-in, skin on, thighs and drumsticks)
  • 2 cups buttermilk Ensure chicken is submerged
Seasoned Flour Mixture
  • 2 cups flour
  • 1 tbsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp garlic powder
  • 1.5 tsp paprika
  • 1.5 tsp basil
  • 1.5 tsp thyme
  • 1.5 tsp onion powder
  • 1 tsp cayenne pepper Adjust for spice preference
Frying Oil
  • Vegetable oil (for frying) Enough to submerge chicken pieces

Method
 

Marinating
  1. Place chicken pieces in a large bowl and add buttermilk, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight.
Preparing Flour Mixture
  1. In a large bowl, combine flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper. Mix well.
Frying
  1. Heat vegetable oil in a deep frying pan or skillet over medium heat.
  2. Remove chicken from buttermilk and shake off excess. Dredge in the seasoned flour mixture, coating well.
  3. Carefully place chicken in the hot oil, cooking in batches if necessary.
  4. Fry until golden brown and cooked through, about 12-15 minutes per side, ensuring the internal temperature reaches 165°F.
  5. Remove chicken from oil and let drain on paper towels before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 1g

Notes

Marinating the chicken in buttermilk overnight will make it even more tender. Ensure the oil is hot enough before adding the chicken to achieve a crispy crust. Avoid overcrowding the pan; fry in batches to maintain the oil temperature.
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