Name: Buttermilk Country Fried Chicken
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Cuisine: Southern
Ingredients: 3–4 lbs chicken pieces (bone-in, skin-on — legs, thighs, wings, or breasts); 2 cups buttermilk; 1–2 tablespoons hot sauce (optional); 2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon baking powder; Vegetable oil or peanut oil, for frying

This Buttermilk Country Fried Chicken is a crispy, golden, and juicy Southern classic that I always turn to when I want comforting, flavorful fried chicken. The chicken is soaked in a seasoned buttermilk marinade, then dredged in a perfectly spiced flour mixture and fried to crunchy perfection. It’s ideal for family dinners, gatherings, or anytime I’m craving a taste of the South. Buttermilk Country Fried Chicken

Why You’ll Love This Recipe

I love how this recipe combines crispy texture with deep, savory flavor. The buttermilk works wonders tenderizing the chicken and adding tang, while the seasoned coating brings the perfect crunch. It’s simple enough for a weekend dinner but special enough to impress guests. And honestly, nothing beats that first juicy bite of crispy fried chicken fresh out of the skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (bone-in, skin-on — legs, thighs, wings, or breasts)
Buttermilk
Hot sauce (optional, for marinade)
All-purpose flour
Cornstarch
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Cayenne pepper (optional, for heat)
Baking powder
Vegetable oil or peanut oil (for frying)

Directions

I start by marinating the chicken in a mixture of buttermilk and a splash of hot sauce. I let it soak for at least 4 hours, or overnight if I have the time, to ensure the meat gets super tender and flavorful.
In a separate bowl, I mix together flour, cornstarch, baking powder, and all the seasonings—this is the secret to a really flavorful and crispy crust.
I remove the chicken from the marinade, letting the excess drip off, then dredge it well in the seasoned flour mixture, pressing it on firmly so the coating sticks.
I heat oil in a deep cast-iron skillet or Dutch oven to about 350°F (175°C). I fry the chicken in batches, being careful not to overcrowd the pan.
Each piece cooks for about 12–15 minutes, depending on size, until it’s golden brown, crispy, and cooked through. I drain it on a wire rack to keep it from getting soggy.
I let it rest for a few minutes before serving — then it’s time to dig in.

Servings and timing

This recipe makes about 6 servings. The prep time, including marinating, is ideally 4–12 hours. The active cooking time is around 30–40 minutes. Frying time per batch is about 12–15 minutes.

Variations

I sometimes switch things up by using boneless chicken thighs for quicker cooking. For a spicier kick, I’ll add extra cayenne to both the marinade and flour. If I want an herby touch, I toss in some dried thyme or oregano. For a slightly lighter version, I’ve also tried oven-frying with good results — just brush the chicken with oil and bake at 425°F until crispy and golden.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To keep it crispy when reheating, I use the oven or air fryer instead of the microwave. I preheat the oven to 375°F and bake the chicken on a wire rack for about 15–20 minutes, or until heated through. In the air fryer, it takes about 5–7 minutes at 375°F.

FAQs

How do I make sure the coating sticks to the chicken?

I always pat the chicken dry slightly after the marinade and press the flour mixture onto it firmly. Letting the coated chicken rest for 10–15 minutes before frying also helps the crust stay intact.

Can I use boneless chicken?

Yes, I’ve used boneless thighs and breasts before. They cook faster and are easier to eat, but they’re just as flavorful with the same marinade and coating.

What oil is best for frying chicken?

I usually go with peanut oil or vegetable oil because they have high smoke points and neutral flavors, perfect for frying without overpowering the chicken.

How do I know when the chicken is cooked?

I use a meat thermometer to make sure the internal temperature hits 165°F (74°C). The outside should be deep golden brown and crispy.

Can I freeze the fried chicken?

Yes, I let the chicken cool completely, then wrap it tightly and freeze for up to a month. When I reheat it, I use the oven or air fryer to crisp it back up.

Conclusion

This Buttermilk Country Fried Chicken recipe is pure Southern comfort. With a juicy inside and ultra-crispy, seasoned crust, it hits every satisfying note I’m looking for. Whether I’m cooking for a crowd or just treating myself, it’s always a hit and never disappoints.