Classic Buttermilk Fried Chicken Recipe

Nothing is more American than a piece of buttermilk fried chicken. A perfect crispy flavorful crust and tender juicy chicken in every bite. This dish is one that many fear making, but in reality is actually a simple process that when done correctly, will become one of your favorite meals.

Jump to:

• Buttermilk Fried Chicken
• What Goes With Fried Chicken?
• Ingredients
• Handy Kitchen Tools
• How to Make Buttermilk Fried Chicken
• Frequently Asked Questions
• What is the Secret To Good Fried Chicken?
• More Delicious Chicken Recipes
• 📖 Recipe

Buttermilk Fried Chicken

Fried chicken is a great choice for a Sunday dinner, weekend meal, or served on special occasions for that "picnic" meal that is fun and delicious. Frying chicken is a bit messy, but it is worth the effort for a meal that is so satisfying.

Fried chicken has been around for centuries, but is most commonly thought of as a classic Southern recipe. Using hens that are no longer laying eggs was one way fried chicken became a common meal, but honestly, it's just because it is so good!

If you like chicken but prefer to not deep fry, then you might want to check out these parmesan baked chicken thighs. They have a crunchy coating and tender chicken but none of the oils from frying.

What Goes With Fried Chicken?

There are a few common side dishes you probably automatically think of to go with fried chicken. Of course, my mind always goes straight for Southern macaroni and cheese or all-American potato salad.

This can be served with mashed potatoes, green beans, creamed corn, or any common side dish from salads to starches. I even like making this candied carrots recipe to serve with the side of scalloped potatoes.

Other options that are commonly served with southern fried chicken include a good honey butter biscuit or copycat crescent rolls. Of course, I love the copycat Hawaiian rolls for a bit of sweetness along with the salty flavor of the chicken.

Ingredients

• 4 pounds bone-in chicken
• 2 cups buttermilk
• 1 ½ cups all-purpose flour
• ¾ cup cornstarch
• 1 tablespon original Goya Adobo seasoning
• 1 ½ tablespoons seasoning salt, divided
• ½ tablespoon garlic powder
• ½ tablespoon Italian seasoning
• 1 ½ teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• Shortening for frying

Handy Kitchen Tools

• Dredging bowls
• Deep cast iron skillet or Dutch oven
• Tongs
• Measuring cups and spoons
• Meat thermometer

Note: A Dutch oven or cast-iron skillet is best for frying chicken as it has a heavy bottom that will conduct heat evenly and is less likely to result in burnt pieces of chicken. If you aren't sure which to choose, below are my favorite Dutch ovens for a variety of different budgets.

• Amazon Basics Enamled Cast Iron 7.3 Quart Dutch Oven - personal favorte budget option
• Lodge Enameled Dutch Oven 6 Quart - most popular budget option
• Lodge Pre-Seasoned Cast Iron Dutch Oven 5-Quart - most versatile for indoor and outdoor use
• Le Creuset Enameled Cast Iron Dutch Oven 5.5 Quart - most popular high end option
• Uno Casa Enamled Cast Iron Dutch Oven Casserole 3.7 Quart - best smaller size option

If you like Dutch oven recipes, then make sure you check out my Complete Dutch Oven Cookbook on Amazon. It's filled with easy-to-make meals from breakfasts to soups and stews and even a few desserts!

How to Make Buttermilk Fried Chicken

Whisk together the seasonings (all but ½ tablespoon seasoned salt). Divide them and pour half into the buttermilk then set the rest aside.

Season the chicken with the ½ tablespoon reserved seasoned salt, then cover in the seasoned buttermilk and cover. Refrigerate until ready to fry - but at least for 1 hour.

When you are ready to cook the chicken, heat the shortening or oil to 325°F in a deep cast-iron skillet or your Dutch oven.

While the oil heats, whisk together the flour, cornstarch, and remaining seasoning in a shallow bowl.

When the oil is hot, dip each piece of chicken directly from the marinade into the flour mixture.

Make sure it is coated well on all sides before putting it into the hot pan. Don't add too many pieces at once, just 4 to 5 at a time, depending upon the size of your pan.

Cook the chicken for 3 to 4 minutes per side, until golden brown, and an internal temperature of the chicken reads 165°F at the thickest part.

Drain the cooked chicken on paper towels, and repeat until all chicken is cooked through. Lightly sprinkle salt over the chicken when it comes out of the hot oil.

The chicken is best served hot but can be cooled and refrigerated until later.

Frequently Asked Questions

What is the Secret To Good Fried Chicken?

Everyone wants to know the secrets to good fried chicken. While there are thousands of recipes out there with different tips, it boils down to a few that I think are important.

• Always marinate your chicken. I prefer buttermilk, but you can also use regular milk, a brine, or even yogurt. The goal of marinating in this recipe is to tenderize the chicken more than flavor it.
• Season at every step. Always add seasoing to every step. In this, that means seasoning the chicken before marinating, adding seasoning to the marinade, seasoning the coating, and then sprinkling with a bit of salt after cooking.
• Use shortening for frying. Vegetable oil, canola oil, and peanut oil are usually the options chosen when frying, but after years of experience, the use of shortening when frying chicken just works best. It gets hot but doesn't burn as eaisly or smoke fast like some oils, plus it has a neutral flavor that doesn't compete with the seasonings.
• Don't overcrowd the pan. Shortcuts just dont' work when frying chicken. Put only 3 to 4 pieces in the pan at a time. This keeps your oil temperature high enough to cook without burning. When overcrowding, your coating with get too brown and the chicken will remain raw inside.
• Use a meat thermometer to check doneness. Ultimately, you want the chicken to be 165°F internally before serving. The best way to determine this is by putting a meat thermometer into the thickest part of the chicken. A digital read thermometer is a good investment for under $20 that will save you time and again in the kitchen.

More Delicious Chicken Recipes

If you want to learn how to make chicken more unique on your menu, then make sure you don't miss our favorite chicken recipes below. This is one protein that every menu should have and is sure to please everyone at your dinner table. Make sure that you bookmark the recipes, print out the recipes, or pin them to Pinterest for use soon.

• Creamy Chicken Marsala 30-Minute Meal
• Braised Honey Garlic Chicken Thighs with Vegetables
• Crispy Baked Parmesan Chicken Thighs
• Loaded Baked Potato Chicken Casserole
• Sheet Pan Roasted Chicken and Veggies