Go Back
Buttermilk Fried Chicken – Crispy, Tender & Flavor-Packed!

Buttermilk Fried Chicken – Crispy, Tender & Flavor-Packed!

Chloe
This Buttermilk Fried Chicken brings a perfect balance of crispy skin, tender meat, and bold flavors. Marinated in buttermilk and seasoned with garlic and spices, it’s pan-fried to golden perfection. Great for family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Chicken Recipes
Cuisine American
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 4 chicken thighs, bone-in and skin-on
  • 2 cups buttermilk
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • Vegetable oil (for frying)

Instructions
 

  • In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes or overnight.
  • When ready to fry, remove the chicken from the buttermilk and let the excess moisture drip off. In a separate shallow dish, add the flour and mix in a pinch of salt and pepper.
  • Dredge each chicken thigh in the flour, pressing lightly for even coating. Shake off any excess and lay the coated chicken on a plate.
  • In a large skillet, heat enough vegetable oil to submerge half the chicken to 350°F (175°C). Test the oil by placing a small amount of flour: if it sizzles, it is hot.
  • Carefully place the chicken skin-side down in the hot oil. Fry for 12-15 minutes per batch or until golden brown and crispy. Flip halfway for even cooking.
  • Transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil. Allow to cool for a few minutes before serving.

Notes

For extra flavor, double the spices or add your favorite herbs.
Use a thermometer to ensure the oil remains at 350°F for consistent cooking. Do not overcrowd the pan.
For a lighter version, bake at 400°F (200°C) on a wire rack for 25-30 minutes (flip halfway).