Buttermilk Chicken Recipe
If you’re yearning for the ultimate comfort food with a crispy, golden crust and tender, juicy meat, this Buttermilk Chicken Recipe is your new go-to favorite. Marinated in tangy buttermilk and spices then fried to spectacular crunchiness, this Southern classic offers bold flavor and irresistible texture in every bite. Whether you’re planning a family dinner or just want to treat yourself, this recipe packs big flavor and is sure to become a household staple.
Ingredients You’ll Need
The magic of this Buttermilk Chicken Recipe lies in just a handful of well-chosen ingredients, each bringing its own flair to the table. From the marinated chicken to the perfectly seasoned coating, every component helps create that perfect balance of crunch, juiciness, and flavor.
- Chicken: Use 4 boneless, skinless chicken breasts or 6 thighs for juicy results; thighs add extra flavor and tenderness.
- Buttermilk: The key ingredient tenderizes the chicken and infuses it with tangy, rich flavor.
- Salt: Essential for seasoning the chicken all the way through.
- Black Pepper: Adds a gentle, classic kick and warmth.
- Garlic Powder: Gives a savory note that rounds out the marinade beautifully.
- Onion Powder: Brings subtle sweetness and depth to the flavor.
- Smoked Paprika: Offers smoky nuance and gorgeous color to the coating and the chicken itself.
- Cayenne Pepper (optional): Just a pinch lets you control the level of spiciness to suit your crowd.
- Hot Sauce (optional): A little goes a long way for those who love an extra punch of heat.
- All-purpose Flour: The base for a crispy coating that fries up beautifully.
- Cornstarch: Merges with the flour to create that shatteringly crisp texture everyone craves.
- Baking Powder: Gives the crust a delicate lightness, making each bite irresistible.
- Paprika: Adds mild sweetness and enhances color for a mouthwatering finish.
- Oil for Frying: Choose vegetable or peanut oil for a neutral flavor and high smoke point, ensuring golden, non-greasy chicken.
How to Make Buttermilk Chicken Recipe
Step 1: Marinate the Chicken
In a large bowl or zip-top bag, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, smoked paprika, and if you’re feeling adventurous, the cayenne pepper and hot sauce. Submerge the chicken in this flavorful bath, making sure every piece is fully coated. Cover, refrigerate, and let the chicken soak up all those flavors for a minimum of 4 hours (though overnight honestly gives the best results!). The buttermilk will work its magic, ensuring your chicken is unbelievably tender and tasty.
Step 2: Prepare the Coating
Once marinated, it’s time to prep the crust. Whisk together all-purpose flour, cornstarch, baking powder, and paprika in a separate bowl. This blend will create a delightfully crunchy shell. The cornstarch and baking powder give that sought-after crispy texture, while the paprika boosts color and flavor. Don’t forget to let the excess marinade drip off the chicken before moving to the dredge — you want it well-coated, not soggy.
Step 3: Dredge the Chicken
Roll each chicken piece in the flour mixture, pressing firmly so that the coating adheres as thickly as possible. For those picture-perfect, craggy crusts, pat the flour on — don’t just dust it. If you’ve got time, let the dredged chicken rest for 10–15 minutes; this air exposure transforms the crust into something truly special and extra crunchy once fried.
Step 4: Heat the Oil
Pour about 2 inches of oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Use a thermometer if you have one for the most consistent results. Proper oil temperature is the secret to an evenly golden brown exterior without greasy or undercooked patches.
Step 5: Fry the Chicken
Carefully lower chicken pieces into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 6–8 minutes per side, depending on thickness, turning as needed to achieve an all-over golden crunch. When the chicken is cooked through and the crust is gloriously crisp, transfer it to a wire rack or paper towels to drain excess oil. Serve immediately while it’s at its fluffiest, crunchiest best.
How to Serve Buttermilk Chicken Recipe
Garnishes
Brighten up your Buttermilk Chicken Recipe with fresh chopped parsley, thinly sliced green onions, or even a generous squeeze of lemon over the top. A sprinkle of flaky sea salt on the hot chicken just before serving adds that chef’s-touch finish and irresistible sparkle.
Side Dishes
Buttermilk Chicken Recipe is the star of any meal, but classic sides make it sing. Pile it high alongside creamy mashed potatoes, buttered corn on the cob, tangy coleslaw, or homemade biscuits. For a lighter twist, a zesty arugula salad or crunchy pickles add the perfect counterpoint to all that luscious richness.
Creative Ways to Present
Give your chicken an upgrade by slicing it over salads, folding it into soft sandwich buns with pickles and slaw, or presenting it picnic-style on a big platter with dipping sauces. For parties, make adorable sliders or cut the chicken into tenders for easy, crowd-pleasing bites.
Make Ahead and Storage
Storing Leftovers
If you have any Buttermilk Chicken Recipe leftovers (a rare event!), let them cool, then transfer to an airtight container. Store in the fridge for up to 3 days. For best texture, place a paper towel in the bottom of the container to capture excess moisture and help preserve the crust.
Freezing
To freeze, wait until the chicken is completely cool. Arrange in a single layer on a baking sheet and freeze for 1 hour before transferring to a zip-top freezer bag. This keeps the chicken pieces from sticking together. You can freeze Buttermilk Chicken Recipe for up to 2 months, though it’s best enjoyed fresh.
Reheating
To restore that signature crispiness, reheat your chicken in a 375°F (190°C) oven for about 12–15 minutes. Avoid the microwave, which can make breading soggy. For extra crunchy results, use a wire rack over a baking sheet to let hot air circulate all around each piece.
FAQs
Can I make the Buttermilk Chicken Recipe without frying?
Absolutely! You can bake the chicken instead by arranging it on a wire rack set over a baking sheet and baking at 425°F (220°C) for 25–30 minutes, flipping halfway. While the texture is a bit different, you’ll still get tons of flavor and a fairly crispy crust.
What if I don’t have buttermilk?
No problem! Simply combine 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, stir, and let it sit for 5 minutes. This homemade substitute works almost as well as traditional buttermilk in marinating the chicken.
Can I use bone-in chicken for this recipe?
Definitely. Bone-in chicken pieces work wonderfully, just be aware they’ll take a little longer to cook through. Make sure the internal temperature hits 165°F (74°C) and the juices run clear for safety.
How spicy is this Buttermilk Chicken Recipe?
The spice level is customizable — just adjust or omit the cayenne pepper and hot sauce if you’re feeding kids or those who prefer mild flavors. Or double up if you’re a fan of heat!
How do I keep the crust from falling off?
To make sure the crispy coating stays put, let the chicken’s excess marinade drip off before dredging, and press the flour mixture firmly onto each piece. Resting the dredged chicken for several minutes before frying also helps the crust stick beautifully.
Final Thoughts
This Buttermilk Chicken Recipe delivers all the best parts of comfort food: a juicy interior, a super-crispy shell, and flavor that keeps you coming back for more. Give it a try the next time you’re craving something special, and don’t be surprised if it becomes your secret weapon for family dinners and gatherings alike!
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Buttermilk Chicken Recipe
- Total Time: 30 minutes active, up to 8 hours total
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Buttermilk Chicken recipe results in tender, flavorful chicken with a crispy coating. Marinating in buttermilk and a blend of spices ensures each bite is juicy and delicious. Perfect for a Southern-inspired meal!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon hot sauce (optional)
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- oil for frying (such as vegetable or peanut oil)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine buttermilk, salt, pepper, garlic powder, onion powder, paprika, cayenne, and hot sauce. Add chicken, coat well, and refrigerate for at least 4 hours.
- Coat the Chicken: Whisk together flour, cornstarch, baking powder, and paprika. Dredge each chicken piece in the flour mixture.
- Fry the Chicken: Heat oil to 350°F, fry chicken in batches until golden brown and cooked through, about 6–8 minutes per side.
- Serve: Drain fried chicken on a wire rack or paper towels. Serve hot.
Notes
- For extra crispy chicken, let the dredged pieces rest for 10–15 minutes before frying.
- You can bake the chicken at 425°F for 25–30 minutes for a healthier option.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
