The internet sensation buttermilk fried chicken is golden brown, crispy, and juicy! This is one of those Southern comfort food bangers!

Buttermilk Fried Chicken
Buttermilk Fried Chicken

Why You Should Make This Buttermilk Chicken

  • Tried and True– I have made this recipe several times, and it turns out perfect, crispy, and tender every time!
  • Easy To Follow- if you follow my step-by-step instructions for the best results.
  • Make Ahead of Time– You don’t have to eat these buttermilk brine chicken wings immediately. It’s not a law anywhere saying that. They are best when enjoyed hot out of the grease.
  • Easy To Pair- You can pair this recipe with any dish. I love pairing them with my cast iron mac and cheese and collard greens. You can also eat this recipe with hot honey sauce drizzled over. Trust me; it’s going to be super delicious.
  • Perfect For Holidays- The holidays are always the best time to pull out your good old buttermilk fried chicken recipe!

Ingredients For Buttermilk Fried Chicken

  • Chicken Wings– You don’t have to use only fried chicken wings in this recipe. You can use chicken breasts, thighs, chicken butts, or chicken tenders.
  • Seasonings– I used a mixture of herbs, such as seasoning salt, ground black pepper, and garlic powder.
  • Flour– I used self-rising all-purpose flour for this recipe. It’s truly the best.
  • Vegetable Oil– Peanut oil or canola oil is great choices as well.

How To Make Buttermilk Fried Chicken

https://youtu.be/nCG-OO33d0Y

Variations/Substitutions

  • Use bone-in chicken thighs or drumsticks instead of a whole chicken for quicker cooking time.
  • Substitute lemon juice for the buttermilk marinade to add a tangy flavor to the chicken.
  • Experiment with different types of hot sauce in the buttermilk marinade to customize the level of spiciness.
  • If deep frying seems intimidating for the first time, try pan-frying the chicken in a skillet with enough oil to cover the bottom.

Equipment You Will need

Tongs For Frying—I suggest using tongs to remove the hot chicken from the piping grease. Tongs will prevent you from getting burned by the grease.

Questions

The buttermilk helps the chicken to tenderize.

Yes, you can.

I recommend marinating in the buttermilk for at least 4 to 6 hours but overnight is best.

No, you will want to leave the buttermilk on the chicken.

Preheat your air fryer to 350 degrees and allow the chicken to cook for 2 to 4 minutes until it’s reached your desired temperature.

How To Make Buttermilk Fried Chicken

Buttermilk fried chicken is an all-time favorite of my family. It is so crispy on the outside and tender on the inside. This buttermilk fried chicken is perfect when you add a side of white rice and gravy. So delicious this crispy fried chicken will have you coming back for more and more!
DSC00825 1 e1665967990731
Servings: 1
Calories 4070
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients  

Buttermilk chicken

  • 1 Tbsp Seasoning salt
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Garlic powder
  • 4 Pound Chicken wings
  • Saran Wrap
  • 3 Cups Buttermilk
  • 1 Tsp Hotsauce optional
  • Vegetable oil For Frying

Flour batter

  • 2 Cups Flour
  • 1/2 Tbsp Seasoning salt
  • 1 Tbsp Garlic powder
  • 1/2 Tbsp Ground black pepper

Instructions

Buttermilk Chicken

  • In a bowl add in your chicken wings
    4 Pound Chicken wings
  • Next, in separate bowl add in all your seasonings. Mix until completely combined
    1 Tbsp Seasoning salt, 1 Tbsp Ground Black Pepper, 1 Tbsp Garlic powder
  • Evenly spread that seasoning all over your chicken
  • To the chicken, add in your buttermilk along with the hot sauce
    3 Cups Buttermilk, 1 Tsp Hotsauce
  • Mix the chicken well into the buttermilk, and place Saran Wrap over the chicken.
    Place in the refrigerator for 4 hours
    Saran Wrap
  • I recommend a medium dutch oven or a pot that's at least 6 quarts.
    To pot. Add 5 to 6 cups of oil to a medium-low stove, depending on the pot size. You want to make sure the pot is not more than halfway full.
    Preheat your oil to 350 degrees.
    Vegetable oil

Flour batter

  • Add your flour to a bowl along with seasoning.
    2 Cups Flour, 1/2 Tbsp Seasoning salt, 1/2 Tbsp Ground black pepper, 1 Tbsp Garlic powder
  • Take the buttermilk chicken out of the refrigerator
  • Add one piece of chicken at a time to flour. Cover the entire chicken with flour
  • Add about 5 to 6 pieces of chicken to the preheated vegetable oil
    Don’t overcrowd pot with chicken
  • Allow the chicken to deep fry for 10-15 minutes or until the internal temperature reaches 165 degrees.
    PLEASE MAKE SURE THERE IS NO PINK INSIDE BEFORE EATING.
  • Place chicken on a napkin to allow the chicken to cool for 5 minutes
  • Enjoy
Course Appetizer, Main Course
Cuisine American, Soulfood

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