Buttermilk-Fried Chicken

By · Reviewed by AislePrompt Editorial · ·

Crispy, golden chicken with a tangy buttermilk brine, perfect for weeknight dinners. This american-inspired chicken ready in about 40 minutes pairs (drumsticks and thighs) chicken pieces, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 lbs chicken pieces, 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Mix well and refrigerate for 30 minutes.
  2. Step 2: In a shallow dish, mix 1/2 cup all-purpose flour and 1/4 cup cornstarch.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing gently to coat all sides.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Add chicken in a single layer and fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
  5. Step 5: Transfer to a wire rack set over a baking sheet to drain excess oil. Rest for 5 minutes before serving.

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Frequently asked questions

How long does Buttermilk-Fried Chicken take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Fried Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Buttermilk-Fried Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Fried Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Fried Chicken?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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