The Best Buttermilk Fried Chicken
Crisp, juicy chicken with a golden-brown crust and tangy buttermilk marinade that's perfect for weeknight dinners or weekend feasts. This southern-inspired chicken ready in about 150 minutes pairs skin-on, bone-in chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.
Ingredients
- 2 lbs, skin-on, bone-in chicken thighs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tsp kosher salt
- 2 cups vegetable oil
Instructions
- Step 1: Whisk 2 cups buttermilk in a large bowl until smooth. Add 2 lbs chicken thighs, ensuring they're fully submerged, and marinate for at least 2 hours (or overnight) in the refrigerator.
- Step 2: In a shallow dish, combine 1 cup flour, 1/4 cup cornstarch, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp paprika, 1/4 tsp cayenne, and 1 1/2 tsp kosher salt.
- Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing firmly to adhere.
- Step 4: Heat 2 cups vegetable oil in a deep skillet to 350°F (use a thermometer). Fry chicken in batches for 12-15 minutes per side until golden brown and internal temperature reaches 165°F, turning occasionally for even browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does The Best Buttermilk Fried Chicken take to make?
Total time is about 150 minutes (120 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 The Best 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 The Best 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 The Best 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 The Best Buttermilk Fried Chicken?
Southern 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
