Name: Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 6 chicken drumsticks; 2 cups all-purpose flour; 2 cups buttermilk; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon pepper; vegetable oil (for frying)

Jump to Recipe

Nothing beats crispy, golden buttermilk fried chicken—crunchy outside, juicy inside, and full of flavor.

With just 2 hours of marinating and 15 minutes of frying, you’ll have a restaurant-quality meal at home! I’ve perfected this recipe over the years, and it’s always a hit.

Whether you're new to frying or a pro, you’ll nail this recipe with ease.

Love this? Try my juicy bang bang chicken or chicken tenders for more easy, flavorful dinners!

🛒Ingredients

Chicken drumsticks – I love using drumsticks because they stay juicy and have the perfect meat-to-crispy-coating ratio. You can swap in thighs or wings if you prefer!
Buttermilk – This is the magic ingredient! It tenderizes the meat and gives it that signature tangy flavor. If you don’t have buttermilk, I’ve got a simple substitute for you in the tips section!
All-purpose flour – This is what gives the chicken that classic, crunchy crust. If you want extra crispiness, keep reading for my secret trick!
Paprika – Adds a little smokiness and that gorgeous golden color.
Garlic powder & onion powder – Essential for flavor. I never skip these!
Salt & pepper – The basics, but oh-so-important for seasoning every bite.
Vegetable oil – You need an oil with a high smoke point, like peanut or canola, to get that deep golden crunch without burning.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Buttermilk Fried Chicken

Marinate the chicken: Rinse and pat dry the chicken drumsticks. Place them in a bowl, pour buttermilk over them, and season with half the salt and pepper. Cover and refrigerate for at least 2 hours.
Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, and the remaining salt and pepper.

Dredge the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing it onto the chicken for a crispy crust.
Heat the oil: In a deep fryer or heavy pot, heat vegetable oil to 350-375°F (175-190°C).
Fry the chicken: Carefully place a few pieces in the hot oil (don’t overcrowd the pot). Fry for 12-15 minutes, flipping occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Drain and serve: Use a slotted spoon to transfer the chicken to a wire rack over a baking sheet to keep it crispy. Let it rest before serving.

Why is My Fried Chicken Not Crispy?

Make sure the oil is hot enough and don’t overcrowd the pan, which lowers the temperature.

📋Tips

Marinate longer. If you have time, marinate overnight for extra tenderness and flavor.
Double coat for extra crispiness. Dip the chicken back into buttermilk and flour for an even crunchier crust.
Use a thermometer. Make sure your oil stays between 350-375°F for the perfect fry.
Don’t overcrowd the pan. Fry in batches to avoid soggy chicken.
Try different seasonings. Add cayenne for heat or Italian seasoning for a herby twist.
Oven-fry option. Bake at 425°F for about 30-35 minutes for a healthier version.
Use cornstarch. Replace some flour with cornstarch for a lighter, crispier coating.
You can also bake the chicken instead of frying. Bake at 425°F for 30-35 minutes, flipping halfway.
Brine for more flavor. Add a bit of salt to the buttermilk for an extra flavorful marinade
Pair with a dipping sauce. Honey mustard, ranch, or spicy mayo make great accompaniments.

Buttermilk Substitutes

Milk + Vinegar/Lemon Juice – Mix 1 cup of full fat milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until slightly thickened.
Plain Yogurt – Thin it with a little water or milk to match buttermilk’s consistency.
Sour Cream + Water/Milk – Use ¾ cup sour cream + ¼ cup water or milk to loosen it up.

Can I use chicken breasts instead of drumsticks?
Yes! Slice them into tenders for quicker cooking, but adjust fry time accordingly.

🍱Storage Instructions

🍱To Store. Place leftovers in an airtight container and refrigerate for up to 3 days.
🥶Freezing. Wrap cooled chicken in foil and freeze for up to 3 months.
🔥To Reheat. For best crispiness, reheat in a 375°F oven for 10-15 minutes.
Make Ahead. Marinate the chicken overnight and dredge just before frying for the freshest results.

What to Serve With Buttermilk Fried Chicken

My favorite way to enjoy this crispy chicken is with classic Southern sides.

Green beans
Mashed potatoes
Coleslaw
Mac and cheese
Biscuits
Cornbread

More Chicken Recipes You'll Like

Did You Try This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Facebook, Instagram, Pinterest!

📖Recipe

Buttermilk Fried Chicken

Crispy, golden buttermilk fried chicken that’s juicy on the inside and crunchy on the outside! This easy, foolproof recipe is perfect for beginners and packed with flavor. Get step-by-step instructions, tips for extra crispiness, and delicious serving ideas!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Marinating the Chicken 30

Total Time 1

Course Main Course

Servings servings

Calories 326 kcal

Ingredients

Instructions

Marinate the chicken: Rinse and pat dry the chicken drumsticks. Place them in a bowl, pour buttermilk over them, and season with half the salt and pepper. Cover and refrigerate for at least 2 hours.
6 chicken drumsticks, 1 teaspoon salt, 1 teaspoon pepper, 2 cups buttermilk
Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, and the remaining salt and pepper.
2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
Dredge the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing it onto the chicken for a crispy crust.
Heat the oil: In a deep fryer or heavy pot, heat vegetable oil to 350-375°F (175-190°C).
Fry the chicken: Carefully place a few pieces in the hot oil (don’t overcrowd the pot). Fry for 12-15 minutes, flipping occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
vegetable oil
Drain and serve: Use a slotted spoon to transfer the chicken to a wire rack over a baking sheet to keep it crispy. Let it rest before serving.

Nutrition

Calories: 326kcalCarbohydrates: 37gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 78mgSodium: 552mgPotassium: 343mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 0.1mgCalcium: 110mgIron: 3mg

Tried this recipe?Let us know how it was!