The Crispiest Buttermilk Fried Chicken
There’s nothing quite like biting into a piece of perfectly fried chicken—golden, crispy skin giving way to juicy, flavorful meat. And when it comes to achieving that irresistible crunch, a buttermilk marinade is the secret weapon. This Buttermilk Fried Chicken recipe is a game-changer, delivering mouthwatering flavor and the perfect crispy texture every time.
Why Buttermilk? The Secret to Tender & Juicy Chicken
Buttermilk isn’t just about flavor—it’s a powerhouse when it comes to tenderizing chicken. The natural acidity in buttermilk helps break down proteins, resulting in meat that stays juicy and flavorful, even after frying. Plus, the thick texture of the buttermilk helps the flour coating stick better, creating that signature crispy crust.
The Key to Extra Crispy Fried Chicken
If you want that shatteringly crisp bite, there are a few key steps to follow:
- Marinate for Maximum Flavor – Let the chicken soak in the buttermilk marinade for several hours or overnight. The longer it marinates, the better the flavor and texture.
- Double Dredging for Extra Crunch – Dipping the chicken in the buttermilk a second time before coating it in flour adds an extra crispy layer.
The Perfect Dish for Any Occasion
Whether you’re making this fried chicken for a weekend cookout, a family dinner, or a game-day feast, it’s guaranteed to be a crowd-pleaser. Pair it with classic sides like coleslaw, mac and cheese, or biscuits for the ultimate comfort meal.
Ready to fry up some magic? Follow the recipe below and get ready for the best Buttermilk Fried Chicken you’ve ever had!
Buttermilk Fried Chicken
Equipment
- 1 Pot for frying chicken
- 1 Bowl
- 1 food safe container with lid For marinade
Ingredients
- 10 piece Chicken
- 3-4 inches Vegitable Oil
Marinade
- 3 cup Buttermilk
- 1 tbsp Garlic Freshly chopped
- 1 tbsp Ginger Freshly chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 1-2 tsp hot sauce
Chicken Skin / Dredging Mix
- 2 1/2 cup Flour
- 1/2 cup Corn Starch
- 1/4 cup Corn Mill
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Creole Seasoning
Instructions
Buttermilk Marinade
- Add all ingredients into a bowl and whisk them together3 cup Buttermilk, 1 tbsp Garlic, 1 tbsp Ginger, 1 tsp Salt, 1 tsp Black Pepper, 1-2 tsp hot sauce
- Add chicken to bowl of marinade and mix well10 piece Chicken
- Pour Marinade and chicken into a food safe container
- Place a lid on top and place container into the fridge
- Allow chicken to marinade for 2-4 hours
Chicken Skin / Dredging Mix
- Place all ingredients into a bowl and whisk them together2 1/2 cup Flour, 1/2 cup Corn Starch, 1/4 cup Corn Mill, 1 tsp Garlic Powder, 1 tsp Ginger Powder, 2 tsp Paprika, 1 tsp Salt, 1 tsp Black Pepper, 2 tsp Creole Seasoning
Prep the Chicken
- Preheat Oil to 320 Degrees3-4 inches Vegitable Oil
- Remove the Chicken from the Marinade (Don't throw away the marinade, you will need it again soon.)
- Using one piece of chicken at a time, dip the chicken into the dredging mixture. Cover the chicken completely.
- Dip the same piece of chicken back into the marinade
- Dip the same piece of chicken back into the marinade (Dredging the chicken twice is the secret to an extra crispy skin.)
- Place the piece of chicken on a rack or a safe place
- Repeat this process for remaining pieces of chicken
Fry it!
- Gently place the chicken pieces into the hot oil one at a time. Fry a few pieces of chicken at a time. The chicken should be fully submerged in the oil.
- Fry for 10-15 minutes
- Repeat the last 2 steps until all pieces are fried
- Enjoy!