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Buttermilk Fried Chicken

Tommy the Butcher’s Buttermilk Fried Chicken is crispy, juicy, and packed with flavor. The secret? A rich buttermilk marinade that tenderizes the chicken and infuses it with deep, savory goodness. Coated in a perfectly seasoned crust and fried to golden perfection, this recipe delivers that irresistible crunch in every bite.
Print Recipe
Prep Time 4 hours
Course Main Course
Cuisine American

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 together 
    3 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 well 
    10 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 together  
    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

Prep the Chicken

  • Preheat Oil to 320 Degrees
    3-4 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!

Video

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