Buttermilk Fried Chicken

Buttermilk Fried Chicken

Step-by-step instructions for an essential classic dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 day 45 minutes
Servings 4 people


  • 3-4 lbs chicken parts Or 1 chicken, cut into parts
  • 2 1/8 cups buttermilk, separated
  • 2 cups flour
  • 1 tsp salt Or seasoned salt
  • 1 tsp pepper
  • 1 tsp Thyme
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 cup milk
  • Vegetable or Canola oil Amount depends on the size of your pan


  • Refrigerate chicken overnight in 2 cups of buttermilk.
  • Remove chicken from buttermilk and let rest outside the fridge for 30 minutes before preparing to fry.
  • Mix flour, salt, pepper, thyme, paprika, cayenne, garlic powder, and onion powder until evenly combined.
  • Combine milk and 1/8 cup buttermilk in a small bowl.
  • Pour the milk mixture into the flour and mix with a fork until lumps form.
  • Sprinkle each piece of chicken with a little salt and pepper, then coat with the flour mix by pressing the mix onto the chicken to ensure it adheres.
  • In a deep skillet or Dutch oven, heat 2 inches of oil to 350 F.
  • Cook meat in batches to avoid overcrowding the pan. Cook until edges golden brown and flip, about 10-15 minutes). Cook on other side for 10 minutes. Juices should run clear when meat is cooked thoroughly.
  • Let cool and drain on wire rack.