Get ready for a taste sensation with this incredible Buttermilk Fried Chicken! Imagine biting into crispy, golden-brown skin, giving way to juicy, tender chicken that practically melts in your mouth. The secret? A delightful soak in tangy buttermilk that not only adds rich flavor but also keeps the meat wonderfully moist. Perfect for a family dinner or a weekend get-together, this dish is a total crowd-pleaser. Plus, it’s super easy to make—trust me, your friends and family will be begging for seconds!
Why You’ll Love Buttermilk Fried Chicken (Creamy, Easy, and Cozy)
Buttermilk Fried Chicken offers so many reasons to add it to your recipe collection. First off, the buttermilk marinade is simply a game changer. It infuses the chicken with flavor while keeping it wonderfully tender. When you coat your chicken pieces in seasoned flour and fry them to a crispy perfection, every bite becomes an experience! This dish is comforting and cozy, making it perfect for any occasion—just the thing for a family dinner or a backyard gathering.
Here are some benefits you won’t want to miss:
- Quick cooking time for a satisfying meal in under an hour.
- Crispy exterior and juicy interior that are totally addicting.
- Pantry-friendly ingredients that you likely already have.
- Great for meal prep—cook in batches and enjoy throughout the week.
- Versatile—perfect for lunch, dinner, or even breakfast!
- Dietary notes: Easily adaptable for gluten-free and dairy-free options.
Core Ingredients for Buttermilk Fried Chicken
- Buttermilk – Keeps the chicken tender and moist.
- Tabasco Sauce – Adds a kick without being too spicy.
- Worcestershire Sauce – Deepens flavor.
- Kosher Salt – Essential for seasoning.
- Black Pepper – For a touch of heat.
- Chicken Pieces (wings, legs, thighs, or breasts) – Choose your favorite cut!
- Vegetable Oil – For frying; can substitute olive oil, but choose a high smoke point.
- All-Purpose Flour – Creates that irresistible crispy coating.
- Cornstarch – Helps achieve an extra-crisp texture.
- Smoked Paprika – Adds a hint of smokiness.
- Onion & Garlic Powder – Enhances flavor.
- Cayenne Pepper – For those who love a little extra heat.
Ready to cook? See the recipe card for exact measurements below!
How to Make Buttermilk Fried Chicken
Phase 1 – Prep
- Pour buttermilk into a large bowl.
- Stir in Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper.
- Add your chicken pieces to the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Phase 2 – Cook/Assemble
- In a separate bowl, mix flour, cornstarch, salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper.
- Heat vegetable oil in a large skillet over medium heat.
- Remove chicken from the buttermilk and dredge each piece in the flour mixture. Shake off excess flour.
- Fry the chicken in hot oil until golden brown, about 7-10 minutes per side.
Phase 3 – Serve
- Once cooked, place the chicken on a wire rack to drain excess oil.
- Serve hot and enjoy the crispy, juicy goodness!
Pro Tips for the Best Results
- Double-dip: For an even crispier coating, dip the floured chicken back into the buttermilk and then again in the flour mixture.
- Use a thermometer: Keep oil around 350°F for the best frying results.
- Store wisely: Cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
Common Mistakes to Avoid
- Under-seasoning: If you don’t season the buttermilk well enough, the chicken may taste bland. Make sure to use enough salt and spices in your marinade.
- Crowding the pan: Frying too many pieces at once can lower the oil temperature, leading to soggy chicken. Fry in batches for that perfect crisp.
- Skipping the soak: If you skip soaking the chicken in buttermilk, you’ll miss out on that tender flavor. Be patient and let it marinate!
Recipe Variations
- Gluten-free: Swap all-purpose flour for a gluten-free flour blend.
- Dairy-free: Use a dairy-free milk alternative combined with vinegar for a buttermilk replacement.
- Spicy: Add more cayenne or some chopped jalapeños to the marinade for extra heat.
- Herbal twist: Add dried herbs like thyme or rosemary for a different flavor profile.
- Cooking method variations: Try cooking in an air fryer to cut down on oil without sacrificing crispiness.
How to Serve Buttermilk Fried Chicken
- Best Pairings: Collard greens, mashed potatoes, or corn on the cob make excellent sides!
- Toppings: Drizzle with honey or hot sauce for an extra kick.
- Garnishes: Fresh herbs like parsley or basil can brighten the plate.
Make Ahead & Storage
Can I Meal Prep This?
Yes! You can marinate the chicken the night before and fry it the following day for quicker meal preparation.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze cooked chicken for up to 3 months. The texture may slightly change upon thawing.
Reheating
Reheat in the oven at 350°F for about 10-15 minutes for crispy chicken. Use the microwave for a few minutes but be aware it may lose that crunch.
FAQs
Can I use frozen chicken? Yes! Just make sure to fully thaw it before marinating in buttermilk.
How to make it extra creamy without cream? The buttermilk is already rich and creamy, but you can add more spices or a bit of mayonnaise to the marinade for extra flavor.
Can I double the recipe? Absolutely! Just ensure there’s enough frying space so the pieces don’t crowd.
How to fix a too-thick soup? Add a bit of warm water or more broth to thin it out, stirring well until you reach your desired consistency.
Buttermilk Fried Chicken is not just about satisfying hunger; it’s about cozying up with friends and family around the table while enjoying each delicious bite. This recipe gives you that creamy, tender chicken without any fuss, making it a total winner for any meal. Give it a try, and don’t forget to rate your experience or check out our other comfort food recipes!
Buttermilk Fried Chicken
Ingredients
For the Marinade
- 2 cups Buttermilk Keeps the chicken tender and moist.
- 1 tbsp Tabasco Sauce Adds a kick without being too spicy.
- 1 tbsp Worcestershire Sauce Deepens flavor.
- 1 tbsp Kosher Salt Essential for seasoning.
- 1 tsp Black Pepper For a touch of heat.
- 4 pieces Chicken Pieces (wings, legs, thighs, or breasts) Choose your favorite cut!
For the Coating
- 1 cup All-Purpose Flour Creates that irresistible crispy coating.
- 1 cup Cornstarch Helps achieve an extra-crisp texture.
- 1 tbsp Smoked Paprika Adds a hint of smokiness.
- 1 tsp Onion Powder Enhances flavor.
- 1 tsp Garlic Powder Enhances flavor.
- 1/2 tsp Cayenne Pepper For those who love a little extra heat.
For Frying
- 2 cups Vegetable Oil For frying; can substitute olive oil, but choose a high smoke point.
Instructions
Preparation
- Pour buttermilk into a large bowl.
- Stir in Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper.
- Add your chicken pieces to the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Cooking
- In a separate bowl, mix flour, cornstarch, salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper.
- Heat vegetable oil in a large skillet over medium heat.
- Remove chicken from the buttermilk and dredge each piece in the flour mixture. Shake off excess flour.
- Fry the chicken in hot oil until golden brown, about 7-10 minutes per side.
Serving
- Once cooked, place the chicken on a wire rack to drain excess oil.
- Serve hot and enjoy the crispy, juicy goodness!