Entrée: United States – Buttermilk Fried Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 18 min

Additional 4 hrs

Total 5 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–3.5 lb (1.5 kg) bone-in chicken pieces (thighs, drumsticks, wings)
2 cups (480 ml) buttermilk
1 tbsp (15 ml) hot sauce (optional)
2 tsp (10 ml) kosher salt (or 1 1 / 2 tsp (7.5 ml) fine sea salt) for the marinade
1 tsp (5 ml) ground black pepper for the marinade
2 cups (260 g) all-purpose flour
1 / 2 cup (65 g) cornstarch
2 tsp (10 ml) kosher salt (or 1 1 / 2 tsp (7.5 ml) fine sea salt) for the dredge
2 tsp (10 ml) paprika (sweet or smoked)
2 tsp (10 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) ground black pepper for the dredge
1 / 2 tsp (2.5 ml) cayenne pepper (optional)
1 tsp (5 ml) baking powder
2 quarts (1.5–2 liters) neutral oil for frying (peanut, canola, or vegetable)
Flaky or fine salt, to taste, for finishing

Show original ingredient measurements

3–3.5 lb / 1.5 kg bone-in chicken pieces (thighs, drumsticks, wings)
2 cups (480 ml) buttermilk
1 tbsp (15 ml) hot sauce (optional)
2 tsp kosher salt (or 1 1 / 2 tsp fine sea salt) for the marinade
1 tsp ground black pepper for the marinade
2 cups (260 g) all-purpose flour
1 / 2 cup (65 g) cornstarch
2 tsp kosher salt (or 1 1 / 2 tsp fine sea salt) for the dredge
2 tsp paprika (sweet or smoked)
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper for the dredge
1 / 2 tsp cayenne pepper (optional)
1 tsp baking powder
2 quarts (1.5–2 liters) neutral oil for frying (peanut, canola, or vegetable)
Flaky or fine salt, to taste, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Trim excess fat from the chicken and pat pieces dry with paper towels.
In a large bowl, whisk the buttermilk, hot sauce (if using), 2 teaspoons (10 ml) kosher salt, and 1 teaspoon (5 ml) black pepper. Submerge the chicken, cover, and refrigerate 4–24 hours.
Remove chicken from the fridge 20–30 minutes before frying to take the chill off while you prepare the coating and oil.
Make the seasoned dredge: In a wide bowl, combine flour, cornstarch, 2 teaspoons (10 ml) kosher salt, paprika, garlic powder, onion powder, 1 teaspoon (5 ml) black pepper, cayenne (if using), and baking powder.
Set up a rack over a sheet pan for resting the coated chicken and draining after frying.
Dredge: Working one piece at a time, let excess buttermilk drip back into the bowl, then coat thoroughly in the flour mixture, pressing so it adheres to all crevices. For extra crunch, dip the coated piece back into the buttermilk and dredge a second time.
Place coated pieces on the rack and let rest 10–15 minutes to hydrate the flour and help the crust stick. Discard used marinade.
Heat 2–2.5 inches (5–6 cm) of oil in a heavy pot to 175°C (350°F). Maintain 165–175°C (330–350°F) during frying.
Fry in batches without crowding: Carefully lower chicken skin-side down. Fry, turning occasionally, until deep golden and crisp. Wings: 8–10 minutes. Drumsticks/thighs: 12–16 minutes. Adjust heat to keep oil in range.
Check doneness: Internal temperature at the thickest part should reach 74°C (165°F) and juices run clear.
Transfer to the clean rack to drain and immediately sprinkle lightly with salt.
Repeat with remaining chicken, allowing the oil to return to temperature between batches.
Rest 5–10 minutes before serving to let juices redistribute. Serve hot.

Trim excess fat from the chicken and pat pieces dry with paper towels.
In a large bowl, whisk the buttermilk, hot sauce (if using), 2 teaspoons kosher salt, and 1 teaspoon black pepper. Submerge the chicken, cover, and refrigerate 4–24 hours.
Remove chicken from the fridge 20–30 minutes before frying to take the chill off while you prepare the coating and oil.
Make the seasoned dredge: In a wide bowl, combine flour, cornstarch, 2 teaspoons kosher salt, paprika, garlic powder, onion powder, 1 teaspoon black pepper, cayenne (if using), and baking powder.
Set up a rack over a sheet pan for resting the coated chicken and draining after frying.
Dredge: Working one piece at a time, let excess buttermilk drip back into the bowl, then coat thoroughly in the flour mixture, pressing so it adheres to all crevices. For extra crunch, dip the coated piece back into the buttermilk and dredge a second time.
Place coated pieces on the rack and let rest 10–15 minutes to hydrate the flour and help the crust stick. Discard used marinade.
Heat 5–6 cm (2–2.5 inches) of oil in a heavy pot to 175°C (350°F). Maintain 165–175°C (330–350°F) during frying.
Fry in batches without crowding: Carefully lower chicken skin-side down. Fry, turning occasionally, until deep golden and crisp. Wings: 8–10 minutes. Drumsticks/thighs: 12–16 minutes. Adjust heat to keep oil in range.
Check doneness: Internal temperature at the thickest part should reach 74°C (165°F) and juices run clear.
Transfer to the clean rack to drain and immediately sprinkle lightly with salt.
Repeat with remaining chicken, allowing the oil to return to temperature between batches.
Rest 5–10 minutes before serving to let juices redistribute. Serve hot.