This classic recipe for buttermilk fried chicken is sure to become a family favorite. It’s wonderful as is, or you can let it marinate in the buttermilk for a few hours. All you have to do to make buttermilk fried chicken is dip the chicken in the egg and buttermilk mixture, dredge the pieces in seasoned flour, then fry it to crispy perfection.
Recipe Tips
- Make sure you are using a high-heat vegetable oil, such as canola, vegetable oil, or high-heat sunflower or safflower.
- Use an instant-read thermometer to check for doneness. The chicken should register at least 165 F in the thickest parts, not touching bone. The juices should run clear when pierced with a fork or skewer.
- Avoid crowding the pan and use a deep fry thermometer to keep an eye on the oil temperature. It should stay near 350 F throughout the cooking time.
- Let the oil come back to temperature before adding the remaining chicken pieces. If the oil is too low the chicken will soak more in and become soggy.
Recipe Variations
- Replace the buttermilk with whole milk or evaporated milk.
- Substitute seasoned salt for the salt in the flour mixture.
- Try additional seasonings, such as cayenne pepper, poultry seasoninng, or paprika.
How To Reheat Leftover Fried Chicken
- Take the chicken out of the refrigerator and place it on a rack in a rimmed baking sheet. Let it come to room temperature while you preheat the oven to 400 F.
- Bake for about 20 minutes, or until the chicken is crisp and hot.
Buttermilk Fried Chicken
All you have to do to make this buttermilk fried chicken is dip the chicken pieces in the egg and buttermilk mixture, dredge the pieces in seasoned flour, then fry it to crispy perfection.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Fry
- Cuisine: Southern
Ingredients
Scale
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 to 3 teaspoons hot sauce, optional
- 2 1/2 cups all-purpose flour
- 2 tablespoons salt, plus additional for sprinkling
- 2 teaspoons black pepper
- 4 pounds bone-in chicken pieces with skin (about 8 pieces if you use a whole cut-up chicken)
- Vegetable oil, for frying
Instructions
- Preheat the oven to 200 F. This is to keep the fried chicken warm as you cook subsequent batches.
- Combine the milk, eggs, and hot sauce (if using) in a medium bowl. Whisk to blend.
- Combine the flour, salt, and pepper in a large food storage bag.
- Dip the chicken pieces in the egg and milk mixture and turn to coat. Place the dipped piece of chicken on a plate and repeat with the remaining pieces.
- Transfer about 4 of the dipped pieces to the bag with the flour and shake to coat the chicken. Repeat with the remaining pieces.
- Heat the oil in a deep, heavy skillet to 350 F.
- While the oil is heating, line a baking sheet with paper towels. Place a rack in a second baking sheet.
- Fry the chicken, 2 to 3 pieces at a time, for about 10 minutes on each side, or until golden brown and cooked thoroughly. Remove the chicken pieces to pan with the paper towels. Sprinkle with salt and transfer to the pan with the rack. Place the pan in the oven to keep warm while you fry the rest. Repeat with the remaining pieces of chicken.
