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Buttermilk fried chicken is a true Southern classic — crispy on the outside, juicy on the inside, and full of comforting, savory flavor. The buttermilk-and-egg dip helps the seasoned flour cling beautifully, creating that golden crust everyone loves.
This recipe is straightforward and reliable, whether you’re frying a whole cut-up chicken or your favorite pieces. Keep the batches warm in the oven as you fry, and you’ll end up with a platter of perfectly crisp, tender chicken ready for family dinners, picnics, or weekend cravings.
What You’ll Like About This Dish
Crispy, flavorful crust. The buttermilk dip helps the seasoned flour adhere and fry up beautifully.
Juicy, tender chicken. Bone-in pieces stay moist thanks to the buttermilk coating and slower fry time.
Simple method. Just dip, dredge, and fry — no marinating required.
Classic comfort. This is the kind of fried chicken that feels special but still easy enough for a weeknight.
Ingredient Notes
- Buttermilk: Helps the flour stick and keeps the chicken juicy.
- Eggs: Add richness and help bind the coating.
- Hot sauce: Optional but adds subtle heat and depth.
- All-purpose flour: Forms the crisp coating once fried.
- Salt and pepper: Essential for seasoning both the coating and the finished chicken.
- Chicken pieces: Bone-in, skin-on pieces give the most flavor and prevent dryness.
- Vegetable oil: Use a neutral, high-heat oil for safe deep frying.
Steps to Make Buttermilk Fried Chicken
- Preheat the oven to 200°F to keep cooked batches warm.
- Whisk together the buttermilk, eggs, and hot sauce in a medium bowl.
- Combine the flour, salt, and pepper in a large food storage bag.
- Dip each chicken piece in the buttermilk mixture and set aside.
- Add several coated pieces to the flour bag and shake until well coated. Repeat with remaining pieces.
- Heat oil in a deep, heavy skillet to 350°F.
- Fry the chicken 2–3 pieces at a time for about 10 minutes per side, or until golden and cooked through.
- Drain on paper towels, sprinkle with salt, and transfer to a rack over a baking sheet.
- Keep finished pieces warm in the oven while frying the rest.
Pro Tips
For the crispiest coating, let the dredged chicken rest on a rack for 10 to 15 minutes before frying. This helps the flour hydrate slightly so the crust adheres better and fries up extra crunchy.
Recipe Variations
- Spicy fried chicken. Add cayenne pepper, smoked paprika, or extra hot sauce to the buttermilk mixture for more heat.
- Buttermilk-brined version. Soak the chicken in buttermilk for several hours before frying to add deeper flavor and tenderness.
- Herb-seasoned coating. Mix dried thyme, oregano, paprika, or garlic powder into the flour for a more complex crust.
- Extra-crispy double dip. Dip dredged chicken back into the buttermilk and then into the flour again for a thicker crust.
- Oven-fried alternative. For a lighter version, brush coated chicken pieces with oil and bake at high heat until crisp.
Serving Suggestions
- Serve with mashed potatoes, gravy, or coleslaw for a classic plate.
- Add biscuits or cornbread for a Southern-style meal.
- Pair with mac and cheese, green beans, or creamed corn.
- Choose to make it part of a picnic spread with potato salad and pickles.
How to Store
Refrigerate: Store leftover fried chicken in an airtight container for up to 3 to 4 days.
Reheat: Warm in a 350°F oven on a rack until hot and crisp, about 10 to 15 minutes.
Freeze: Freeze individual pieces on a tray, then transfer to bags. Freeze up to 2 months.
Refresh: Reheat frozen pieces directly in a 375°F oven to restore crispness.
Frequently Asked Questions
Buttermilk Fried Chicken
Ingredients
- 1 ½ cups buttermilk
- 2 large eggs
- 2 to 3 tsp hot sauce, optional
- 2 ½ cups all-purpose flour
- 2 tbsp Diamond Crystal kosher salt, plus additional for sprinkling
- 2 tsp black pepper
- 4 pounds chicken pieces, (1 whole chicken, cut up, or a combination of breasts, thighs, and/or legs)
- Vegetable oil, for frying, (enough for 2 to 3 inches in the pan)
Recommended Equipment
- Large, deep, heavy skillet or Dutch oven
Instructions
- Preheat the oven to 200°F. This is to keep the first batches of fried chicken warm as you cook subsequent batches.
- Combine the buttermilk, eggs, and hot sauce (if using) in a medium bowl. Whisk to blend.1 1/2 cups buttermilk | 2 large eggs | 2 to 3 tsp hot sauce
- Combine the flour, salt, and pepper in a large food storage bag.2 1/2 cups all-purpose flour | 2 tbsp Diamond Crystal kosher salt | 2 tsp black pepper
- Dip the chicken pieces in the egg and buttermilk mixture and turn to coat. Place the dipped piece of chicken on a plate and repeat with the remaining pieces.4 pounds chicken 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 about 2 to 3 inches of oil in a deep, heavy skillet or Dutch oven to 350°F.Vegetable oil, for frying
- While the oil is heating, line a baking sheet with paper towels. Place a rack in a second baking sheet.
- Fry the chicken in batches of 2 to 3 pieces for about 10 minutes on each side, or until golden brown and cooked through. See below for thermometer and temperature guidelines.
- Transfer the cooked chicken pieces to paper towels to drain. Sprinkle with salt and transfer to the pan with the rack. Place the pan in the oven to keep warm while you fry more. Repeat with the remaining chicken pieces.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
