Crispy Buttermilk Fried Chicken Recipe for Sunday Dinner

Buttermilk fried chicken stands as one of the most beloved comfort foods across kitchens and dinner tables everywhere.

Golden, crispy, and satisfying, it has earned its reputation as a crowd-pleaser that never goes out of style.

The appeal crosses generations and occasions, from casual weeknight dinners to special weekend gatherings.

Something about that perfectly crunchy exterior makes it impossible to resist.

It's a dish that feels both familiar and special at the same time, bringing people together over shared plates and good conversation.

Making it at home means you control the quality and can enjoy it fresh from the pan.

The satisfaction of serving up something so universally loved makes every moment in the kitchen worthwhile.

What Makes Buttermilk Fried Chicken A Classic

• Super Simple Technique: This chicken recipe requires just a few basic ingredients and straightforward steps that even kitchen newbies can master without stress.
• Flavor-Packed Marinade: Soaking your chicken in buttermilk guarantees tender, juicy meat with a subtle tangy flavor that transforms an ordinary meal into something special.
• Crispy Coating Perfection: The seasoned flour mixture creates an incredible golden crust that delivers satisfying crunch with every single bite, making your plate look restaurant-worthy.
• Flexible Family Favorite: This dish works perfectly for casual weeknight dinners, weekend gatherings, or whenever your crew craves something deliciously comforting that everyone will enjoy.

What Ingredients You’ll Need to Make Buttermilk Fried Chicken

• Skinless Chicken Breasts (3): Tender meat that will transform into crispy, flavorful bites after marinating and frying.

• Buttermilk (150 ml): Creates a tangy coating that tenderizes the chicken and helps the breading stick perfectly.

• All-Purpose Flour (100 grams): Forms the primary crispy layer that will seal in the chicken’s juiciness.
• Baking Powder (1 generous teaspoon): Adds extra crispiness to your chicken’s exterior.
• Salt Flakes (1 generous teaspoon): Enhances the overall seasoning and flavor profile.
• Cayenne Ground (1/2 teaspoon): Brings a subtle heat to your chicken.
• De La Vera Paprika (1/2 teaspoon): Adds a smoky depth to the breading.
• Coriander Ground (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Oregano Powder (1/4 teaspoon), Allspice (Pinch), Black Pepper (To Taste): Create a complex, aromatic spice blend that elevates the chicken’s taste.

• Sunflower Oil (For Frying): Provides the perfect medium for achieving golden, crispy chicken.
• Sauce (For Garnish), Potatoes or Coleslaw (For Serving): Complementary sides to round out the meal.

Tools To Have Ready for Buttermilk Fried Chicken

• Large Deep Bowl (8-10 inches): Perfect for soaking chicken strips completely in buttermilk during marination.
• Kitchen Paper/Paper Towels: Essential for thoroughly drying chicken before and after coating, ensuring a crispy exterior.
• Mixing Bowl (medium, 6-7 inches): Needed for combining flour and spice mixture for dredging chicken.
• Frying Pan (12-14 inches): Provides ample space for frying chicken pieces without overcrowding.
• Tongs: Helps safely turn and remove chicken pieces from hot oil without splashing.
• Slotted Spoon: Great for lifting chicken from oil and allowing excess oil to drain quickly.
• Thermometer (optional): Helps monitor oil temperature for consistent, even frying.
• Wire Cooling Rack: Allows excess oil to drip off fried chicken while keeping the coating crisp.

Cooking Method for Buttermilk Fried Chicken

Things Worth Knowing For Buttermilk Fried Chicken Recipe

• Let your chicken rest in buttermilk for at least 2 hours to make it super tender and flavorful.
• Pat your chicken pieces completely dry with kitchen paper to ensure a crispy, golden crust.
• Dredge your chicken in the seasoned flour mixture and let it sit for 10 minutes to help the coating stick perfectly.
• Fry your chicken in batches to keep the oil temperature steady and achieve even, crispy browning.
• Place your fried chicken on absorbent paper to remove excess oil and maintain that delightful crunch.

Flavor Options for Buttermilk Fried Chicken

• Gluten-Free Version: Swap wheat flour with almond or rice flour for a celiac-friendly coating that stays crisp and delicious.
• Spicy Kick Variation: Add cayenne pepper or hot paprika to the flour mixture to give your chicken a bold, fiery flavor that’ll wake up your taste buds.
• Herb-Infused Option: Mix dried thyme, rosemary, or oregano into the flour blend for an aromatic chicken that brings fresh garden notes to your plate.
• Buttermilk Substitute: When buttermilk isn’t on hand, use plain yogurt mixed with a splash of milk to create the same tenderizing marinade for your chicken strips.

Best Ways To Enjoy Buttermilk Fried Chicken

• Perfect Portion Sizes: Serve 2-3 chicken strips per person as a hearty main course, which lets everyone enjoy the crispy, flavorful coating without feeling overwhelmed.
• Wine and Drink Pairing: Crack open a cold beer or light white wine like Sauvignon Blanc to cut through the rich, crunchy chicken and refresh your palate.
• Side Dish Companions: Whip up some creamy coleslaw or crisp green salad to balance the golden, spiced chicken and add a fresh contrast to your plate.
• Leftover Magic: Store extra chicken strips in an airtight container and reheat in the oven to maintain that delicious crunch, making quick snacks or next-day lunch easy.

Recommended Storage Method for Buttermilk Fried Chicken

• Refrigerate leftover fried chicken in an airtight container for up to 3 days, keeping the crispy coating from getting soggy.
• Freeze individual pieces wrapped tightly in plastic wrap and sealed in a freezer bag for quick future meals – they’ll reheat perfectly in the oven.
• Keep raw marinated chicken in the buttermilk bath in the refrigerator for no more than 24 hours to maintain food safety and prevent bacterial growth.
• Store the seasoned flour mixture in a sealed container at room temperature for up to 2 weeks, ready for your next crispy chicken adventure.

Buttermilk Fried Chicken Frequently Asked Questions

Extra-Crispy Buttermilk Fried Chicken Recipe

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4.9 from 10 reviews

• Total Time: 2 hours 25-30 minutes
• Yield: 3 1x

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Description

Southern Buttermilk Fried Chicken delivers crispy, golden perfection straight from Grandma’s kitchen. Seasoned, marinated, and fried to crunchy deliciousness, this classic comfort dish guarantees smiles around your dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 3 chicken breasts, skinless

Coating and Seasoning:

• 100 grams all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt flakes
• ½ teaspoon ground cayenne
• ½ teaspoon de la Vera paprika
• ¼ teaspoon ground coriander
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano powder
• 1 pinch allspice
• 1 teaspoon freshly ground black pepper

Liquid and Cooking:

• 150 milliliters buttermilk
• Sunflower oil for frying
• 1 sauce for garnish
• 1 serving cut potatoes or coleslaw

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Instructions

1. Slice 3 chicken breasts into thin strips, ensuring each piece is roughly 1-inch wide. Submerge the strips completely in 150 ml buttermilk, covering every surface. Refrigerate for 2 to 3 hours to tenderize your meat.
2. Remove chicken strips from buttermilk, letting excess liquid drip off. Pat each piece thoroughly dry using paper towels, ensuring a completely moisture-free surface.
3. Combine 100 grams all-purpose flour with 1 teaspoon baking powder, 1 teaspoon salt flakes, ½ teaspoon cayenne, ½ teaspoon paprika, ¼ teaspoon coriander, ¼ teaspoon garlic powder, ¼ teaspoon oregano, a pinch of allspice, and black pepper in a shallow dish.
4. Roll each buttermilk-soaked chicken strip thoroughly in the seasoned flour mixture, pressing gently to help coating adhere. Allow coated strips to rest on paper towels for 10 minutes, which helps create a crispier exterior.
5. Pour sunflower oil into a large skillet, filling about 2 inches deep. Heat oil to 350°F, maintaining a consistent temperature throughout frying.
6. Carefully lower chicken strips into hot oil in three separate batches, preventing overcrowding. Fry each batch for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer fried chicken to a paper towel-lined plate to drain excess oil. Serve immediately with your preferred dipping sauce and side dishes.

Notes

• Always pat chicken completely dry before coating to ensure maximum crispiness and prevent oil splatter.
• Let the coated chicken rest for 10 minutes before frying, which helps the flour adhere better and creates a crunchier exterior.
• Use a thermometer to maintain oil temperature around 350°F for consistent, golden-brown results without burning.
• For gluten-free adaptation, replace wheat flour with cornstarch or rice flour, which also create an extra-crispy coating.

• Prep Time: 2 hours 10 minutes
• Cook Time: 15-20 minutes
• Category: Fried
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 3
• Calories: 375 kcal
• Sugar: 1 g
• Sodium: 700 mg
• Fat: 12 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 85 mg