Buttermilk Fried Chicken Recipe

Prepare and brine

Trim any excess skin or fat from chicken pieces and pat lightly dry with paper towels. Make 3–4 shallow slashes in thicker pieces (breasts) to help marinade penetration.

In a large bowl or gallon zip-top bag, whisk together buttermilk, eggs, garlic powder, onion powder, smoked paprika, hot sauce (if using) and 1 teaspoon kosher salt until combined.

Add the chicken pieces to the buttermilk mixture, pressing to fully submerge. Seal or cover and refrigerate for at least 4 hours and up to 24 hours. Longer (12–24 hours) yields more tender, flavorful chicken.

About 30–60 minutes before frying, remove the chicken from the refrigerator. Prepare a large rimmed baking sheet or plate lined with a cooling rack to hold dredged pieces.

In a shallow wide bowl or baking dish, whisk together flour, cornstarch, baking powder, 2 tsp kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme/oregano (if using) and cayenne. Mix well so spices are evenly distributed.

Set up a dredging station: the marinated chicken bowl, the seasoned flour bowl, and the prepared sheet. Working one piece at a time, lift chicken from the buttermilk letting excess drip back into the bowl. Shake gently, then dredge thoroughly in the flour mixture, pressing the flour onto the surface so it adheres. For extra-crispy double-coat: after first dredge place on rack for 5–10 minutes, then dip briefly back into a small bowl of buttermilk or beaten egg (reserve a bit from marinade if needed) and dredge again in flour. Place dredged pieces on the rack and let rest 10–15 minutes to set the crust.

Season any exposed areas of the dredged pieces lightly with a pinch of salt so the whole piece is seasoned.

Choose a heavy, deep skillet or Dutch oven with at least 2–3 inches of sides. Add enough neutral oil to come about 1/2 to 1 inch up the sides of the pan (approximately 1–1.5 cups depending on pan size). Heat over medium-high until the oil reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, the oil is around 325°F.

Working in batches (do not crowd the pan), gently lower dredged chicken pieces into the hot oil, skin-side down first if applicable. Maintain oil temperature between 300–350°F by adjusting heat. Aim for 12–18 minutes total per piece depending on size: legs/thighs typically 13–18 minutes, breasts 12–20 minutes. Flip once halfway through so both sides brown evenly.

Use an instant-read thermometer to check doneness: internal temperature should read 165°F (74°C) at the thickest part near the bone. If crust is browning too fast while interior is undercooked, lower the heat slightly and continue cooking until done.

When pieces are cooked, transfer to the prepared baking sheet lined with a cooling rack set over a sheet pan to drain. Immediately season lightly with flaky salt if desired. Let rest 5–10 minutes; residual heat will finish the cooking and juices will redistribute.

Return cooled oil to a storage container once completely cooled if you plan to reuse it, or discard according to local disposal guidelines.