Buttermilk Fried Chicken Recipe

In a large bowl, whisk together 2 cups buttermilk, 2 large eggs, 1 tablespoon hot sauce (optional), 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika until combined.

Trim any excess skin or loose bits from the chicken pieces. Pat the chicken dry with paper towels, then submerge the pieces in the buttermilk mixture, pressing them down so they're fully coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–24 hours) for best flavor and tenderness.

About 30 minutes before frying, remove the chicken from the refrigerator to take the chill off. In a large shallow bowl or a rimmed baking sheet, combine 3 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1 teaspoon dried thyme (if using). Whisk thoroughly to evenly distribute the seasonings.

Set up a dredging station: the seasoned flour in one pan and a tray lined with a wire rack in another to rest the coated pieces. For a thicker crust: take each marinated piece, allow excess buttermilk to drip off, then dredge in the flour, pressing firmly so the flour adheres. For extra-crispy double coating: after the first dredge, return the piece to the remaining buttermilk for a few seconds, then dredge again in the flour, pressing to form a good crust. Place each coated piece on the wire rack while you heat the oil.

Heat the oil

In a heavy skillet (cast iron preferred) or deep fryer, add enough neutral oil so the chicken will be partially submerged—about 1.5 cups for a 10–12 inch skillet or enough to reach 1/2 to 1 inch up the sides of the largest pieces. Heat the oil over medium-high heat until it reaches 325–350°F (163–177°C). Use a deep-fry thermometer to monitor temperature. If you have a deep fryer, set it to 325°F (163°C).

Fry in batches

Working in batches (do not overcrowd), gently lower the coated chicken pieces into the hot oil, skin-side down. Maintain the oil temperature between 300–325°F (149–163°C) for the majority of the frying to ensure thorough cooking without burning the crust. Fry bone-in pieces for 12–18 minutes depending on size, turning once halfway through so both sides brown evenly. Smaller drumsticks: about 12 minutes; large thighs: up to 18 minutes. Use a thermometer inserted into the thickest part (not touching bone) — internal temperature should read 165°F (74°C).

Finish for color and crispness

If pieces are browned before reaching temperature, reduce heat and continue cooking at lower temperature or transfer to a preheated 350°F (177°C) oil for the last few minutes to crisp up. Alternatively, if oil temperature dips too low, allow it to return to target before adding the next batch.

Drain

Remove fried chicken to a wire rack set over a baking sheet (not paper towels, which can steam and soften the crust). Let rest 5–10 minutes; tent loosely with foil if desired to keep warm. Sprinkle with flaky sea salt to taste while still hot. Serve with lemon wedges.

Always monitor oil temperature closely; overheating can cause burning or a fire hazard. Dispose of cooled oil properly or strain and reserve for future use. To keep batches warm, place the oven at 200°F (95°C) and hold cooked chicken on a wire rack in the warm oven for up to 20–30 minutes.