Buttermilk Chicken Recipe

Prepare and pound

Trim any excess fat from the chicken fillets. If pieces are thicker than 1/2 inch, place each between plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness so they cook evenly.

In a medium bowl, whisk together buttermilk, garlic powder, onion powder, paprika, hot sauce (if using), kosher salt, and black pepper until combined.

Place the chicken fillets into a zip-top bag or shallow dish and pour the buttermilk marinade over them, making sure the chicken is fully coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

About 30 minutes before frying, remove the chicken from the refrigerator to take the chill off. Set up a breading station: in a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly combined.

Working with one piece at a time, remove chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing the flour into the surface to form a good coating. For extra-crispy crust, dip the floured piece back briefly into the leftover buttermilk then press into the flour again to double-coat. Place breaded pieces on a wire rack set over a sheet tray and let rest 10 minutes to help the coating adhere.

Pour vegetable oil into a large, heavy skillet (cast iron preferred) to a depth of about 1/2 inch (roughly 1 cup) and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle and float immediately.

Carefully place the breaded chicken into the hot oil, working in a single layer without crowding (fry in batches if necessary). Fry 3–4 minutes per side, flipping once, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil around 325–350°F so the crust cooks through without burning.

Transfer fried chicken to a wire rack set over a sheet tray and let rest 3–5 minutes. This keeps the crust crispy and allows juices to redistribute.

While chicken rests, prepare lettuce and pickles: wash and dry lettuce leaves, shred or tear into sandwich-sized pieces. Arrange pickles on a plate or get ready to assemble.

To serve, place a bed of lettuce on the plate or sandwich bun if making a sandwich. Add the fried buttermilk chicken fillet, top with pickles and a smear of mayonnaise or a squeeze of lemon if desired. Serve immediately while hot and crispy.