Butter Fried Chicken Recipe

Trim and season

Pat the chicken pieces dry with paper towels, leaving a little surface moisture. Lightly season the chicken all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Marinate

Place the chicken in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken and add 1 tablespoon hot sauce if using. Toss to coat, cover or seal, and refrigerate for at least 3 hours, preferably overnight. This tenderizes the meat and helps the coating adhere.

Prepare dredge

In a wide, shallow dish combine 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme or oregano, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk thoroughly to distribute spices.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip back into the bowl. Working one piece at a time, press each piece firmly into the seasoned flour, coating all sides. Shake off loose excess and place on a wire rack set over a baking sheet. For an extra-crisp crust, dip the floured piece briefly back into the buttermilk and dredge in flour a second time (double-dredge). Let the coated chicken rest on the rack for 20–30 minutes to help the coating adhere and dry slightly.

Heat fat

In a large heavy skillet (cast-iron preferred) add 1/2 cup neutral oil and heat over medium-high until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Lower heat to medium to maintain an even sizzle.

Fry the chicken

Working in batches without overcrowding, place chicken pieces skin-side down into the hot oil. Fry 6–8 minutes until the skin is golden brown and releases easily from the pan. Flip and fry the other side 6–8 minutes. Adjust heat as needed so the crust browns steadily without burning. Internal temperature should reach 165°F (74°C). Total frying time per piece will be roughly 12–20 minutes depending on size; bone-in pieces take longer.

Butter-baste finish

When chicken is almost cooked through, reduce heat to medium-low and add the 8 tbs (1 stick) of butter to the skillet. As the butter melts, tip the pan slightly and use a spoon to baste the chicken repeatedly with the foaming butter for 1–2 minutes. This adds rich flavor and helps crisp the skin. If the pan becomes crowded, transfer browned pieces to a clean space and continue with remaining pieces, adding more butter as needed.

Crisp & rest

If any pieces need more cooking after basting, return them to the pan and continue cooking until internal temperature reaches 165°F (74°C). Transfer finished chicken to a wire rack set over a baking sheet and let rest 8–10 minutes. Resting lets juices redistribute and the crust set, keeping the chicken juicy.

Finish and serve

If desired, sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for squeezing. Serve hot.