Buttermilk Fried Chicken Recipe

Combine Marinade

In a bowl or resealable bag, whisk together 1 cup buttermilk, 1 tablespoon minced garlic, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until uniform.

Marinate Chicken

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover (or seal the bag), refrigerate and marinate for at least 4 hours, ideally overnight. If short on time, marinate for 1 hour — longer yields more tender, flavorful chicken.

Prepare Dry Mix

In a shallow bowl or pie plate, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk to evenly distribute spices.

Coat Chicken

Remove one portion of chicken from the refrigerator. Allow excess buttermilk to drip off, then transfer the piece to the flour mixture. Press the flour firmly onto all surfaces, shake off excess, then for an extra-crispy crust, dip briefly back into a few tablespoons of the reserved buttermilk or shake off and double-dredge by repeating the flour press. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

Pour about 1 cup neutral oil into a heavy skillet (cast-iron preferred) to reach roughly 1/3–1/2 inch depth. Heat over medium to medium-high until the oil reaches 330–350°F (165–177°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture — it should sizzle steadily without smoking.

Fry Chicken

Carefully lower the coated chicken piece into the hot oil, skin-side down. Fry in batches if necessary, leaving space between pieces. Maintain oil temperature between 320–350°F (160–177°C). For small bone-in pieces, fry 10–12 minutes, turning once halfway through; for larger pieces, fry 12–18 minutes. Cook until coating is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part (avoid touching bone with thermometer).

Drain

Remove chicken with tongs to a wire rack set over a sheet pan or to a plate lined with paper towels; allow to rest 5 minutes. This keeps crust crisp and finishes carryover cooking.

Season and Serve

While still hot, sprinkle the fried chicken lightly with flaky sea salt to taste and serve with a lemon wedge to squeeze over if desired. Let rest 3–5 minutes before eating; serve immediately for best texture.