Crispy, Juicy, and Golden: The Only Buttermilk Fried Chicken Recipe You Need
Crispy, juicy, and packed with flavor—this Buttermilk Fried Chicken is the ultimate Southern comfort food! Marinated in tangy buttermilk, seasoned to perfection, and fried to golden perfection, this recipe delivers the crispiest, most flavorful chicken drumsticks you’ll ever taste.
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Why You Will Love This Recipe
- Extra Juicy & Flavorful: The buttermilk tenderizes the chicken and adds a delicious tang.
- Crispy & Golden Brown: A perfectly seasoned flour coating ensures crunch in every bite.
- Easy to Make: Simple ingredients and straightforward steps make this a foolproof recipe.
- Perfect for Any Meal: Serve it for dinner, at a picnic, or as a crowd-pleasing party dish.
Ingredients
Chicken Drumsticks: This cut stays juicy and flavorful while developing a perfectly crispy crust. You can also use bone-in, skin-on thighs also.
Buttermilk: It acts as a tenderizer, adding moisture and a subtle tangy flavor. If you don’t have buttermilk, mix 2 cups of milk with two tablespoons of lemon juice or vinegar as a substitute.
All-Purpose Flour: Creates the perfect crispy coating. You can mix in 1/4 cup of cornstarch for an extra crunchy texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Place the chicken drumsticks in a bowl and pour buttermilk over them. Add half of the salt and pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.
Step 2: Take the chicken out of the buttermilk, letting excess liquid drip off. Roll the drumsticks in the seasoned flour, ensuring they’re well coated. Press the flour onto the chicken.
Step 3: Dip the coated chicken back into the buttermilk, then roll it in the seasoned flour again for a double coating that ensures extra crunch.
Step 4: Put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes. Use a slotted spoon to remove the fried chicken and place them on paper towels to remove extra oil.
Expert Tips
- Use Buttermilk: The acidity tenderizes the chicken and helps the coating stick.
- Double Coat for Extra Crunch: Dip the chicken back in buttermilk and flour for an extra thick crust.
- Don’t Overcrowd: Fry in small batches to prevent the oil temperature from dropping.
- Rest Before Serving: Letting the chicken sit for a few minutes ensures an even crispier crust.
- Store & Reheat Properly: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350℉ oven on a wire rack for 10-15 minutes to keep them crispy. Avoid microwaving, as it makes the coating soggy.
Serving Suggestions
- Serve with mashed potatoes and gravy for a comforting meal.
- Pair with coleslaw for a fresh and tangy contrast to the crispy chicken.
- Enjoy with cornbread or biscuits for a classic Southern touch.
- Dip in ranch, honey mustard, or hot sauce for extra flavor.
Recipe FAQs
Buttermilk helps tenderize the chicken while adding a slight tang, making the meat extra juicy and flavorful.
Yes! You can make it in an air fryer at 375℉ for about 25 minutes, flipping halfway through, or bake it in the oven at 400℉ for about 40 minutes.
To keep it crispy, place fried chicken on a wire rack instead of paper towels. If storing, reheat in an oven at 350℉ for 10 minutes.
More Chicken Recipes
- Crispy on the outside, juicy on the inside, and finished with a drizzle of hot honey—this cornflake chicken brings the perfect balance of sweet, spicy, and crunchy to your dinner plate.
- There’s something about a proper chicken club sandwich that just makes sense — the crunch, the savory bite, and the freshness. It’s everything you want in a lunch that’s quick to make, easy to pack, and actually satisfying. Classic, no fuss, and absolutely worth the few minutes it takes.
- Get ready for the ultimate chicken thighs—crispy on the outside, perfectly juicy on the inside, and all made in your air fryer! This quick and easy air fryer chicken thighs recipe will be your go-to for a delicious dinner any night of the week.
- These chicken pitas are what easy dinners should be—quick to make, packed with flavor, and surprisingly satisfying. No fuss, no wraps, just a flatbread meal that hits all the right notes.
- Fast, flavorful, and perfect for weeknights, this BBQ Chicken Flatbread Pizza brings together all the best parts of pizza night — crispy base, tangy sauce, smoky flavors, and melty cheese — in just 20 minutes.
If you tried this Southern-style buttermilk Fried Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil for frying
Instructions
- Rinse the chicken drumsticks and pat them dry. Place them in a bowl and pour buttermilk over them. Add half of the salt and pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.
- In another bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and remaining pepper to make a seasoned flour mix.
- Take the chicken out of the buttermilk, letting excess liquid drip off. Roll the drumsticks in the seasoned flour, ensuring they're well coated. Press the flour onto the chicken for a crispy coating.
- Dip the coated chicken back into the buttermilk, then roll it in the seasoned flour again for a double coating that ensures extra crunch.
- Heat vegetable oil in a deep fryer or a deep pot to 350-375℉.
- Carefully put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes until they're golden brown, crispy, and cooked inside.
- Use a slotted spoon to take out the fried chicken and place them on paper towels to remove extra oil. Let them cool a bit before serving. Enjoy your buttermilk fried chicken with your favorite sides!
Notes
- Use Buttermilk: The acidity tenderizes the chicken and helps the coating stick.
- Double Coat for Extra Crunch: Dip the chicken back in buttermilk and flour for an extra thick crust.
- Don’t Overcrowd: Fry in small batches to prevent the oil temperature from dropping.
- Rest Before Serving: Letting the chicken sit for a few minutes ensures an even crispier crust.
Beginner cook here.
Should the oil cover the chicken completely?
Hi Kellie, great question! You don’t need the oil to completely cover the chicken. For buttermilk fried chicken, about 1 to 1½ inches of oil is sufficient. You’ll want enough oil so the chicken is mostly submerged, but not completely. Fry one side until golden, then flip it to cook the other side. Hope that helps — and happy cooking!
– Shilpa
The best fried chicken receipe I’ve ever made. My new go to! And, we know how to fry chicken in Texas!🇨🇱
Hi Zoe, Thank you so much! That means a lot coming from someone who knows their way around fried chicken! So glad it’s become your go-to.
– Shilpa