How to make Buttermilk Fried Chicken
Learn to properly fry Buttermilk marinated fried chicken. Learn common mistakes and mishaps a lot of people make when frying chicken. This is sure to be a crowd-pleaser.
Golden, crunchy, and full of flavor — this buttermilk fried chicken recipe turns an ordinary meal into a family favorite. With a little prep and some safety steps, even kids can help make this classic dish. It’s juicy on the inside, crispy on the outside, and sure to disappear fast once it hits the table!
Skill Level: 10+ with grown-up supervision for frying
Why You’ll Love Making This
• It’s a timeless comfort food the whole family enjoys.
• Marinating in buttermilk keeps the chicken tender and flavorful.
• Kids can help with measuring, mixing, and coating.
• You’ll learn how to fry safely and get perfect results every time.
What You’ll Need
Equipment
• Deep skillet or Dutch oven for frying
• Tongs
• Meat thermometer
• Mixing bowls
• Measuring cups and spoons
• Paper towels and plate for draining
Ingredients
• Bone-in chicken pieces (breasts, thighs, legs, or wings)
• 2 cups buttermilk
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning
• Salt and black pepper to taste
• Oil for frying (vegetable or canola)
👩👧👦 Parent Tip: If using different chicken pieces, remember that larger ones like breasts will take longer to cook than wings or legs.
Step-by-Step Instructions
Marinate the Chicken
Add the chicken to a large bowl or zip-top bag. Pour in the buttermilk and half of the seasonings. Stir gently to coat. Refrigerate for at least 2 hours and up to 12 hours for the most tender chicken.
Chef Tip: Buttermilk helps break down the protein in the chicken, creating juicy, flavorful meat every time.
Prepare the Coating
In another bowl, combine the flour, cornstarch, and remaining seasonings. Mix well so every piece of chicken gets evenly coated.
Coat and Rest
Remove the chicken from the buttermilk, letting the extra drip off. Coat each piece in the flour mixture and place it on a tray or rack. Let it rest for 10–15 minutes before frying — this helps the crust stick better.
Fry the Chicken
Heat oil in your skillet or Dutch oven to 350°F. Carefully lower each piece into the oil using tongs. Fry until golden brown and the internal temperature reaches 165°F (about 10–12 minutes for smaller pieces, 15–18 for larger ones).
👩👧👦 Parent Tip: Kids can help with coating the chicken, but only adults should handle the hot oil.
Drain and Cool
Use tongs to remove the chicken and place it on paper towels or a wire rack to drain. Let cool slightly before serving.
Pro Tips for Success
• Want it spicy? Add a few dashes of hot sauce to your buttermilk or sprinkle in Cajun seasoning.
• No buttermilk? Mix 1 cup whole milk with 1 tablespoon white vinegar or lemon juice and let sit for 5 minutes.
• Boneless works too! Use chicken tenders or sliced breasts for easy homemade strips.
• Always thaw chicken safely in the fridge or in cold water — never on the counter.
FAQ from Chefs-in-Training
Q: Why use cornstarch with flour?
A: Cornstarch gives fried chicken that extra crispy texture restaurant chefs love.
Q: How long should I marinate the chicken?
A: Two hours works well, but 8–12 hours gives the best flavor and tenderness.
Q: Can I bake instead of fry?
A: Yes! Coat the chicken, spray lightly with oil, and bake at 400°F for 40–45 minutes until golden and crisp.
What Makes This Fried Chicken a Family Favorite
This recipe combines simple ingredients with big flavor — and every step teaches valuable kitchen skills. From measuring spices to understanding food safety, it’s a delicious lesson in confidence. Gather your crew, grab the tongs, and get ready for crunchy, juicy perfection that brings everyone back for seconds.
Buttermilk Fried Chicken
Equipment
- Cast iron or large skillet
- Large bowl for marinade
- Medium bowl for dredge
Ingredients
- 4-6 pounds bone in chicken
- 2 cups buttermilk
- 1 1/2 cups all purpose flour
- 3 :4 cup cornstarch
- 1 tbsp odobo
- 1 tbsp seasoning salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add all seasonings to a bowl and mix well.
- Add chicken, buttermilk and half of the seasonings to a bowl.
- Mix and let soak in fridge for 1 hour.
- Add the remaining seasonings and cornstarch to a bowl with the flour.
- Remove chicken from fridge after an hour and heat oil over medium high in a large skillet or cast iron.
- Take chicken from marinade and coat in the flour mixture.
- Test the oil bull sprinkling a little flour into the grease. If it does not sizzle the grease isn’t hot enough.
- It’s important you wait until the temperature Of the grease comes up at medium high before adding the chicken.
- Cook for 8-10 mins per side. The larger pieces will need longer cook times.
- Test for doneness (see notes)
- Remove and let drain on paper towels.
Notes
Always soak in buttermilk. Season like your life depends on it.Remember to add 1 part cornstarch to 2 parts flour. Make sure the chicken is wet from the marinade and seasonings before dredging. Keep the oil hot but not hot as it will burn. Stick the thickest part of the chicken with a fork down to the bone to test doneness. It should run clear juices. Drain on paper towels.
