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Two pieces of fried chicken, a drumstick and a thigh, are served on a gray plate with parsley garnish; more chicken and sauce appear in the background.

The Easiest Buttermilk Fried Chicken

Author: Jessica Haggard
This homemade fried chicken is no joke! It's crunchy on the outside, juicy on the inside, and full of Southern-style flavor. Made with pantry staples and cooked in 12 minutes, it's a must-try for anyone who loves golden, flavorful, tender fried chicken with a satisfying crunch!
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 2 hours 27 minutes
Course Main Dishes
Cuisine American
Servings 6 drumsticks
Calories 326 kcal

Ingredients
 
 

Instructions
 

  • Rinse the chicken drumsticks and pat them dry. Place them in a baking dish or 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.
    Raw chicken pieces are submerged in a white liquid marinade, likely buttermilk, inside a white rectangular baking dish on a gray countertop.
  • In another second bowl, mix the flour, paprika, garlic powder, onion powder, and the remaining salt and pepper.
    A black bowl filled with flour, paprika, salt, pepper, and other seasonings on a light gray surface.
  • Remove one drumstick from the buttermilk one at a time and let the excess liquid drip off before rolling the drumsticks in the seasoned flour. Be thorough and coat the whole surface. Press the flour onto the chicken with your hands for an extra crispy coating.
    Raw chicken drumsticks and thighs are being coated in flour in a black bowl, with more chicken pieces marinating in a white liquid in a rectangular dish below.
  • Heat vegetable oil in a deep fryer or a deep pot to 350 °F-375 °F. Work in batches to put a few dredged chicken legs in the hot oil. Do not overcrowd the fryer. Fry for 12-15 minutes until they're golden brown, crispy, and cooked inside. The chicken should have an internal temperature of 165 °F.
  • Once cooked, remove them with a slotted spoon and place them on paper towels that will soak up the extra oil. Cool slightly before serving.
    A hand holding a piece of crispy fried chicken drumstick garnished with parsley, with a plate of more chicken and a bowl of dipping sauce in the background.

Notes

  • Use cold buttermilk to keep the chicken firm before frying.
  • Try a hot sauce buttermilk marinade by adding a splash of your favorite hot sauce to the buttermilk, which gives the chicken a little heat and boosts the overall flavor complexity.
  • When dredging, use one of your hands for dipping in buttermilk and the other for the dry flour. This keeps the coating from clumping and your hands cleaner.
  • Don’t crowd the deep fryer. Fry in batches, if needed.
  • After each batch, give your oil a few minutes to return to frying temp. Rushing the next round results in pale, greasy chicken.
Serve: Pair with mashed potatoes, coleslaw, green beans, buttermilk biscuits, a fresh garden salad, roasted veggies, or a warm bowl of soup.
Store: Store cooked chicken in an airtight container for 3 to 5 days in the fridge or 1 month in the freezer, then reheat at 325F in the oven for 10 minutes, the air fryer for 5 minutes, or from frozen at 450F for 15 minutes.

Nutrition

Serving: 1drumstickCalories: 326kcalCarbohydrates: 37gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 78mgSodium: 552mgPotassium: 343mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 0.1mgCalcium: 110mgIron: 3mg
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