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Homemade Buttermilk Fried Chicken

Achieve Golden Perfection: Master Homemade Buttermilk Fried Chicken

Homemade Buttermilk Fried Chicken

Fried chicken – a crispy, juicy, and soul-satisfying comfort food. But achieving that restaurant-quality experience at home can seem daunting. Fear not! This recipe unlocks the secrets to making unbelievably delicious buttermilk fried chicken in your own kitchen.

The key lies in a two-step process:

  • Flavorful Buttermilk Marinade: We begin by tenderizing the chicken in a creamy buttermilk bath infused with fragrant spices. This not only adds incredible flavor but also helps ensure juicy results.
  • Double Dredge for a Flaky Crust: Next comes the magic touch – a double dredge. The chicken is first coated in a wet mixture (the leftover marinade), followed by a generous dusting in a vibrantly seasoned flour mixture. This creates a light and airy crust that shatters with every bite.


  • The Protein Powerhouse:
    • 3.3 lbs / 1.5 kg whole chicken, cut into pieces (bone-in, skin-on for the most flavor)
    • OR Individual bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings) – customize based on your preference.
  • The Flavorful Marinade (Wet Mix):
    • 2 cups / 500 ml buttermilk (the tang adds depth and helps tenderize)
    • 1 teaspoon each of paprika, cayenne pepper, white pepper, onion powder, garlic powder, and salt (creates a base of aromatic spices)
  • The Crispy Coating (Dry Mix):
    • 2.5 cups / 375g all-purpose flour (the foundation for the crispy crust)
    • 1 tablespoon paprika (adds smoky warmth)
    • 2 teaspoons each of oregano (earthy flavor) and baking powder (helps the crust puff up)
    • 1.5 teaspoons salt, plus extra for sprinkling (balances the flavors)
    • 1 teaspoon each of onion powder, garlic powder, and cayenne pepper (layers of savory goodness)
    • ½ teaspoon black pepper (a touch of heat)
  • Frying Essentials:
    • 3-4 cups / 750ml – 1 liter vegetable oil (for deep frying)


  1. Marinating for Maximum Flavor: In a large bowl, whisk together the buttermilk, paprika, cayenne pepper, white pepper, onion powder, garlic powder, and salt. Submerge the chicken pieces in the marinade, ensuring they are completely coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). The longer the chicken marinates, the more tender and flavorful it will be.
  2. Bringing the Chicken to Room Temperature: At least 30 minutes before frying, remove the chicken from the refrigerator. This allows the chicken to come to room temperature, which ensures even cooking. Cold chicken can cause the oil to splatter and lead to unevenly cooked chicken.
  3. Preparing the Double Dredge: In a shallow dish or tray, whisk together all the dry mix ingredients (flour, paprika, oregano, baking powder, salt, onion powder, garlic powder, cayenne pepper, and black pepper). This creates your flavorful coating for the chicken.
  4. Coating for Crispy Perfection: One by one, dredge each chicken piece in the wet mixture (buttermilk marinade), letting any excess drip off. Then, generously coat the chicken piece in the dry mix, ensuring all sides are covered with a good layer of seasoning.
  5. Heating Up for the Fry: In a large pot or Dutch oven, heat up enough oil to comfortably cover the depth of your largest chicken piece. Aim for a temperature between 320°F (160°C) and 350°F (175°C). You can test the oil temperature by dropping a small piece of batter – if it sizzles gently and floats to the surface, the oil is ready.
  6. Frying to Golden Goodness: Carefully add the chicken pieces to the hot oil in batches of 3-4 max. Don't overcrowd the pot, as this can lower the oil temperature and lead to soggy chicken. Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through (no longer pink in the center).
  7. Resting and Enjoying: Once golden brown, transfer the fried chicken pieces to a wire rack placed over a paper towel-lined tray. This allows excess oil to drip off while keeping the chicken crispy. Season the fried chicken with an extra sprinkle of salt, to taste.
  8. Safety First:Always be cautious when deep frying. Keep a fire extinguisher nearby and never leave hot.