NYT Buttermilk Chicken Recipe: Crispy Southern Classic

By Chef Liu Wei
NYT Buttermilk Chicken Recipe: Crispy Southern Classic
The New York Times buttermilk chicken recipe is a celebrated Southern-style fried chicken preparation that uses buttermilk as a key marinade ingredient to tenderize the meat and create exceptionally juicy, flavorful results with a perfectly crisp crust. This classic preparation typically involves soaking chicken pieces in buttermilk (often with spices) for several hours or overnight, then coating them in seasoned flour before frying to golden perfection.

The Science Behind Buttermilk in Chicken Recipes

Buttermilk isn't just a traditional ingredient in Southern cooking—it serves a crucial scientific purpose in fried chicken preparation. The mild acidity in buttermilk (with a pH around 4.4-4.8) gently breaks down tough muscle fibers in the chicken without making the texture mushy, unlike stronger acids such as vinegar or lemon juice. This enzymatic action creates more tender meat while allowing the chicken to retain its natural juices during the high-heat frying process.

Additionally, buttermilk's natural sugars undergo Maillard reaction during frying, contributing to that desirable golden-brown crust. The proteins in buttermilk also help the flour coating adhere better to the chicken, resulting in a more uniform, shatteringly crisp exterior that doesn't slough off during cooking.

Authentic NYT Buttermilk Chicken Recipe

The New York Times has published several variations of buttermilk fried chicken over the years, with the most celebrated version appearing in their cooking section as a reliable, no-fail method that balances tradition with practical home cooking techniques. This recipe produces chicken with a perfectly seasoned crust that stays crisp even after resting.

Ingredient Measurement Key Purpose
Chicken pieces (thighs, drumsticks) 3-4 pounds Dark meat stays juicier during frying
Full-fat buttermilk 2 cups Tenderizes and adds flavor
All-purpose flour 2 cups Creates crisp crust foundation
Paprika 2 tablespoons Color and subtle sweetness
Garlic powder 1 tablespoon Flavor depth without burning
Cayenne pepper 1 teaspoon Subtle heat balance
Vegetable oil Enough for 2-inch depth High smoke point for frying

Step-by-Step Preparation Guide

Follow these precise steps for authentic NYT-style buttermilk chicken that delivers consistent results:

  1. Marinate properly: Submerge chicken pieces completely in buttermilk with 1 tablespoon salt and 1 teaspoon black pepper. Refrigerate for at least 4 hours, preferably overnight. This extended marination time allows the buttermilk to fully tenderize the meat.
  2. Prepare seasoned flour: In a large paper or plastic bag, combine flour, paprika, garlic powder, cayenne, 2 teaspoons salt, and 1 teaspoon black pepper. Shake well to distribute seasonings evenly.
  3. Dredge carefully: Remove chicken from buttermilk, allowing excess to drip off (don't shake vigorously). Place 2-3 pieces at a time in the flour mixture, seal bag, and shake gently until completely coated. Press coating gently to ensure adhesion.
  4. Rest before frying: Let coated chicken rest on a wire rack for 15-20 minutes. This critical step allows the coating to hydrate slightly, preventing it from falling off during frying.
  5. Heat oil correctly: Fill a heavy cast-iron skillet or Dutch oven with 2 inches of vegetable oil. Heat to 325°F-335°F (163°C-168°C). Use a thermometer for accuracy—this temperature range ensures proper cooking without excessive oil absorption.
  6. Fry with patience: Cook chicken in batches, maintaining oil temperature. Dark meat requires 12-14 minutes per side, white meat 10-12 minutes. The chicken is done when golden brown and internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
  7. Drain properly: Transfer cooked chicken to a wire rack set over paper towels, not directly onto paper towels, which can trap steam and soften the crust.

Avoiding Common Buttermilk Chicken Mistakes

Even experienced cooks encounter issues with buttermilk fried chicken. Understanding these pitfalls ensures consistent success with the NYT buttermilk chicken recipe:

  • Incorrect oil temperature: Oil that's too hot burns the coating before the chicken cooks through; oil that's too cool creates greasy chicken. Maintain 325°F-335°F throughout cooking, adjusting heat as needed between batches.
  • Overcrowding the pan: Adding too many pieces at once drops the oil temperature dramatically. Cook in small batches to maintain consistent heat.
  • Skipping the resting period: The 15-20 minute rest after dredging allows the flour to absorb moisture from the buttermilk, creating a more stable coating that won't slough off in the oil.
  • Using low-fat buttermilk: Full-fat buttermilk provides better flavor and texture. The fat content contributes to the overall mouthfeel and helps carry fat-soluble flavor compounds.
  • Not seasoning the buttermilk: The NYT recipe emphasizes seasoning both the buttermilk marinade and the flour coating for layered flavor throughout the chicken, not just on the surface.

Variations on the Classic NYT Buttermilk Chicken

While the traditional recipe stands beautifully on its own, several thoughtful variations maintain the integrity of the original while offering new dimensions:

  • Spicy cayenne variation: Increase cayenne to 2 teaspoons and add 1 teaspoon of hot sauce to the buttermilk marinade for a more pronounced kick that complements the richness.
  • Herb-infused buttermilk: Add 2 tablespoons of finely chopped fresh herbs (rosemary, thyme, or sage work well) to the buttermilk marinade for an aromatic dimension that pairs beautifully with the crispy exterior.
  • Double-dip method: For an extra-thick crust, return marinated chicken to buttermilk after the first dredging, then coat again in flour. This technique creates a more substantial, craggy crust that many Southern restaurants employ.
  • Oven-finished version: For those seeking a less oily preparation while maintaining crispness, fry chicken until golden (about 8 minutes per side), then transfer to a 375°F (190°C) oven for 10-15 minutes to finish cooking. This method reduces total oil absorption while ensuring thorough cooking.

Serving and Storage Recommendations

For optimal enjoyment of your NYT buttermilk chicken, follow these serving and storage guidelines:

Serve immediately after frying for peak crispness, though the coating maintains reasonable texture for up to 30 minutes under a foil tent. Traditional Southern accompaniments include buttermilk biscuits, collard greens with smoked turkey, and sweet iced tea. For a modern twist, pair with pickled vegetables that cut through the richness.

When storing leftovers, place chicken on a wire rack rather than in an airtight container to prevent steam from softening the crust. Properly stored, buttermilk fried chicken remains safe to eat for 3-4 days in the refrigerator. To reheat without sacrificing crispness, use an air fryer at 375°F (190°C) for 5-7 minutes or a conventional oven at 400°F (204°C) for 10-12 minutes—never use a microwave, which will destroy the texture.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.