Perfect Buttermilk Fried Chicken Recipe: Crispy & Juicy in 1 Hour

Ingredients

• 4 cups full-fat cultured buttermilk
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 2 cups all-purpose flour
• 2 tbsp paprika
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp celery salt (optional)
• Vegetable or peanut oil for frying

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 8-24 hours (brining)

Servings: 4-6

Step-by-Step Guide to Making Buttermilk Brine Fried Chicken

1. Prepare the chicken: Pat chicken dry with paper towels. Place in a large resealable bag or container.
2. Make the brine: In a bowl, mix buttermilk, salt, black pepper, and garlic powder. Pour over chicken, seal, and refrigerate for 8-24 hours.
3. Prepare breading station: In a bowl, combine flour, paprika, onion powder, cayenne, and celery salt. Set aside.
4. Drain and dry chicken: Remove chicken from brine, shake off excess. Pat dry with paper towels for crispier skin.
5. Dredge chicken: Coat each piece thoroughly in flour mixture, pressing gently to adhere.
6. Heat oil: In a deep fryer or Dutch oven, heat oil to 350°F (175°C). Use a thermometer for accuracy.
7. Fry chicken: Fry in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F (74°C).
8. Drain and rest: Place on wire rack to drain excess oil. Rest 5 minutes before serving.

Why Buttermilk Works So Well

Buttermilk's lactic acid gently breaks down proteins for tender meat, while its fat content locks in moisture. The tangy flavor balances frying oil richness, creating complex, non-greasy results.

Traditional Salt Brine	Buttermilk Brine
Tenderizes through osmosis	Tenderizes via lactic acid + osmosis
Salt-heavy flavor	Complex, tangy, and savory flavor profile
Texture can be spongy	Texture is moist and slightly creamy
No dairy component	Contains natural fats that lock in moisture

Spice Blends That Make It Special

• Southern Classic: Paprika, garlic powder, onion powder, celery salt, black pepper
• Korean-Inspired: Gochugaru, sesame seeds, ginger, soy sauce powder
• Tex-Mex Twist: Cumin, smoked paprika, dried oregano, chili powder
• Herbaceous: Dried thyme, rosemary, sage, parsley, lemon zest

Equipment Checklist for Perfect Results

Tool	Purpose	Recommended Brand
Deep Fryer or Dutch Oven	Provides consistent oil temperature	Le Creuset, Lodge Cast Iron
Thermometer	Maintains ideal frying temp (350°F)	ThermoPro TP03
Breading Station	Separates wet and dry ingredients	Any stainless steel bowls
Rack for Draining	Allows excess oil to drip off after frying	Wire cooling rack

Buying Guide: Choosing Your Ingredients

• Buttermilk: Full-fat cultured buttermilk for best flavor and texture
• Chicken: Bone-in, skin-on thighs for maximum juiciness
• Oil: Canola, peanut, or vegetable oil (high smoke point)
• Flour: All-purpose flour mixed with cornstarch (3:1) for extra crispiness

Serving Suggestions & Pairings

• Classic Sides: Mashed potatoes, coleslaw, mac and cheese
• Sauces: Honey drizzle, hot sauce, ranch, or remoulade
• Beverages: Sweet tea, craft beer, or crisp white wine

Frequently Asked Questions

Can I use buttermilk substitute in the brine?

For authentic results, use cultured buttermilk. Milk + vinegar substitutes won't replicate the enzymatic action.

How long should I brine the chicken?

8-24 hours is ideal. Overnight brining ensures maximum tenderness without mushiness.

Why is my chicken not crispy?

Check oil temperature (must be 350°F), pat chicken dry before dredging, and avoid overcrowding the pan.

Can I bake instead of frying?

Yes! Place on a wire rack at 400°F for 45-55 minutes. Spray with oil for crispier results.