This crispy buttermilk chicken is tender on the inside with a perfectly seasoned, crunchy exterior. It's an easy and delicious dish that's perfect for dinner any night of the week. Serve with your favourite sides for a meal the whole family will love.
You'll also love my crispy Chinese lemon chicken, easy chicken thigh curry, and chicken goujons.
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⭐️ Why this recipe works
- Tender chicken: Buttermilk tenderizes the chicken, making it juicy and flavorful.
- Crispy coating: The flour mixture creates a perfect, crispy outer layer without being overly greasy.
- Balanced seasoning: The combination of smoked paprika, garlic, and cayenne provides just the right amount of spice without overpowering the chicken.
- Even cooking: Frying the chicken at 180°C ensures a crispy exterior while keeping the inside moist and perfectly cooked.
- Versatile preparation: This recipe works well for chicken thighs, breasts, or even tenders, offering flexibility.
🧾 Ingredients overview
- Buttermilk: Tenderizes the chicken and adds a subtle tangy flavor.
- Make your own buttermilk: *If you don't have buttermilk you can make your own by mixing 250ml (1 cup) of milk with 1 tablespoon of lemon juice or white vinegar and let it stand for 10 minutes.
- Boneless chicken thighs: Juicy and flavorful, ideal for frying.
- Plain flour: Creates the crispy coating when fried.
- Garlic powder: Adds a savory depth to the seasoning mix.
- Onion powder: Balances the flavor with a mild sweetness.
- Smoked paprika: Provides a smoky flavor and a vibrant color.
- Cayenne pepper: Adds a subtle heat to the fried chicken.
- Black pepper: Adds a sharp, peppery kick to the seasoning.
- Vegetable oil: Used for frying the chicken to a crispy golden-brown.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Crispy buttermilk chicken recipe step-by-step
- Make the spice mix: In a small bowl mix together the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Marinate the chicken: In a large bowl, combine the buttermilk, half the spice mixture, and chicken thighs. Ensure the chicken is fully submerged and refrigerate for at least 4 hours or overnight for optimal flavor and tenderness.
- Prepare the coating: In a shallow dish, mix the flour, with the other half of the spice mix. Stir well to evenly combine the spices with the flour.
- Coat the chicken: Remove the marinated chicken from the buttermilk and allow excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure an even coating.
- Heat the oil: Pour vegetable oil into a large frying pan or deep skillet and heat over medium-high heat. When the oil reaches 180°C (350ºF), it's ready for frying.
- Fry the chicken: Carefully place the coated chicken into the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes on each side, ensuring a golden-brown, crispy coating. Use a thermometer to check the internal temperature, which should reach 75°C (165ºF).
- Drain and serve: Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve immediately with your preferred dipping sauces or side dishes.
📖 Variations
- Chicken cuts: You can substitute chicken thighs with drumsticks, wings, or breasts for different textures and cooking times.
- Gluten-free: Use gluten-free flour to make this recipe suitable for those with gluten sensitivities.
- Spice level: Adjust the cayenne pepper for more or less heat. You can also add a touch of chili powder for extra spice.
- Air-fried: For a healthier variation, use an air fryer. Follow the same steps, but air fry the chicken at 180°C (350ºF) for 20-25 minutes, flipping halfway through.
- Baking option: Bake the coated chicken in a preheated oven at 200°C for 30-35 minutes for a lighter version.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Double dredge for extra crispiness: Dip the chicken back into the buttermilk and dredge again in the flour mixture for an even thicker, crunchier crust. *Be sure to check the internal temperature of the chicken because the extra coating will slow down the cooking process.
- Add cornstarch to the flour: A tablespoon of cornstarch mixed with flour can make the chicken even crispier by absorbing extra moisture.
- Let the chicken rest after dredging: After coating the chicken, let it rest on a wire rack for 10-15 minutes. This helps the coating adhere better during frying.
🍯 Storing and reheating leftovers
This chicken is best served fresh, but if you find you do have leftovers follow these steps.
- Fridge: Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the chicken on a baking sheet and heat in a 180°C oven for 10-15 minutes, or until warmed through and crispy again. You can also use an air fryer at 180°C (350ºF) for 5-7 minutes for extra crispness.
❓Recipe FAQ's
Can I marinate the chicken for too long?
While overnight marination works best, avoid marinating for more than 24 hours, as the buttermilk can start to break down the texture too much.
Why is my fried chicken soggy after frying?
Sogginess can occur if the oil temperature is too low. Fry at 180°C (350ºF) and ensure not to overcrowd the pan, which can reduce the oil's temperature.
Can I make buttermilk fried chicken without a thermometer?
While it’s recommended, if you don’t have a thermometer, fry the chicken for 8-10 minutes per side and make sure the juices run clear when pierced.
Looking for other easy chicken recipes like this? Try these:
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Crispy Buttermilk Chicken (Boneless)
This crispy buttermilk chicken is tender on the inside with a perfectly seasoned, crunchy exterior. It's an easy and delicious dish that's perfect for dinner any night of the week. Serve with your favourite sides for a meal the whole family will love.
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Servings: 4 servings
Ingredients
- 500 ml (2 cups) buttermilk
- 600 g (1 ⅓ lb) boneless chicken thighs
- 150 g (1 ¼ cups) plain flour
- 10 g (1 tablespoon) garlic powder
- 10 g (1 tablespoon) onion powder
- 10 g (1 tablespoon) smoked paprika
- 5 g (1 teaspoon) cayenne pepper
- 10 g (½ tablespoon) salt
- 5 g (2 ½ teaspoon) black pepper
- 500 ml (2 cups) vegetable oil, for frying
Instructions
Marinate the Chicken:
- In a large bowl, pour the buttermilk.
- Add the boneless chicken thighs, ensuring they are fully submerged.
- Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavour into the chicken.
Prepare the Coating:
- In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Mix well to ensure the spices are evenly distributed.
Coat the Chicken:
- Remove the chicken from the buttermilk, allowing any excess to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the coating adheres well.
Heat the Oil:
- Pour the vegetable oil into a large frying pan or deep skillet, heating it over medium-high heat until it reaches about 180°C.
Fry the Chicken:
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
- Fry for 8-10 minutes on each side, or until the chicken is golden brown and crispy.
- Ensure the internal temperature of the chicken reaches 75°C for safety.
Drain and Serve:
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Serve hot with your favorite dipping sauce or side dishes.
Notes
- Marinating Time: For best results, marinate the chicken for at least 4 hours. Overnight marination will yield even more tender and flavorful chicken.
- Oil Temperature: Maintaining the oil temperature around 180°C is crucial for achieving a crispy crust without burning the exterior.
- Cooking Tip: Use a meat thermometer to ensure the chicken is cooked through without overcooking. Aim for an internal temperature of 75°C.
- Serving Suggestion: This crispy buttermilk chicken pairs wonderfully with mashed potatoes, coleslaw, or a simple green salad.
Nutrition
Calories: 575kcal | Carbohydrates: 42g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1224mg | Potassium: 672mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2085IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 4mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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