How to Make Crispy Buttermilk Fried Chicken Fast
If you’ve ever wondered how to achieve that perfect crunch and juicy tenderness in your fried chicken, look no further—this Buttermilk Fried Chicken recipe is your new go-to. Marinated in tangy buttermilk and coated in a flavorful seasoned crust, this dish captures the magic of southern comfort food with a crispy finish every time. The best part? You can whip it up fast without compromising on that authentic, mouthwatering taste that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Quick and Easy: Uses simple ingredients and easy steps to get dinner on the table fast without sacrificing flavor.
- Perfectly Crispy: The key buttermilk soak and seasoned coating deliver a golden, crunchy crust every single time.
- Juicy and Tender: Buttermilk tenderizes the chicken, locking in moisture for a juicy bite.
- Versatile Comfort Food: A classic favorite that satisfies both kids and adults alike with its familiar, rich flavor.
- Customizable: Adapt the seasoning or cooking method to suit dietary needs or personal flavor preferences easily.
Ingredients You’ll Need
Gather these simple yet essential ingredients to create the ultimate Buttermilk Fried Chicken. Each component plays a crucial role in building layers of flavor, texture, and that irresistible golden crust.
- Chicken pieces: Bone-in, skin-on pieces like thighs, drumsticks, or breasts provide the best combination of juiciness and crispiness.
- Buttermilk: A tangy soak that tenderizes the chicken and deepens the flavor.
- All-purpose flour: The base for the crispy coating, providing the perfect crunch.
- Seasoning blend: Salt, black pepper, paprika, garlic powder, and onion powder add depth and warmth to the crust.
- Baking powder: Helps create an extra crispy, light crust with a delightful texture.
- Cooking oil: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying.
Variations for Buttermilk Fried Chicken
Feel free to put your own twist on this classic recipe! The Buttermilk Fried Chicken is incredibly adaptable, perfect for adjusting to what you have on hand or your taste preferences.
- Spicy Kick: Add cayenne pepper or hot sauce to the buttermilk marinade or seasoning for a fiery twist.
- Gluten-Free Option: Substitute all-purpose flour with rice flour or a gluten-free blend for a safe crispy coating.
- Baked Version: For a lighter dish, bake the coated chicken pieces at 425°F until crispy and golden.
- Herb Infusion: Add chopped fresh herbs like thyme, rosemary, or sage into the flour mix for an aromatic boost.
- Buttermilk Brine Alternative: Soak chicken overnight in a mixture of yogurt and lemon juice if buttermilk is unavailable.
How to Make Buttermilk Fried Chicken
Step 1: Prepare the Buttermilk Marinade
In a large bowl, combine buttermilk with a generous pinch of salt and pepper. Add your chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor and tenderness.
Step 2: Mix the Coating
While your chicken marinates, mix the all-purpose flour, baking powder, and your seasoning blend in a large shallow dish. This seasoned flour will be the key to that golden, crunchy crust everyone loves.
Step 3: Dredge the Chicken
Remove each piece of chicken from the buttermilk marinade, letting the excess drip off. Then, thoroughly coat it in the seasoned flour mixture, pressing gently to ensure a thick, even crust.
Step 4: Heat the Oil
Pour enough cooking oil into a deep skillet or heavy pan to cover the chicken about halfway. Heat the oil over medium-high heat until it reaches 350°F, or when a small bit of the flour mixture sizzles immediately upon contact.
Step 5: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, skin side down first. Fry in batches to avoid overcrowding, turning occasionally until each side is golden brown and cooked through, about 12-15 minutes depending on piece size.
Step 6: Drain and Rest
Use tongs to transfer the fried chicken to a wire rack set over paper towels to drain excess oil. Let it rest for a few minutes to keep the crust crisp and allow juices to redistribute inside.
Pro Tips for Making Buttermilk Fried Chicken
- Use Bone-In, Skin-On Chicken: This keeps the meat juicy and the skin crispiest during frying.
- Don’t Skip the Buttermilk Soak: It tenderizes the chicken and adds flavor depth that can’t be beaten.
- Control Oil Temperature: Maintaining 350°F prevents soggy or greasy crusts by frying the chicken quickly and evenly.
- Double Dredge for Extra Crunch: Dip the chicken back in buttermilk, then flour again for a thicker, crunchier coating.
- Let the Chicken Rest Before Serving: This lets the juices redistribute and the crust firm up perfectly.
How to Serve Buttermilk Fried Chicken
Garnishes
Fresh herbs like parsley or chives sprinkled over the chicken add a pop of color and fresh aroma that balance the richness of the fried crust beautifully.
Side Dishes
Serve Buttermilk Fried Chicken alongside creamy mashed potatoes, buttery corn on the cob, or a crisp coleslaw to round out this classic comfort meal perfectly.
Creative Ways to Present
For a fun twist, serve the chicken sandwich-style on a toasted brioche bun with pickles and spicy mayo or chop into bite-sized pieces for crowd-friendly chicken sliders.
Make Ahead and Storage
Storing Leftovers
Place cooled leftover Buttermilk Fried Chicken in an airtight container and refrigerate for up to 3 days—perfect for easy meals later in the week.
Freezing
Wrap individual pieces tightly in foil or plastic wrap, then place in a freezer bag to freeze for up to 1 month. This preserves crispiness and flavor well.
Reheating
Reheat leftover chicken in a preheated oven at 375°F for 10-15 minutes on a wire rack to restore the crisp exterior without drying out the meat.
FAQs
Can I use chicken breasts for this recipe?
Absolutely! Bone-in, skin-on breasts work best, but boneless can work too—just reduce cooking time slightly to avoid overcooking.
Why is buttermilk important for fried chicken?
Buttermilk’s acidity breaks down protein in the chicken, making it more tender and adding a subtle tangy flavor that balances the richness.
What oil is best for frying buttermilk fried chicken?
Choose oils with high smoke points like vegetable, canola, or peanut oil to fry at the right temperature without burning.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour for gluten-free flour blends or rice flour to keep the crisp texture without gluten.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F; use a meat thermometer in the thickest part to ensure it’s safe and juicy.
Final Thoughts
This fast Buttermilk Fried Chicken recipe is a game-changer for anyone craving that crispy, juicy chicken experience without hours in the kitchen. With simple ingredients and step-by-step guidance, you can savor this southern classic anytime. Give it a try, and prepare to impress your family and friends with your newfound home-cooked favorite!
