Buttermilk Fried Chicken

Insanely Good Buttermilk Fried Chicken

Insanely good, and crazily simple to prepare. This Buttermilk Fried Chicken Recipe is perfect for everything from casual picnics to formal dinner parties. Packed with flavourful seasonings and a soak in a tenderizing buttermilk bath. You’ll never want to visit the Colonel again!!


Serves 2 Pieces Per Person

Buttermilk Fried Chicken

15 minPrep Time

20 minCook Time

35 minTotal Time

Serves 4

Recipe Image
Save RecipeSave Recipe

All You Need

  • ~4 LB. Chicken, cut into 8 pieces
  • Fresh Cracked Black Pepper
  • Salt
  • 1 teaspoon. Paprika
  • 1/2 tsp. ground dried Rosemary
  • 1/2 tsp. ground dried Thyme
  • 1/4 tsp. dried Oregano
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • ~2 Cups Buttermilk
  • ~2 Cups of Flour
  • ~2 Quarts of Oil, for frying

The Fun Parts

  1. In a bowl, large enough to hold the chicken to marinade. Toss the chicken with salt, black pepper, paprika, rosemary, thyme, oregano and cayenne. Mix well to evenly coat all the pieces.
  2. Stir in the buttermilk, coating all the seasoned pieces of chicken evenly. Cover the bowl with plastic wrap and refrigerate approximately 6 hours, or overnight if possible.
  3. In a shallow dish or bowl. Combine your flour with salt, paprika, cayenne, garlic powder, and onion powder. Mix well.
  4. Remove the chicken from the buttermilk marinade and lightly shake off any heavy excess coating. To avoid dripping and clumping of the flour.
  5. Add the chicken pieces a couple at a time to your seasoned flour and toss well to evenly coat the chicken. Shake off any excess flour and transfer to a plate.
  6. Heat your frying oil to 350F / 175C in a heavy bottomed pot, or dutch oven. Be sure to use a proper thermometer if you do not have a regulated counter top deep fryer.
  7. Add the chicken a few pieces at a time, depending on the size of your frying vessel. So that you do not over-crowd the pot. Also, smaller batch frying will ensure you do not lower the cooking temperature of your oil too much Cook for approximately 10 minutes.
  8. Turn the chicken pieces and cook for approximately 10 - 12 minutes more. Using an instant read thermometer, you want an internal temperature of the finished / cooked chicken to reach 165 degrees.
  9. Remove the cooked chicken pieces from the oil, and transfer to a cooling rack, or a paper towel lined tray.
  10. Season with salt and pepper, while still hot. Allow it to rest slightly before serving.


1. ALWAYS use the proper cooking equipment!! If you do not have a countertop deep-fryer, make sure you have the proper thermometer, pot, and be extremely cautious!!

2. This chicken can be prepared in advance and then gently re-heated in an oven for serving.

3. Be sure to cook to proper internal temperatures.

4. PLAY with your food!! Experiment with seasoning blends, various spices and keep a food journal with guest feedback and your own notes for future reference.




We Value Your Thoughts?

%d bloggers like this: