Buttermilk Fried Chicken
Chicken marinated overnight in buttermilk with a thick, crunchy, and flavorful crust.
- Preparation
- 25 min
- Cook/bake time
- 25 min
- Total
- 8 hr 50 min
- Difficulty
- Medium
- Calories
- 742 kcal
- Servings
- 4
- Prep
- 25 min
- Cooking & baking
- 25 min
- Resting
- 8 hr
Only 50 min of that is hands-on – the rest takes care of itself.
Chicken marinated overnight in buttermilk with a thick, crunchy, and flavorful crust. The lactic acid in the buttermilk tenderizes the meat and seasons it right to the core, while a splash of the marinade in the flour creates those signature crispy flakes. The classic from the American South, for which the wait is truly worth it.
Why this works
The lactic acid in the buttermilk lowers the pH value in the meat. This causes the muscle proteins to repel each other, loosening the tissue and allowing it to hold more water during frying, unlike a lemon marinade, which is so acidic that the surface becomes mealy. The crunchy flakes form because a spoonful of marinade in the flour creates small clumps of dough, each forming its own edges when fried.
Step-by-step instructions
- 1
Marinate overnight
Mix the buttermilk with salt, paprika, cayenne pepper, and the crushed garlic, and add the chicken pieces so they are completely covered. Cover everything and place it in the refrigerator for at least eight hours, preferably overnight. The lactic acid loosens the muscle tissue and seasons deep into the meat, which a short marinade cannot achieve.
- 2
Prepare the breading
Mix the flour, cornstarch, and all the spices in a wide bowl. Now add three tablespoons of the buttermilk marinade and rub it into the flour with your fingertips until small flakes form. These clumps are not a mistake, but will turn into the crispy flakes in the oil that make good fried chicken.
- 3
Bread the chicken
Take the chicken pieces out of the marinade one by one and let them drain briefly without wiping them off. Toss each piece thoroughly in the flour, press the breading on firmly with your hand, and toss it a second time. Place the breaded pieces on a wire rack and let them rest for ten minutes so the breading draws moisture and adheres during frying.
- 4
Fry
Heat the oil in a tall pot to 165 °C. Fry three to four pieces at a time for about twelve minutes, turning them once. The temperature drops significantly when you put them in, so adjust and keep it between 160 and 170 °C. Too hot will brown the crust before the meat on the bone is cooked.
- 5
Drain and rest
Place the finished pieces on a wire rack, never on paper towels, otherwise the underside will soften in its own steam. Sprinkle some salt over them immediately while the surface is still greasy, because that is when it sticks best. Let the chicken rest for five minutes before serving.
Our best tips
- A meat thermometer takes away the uncertainty: measured at the bone, 75 °C is the goal.
- The clumps in the flour are intentional. If you want a smooth breading, you will get a smooth, significantly less crispy crust.
- Salt immediately after frying. Salt will no longer stick to the cooled crust.
Tasty variations
Nashville Hot
After frying, brush with a mixture of 4 tablespoons hot frying oil, 2 tablespoons cayenne pepper, 1 teaspoon sugar, and 1 teaspoon paprika.
From the oven
Spray the breaded pieces generously with oil and bake at 200 °C convection for 35 minutes, turning after 20 minutes.
Nutrition facts
| Calories | 742 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 44 g |
| – of which sugar | 4 g |
| Fat | 40 g |
| Fiber | 2 g |
Estimated, not calculated – why
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Can I use regular milk instead of buttermilk?
It works, but the acidity is missing. As a substitute, mix 500 ml of milk with 2 tablespoons of lemon juice and let it sit for 10 minutes.
Why is my crust dark, but the meat is raw?
The oil was too hot. For meat on the bone, 165 °C is right, otherwise the center will not cook through before the crust burns.
How does the chicken stay crispy?
Keep it on a wire rack in a 90 °C warm oven. This allows the air to circulate and the crust stays crispy for up to 45 minutes.
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