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AmericanNon-veg

Buttermilk Fried Chicken

Crunchy spiced chicken with juicy interior.

45 min4 servesmedium

Buttermilk Fried Chicken is a classic protein-forward American recipe built around chicken, buttermilk and flour. It serves 4 and comes together in roughly 45 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 45 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken, buttermilk and flour. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per serving

680

kcal

38g

Protein

32g

Carbs

42g

Fat

chickenclassiccrispy

Ingredients

  • chickenkey1.2 kg in pieces
  • buttermilkkey500 ml
  • flourkey2.5 cups
  • paprika1 tbsp
  • garlic powder1 tbsp
  • cayenne1 tsp

Method

  1. 1
    Step 1 ~11 min

    Soak chicken in seasoned buttermilk 4 h+.

  2. 2
    Step 2 ~11 min

    Dredge in seasoned flour, then back in buttermilk, then flour.

  3. 3
    Step 3 ~11 min

    Fry at 170°C for 14 min until 75°C internal.

  4. 4
    Step 4 ~11 min

    Rest on rack — never on paper.

Per-step times are approximate and based on the total cook time of 45 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Buttermilk Fried Chicken take to cook?
From prep to plate, Buttermilk Fried Chicken takes about 45 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Buttermilk Fried Chicken vegetarian?
No — this version contains non-vegetarian ingredients (chicken, buttermilk and flour). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Buttermilk Fried Chicken?
The headline ingredients are chicken, buttermilk and flour. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Buttermilk Fried Chicken?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Buttermilk Fried Chicken?
Buttermilk Fried Chicken pairs naturally with classic american sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have chicken?
If chicken is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.