There are few culinary projects more satisfying or more deeply rewarding than mastering the art of a truly perfect, from-scratch Buttermilk Fried Chicken. This legendary recipe from Chef John is your ultimate roadmap to achieving that iconic, shatteringly crisp, golden-brown crust and that unbelievably succulent, tender, and flavorful meat that makes homemade fried chicken a true culinary event.
This isn’t just a recipe; it’s a masterclass in building layers of flavor. We’ll show you why a long, seasoned buttermilk brine is the non-negotiable secret to the most tender chicken, and why a two-part seasoning strategy—once in the brine, and again in the flour—is the key to a crust that is bursting with savory flavor in every single bite. Prepare to create a meal that is the pinnacle of American comfort food.
Table of Contents
Table of Contents
Recipe Overview: The Gold Standard of Fried Chicken
What makes this Buttermilk Fried Chicken recipe the absolute gold standard is its meticulous, technique-driven approach. The long buttermilk brine tenderizes and flavors the chicken from the inside out. The complex, herbaceous spice blend adds a wonderful, savory depth. And the simple, classic deep-frying method, when done correctly, results in a perfectly cooked, incredibly crispy, and never greasy piece of chicken. It’s a rewarding cooking project that yields a truly spectacular, soul-satisfying meal.
| Metric | Time / Level |
| Total Time | 7 hours (includes brining time) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 4 |
The Essential Ingredients for Perfect Fried Chicken
This recipe uses a handful of classic, high-impact ingredients to create its signature flavor.
- A Whole, Bone-In, Skin-On Chicken: For the absolute best, most flavorful, and juiciest fried chicken, you must use bone-in, skin-on pieces. The bone helps to keep the meat moist, and the skin is what transforms into that incredibly crispy, delicious crust. Buying a whole chicken and cutting it into 8 pieces is the most traditional and economical way to go.
- Buttermilk: This is the magic ingredient. The gentle acidity in buttermilk works as a fantastic brine, breaking down the tough proteins in the chicken to make it incredibly tender and juicy. It also adds a classic, subtle tangy flavor that is the hallmark of authentic Southern-style fried chicken.
- The Spice Blends: A double dose of seasoning is key to flavorful fried chicken. We use a complex, herbaceous blend of paprika, white pepper, black pepper, rosemary, thyme, oregano, sage, and cayenne in the buttermilk brine, and a second, simpler blend in the flour dredge. This ensures both the meat and the crust are perfectly seasoned.
- Peanut Oil for Frying: Peanut oil is the traditional and superior choice for frying chicken. It has a high smoke point, which means it can get very hot without burning, and it has a clean, neutral flavor that allows the taste of the seasoned chicken to shine through.
Step-by-Step to the Best Buttermilk Fried Chicken
This recipe is a classic three-part process: brining, dredging, and frying.
Part 1: The Flavor-Boosting Buttermilk Brine
Step 1: In a large bowl, toss your 8 pieces of chicken with the entire list of brine seasonings: black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne pepper. Use your hands to make sure each piece of chicken is evenly coated in the spice blend.
Step 2: Pour the 2 cups of buttermilk over the seasoned chicken. Stir everything together until the chicken is evenly coated and fully submerged in the buttermilk.
Step 3: Cover the bowl tightly with plastic wrap and place it in the refrigerator to brine for at least 6 hours, or preferably overnight. This long soak is where the magic happens!
Part 2: The Crispy Seasoned Flour Dredge
Step 1: In a large, shallow dish (a pie plate or a casserole dish works well), combine the 2 cups of flour with all of the dredge seasonings: salt, paprika, cayenne, garlic powder, white pepper, and onion powder. Whisk everything together until it is well combined.
Step 2: Remove the brined chicken pieces from the buttermilk, one at a time, letting any excess buttermilk drip off.
Step 3: Place each piece of chicken in the seasoned flour and dredge it, turning it over several times and using your hands to press the flour onto the chicken to ensure it is thoroughly and evenly coated. Shake off any excess flour and transfer the coated chicken to a plate or a wire rack.
Pro Tip: For an extra-craggy, super-crispy crust, you can let the dredged chicken sit at room temperature for 15-20 minutes before frying. This allows the flour coating to hydrate and form a paste, which will create a crunchier crust.
Part 3: How to Fry the Chicken to Golden Perfection
Step 1: Heat the 2 1/2 quarts of peanut oil in a large Dutch oven or other deep, heavy pot over medium-high heat until a deep-fry thermometer registers 350°F (175°C).
Step 2: Carefully add a few pieces of the chicken to the hot oil, being sure not to overcrowd the pot. The dark meat pieces (thighs and drumsticks) will take longer to cook, so it’s a good idea to fry them together in one batch.
Step 3: Fry the chicken for about 10 minutes, then use tongs to carefully turn the pieces over. Continue to fry for another 10 to 15 minutes.
Pro Tip: Adjust your burner heat as needed to maintain a steady oil temperature between 325°F and 350°F. If the oil gets too hot, the crust will burn before the inside is cooked. If it’s too cool, the chicken will be greasy.
Step 4: The chicken is perfectly done when the crust is a deep, beautiful golden brown and an instant-read thermometer inserted into the thickest part of the meat (near the bone, but not touching it) reads 165°F (74°C).
Step 5: Carefully transfer the finished fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let the chicken sit for at least 10 minutes before serving. This allows the juices to redistribute, ensuring a perfectly moist result. Repeat the frying process with the remaining chicken pieces.
Chef John’s Perfect Buttermilk Fried Chicken Recipe
A classic recipe for Southern-style buttermilk fried chicken. A whole chicken, cut into eight pieces, is marinated for at least six hours in buttermilk seasoned with a complex blend of herbs and spices including paprika, rosemary, thyme, and sage. After marinating, the chicken is dredged in a seasoned flour mixture and deep-fried in peanut oil until it is golden brown, crispy, and cooked through to a juicy finish.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 25 minutes (includes marinating and resting time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Deep-Frying, Marinating
- Cuisine: American
Ingredients
- For the Chicken and Marinade:
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon white pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
- For the Seasoned Flour:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- 2 ½ quarts peanut oil, for frying
Instructions
- In a large bowl, toss the chicken pieces with the black pepper, 1 teaspoon of salt, 1 teaspoon of paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne pepper.
- Pour in the buttermilk and stir until the chicken is evenly coated. Cover the bowl and refrigerate for at least 6 hours.
- In a large shallow dish, combine the flour with 1 teaspoon of salt, ½ teaspoon of paprika, ½ teaspoon of cayenne, garlic powder, white pepper, and onion powder to create the seasoned flour dredge.
- Heat the peanut oil in a large Dutch oven to 350°F (175°C).
- Remove the chicken pieces from the buttermilk marinade one at a time, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, shake off any excess, and transfer to a plate.
- Working in batches, carefully add the chicken pieces to the hot oil. Fry for 10 minutes on the first side.
- Turn the chicken pieces over and fry for another 10 to 15 minutes, until the chicken is deeply golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
- Transfer the fried chicken to a wire cooling rack set over a paper towel-lined baking sheet to drain.
- Let the chicken rest for 10 minutes before serving.
Notes
- The 6-hour marination in seasoned buttermilk is a crucial step that tenderizes the chicken and adds flavor.
- Using a deep-fry thermometer is the best way to maintain the correct oil temperature (350°F) for crispy, not greasy, chicken.
- Always check for doneness with a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Resting the chicken for 10 minutes after frying allows the juices to redistribute, resulting in a juicier final product.
Nutrition
- Serving Size: 2 pieces of chicken
- Calories: 800-1000
- Sugar: 5-8 g
- Sodium: 1200-1500 mg
- Fat: 50-65 g
- Saturated Fat: 12-18 g
- Trans Fat: 0 g
- Carbohydrates: 30-40 g
- Fiber: 2-3 g
- Protein: 45-55 g
- Cholesterol: 180-220 mg
Storage and Make-Ahead Tips
While fried chicken is at its absolute peak of crispiness when it’s fresh, the leftovers are still incredibly delicious.
- Storage: Store any leftover fried chicken in an airtight container or a zip-top bag in the refrigerator for up to 4 days.
- Serving Leftovers: You can enjoy the leftovers cold (a classic picnic treat!), or you can reheat it to bring back some of the crispiness.
- Reheating: The best way to reheat fried chicken is in a single layer on a wire rack in a 375°F (190°C) oven or an air fryer for about 10-15 minutes, until it is warmed through and the skin has crisped up again.
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Creative Recipe Variations
This classic fried chicken recipe is a perfect canvas for your own flavorful twists.
- Smoky Paprika Fried Chicken: For a delicious, smoky, almost barbecue-like flavor, you can swap the regular sweet paprika in both the brine and the dredge for an equal amount of smoked paprika.
- Make it Gluten-Free: For a delicious gluten-free version, you can substitute the all-purpose flour in the dredge with a high-quality, gluten-free 1-to-1 baking blend. A blend that contains rice flour often works particularly well for achieving a crispy finish.
- Honey Hot Glaze Finish: For a trendy and delicious sweet and spicy finish, you can make a simple “hot honey” glaze. In a small saucepan, gently warm 1/2 cup of honey with 1 to 2 tablespoons of your favorite hot sauce (like Frank’s RedHot or Tabasco) until it is liquid and combined. Drizzle this glaze over the hot, freshly fried chicken just before you serve it.
Enjoy the King of Comfort Food!
You’ve just created a truly special, from-scratch meal that is the very definition of American comfort food. This classic Buttermilk Fried Chicken, with its perfectly seasoned crispy crust and its unbelievably juicy and tender meat, is a rewarding project that is guaranteed to be a massive hit with your family and friends. It’s the kind of timeless, celebratory meal that creates wonderful, lasting memories.
We hope you enjoy every last, perfect, crispy, and juicy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves classic comfort food!
Frequently Asked Questions (FAQs)
Q1: Can I make the buttermilk brine ahead of time?
Yes, you can. You can whisk together all the brine ingredients (buttermilk and all the spices) and store it in an airtight container in the refrigerator for up to 3 days before you add the chicken to it.
Q2: What is the difference between brining and marinating?
While both involve soaking food in a liquid, they have different primary purposes. A brine is primarily a salt-based solution designed to help the meat retain moisture and become more tender and juicy. A marinade is primarily an acid- and oil-based solution (like a vinaigrette) that is designed to add flavor to the surface of the meat. This buttermilk mixture is fantastic because it acts as both a tenderizing brine (thanks to the salt and acidity) and a flavorful marinade!
Q3: How do I dispose of all that used frying oil safely?
This is a very important question! First, let the oil cool completely in the pot. Never pour hot oil down your drain, as it will solidify and cause major plumbing issues. Once it is completely cool, you can pour it into a non-recyclable, sealable container (like the original oil bottle, a milk jug, or a jar with a lid) and then dispose of it in your regular household trash.
Q4: Can I make this fried chicken in an air fryer?
An air fryer is a great tool for a “fried” chicken with less oil, but the method is different. For an air fryer, you would want to add some oil or butter to your flour dredge to help it “fry.” After dredging the chicken, spray it generously on all sides with cooking spray. Place it in a single layer in your air fryer basket and cook at around 375°F for about 20-25 minutes, flipping halfway, until the chicken is golden, crispy, and cooked through to 165°F.
Q5: Why is the crust on my fried chicken falling off?
There are a few reasons this can happen. First, make sure you pat the chicken dry before you start. Second, follow the three-stage breading process (flour, then egg/buttermilk, then flour again). Finally, the 10-15 minute rest after dredging is key, as it allows the flour to hydrate and form a “glue” that adheres to the chicken. Also, be gentle when you are turning the chicken in the hot oil and only turn it once.