This Extra Crispy Buttermilk Fried Chicken is a soul-satisfying comfort food classic. Juicy chicken is marinated in tangy buttermilk, then dredged in seasoned flour and fried in herb-infused oil until gloriously golden and crunchy. Perfect for family dinners, picnics, or indulgent cravings, this recipe brings restaurant-quality fried chicken to your kitchen.

Full Recipe:

Ingredients

For the Buttermilk Marinade:

• Chicken (bone-in, skin-on pieces like drumsticks or thighs)

• Buttermilk (enough to submerge the chicken)

• Kosher Salt

• Hot Sauce (optional, for added kick)

For the Seasoned Flour Dredge:

• All-purpose Flour

• Cornstarch (for extra crunch)

• Baking Powder

• Kosher Salt

• Ground Black Pepper

• Garlic Powder

• Onion Powder

• Smoked Paprika

• Cayenne Pepper (optional, for heat)

For Frying:

• Neutral Oil (like canola or peanut oil)

• Fresh Herbs (such as thyme or rosemary, optional for flavor-infused oil)

Directions

1. Marinate the Chicken:

   • Place chicken in a bowl or zip-top bag.

   • Pour in buttermilk, add salt and hot sauce if using.

   • Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

2. Prepare the Dredge:

   • In a shallow dish, combine flour, cornstarch, baking powder, and all spices.

   • Mix thoroughly to evenly distribute the seasoning.

3. Coat the Chicken:

   • Remove chicken from the marinade, letting excess drip off.

   • Dredge in seasoned flour mixture, pressing firmly to ensure a thick, even coating.

   • Optional: For an extra crispy crust, dip coated chicken back into the buttermilk, then dredge again in flour.

4. Fry the Chicken:

   • Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).

   • Carefully add a few pieces of chicken at a time, without overcrowding.

   • Fry until golden brown and cooked through, about 12–15 minutes depending on size.

   • Use a meat thermometer to ensure internal temp reaches 165°F (74°C).

   • Transfer to a wire rack to drain, sprinkle lightly with salt while hot.

5. Serve:

   • Let rest for a few minutes before serving.

   • Enjoy with hot sauce, honey, pickles, or your favorite sides.

Nutrients (Per Piece, Approximate)

• Calories: ~400–500 kcal

• Protein: ~30g

• Fat: ~25g

• Carbohydrates: ~15g

• Fiber: ~1g

• Sugar: ~1g

• Sodium: ~600mg

• Cholesterol: ~100mg

Why Buttermilk Is the Secret to Great Fried Chicken

Buttermilk is more than just a flavorful marinade—it’s the foundation of tenderness and depth in this dish. The natural acidity of buttermilk breaks down the proteins in the chicken, resulting in a tender, juicy interior. It also helps the seasoned flour adhere better to the chicken, creating a craggy, crunchy crust once fried. The slight tang it imparts complements the savory spice blend beautifully, rounding out the flavor with a subtle complexity. Marinating the chicken overnight gives the best results, allowing the flavors to fully penetrate the meat.

What Makes This Fried Chicken Extra Crispy

Achieving that restaurant-style crunch at home is easier than you might think, and it’s all about smart layering. The combination of flour and cornstarch in the dredge adds a lightness to the coating that ensures it crisps up evenly. Cornstarch is the unsung hero in many crispy fried foods—it lowers the gluten content of the coating and promotes an airy, crisp finish. Baking powder in the mix also helps by creating little bubbles in the crust when the chicken hits the hot oil, resulting in more surface area and extra crunch. And for the ultimate crust, a double dredge (re-dipping the chicken in buttermilk before coating again with flour) is the trick many chefs use for that signature rugged texture.

Seasoning is Key

One of the defining features of memorable fried chicken is its bold seasoning. This recipe includes a balanced blend of kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne for optional heat. These ingredients don’t just flavor the coating—they enhance the entire eating experience, ensuring every bite is savory and satisfying. The paprika adds depth and color, while the cayenne brings subtle heat. The smoked variety of paprika provides an additional smoky aroma that elevates the chicken from ordinary to exceptional.

Frying to Perfection

Frying chicken at home can be intimidating, but with the right tools and temperature control, it becomes quite straightforward. A heavy-bottomed pot or Dutch oven provides even heat distribution, helping maintain a steady oil temperature—essential for ensuring even cooking and a non-greasy finish. Heating the oil to 350°F (175°C) is the sweet spot: hot enough to crisp the crust quickly but not so hot that the outside burns before the inside is cooked. Frying in small batches helps keep the oil temperature stable, resulting in consistently cooked chicken that’s beautifully golden and crunchy on the outside and tender inside.

Flavor-Infused Oil for an Extra Layer of Taste

A unique touch in this recipe is frying the chicken in oil infused with herbs like rosemary or thyme. As the herbs sizzle in the hot oil, they release their essential oils, subtly perfuming the chicken with aromatic flavor. It’s a small step that makes a big difference, adding a gourmet edge to a classic comfort food. If you’re feeling adventurous, you can even throw in a clove of garlic or a slice of lemon rind to bring extra nuance to the fry.

Serving Suggestions

This fried chicken is a star on its own, but it truly shines when paired with classic Southern sides. Think creamy mashed potatoes, buttery biscuits, sweet corn on the cob, tangy coleslaw, or fluffy waffles for a brunch twist. You can also go bold with spicy honey drizzles, smoky barbecue sauces, or a cool ranch dip to balance the heat. It’s also delicious served cold the next day, making it a favorite for picnics or meal prepping.

Tips for Best Results

For the juiciest, most flavorful chicken, use bone-in, skin-on pieces like thighs or drumsticks. These cuts retain moisture better than leaner pieces like breasts and offer a better meat-to-coating ratio. Always let the chicken rest on a wire rack after frying rather than paper towels—this keeps the crust from getting soggy and ensures maximum crispiness. Lightly salting the chicken while it’s hot helps amplify the flavor right before serving.

Healthier Alternatives and Customization

While traditional deep-fried chicken is an indulgence, there are ways to make it slightly healthier without sacrificing much flavor. Try shallow frying in a cast iron skillet or even oven-frying with a good brushing of oil over the double-dredged chicken. You can also reduce the sodium by moderating the salt or using low-sodium hot sauces. For added fiber and nutrients, serve it with whole grain sides or leafy green salads. And for a gluten-free version, substitute the all-purpose flour with a gluten-free blend and cornstarch.

Why This Recipe Stands Out

This recipe strikes the perfect balance of flavor, texture, and ease. It combines classic Southern technique with practical enhancements like the use of cornstarch and herb oil to achieve restaurant-level results. The buttermilk marinade ensures the chicken is juicy and tender, while the seasoning blend delivers bold taste in every bite. The process is approachable enough for weeknight cooks but impressive enough for special occasions. It’s a recipe that invites customization and guarantees satisfaction—whether you’re cooking for one or a crowd.

Conclusion

Extra Crispy Buttermilk Fried Chicken is more than just a dish—it’s an experience that brings people together around the table. With its perfectly seasoned crust and juicy, flavorful interior, it’s comfort food at its finest. This recipe delivers everything you want in a fried chicken: crunch, moisture, and bold flavor. Easy to prepare yet deeply rewarding, it offers the taste of tradition with a few modern upgrades. Whether you’re satisfying a craving or planning a family feast, this fried chicken brings warmth, joy, and irresistible satisfaction in every bite.