Crispiest Buttermilk Fried Chicken

Buttermilk chicken tenders

What ingredients do I choose for this buttermilk fried chicken?

For this recipe, you can use any chicken parts but I decided to use chicken tenders. It’s faster and easier to use tenders because they’re pre-cut. Plus, I like knowing the sizes will be similar. It’s up to you, though! To make things even yummier I use full-fat buttermilk. This boosts the flavor and locks in the buttermilk taste. Although, if you want lower calories for your fried chicken, you can use fat-free and it will still be delicious. I used self-rising flour as that’s what I had on hand but if you don’t, just mix 1 cup all-purpose flour with 1 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. That gets the job done just as well!

The recipe calls for sweet paprika because I usually make my recipe with it. My daughter isn’t a fan of spicy food and I wanted her to be able to serve this recipe, too. But if you and your family enjoy spicy flavoring, go for the hot paprika! It adds a nice kick to the traditional flavor combo.

How do I make my fried chicken crispy?

To get this recipe super delicious, I mix the chicken, buttermilk and 1 teaspoon salt in a bowl. Then I cover and refrigerate it for one hour. When heating the oil, make sure you take your time with it. It’s important to heat the oil really well before proceeding to fry the chicken. This will truly make the difference between crispy chicken and soft chicken. Then, heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360 degrees. Double coating and dipping the chicken also plays a very important part in this.

Fry, turning occasionally, until golden brown and cooked through, for about 15 minutes (adjust the heat as needed) and keep an eye on the chicken so it doesn’t cook too much! Sometimes you have to use your judgment on this, but a good rule of thumb is 15 minutes while flipping occasionally. Everyone likes a different level of crispy, so do what you (and your family and friends) prefer.

Ingredients:

• 3-4 pounds of chicken tenders (I am too lazy to cut a chicken!!)
• 3 cups buttermilk
• 2 cups self-rising flour
• spices: 1/2 tablespoon salt, 1/2 tablespoon sweet paprika, 1/2 tablespoon freshly ground pepper, 1/2 tablespoon garlic powder, 1/2 tablespoon Lowry’s Season Salt
• Vegetable oil for frying

Directions:

1) Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate for about 1 hour.
2) Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
3) Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. (We’re double dipping, remember?!)
4) Place chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).
5) Drain on paper towels.

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5 from 14 votes

Buttermilk Fried Chicken recipe

Do you love crispy buttermilk fried chicken but you can’t seem to get the recipe right? When you’re looking for a Goldilocks-level of fried chicken goodness, here is the best buttermilk fried chicken recipe you will ever need!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Keyword: best buttermilk fried chicken, buttermilk chicken, buttermilk chicken tenders, buttermilk fried chicken, buttermilk fried chicken recipe, crispy fried chicken, fried chicken

Servings: 4 people

Author: Petro

Ingredients

• 3-4 pounds of chicken tenders I am too lazy to cut a chicken!!
• 3 cups buttermilk
• 2 cups self-rising flour
• 1/2 tablespoon salt
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon freshly ground pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon Lowry's Season Salt
• Vegetable oil for frying

Equipment

• mixing bowl
• deep skillet
• spatula

Instructions

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

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Voila! Time to eat. The fried chicken is the entree, but don’t forget about some sides! I like to whip up a side of mac and cheese and sweet potato fries to go with the meal. Tell me if you have any other side recommendations.

One thing I like to mention about this recipe is that it is easy and customizable. I’ve had a lot of people say that they are worried about making something like buttermilk fried chicken. I think we can all say the word “fried” sounds a little daunting. It’s like an unspoken term in the world of home chefs because it sounds so forbidden and unachievable. Let’s put an end to that! We don’t have to fear the fried foods—it just takes a little practice.

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