Crispy Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken


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Nothing is better than biting into crisp, juicy chicken that has been battered in the perfect combination of seasonings and fried to perfection. Bring this southern favorite to your own kitchen for a delicious meal full of flavor.

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Time needed

60 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 4 C. buttermilk
  • 1/2 T dried thyme
  • 2 T Worcestershire sauce
  • 2 T kosher salt, divided
  • 2 1/2 tsp. black pepper, divided
  • 2 frying chickens, cut into pieces
  • 3 C. all-purpose flour
  • 1 T Cajun seasoning
  • Vegetable oil, for frying

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Combine the buttermilk, thyme, Worcestershire, 1 T. of the salt, and 1 1/2 tsp. of the pepper in a bowl large enough for all of the chicken pieces.
Add the chicken and coat fully in the buttermilk mixture.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Remove the chicken from the refrigerator and let stand 45 minutes before frying.
Line a large baking sheet with aluminum foil.
In a large, shallow bowl, combine the flour, remaining 1 T. salt, Cajun seasoning, and 1 tsp pepper.
Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered.
Set it on the prepared baking sheet. Repeat with the remaining chicken.
Dip the coated chicken pieces once more into the buttermilk mixture, then again in flour. Return the pieces to the baking sheet.
Prepare a wire cooling rack set over paper towels.
In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F.
Using kitchen tongs, add a few chicken pieces at a time to the hot oil.
Fry the chicken for 10 minutes per side or until the internal temperature reaches 180°F.
Transfer the cooked chicken to the wire rack.
Serve immediately or at room temperature.

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