Buttermilk Fried Chicken

Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Marinating time: 8 hours
  • Yield: Serves 4


  • 3 pounds of chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in
  • 2 cups buttermilk (can also use plain yogurt thinned with a little milk)
  • 1 large onion, sliced
  • 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups flour
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 2 cups canola oil, rice bran oil, or peanut oil


1 Marinate chicken in buttermilk mixture: Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours).

2 Drain chicken, prepare bag with flour and seasonings: Place chicken pieces in a colander and let drain of excess buttermilk mixture. In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.

3 Heat oil in thick-bottomed pan: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.

4 Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until thoroughly coated.

5 Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Frying Chicken in Skillet Buttermilk Fried Chicken With Tongs
Fried Chicken in Buttermilk Breading Crispy Buttermilk Fried Chicken

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.

6 Remove to rack to drain of excess oil: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Buttermilk Fried Chicken Cooling on Rack Serving Fried Chicken on Plate

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  • Jeff

    Grrrrr. I am so disappointed in this. Never made fried chicken before so followed instructions exactly. Cooked fine but absolutely tasteless. Marinated over night. Mixed dry ingredients well. Doesn’t taste like a single spice is in it. Need a much more flavorful recipe!!!


    • Summer Miller

      Hi, Jeff! I’m glad to hear the chicken cooked well, but I’m sorry it didn’t have the flavor profile you’d hoped for. You might prefer our Spicy Fried Chicken. It’s loaded with flavor and might better suit your tastes. Happy cooking!

  • Shirley

    I’ve been making buttermilk fried chicken for years when my mom taught me. I’ve been putting the herbs into the flour mixture, but I like putting them into the buttermilk mixture. As for frying, I use an electric skillet. No one talks about these anymore, but let me tell you, it keeps the temp up to 375 degrees. Then I just fry it until golden and I use my hook shaped device to turn it and then put it on a pan with a rack (foil under to assist in cleanup) and put it into a 400 degree oven for 45 minutes. I start frying with the thighs and breasts and put those into the oven first while I then fry the wings and drumsticks, adding them to the pan in the oven. So crispy. I add a tablespoon of baking powder to the flour and that helps it puff nicely.

  • Deb Kinnard

    It was very easy and quick to make the marinade and then to fry the pieces. I used my old trusty cast-iron pan and canola oil, and never had a problem with the temperature. However, the breading fell off almost immediately once it browned, and I wonder how to keep this from happening? Needless to say, the pieces did not crisp well without the breading attached!

    For flavor, the pieces were very tasty however, I will about double the amount of spice in the breading and add a tad bit more salt, to bring up the flavor a bit more. Otherwise no quarrels with this recipe.


    • William

      And important step is not mentioned in the recipe. The chicken needs to rest on a rack after you finish breading it. 30 to 40 minutes will do. Then add it to the hot oil one piece at a time being sure the oil maintains its temperature. Frying chicken actually takes a long time as you should not crowd the pan. If you do, the moisture will ruin the crust. Also be sure the chicken cools on a rack after you remove it from the fryer. Again allowing the moisture out of the chicken before you start moving around. Never cover your chicken or put it in a covered bowl after it’s finished. The moisture will ruin any crispy crust you might have. . I actually brown mine and then put it in the oven do you finish cooking on bake, thighs and legs first because they need to be cooked the most done.

  • Big Pot

    Instead of a frying pan, I use a a six quart pot, which results in less splatter. Also, I tried using an instant read thermometer but the chicken burned. I lowered the heat a bit on subsequent batches until I figured out where the burner dial needs to be for fried chicken.

  • Sarah

    Loved this recipe!! It is better than mom made. Next time will try the cayenne pepper as well as maybe doubling the other spices. Thanks for a new go-to recipe for fried chicken. Yum. Looking forward to cold leftovers tomorrow!!


  • Brittany

    This was my first fried chicken experience and it was a complete fail. The chicken got way too hot even though I kept it on medium. The outside ended up burning and the inside as undercooked. I think maybe next time I’ll reduce the heat to low? This may be my last fried chicken attempt…

    • Emma Christensen

      Brittany, keep at it and give it another try! Homemade fried chicken is SO good. Use a thermometer to keep an eye on the oil temperature, if you have one. If the outside is starting to burn before the inside is done, then the oil temperature is probably just a little too high. Good luck!

      Anyone else have good friend chicken advice for Brittany?!

      • Goody

        if frying chicken breasts, Brittany might pound/flatten them a bit first, so they are done, before they burn…after getting the oil hot, I fry my chicken between low and medium heat….which I find hot enough on my stove to get it golden brown and cooked through before burning.

    • Dawn

      Another possibility is to fry until somewhat golden, then finish in a 300 – 325F oven until the chicken is cooked through. It shouldn’t overcook on the outside if you use a low temp oven.

    • Dee Mittie

      I have been trying for years to make the ‘perfect fried chicken’ and I’ve figured out what works for me now. BTW ~ I have made more burned chicken than I care to say so I know how you feel sweetheart!! I marinate my chicken first, sometimes buttermilk with spices, sometimes just oil, water, spices ( meat tenderizer works as both salt and a tenderizer). I take the chicken out of the fridge to come to room temperature, drain it and coat with flour and seasonings. My stove heats up VERY quickly so my oil was always getting too hot, staying too hot and just burned the outside while the inside remained undercooked ( which grosses me out..lol!). I heat my oil on low ( I have also used both cast iron and heavy duty bottom pans ~ the cast iron doesn’t allow me to reduce heat as quickly). When the oil is hot, I put in each piece making sure there is room between them to fry evenly. IF the pieces are larger, I finish them in the oven. The key, I’ve found, is keeping the burner on low heat rather than medium, which I found just burns the outside quicker. Good Luck ~ I know you’ll master this one!! :-)

    • Olivia

      Same happened to me! Every time I try frying chicken the inside never gets done…. what am I doing wrong???

      • Carrie Havranek

        You’re not alone, Olivia! Others here have reported similar results. Frying can be tricky but working through these issues is SO worth it! It’s possible that the chicken is coming straight from the fridge, cold, and going right into hot oil. It is possible the oil temperature is too high–if you have a thermometer for this, I highly recommend it. Also, you can also check the chicken’s internal temperature (aim for 165°F) before you commit to eating it. Let us know how it goes! Thanks!

  • Dcourt

    this recipe is great. One tip, I saved the onion from the marinade and made onion rings out of them. yum.


  • Jodi

    Can this recipe used to oven bake as opposed to fry?

    • Elise Bauer

      Hi Jodi, the chicken gets a lot of flavor from being fried in oil. So if you bake it instead of frying it, you’ll probably need to add more seasoning to the flour. I haven’t tried baking the chicken in this recipe, but if you do, please let us know how it turns out for you!

  • Hazel

    Thank you, thanks you! This recipe looks fantastic! Many decades ago I found a buttermilk-fried-chicken recipe in a women’s magazine. Lost it, never found another I liked. I think this is much the same (except in 1960, no herbs or spices). I’m ready for my own fried chicken again, though I do love KFC. :-}

  • Jenny C

    I made this fried chicken Thursday night and everyone loved it. Followed the recipe to the T and it was just amazing. Paired this with roasted garlic mashed potatoes and a salad. Elise, you have never disappointed me or my hungry family. Thank you yet again for another wonderful recipe. P.S. cold fried chicken the next day is just too good! I Look forward to making many more of your fabulous entrees. Thank you, Jenny


  • Susan

    Hi Elise! Question – can you estimate what the temperature of the cooking oil should be? And, should the dark meat be cooked a little longer than the breast meat? Thank you in advance for your time and attention to my inquiry :)

  • Danielle Caughey

    Could you do this with just bone in chicken breasts? My husband is not a fan of dark meat.

  • Dayspring

    Wow, loved this recipe! I have never tried soaking chicken in buttermilk before frying-it really helped the flour mixture stick, resulting in a nice thick crust! The spiced were delicious, too. I omitted the cayenne because I was cooking for children, but I’m sure that would have been even better.
    Also, I fried it in home-rendered lard I made from pastured pork, which was very nice. I was afraid it may burn easily, but it seemed to work well, and the flavor was perfect. I’m so glad I don’t have to use Crisco anymore! Lard is much healthier than that!


  • Cristina Busack

    BEST RECIPE IN THE WORLD!!!!!!!!!!! THANK YOU SO VERY MUCH FOR THIS. Everyone was very impressed and loved it to the last piece, hehehe. You rock!


  • Mrs. Thoughtskoto

    Great recipe! I tried it and will do this again.


  • amy

    This is a great recipe for fried chicken. I also tried it with chicken strips. Yummo!


  • Mary

    Tried this recipe last night and was really pleased with the results. I forgot to marinate ahead, so my fryer pieces got about 90 minutes of soaking instead. Still delicious.

    A happy outcome also: the onion shreds in the marinade become lovely crunchy onion rings if you dredge them in the leftover flour coating and fry them while the chicken pieces are resting after cooking. :-)

  • J.Ho

    I loved this! Thanks. I’ linked to it as well.


  • Ryan

    Made this chicken last night and it was incredible-the buttermilk really made it taste very rich. I added extra seasoning to the flour as I found it kind of bland at first. Also I soaked the chicken for 2 days and that really made a difference-also added extra seasoning to the buttermilk but went easy on the cayanne since my son doesnt like spicy stuff.



  • Elise Bauer

    Hi Old Foodie – we use buttermilk in baking too, and of course in buttermilk pancakes. Yummm.

    Hi Deb – I remember mom making fried chicken for us when we were kids – six kids, there’s a lot of frying going on. These days we usually bake or broil too. But it’s still nice to have some real, not overly-salty, fried chicken once in a while.

    Hi Heather – I think if you search around online you can probably find a food oven-fried chicken recipe. If anyone here has one they’d like to share, please do so!

    Hi Don Ray – how do they like to eat chicken in Panama?

    Hi Jeff – I hear you. We just had two weeks straight of above 105°F temps. Of course in Boston you get the humidity too…

    Hi Rebecca – don’t like the flavor of grapeseed oil? are you sure the oil you tasted wasn’t slightly off? I don’t taste anything at all in grapeseed oil. In fact, one of the benefits of grapeseed oil is that it is tasteless.

    • Goody

      one of the best oils for frying is Avocado oil…withstands high temps and is neutral in flavor

  • Marcia Ambler

    I love to fry using buttermilk. For the best fried tilapia, just take fresh or just-thawed tilapia fillets, dry each one off, dip in flour, then in buttermilk, then sprinkle each with salt, then dip in flour one last time, and fry just like chicken (mine was in soy oil) until golden brown and crisp. My family demanded that I fry up yet another batch as they still sat at the table…one serving wasn’t nearly enough of this wonderful fried fish for them!

  • Anna

    Can I do this recipe and bake the chicken? Does it make a big difference whether I bake it or fry it?

    It makes a huge difference if you bake it or fry it. But if you want a breaded and baked chicken dish, I recommend breaded and baked chicken drumsticks, which you can do with other chicken parts as well. ~Elise

  • Anna Auva

    I love this one. I made attempts in bringing this recipe for our dinner but eventually the first results were the chicken got fried too much and it was not impressive enough.

  • brittany

    Can you fry this in corn oil?

    Yes. ~Elise

  • chels

    I added anduille? sauage to the oil as I was frying. Gave some excellent flavor to the crust, and made it taste nice and rich.

  • will

    I LOVE FRIED CHICKEN and this is a great recipe! Only thing is I always seem to have trouble regulating the temperature when frying and my chicken always seems to cook too fast on the outside before getting totally cooked on the inside. No real problem though as I just then put it in the oven for 15-20 on 175C (350F)and it turns out perfect.


    Everytime I “marinate” my chicken in buttermilk before frying, it turns dark. What would cause this?

    No idea. ~Elise

  • Debi

    Will have to try. I have always just dipped in milk and flour. This sounds so much better. Also, if you have trouble with you chicken burning on the outside and raw in the middle, I always brown the chicken turn heat down, and cover with lid. Let it cook for about 20-30 minutes, uncover, turn up heat to crisp up breading. Never in my 30+ years of cooking chicken have I had a problem. When my sons come home I always have to fix the fried chicken, Mashed potatoes with gravy and Green beans. Their favorite food from childhood.

  • Becky

    Baked this over the weekend. So good! Also, I sliced the onion to create onion rings for the marinade. Then, we fried them along with the chicken and had some great onion rings!

  • Karin

    Identical to my Buttermilk Recipe but I add a little Cinnamon to my marinade. ( I know that sounds strange) but it taste terrific.

  • Carolyn

    Hi guys for those who want it done in the oven, this is something I do.

    I pre fry the coated chicken only for a couple minutes each side to keep the “crust” on.

    I Then place the chicken pieces on racks on a baking tray and cook for about 35-40 minutes in warmish oven on about 150 degrees. This chicken falls off the bone when eaten.My husband cant get enough of it. I have a fan forced oven, but you will need to turn the chicken over half way through cooking time if you haven’t.

  • KL Vanders

    I am going to make this fried chicken today for company and the 4th of July. My concern is how much can I cook together and can I keep in warm in the oven as I cook it? I cut my large pieces of bone-in breasts so they are smaller. I am also cooking legs. I think I should do the legs in one skillet and the breasts in another one. What do you think? I hope I hear from you. Thanks. KL

    It all depends on how big your skillet is. Just make sure your chicken pieces have a little room between them. ~Elise

  • Julia Fox

    Good stuff!!! I cooked this tonight, minus the buttermilk…but it is still just as good! :)

  • Chicken Recipes

    The cayenne pepper is what makes this so good. We have made this at our house and it is a big hit. We dabbled with some blackening seasoning but it wasn’t as good.

  • LeahG

    Elise – I just found your site and love it…but I do have a fried chicken question: What temperature for the oil? I have been experimenting and always seem to get overdone coating and underdone chicken (prompting a return to the oil, which I am sure produces less-than-ideal results). Any suggestions? THANKS!

  • Mar

    Your recipe for fried chicken is what made me try my hand at it. Of course, I’ve adapted it to my tastes. I like it SUPER crunchy, so I double-dip. Also, I fry it with shortening with a bit of bacon fat mixed in.

    I like to serve it with mashed potatoes and gravy made from the pan drippings/crusty bits and 1 cup of chicken broth. And sometimes biscuits, if I feel up to making them.

  • jeff

    I just got done frying some chicken. To make the skin taste better try some adobo. its a yellow, lemony and pepper powder. Gives it great flavor better than salt and pepper alone.

  • Marianne

    Dear Elise,
    Yummy recipe!

    I’ve tried dipping chicken in milk overnight and sprinkling herbs into the liquid. Sounds messy, but when I fried the chicken the next day, the result was very tender, fragrantly scented chicken, as if I’d baked instead of frying it.

  • Anonymous

    Hi Elise,

    My mother cooked alot of fried chicken for the 7 members in my family. She used Crisco to fry the chicken in. She also made milk gravy with the crispy left over bits and a few tablespoons of left over oil, flour and milk. I fry boneless chicken breasts for my family but I use canola oil instead. Still very good but as yummy tasting as I remember of my mother’s pan fried chicken with gravy and biscuits.

    Linda in Washington State

  • Annie

    My mother in law used to par cook her fried chicken in oil then put it in the oven to ccok it the rest of the way. She always said this is what made the chicken so moist inside & soooo crispy outside. I have to agree. She also used original chicken seasoning (made by McCormick) mixed with the flour before frying it. This made the chicken taste better than any chicken you find in any restaurant.

  • chicken lover

    I will agree with the above comment – if you want thick crusty crunchy skin, leave the marinated chicken in the flour for a few hours. You will have to rotate the chicken around the bag, or it will get glue-ey and stick together.

    The salt from the seasoned flour draws some of the moisture out of the chicken and soaks more flour, giving the thicker crust.

    That tip, along with the onion/buttermilk marinade are my two secrets to the best fried chicken I’ve ever eaten.

  • Heather

    If anyone wants to do this ahead of time – as in – you don’t want to be standing around frying chicken just before a party, I have the perfect method.

    Fry the chicken as directed above until it is golden brown and crunchy on the outside – but don’t cook it through. Place in on the grate to drain, and then directly on a cookie sheet. Place in the fridge until b4 the party.

    About 25-30 minutes before serving dinner, place the par-cooked chicken pieces in a 375 degree convection oven. Bake until a thermometer reads 162. (It will rise to 165 when you pull it out of the oven.)

    This is a great way to have hot, true-buttermilk fried chicken without standing over hot oil before guests arrive. :)

  • The Cooking Ninja

    mmm…definitely yum yum. Yours looks super good and crunchy like my mom’s :) I will try it when we move to a bigger house and has a deep fryer. :)

  • Michelle

    To add to the brining/marinating debate, A recipe I found on the Cooks Illustrated website combines the two by adding salt to the buttermilk and doing it at the same time: http://www.recipezaar.com/235949

    Although it takes a lot of time, this is the best fried chicken I’ve ever made!

  • Andrea

    Now I have such a fried chicken craving! Good to know I can marinate in yogurt instead of buttermilk. Whenever I need buttermilk, I have such a hard time finding it at the stores. Problem solved. Thank you!

  • Cary

    As far as oven frying goes: when I was catering, we often did not have time for a marinade. We simply cut up chicken, allowed to dry slightly, and rolled in seasoned flour. (Flour, salt, pepper, garlic powder, paprika, sage, oregano, basil, etc…..don’t skip the sage!) THen dipped in egg mixed with a little water, then the flour again. Let air dry, spritz with spray oil, and bake at 350 until done. 5-10 minutes before removing from oven, brush with melted butter to crisp and brown. Deliscious, rich, crispy…without the added mess and risks of deep frying. The butter negates a little of the health benefits of baking vs frying, but worth it and most people will think you deep-fried! I think the egg (vs a milk dip) makes a big difference in creating the crust when baking.

  • Wayne K

    As a firefighter, don’t pour anything on a fire, you run the risk of splashing the hot grease out of the pan. The best method to extinguish a grease fire is to slide the cover over the top of the pan which will smother the fire.

    I can’t tell you how many fires I’ve been on where someone has attempted to put out a grease fire incorrectly, with horrible results.

  • michele t washington

    I have tried a similar recipe before. I used hot sauce in the buttermilk soak but I deep fried my chicken in vegetable oil. My niece and her friend ate some and said that is was better than KFC. It was delicious. Tender and Moist.

  • Robert

    I tried this method, only using sliced chicken breast instead of the fryer chicken. Makes the most AWESOME chicken fingers…


    Used a recipe with buttermilk for fried chicken years ago. Marinated the chicken in the buttermilk for several hours, drained it, then rolled in seasoned flour. Then refrigerated it all for about 4 hours before frying. Best crust I ever had.

  • Linda

    In reference to using buttermilk to marinate the chicken. I say good for you! Buttermilk has been used in my family for generations. The main reason is this: buttermilk is a meat tenderizer, though not as good as some others, it also removes gamey taste from wild meats such as venison and rabbit, it is a good medium for allowing the great taste of herbs and other seasonings to penetrate meat if left to soak for at least 24 hours.
    In the end you will have meat that is moist, tender and very tasty even without the coating.

  • Jennifer

    I have an important addition to this recipe. You must BRINE the chicken first. To do this, mix 1/4 cup Kosher salt (regular will make it too salty) with 1 quart water. Put this in a bowl with the chicken and let it soak for 8 hours. Then empty the salt out of the container and let the chicken marinate in the buttermilk for another 8 hours. Also, cook it in the LARD!!! If you’re going to the trouble to make the best fried chicken, why scrimp? You won’t eat this every day, so you’re heart will be okay.

  • Cheryl


    Recipe looks great…

    A good substitute for buttermilk in BAKING is one tablespoon (15 ml) of vinegar in a container and enough milk to make one cup (236 mls)… it works well with pancakes, biscuits, etc…for a marinade, I would use just plain yogurt to get the same effect…

    The purpose of the marinade in buttermilk is indeed to tenderize the chicken (yum) and flavor it…..

    KK…am REALLY hungry now so am going to start cooking LOL..

    :-) Happy cooking!!

  • Joyce R. Williams

    May if fry this chicken in a turkey firer?

  • Anjali

    Andrew Knutson–

    One cup milk + one cup yogurt = two cups buttermilk

  • Veronica

    I have been pleased using buttermilk to marinate my chicken. I have fried the chicken and even done oven fried chicken. Weight Watchers have an oven fried chicken receipe using cornflakes for the covering after taking the skin off the chicken. I have come across a Southern Oven Fried Chicken receipe. Recently, I have been marinating it and seasoning with whatever season I desire and baking the chicken. Just marinate in buttermilk and hot sauce for a few hours or overnight. I have been pleased and satisfied with the taste.

  • Tracey

    I had tried a similar recipe and needed to actually fry the chicken in 3 batches. All had the same amount of time in the marinade and were breaded at the same time. The first batch were perfect in terms of colouring – perfectly golden. The 2 successive batches using the same oil were progressively darker. Is there any way to have them cook/appear the same as the first ones short of using new oil?

  • pixie

    I can’t find buttermilk in greece!Can I find a substitute?

  • Andrew Knutson

    Hello, the recipe sounds great. Be sure to let the chicken sit about fifteen minutes after coating for a crisp crust.

  • Dude Masterson

    I would like to say that warm chicken tastes quite nice and goes down the throat well after chewing. The warm chicken fills my belly to perfection.


  • rightnumberone

    You forgot one of the most important steps.

    Apply crushed black pepper (any kind will do), but do it in the pan, while the chicken is frying, just after you turn it (the aroma is to die for).

    I cook the “bottom” of the chicken first, so that when I turn it, the top is soaking with oil and that makes the pepper “stick” to the top of the chicken on the skin side.

  • elle

    yum-who does not loooove fried chicken-i was born in the south and that is the ultimate comfort food-great with white rice and gravey, squash casserole and peach cobbler. Have you tried CA. Rice Oil??-smoke point 490, no taste and high in antioxidants-plus it will lower your cholesterol!!

  • John

    I like the sound of the seasoning mix but I’d recommend sprinkling it over the chicken prior to dredging it in the flour. Dried spices tend to burn more quickly and the flour acts as an inslulator, keeping the spices from burning. My grandfather used to fry his chicken in 50% lard and 50% bacon grease. Vegetable shortnening sounds healthy in comparison. And no need for a stove here,…we can fry it on the sidewalk.

  • Elise Bauer

    Hi Caitlyn – if you find a good oven-fried chicken recipe, please let me know.

    Hi Enrique – stick around and maybe we’ll convince you to come to the dark side…

    Hi Michael – as duffalo mentions, I think the acidity in the buttermilk tenderizes the chicken and also sharpens the flavor.

    Hi Rob – thank you for the clarification on biscuits and scones.

    Hi Duffalo – indeed, I think you are right.

    Hi James – I saw references to a method similar to yours, but decided that a two day process for making fried chicken was just too long. Bet it tastes great though, eh?

    Hi LZB – Is buttermilk big in China?

    Hi Christine – indeed. Fried chicken is the ultimate comfort food. :-)

  • LZB

    I think there is an interesting cultural difference here. In China we use buttermilk predominantly in baking.

  • James

    I’ve made this a few times, but I first soak my chicken in a brine overnight.

    Then I soak it in buttermilk overnight.

    Anyone who took high school chemistry knows that this will draw in the buttermilk and leave the chicken salted perfectly.

    The resulting chicken is milky white and extremely tender.

  • duffalo

    Buttermilk is quite acidic, so besides lending a pleasantly tangy flavor, in theory it tenderizes the meat (I have my doubts about this theory.)

  • Rob

    Re: Old Foodie

    Love your site! I’m not sure about that scone~biscuit gloss, though.

    A ‘biscuit’ here is a chemically leavened, slightly shortened, savory pastry that is cut into rounds before baking. It is often made with buttermilk and is, coincidentally, one of the traditional accompaniments to fried chicken.

    A ‘scone’ in the U.S. is essentially the same thing, made with a sweet dough. It comes in a variety of shapes (not just round) and is strictly breakfast/snack fare.

  • michael sills

    I use a very similar recipe for making chicken fried boneless chicken…i use baking soda and baking powder mixed with eggs under the flour. It really helps give a crispier crust. One question i have is why you marinate the chicken overnight in buttermilk?

  • caitlyn

    Hi Elise,
    The chicken looks absolutely delicious! I am also wondering whether the chicken could be baked in the oven instead of fried on the stove top.

  • Rebecca

    I have used yogurt and buttermilk interchangeably for marinating chicken and this sounds like the perfect fried chicken recipe, except for the grapeseed oil; I really don’t like the flavor of it. I would definitely use peanut oil. But banning Crisco in Chicago? Talk about the ultimate nanny state!!

  • Heather DeYoung

    I was wondering if I could “oven fry” with this recipe. I know that it will not taste as good but I am really paranoid about frying on the stove top because of fires. Already been there and done that! I am a fairly good cook I ust don’t fry much at all!

  • The Old Foodie.

    I think there is an interesting cultural difference here. In Australia we use buttermilk predominantly in baking – scones (“Biscuits” to you in the USA!), muffins etc. I often marinate chicken in yoghurt, especially for Indian-style dishes, but I will definitely try buttermilk next time and see what the difference is. Thanks for the idea.