Go Back
To make the best crispy buttermilk chicken, you need just a few key ingredients. Each plays a vital role in flavor and texture. - 4 bone-in, skin-on chicken thighs - 2 cups buttermilk - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to your spice preference) - Salt and fresh ground pepper, to taste - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - Vegetable or canola oil, for frying The chicken thighs are juicy and flavorful. Buttermilk tenderizes the meat and adds a rich taste. The garlic and onion powders give depth. Smoked paprika adds a subtle, smoky flavor, while cayenne brings the heat. The flour and baking powder create a crispy coating. Salt and pepper enhance all the flavors. For frying, use vegetable or canola oil to achieve a perfect crunch. You can find the full recipe in the previous section. This combination of ingredients leads to a dish that is both crispy and delicious. Get ready to impress your family and friends! Marinating chicken is key for great flavor and tenderness. The buttermilk helps to break down tough proteins. This makes the chicken juicy and soft. You need at least four hours to marinate, but overnight is best. In the marinade, garlic powder, onion powder, smoked paprika, and cayenne pepper add depth. Adjust the cayenne to match your spice level. Salt and fresh pepper also enhance the taste. For the coating, combine flour, baking powder, salt, and pepper in a bowl. Mixing these dry ingredients evenly is crucial. This blend gives the chicken its crispy outer layer. Make sure to whisk thoroughly; lumps can ruin the texture. When coating the chicken, press the flour mixture onto the meat. This helps it stick better during frying. Frying requires precise temperature and technique. Heat oil in a cast-iron skillet to 350°F (175°C). Use enough oil to cover the chicken well. When frying, place the chicken skin side down. Don’t overcrowd the skillet; cook in batches if needed. Each side should fry for about 7-8 minutes. You want a golden brown color and an internal temperature of 165°F (75°C). Let the chicken rest for five minutes after frying. This keeps it juicy and delicious. To get the crispiest chicken, monitor your oil temperature closely. Heat the oil to 350°F (175°C). If the oil is too cool, the chicken can become soggy. If it’s too hot, the coating may burn before the chicken cooks. For flour coating, dredge each piece well. Make sure to shake off any extra flour. This helps create a light, crispy crust. Press the flour onto the chicken to form a better bond. You can marinate your chicken overnight or for a shorter time. Overnight gives the best flavor and tenderness. If you're short on time, a few hours still helps. Think about adding flavors like mustard or hot sauce to the buttermilk. These can add a nice kick to your chicken. Pair your crispy chicken with sides like coleslaw, cornbread, or mashed potatoes. These dishes complement the chicken well and provide a full meal. For presentation, place the chicken on a wooden platter. Garnish with fresh herbs and lemon wedges for color. This makes your dish look and taste great. {{image_4}} To make your chicken spicy, add cayenne pepper to the marinade. Start with one teaspoon. If you like more heat, add more cayenne. This will give your chicken a nice kick. You can also add hot sauce to the buttermilk. It will change the flavor and make it exciting. You can enhance the flavor by adding herbs. Fresh or dried herbs work well. Try rosemary, thyme, or oregano. Mix these herbs into the buttermilk. They will add a fresh taste. You can also mix herbs into the flour for coating. This adds layers of flavor to every bite. For a healthier option, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Spray the chicken with oil for crispiness. Bake for about 30-35 minutes. Make sure the internal temperature reaches 165°F (75°C). This method gives you a tasty alternative without frying. For the full recipe, check out the Ultimate Crispy Buttermilk Chicken. To keep your crispy buttermilk chicken fresh, follow these tips: - Place leftover chicken in an airtight container. - Store it in the fridge within two hours of cooking. - Enjoy it within three days for the best taste. When you are ready to enjoy your leftovers, reheating is key: - Preheat your oven to 375°F (190°C). - Place the chicken on a baking sheet, ensuring space between pieces. - Bake for about 15-20 minutes. This keeps it crispy. - You can also use an air fryer at 350°F (175°C) for about 10 minutes. If you want to save your crispy chicken for later, freezing works well: - Allow the chicken to cool completely before freezing. - Wrap each piece tightly in plastic wrap, then place them in a freezer bag. - It can last up to three months in the freezer. - To thaw, place the chicken in the fridge overnight. This keeps the taste intact. You should marinate buttermilk chicken for at least 4 hours. For the best results, aim for overnight. This time lets the flavors soak deep into the meat. It also helps the chicken stay tender and juicy after frying. The buttermilk breaks down proteins, creating a wonderful texture. Yes, you can use boneless chicken thighs. However, cooking time will change. Boneless thighs cook faster than bone-in ones. They usually take about 5-6 minutes per side. Keep an eye on them to avoid dry meat. The texture is different too; boneless chicken is often more tender. For frying, use vegetable or canola oil. These oils have a high smoke point, which is perfect for frying. They also don’t add strong flavors, letting the chicken shine. Peanut oil is another good option if you want a bit more flavor. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. This ensures the meat is cooked through and safe. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. You’ve learned how to make crispy buttermilk chicken. We covered key ingredients, like marinating and frying techniques. I shared tips for crispiness, variations, and storage methods. Now, you can experiment with flavors and make it your own. Enjoy the process, and trust that practice will lead to tasty results. Your crispy chicken will impress everyone at the table.

The Best Crispy Buttermilk Chicken

Elevate your dinner with the best crispy buttermilk chicken recipe! This delicious dish features juicy chicken thighs marinated in a rich buttermilk blend, creating a crunchy coating that’s impossible to resist. Follow our easy step-by-step guide to perfect frying and discover tips for making it extra crispy. Whether you're cooking for family or friends, this recipe is sure to impress. Click to unlock the secret and impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups buttermilk

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to your spice preference)

Salt and fresh ground pepper, to taste

1 ½ cups all-purpose flour

1 teaspoon baking powder

Vegetable or canola oil, for frying

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and fresh ground pepper to create a flavor-infused marinade. Submerge the chicken thighs completely in the buttermilk mixture, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to maximize the flavor and tenderness of the chicken.

    Prepare Dry Ingredients: In a separate mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt and pepper. Stir until evenly blended—this mixture will form the crispy coating for your chicken.

      Heat the Oil: In a large cast-iron skillet or deep fryer, pour in enough oil to cover the base by about an inch—approximately 2 cups, depending on your skillet size. Heat the oil over medium-high heat until it reaches a sizzling temperature of 350°F (175°C).

        Coat the Chicken: Retrieve the marinated chicken from the fridge and allow any excess buttermilk to drip off. Dredge each thigh generously in the prepared flour mixture, pressing slightly to create a substantial coating. Shake off any excess flour and place the coated chicken on a clean plate, ready for frying.

          Fry the Chicken: Gently lower the coated chicken thighs into the hot oil, placing them skin side down. Avoid overcrowding the skillet; fry in batches if needed to ensure even cooking. Cook for about 7-8 minutes on each side until the chicken is beautifully golden brown and reaches an internal temperature of 165°F (75°C).

            Drain and Rest: Once cooked to perfection, remove the chicken from the oil and transfer it to a wire rack or a plate lined with paper towels to absorb excess oil. Allow the chicken to rest for 5 minutes—this keeps the meat juicy and delicious.

              Serve: Relish your crispy buttermilk chicken served hot, paired with your favorite dips and sides such as coleslaw, cornbread, or fluffy biscuits for a delightful meal.

                Prep Time: 15 min | Total Time: 4 hours 30 min | Servings: 4

                  - Presentation Tips: Arrange the chicken attractively on a rustic wooden platter, garnished with fresh herbs like parsley or thyme, and serve with bright lemon wedges on the side for a burst of color and zesty flavor.