Buttermilk Fries Chicken

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Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken

This chicken is good—perfectly tender, well flavored, crunchy—just what one wants in fried chicken.

Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it.

Many recipes call for frying chicken in a cast-iron frying pan. Sometimes we use one of our trusty cast iron pans, and sometimes a hard-anodized aluminum pan.

Cast iron tends to be quite heavy. It retains heat so well that if you have a problem and have to lower the heat rapidly, you won’t be able to do it.

Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. (I’ve started a kitchen fire with peanut oil in a cast-iron skillet—not fun—if it ever happens to you, remove the pan from the heating element, and cover it quickly with a lid.)


  • Whole chicken cut into 8 pieces
  • Black Pepper
  • White Pepper
  • Paprika
  • Salt
  • Italian Herbs
  • Lemon Juice
  • Buttermilk
  • All-purpose flour
  • Garlic Powder
  • Cayenne Pepper
  • Onion Powder


Step 1

Take a whole chicken and cut it into 8 pieces. Add black pepper, white pepper, paprika, salt, Italian herbs, lemon juice, cayenne pepper. Mix it up in a bowl. Now add buttermilk and make sure to drown the chicken well. Let it marinate in the fridge for at least six hours.

Step 2

Take another bowl. Add flour, salt, white pepper, garlic powder, cayenne pepper, paprika, and onion powder. Mix it up. Now take one chicken piece at a time and dredge it in the flour.

I preferred to use a dutch oven to fry them all at the same time at 350 degrees Fahrenheit. You can opt for skillet pan if you want to. Let it fry until it becomes golden brown.

All done. Serve with your choice of sauce. Enjoy!

Buttermilk Fries Chicken
Buttermilk Fried Chicken

Note: The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.

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