Chef John’s Buttermilk Fried Chicken (Ultra-Crispy, Juicy & Classic)

ByAina David
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This Buttermilk Fried Chicken is the definition of comfort food done right. Each piece is soaked in tangy buttermilk and aromatic spices, then dredged in a boldly seasoned flour and fried until perfectly golden. The result is chicken that’s shatteringly crisp on the outside and exceptionally tender and juicy on the inside.

What makes this recipe special is patience. The long buttermilk soak deeply flavors the chicken while gently tenderizing it, ensuring that every bite stays moist even after frying. If you’re looking for a true, no-shortcuts fried chicken recipe, this is the one to master.

Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Marinating Time: 6 hours
  • Total Time: 6 hours 50 minutes
  • Servings: 4
  • Yield: 8 pieces
Chef John’s Buttermilk Fried Chicken

Why Buttermilk Fried Chicken Works

  • Buttermilk tenderizes: The acidity breaks down proteins for juicy meat
  • Deep seasoning: Flavor penetrates the chicken, not just the coating
  • Seasoned flour: Every crunchy bite is packed with spice
  • Proper oil temperature: Crispy crust without greasy results

Ingredients

Chicken & Marinade

  • 1 (3½-pound) whole chicken, cut into 8 pieces
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon white pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried sage
  • ¼ teaspoon cayenne pepper
  • 2 cups buttermilk

Seasoned Flour

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder

For Frying

  • 2½ quarts peanut oil

Step by Step Instructions

1. Season the Chicken

Place chicken pieces in a large bowl. Add black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne. Toss thoroughly until every piece is evenly coated.

2. Marinate in Buttermilk

Pour the buttermilk over the seasoned chicken and mix until fully coated. Cover and refrigerate for at least 6 hours (overnight is even better).

👉 This step is crucial for tenderness and flavor.

3. Prepare the Seasoned Flour

In a wide, shallow dish, whisk together flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.

4. Dredge the Chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently so the coating adheres. Shake off excess and place on a plate.

5. Heat the Oil

Heat peanut oil in a large Dutch oven to 350°F (175°C). Once the chicken is added, the temperature may drop maintain oil around 305–310°F (151–155°C) during frying.

6. Fry Until Golden

Carefully add chicken pieces to the hot oil in batches.

  • Fry for 10 minutes, then turn pieces
  • Continue frying for 10–15 minutes more, until deeply golden
  • Internal temperature near the bone should reach 165°F (74°C)

7. Drain & Rest

Transfer fried chicken to a wire rack set over a paper towel lined baking sheet. Let rest for 10 minutes before serving to keep the crust crisp.

What Buttermilk Does for Fried Chicken

  • Adds subtle tangy flavor
  • Tenderizes meat without making it mushy
  • Helps flour adhere better
  • Promotes extra crispiness during frying

👉 Regular milk will not produce the same results.

What to Serve with Buttermilk Fried Chicken

  • Creamy mac and cheese
  • Mashed potatoes and gravy
  • Coleslaw
  • Cornbread
  • Green beans or succotash

Storage & Reheating

Refrigerator:
Store cooled chicken in an airtight container for up to 4 days.

Reheating:
Reheat in the oven at 375°F (190°C) for best crispiness. Avoid microwaving if possible.

Nutrition (Per Serving)

  • Calories: 1,262
  • Fat: 85g
  • Carbohydrates: 56g
  • Protein: 66g

This Chef John style Buttermilk Fried Chicken is a true classic deeply seasoned, beautifully crisp, and incredibly juicy. It’s not a shortcut recipe, but the results are worth every minute of waiting. Once you make it this way, fried chicken won’t be the same again.

Chef John’s Buttermilk Fried Chicken

Chef John’s Buttermilk Fried Chicken

This buttermilk fried chicken is crispy, golden, and incredibly juicy. A long buttermilk soak infuses flavor and tenderness, while a seasoned flour crust fries up crunchy and irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American, Soul Food, Southern
Calories: 1262
Ingredients Method

Ingredients
  

  • 1 3½-lb whole chicken, cut into 8 pieces
  • 2 cups buttermilk
  • Black pepper salt, paprika, white pepper
  • Dried rosemary thyme, oregano, sage
  • Cayenne pepper
  • 2 cups all-purpose flour
  • Garlic powder onion powder
  • Peanut oil for frying

Method
 

  1. Season chicken with spices and coat with buttermilk.
  2. Cover and refrigerate for at least 6 hours.
  3. Mix flour with remaining seasonings in a shallow dish.
  4. Dredge chicken thoroughly in seasoned flour.
  5. Heat oil to 350°F and fry until golden and cooked through.
  6. Drain on paper towels and serve hot.
Nutrition Facts
Servings Per Recipe 4
Calories 1262
% Daily Value *
Total Fat85g (109%)
Saturated Fat16g (78%)
Cholesterol179mg (60%)
Sodium1443mg (63%)
Total Carbohydrate56g (20%)
Dietary Fiber3g (9%)
Total Sugars6g
Protein66g (132%)
Vitamin C3mg (3%)
Calcium193mg (15%)
Iron6mg (34%)
Potassium666mg (14%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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