Buttermilk Fried Chicken

Buttermilk Fried Chicken is crispy, juicy, and packed with flavor, making it a perfect comfort food. Easy prep with a simple buttermilk marinade!

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This recipe was photographed and updated 3/2025.

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Shopping list:

• chicken drumsticks
• buttermilk
• salt
• black pepper
• all purpose flour
• paprika
• garlic powder
• onion powder
• vegetable oil

Buttermilk Fried Chicken! One of my absolute favorites! With its crispy, golden skin and juicy, flavorful meat, I love everything about it.  

I have to confess… until now, I had never made it myself. Crazy, right? I usually enjoy it when a friend makes it or when I visit a restaurant known for their fried chicken. I don’t fry food often, but after trying this recipe, I know it’s one I’ll be making again!  

The simple buttermilk marinade is what makes this chicken so incredible. It’s easy to prepare, even for beginners like me! I originally found the recipe in a magazine a few years ago and made a few tweaks to perfect it. The result? Absolutely delicious! This fried chicken would be a fantastic addition to your next picnic, Sunday dinner, or family gathering.

Need a new side to serve with this chicken? Check out this French Dressing Potato Salad or Creamy Baked Mac and Cheese!

Looking for more delicious chicken drumstick recipes? Try my Air Fryer Chicken Legs or Air Fryer BBQ Chicken!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. This chicken is best reheated in the oven or air fryer.

• This chicken may be frozen for up to 3 months.  To reheat, bake from frozen for about 15-20 minutes at 425 degrees F.

• Don't have buttermilk? Make your own! Place 2 tablespoons of lemon juice or vinegar into a measuring cup. Then fill the cup up to the 2 cup measurement line with regular milk.  Let stand for 5 minutes before using.

• This is a very basic fried chicken recipe. Feel free to add your favorite spices and seasoning blends, or try adding hot sauce into the buttermilk while marinating.  

Our favorite kitchen equipment and supplies used with this recipe:

• Cast Iron Skillet Set
• T-fal 3.5L Deep Fryer
• OXO Good Grips Glass Candy and Deep Fry Thermometer
• Slotted Sturdy Skimmer
• Navaris Breading Trays Set 

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

15 Min

Inactive time

2 Hour

Total time

2 H & 30 M

Buttermilk Fried Chicken

Ingredients

• 6 chicken drumsticks
• 2 cups buttermilk
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cups all purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• vegetable oil, for frying

Instructions

1. Rinse the chicken drumsticks and pat them dry.
2. Place them in a bowl and pour buttermilk over them. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.
3. In another bowl, mix the flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper until combined.
4. Take the chicken out of the buttermilk, letting excess liquid drip off.
5. Roll the drumsticks in the seasoned flour, ensuring they're well coated. Press the flour onto the chicken for a crispy coating.
6. Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C).
7. Carefully put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes until they're golden brown, crispy, and cooked inside. The chicken should reach 165°F (74°C) inside.
8. Use a slotted spoon to take out the fried chicken and place them on paper towels to remove extra oil before serving.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

 

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