{"id":23528,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/picnic-fried-chicken\/"},"modified":"2024-09-19T15:47:34","modified_gmt":"2024-09-19T20:47:34","slug":"picnic-fried-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/picnic-fried-chicken\/","title":{"rendered":"Buttermilk Fried Chicken"},"content":{"rendered":"<p>The smell of buttermilk fried chicken is powerful enough to spark a trip down memory lane. That greasy (and oh-so-good) scent might bring you back to family picnics or community potlucks. For me, it triggers memories of block parties where super-sized buckets of Kentucky Fried Chicken towered so high on the table that I had to get on my tippy toes to see inside! It wasn&#8217;t until much later that I learned <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to deep-fry at home with confidence<\/a> and recreate those crispy-fried memories.<\/p>\n<p>There are many theories about what makes the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">best fried chicken recipe<\/a>. And I&#8217;ve explored nearly all of them in my quest to create the juiciest, most flavorful chicken. My trial-and-error testing methods led me to two factors that ensure fried chicken success: tenderizing the meat and creating a crisp crust that locks moisture inside.<\/p>\n<h2>Why make fried chicken with buttermilk?<\/h2>\n<p>Buttermilk tenderizes chicken, helps meat hold onto moisture and adds tangy flavor. In short, it creates fried chicken that&#8217;s juicy and flavorful from the inside out. How does it work? Modern <a href=\"https:\/\/www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-name=\"www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk<\/a> is cultured with safe lactic acid bacteria. Those acids break down the meat&#8217;s proteins and muscle fibers to make it softer and capable of retaining more moisture. The process is similar to a saltwater <a href=\"https:\/\/www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/\" data-name=\"www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/\" data-module=\"content engagement\" data-position=\"embedded links\">brine<\/a>, except buttermilk also adds a rich, tangy taste.<\/p>\n<p>As a bonus, soaking chicken in buttermilk means you won&#8217;t have to mess with a traditional dredging station to make fried chicken. Normally, fried chicken is dipped in flour, then in egg wash and flour again. With buttermilk fried chicken, you can move the chicken directly from the buttermilk to the seasoned flour. The coating clings to the chicken, creating a solid crust that locks moisture inside as the chicken cooks.<\/p>\n<h2>Buttermilk Fried Chicken Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047552\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_FT24_4371_JR_0904_1.jpg?fit=700%2C1024\" alt=\"overhead shot of ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Chicken:<\/strong> We <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">cut up a whole chicken<\/a>\u00a0into two drumsticks, two thighs, four breast pieces and two wings. If you don&#8217;t want to do it yourself, ask a butcher to do the job (but ask for the backbone and wingtips to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">chicken broth<\/a>). You can also use packaged cut chicken, but make sure it still has the skin on. It protects the meat from drying out as the pieces cook.<\/li>\n<li><strong>Buttermilk:<\/strong> Many recipes for fried chicken call for milk and eggs, but we found that buttermilk gives the chicken an irresistibly tangy flavor that really brightens up the dish. Also, buttermilk&#8217;s acidity helps tenderize the chicken. Tasty and tender, you say? Count us in.<\/li>\n<li><strong>Seasoned flour:<\/strong> There&#8217;s nothing fancy about this fried chicken coating! It&#8217;s a simple combination of all-purpose flour and seasonings. The mix of salt, pepper, garlic powder, onion powder, paprika, ground sage and thyme tastes pretty spectacular, but you can modify the spices to your liking.<\/li>\n<li><strong>Baking powder:<\/strong> Adding a pinch of baking powder to the seasoned flour helps dry out the chicken skin for a crispier coating. It also adds tiny pockets of air to make the breading taste lighter. Don&#8217;t substitute baking soda; just leave it out if you don&#8217;t have it.<\/li>\n<li><strong>Oil for frying: <\/strong>The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oils for frying<\/a> chicken depend on your goals. If you want to add flavor, use peanut oil or lard. If you want the tangy buttermilk and seasonings to shine, use a neutral-flavored oil like canola or safflower oil. Just make sure to choose an oil with a high smoke point, or the oil can break down (and even burn) when heated and add an off-flavor to the chicken.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3><strong>Step 1:<\/strong> Marinate the chicken in buttermilk<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047582\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_1bC.jpg?fit=700%2C1024\" alt=\"Top view of chicken pieces in a tray on tissue paper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pat the chicken pieces with paper towels and place them in a large flat dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2047567 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_2bC.jpg?fit=700%2C1024\" alt=\"Raw chicken parts in a flat dish with high sides having buttermilk poured over them from a measuring cup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour buttermilk over the chicken. Cover and refrigerate them for at least one hour or overnight.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Don&#8217;t let the chicken soak for longer than 24 hours. The acid in the buttermilk will turn the meat mushy!<\/p>\n<h3><strong>Step 2:<\/strong> Mix the seasoned flour<\/h3>\n\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_3bC.jpg?fit=700%2C1024\" alt=\"A person taking a drumstick from its buttermilk bath and getting it covered in coating inside a large resealable plastic bag then placing it on parchment paper to their left\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Combine the flour, salt, pepper, garlic powder, onion powder, paprika, sage, thyme and baking powder in a shallow dish.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Plastic bags work wonders to reduce mess! Instead of using a dish, combine the ingredients in a large resealable plastic bag and shake to combine. Add the buttermilk-soaked chicken to the bag one piece at a time and shake the bag to coat.<\/p>\n<h3><strong>Step 3:<\/strong> Coat the chicken<\/h3>\n<p>Add the chicken pieces, one at a time, and turn to coat them in seasoned flour.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To ensure a crispy coating that stays put after frying, allow any excess buttermilk to drip off before coating the chicken in the flour mixture. I like to let that buttermilk drip into the flour. Mixing a little buttermilk into the flour is the secret to creating those craggly bits we all love so much! When you add the chicken, press each piece firmly into the flour to ensure every inch is well-dredged.<\/p>\n<h3>Step 4: Let it rest<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047570\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_4bC.jpg?fit=700%2C1024\" alt=\"All of the chicken pieces have been coated and placed on the parchment paper and arranged so they are not touching\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Lay the coated pieces on waxed paper for 15 minutes to allow the coating to dry, which helps it cling to the chicken during frying.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>What&#8217;s the secret to making a coating that actually sticks to fried chicken? Patience. Letting the chicken rest allows the moisture from the buttermilk to distribute evenly, helping the flour form a firm crust.<\/p>\n<h3><strong>Step 5:<\/strong> Deep-fry the chicken<\/h3>\n\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_5bC.jpg?fit=700%2C1024\" alt=\"Person using metal tongs to fry the four pieces inside their dutch oven of hot, bubbling oil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven or deep skillet, heat 1\/2 inch of oil over medium heat to 350\u00b0F. Fry the chicken in batches, uncovered, turning occasionally, until the coating is dark golden brown and the meat is no longer pink, seven to eight minutes per side. Drain the chicken on paper towels.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Only cooking two to three pieces at a time is the key to crispy fried chicken. If you add too many pieces at once, the temperature of the oil will drop quickly, making the coating soggy. After frying the first batch, wait until the oil temperature returns to 350\u00b0 before adding the next batch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_6bC.jpg?fit=700%2C1024\" alt=\"fresh fried chicken rests on a bed of paper towel on a white plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Experiment with herbs and spices:<\/strong> You can add almost any seasoning from the spice rack to the flour dredge. Try using the blend from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/copycat-kfc-fried-chicken-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/copycat-kfc-fried-chicken-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">copycat KFC fried chicken<\/a> or kick up the heat with cayenne to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">spicy fried chicken<\/a>. We also love adding Cajun seasoning to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cajun-country-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/cajun-country-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cajun fried chicken<\/a>.<\/li>\n<li><strong>Use another cut of chicken:<\/strong> Instead of frying a whole chicken, choose a single cut for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/deep-fried-chicken-legs\/\" data-name=\"www.tasteofhome.com\/recipes\/deep-fried-chicken-legs\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-fried chicken legs<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-fried-chicken-thighs\/\" data-name=\"www.tasteofhome.com\/recipes\/oven-fried-chicken-thighs\/\" data-module=\"content engagement\" data-position=\"embedded links\">oven-fried chicken thighs<\/a>. Or go boneless if you prefer <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken-breasts\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-fried-chicken-breasts\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried chicken breasts<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried chicken cutlets<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-fried-chicken-strips\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-fried-chicken-strips\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried chicken tenders<\/a>.<\/li>\n<li><strong>Make it in the air fryer:<\/strong> To make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-southern-style-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-southern-style-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">air-fryer fried chicken<\/a>, cook the chicken in batches in a preheated 375\u00b0 air fryer. Spritz the dredged chicken pieces with cooking spray and cook them for 10 minutes, then turn and spritz the chicken again. Cook until the chicken is golden brown and the juices run clear, 10 to 20 minutes longer.<\/li>\n<li><strong>Spice up the buttermilk:<\/strong> Give the chicken a little zing by adding a few dashes of cayenne pepper or your favorite hot sauce to the buttermilk marinade.<\/li>\n<\/ul>\n<h2>How to Store Buttermilk Fried Chicken<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_FT24_4371_JR_0904_4.jpg?fit=700%2C1024\" alt=\"Buttermilk Fried Chicken top view shot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>After frying the chicken, store it on a wire rack to keep the fried chicken crunchy. Allowing airflow around the chicken ensures there won&#8217;t be any soggy bottoms! When you&#8217;re finished eating, store the leftovers in an airtight container in the refrigerator. The chicken will last up to four days.<\/p>\n<h3>How do you reheat buttermilk fried chicken?<\/h3>\n<p>It&#8217;s best to <a href=\"https:\/\/www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">reheat fried chicken<\/a> in an oven or air fryer. Reheating it in a microwave will soften the coating. Heat the chicken on a baking sheet in a 350\u00b0 oven for about 15 minutes, then increase the oven temperature to 400\u00b0. Cook until the chicken reaches an internal temperature of 165\u00b0. If you prefer to use an air fryer, spray the chicken on each side with cooking spray. Air-fry them at 350\u00b0, flipping the pieces every three minutes until each piece reaches an internal temperature of 165\u00b0.<\/p>\n<h2>Buttermilk Fried Chicken Tips<\/h2>\n\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_FT24_4371_JR_0904_5.jpg?fit=700%2C1024\" alt=\"Buttermilk Fried Chicken on plate with fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/h3>\n<h3>What is a good substitute for buttermilk in fried chicken recipes?<\/h3>\n<p>Acidic buttermilk tenderizes the chicken, but plain yogurt will also work. You can also make a <a href=\"https:\/\/www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-name=\"www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk substitute<\/a> by mixing together 1 tablespoon of distilled white vinegar (or lemon juice) with enough milk to measure 1 cup.<\/p>\n<h3>What&#8217;s the easiest way to coat chicken in flour for buttermilk fried chicken?<\/h3>\n<p>The secret to fried chicken&#8217;s crispy crust is to use a healthy amount of coating, and we love to use a resealable plastic bag to make it happen. Dredging chicken on a plate can get messy (read: flour in all the wrong places!). Save yourself some cleanup by putting the coating in a resealable plastic bag. Add the chicken one piece at a time and shake the bag to coat them. Your spotless counters will thank you.<\/p>\n<h3>What do you do if fried chicken browns before the meat cooks?<\/h3>\n<p>Fried chicken can brown before the meat cooks through if the <a href=\"https:\/\/www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-frying temperature<\/a> is off. We recommend frying chicken at 350\u00b0 so the chicken cooks evenly inside and out. If the breading still browns before the meat is cooked, don&#8217;t panic. You can remove the chicken to a baking sheet lined with an oven-safe rack. Bake the chicken in a 350\u00b0 oven until it reaches the safe internal <a href=\"https:\/\/www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-name=\"www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">temperature of cooked chicken<\/a> (165\u00b0 for white meat chicken and 175\u00b0 for dark meat chicken).<\/p>\n<h3>How do you make sure buttermilk fried chicken turns out juicy?<\/h3>\n<p>If you brine the chicken in buttermilk, let it rest in the flour coating and fry it at 350\u00b0, this buttermilk fried chicken recipe should turn out plenty juicy! You may want to wait a minute before digging in, though. Resting the cooked chicken helps the chicken&#8217;s moisture redistribute throughout the meat. Resting also allows the outer coating to become crispier as the excess oil drains.<\/p>\n<h3>What is the best pan for making deep-fried chicken?<\/h3>\n<p>We recommend cooking with cast iron when you need something to get hot and <em>stay\u00a0<\/em>hot (like deep-fryer oil). The material retains heat well, ensuring that the frying oil climbs to the proper temperature and stays there. You can fry chicken in a cast-iron skillet, but we like to use a high-sided pot like a Dutch oven. It helps keep spitting oil inside the pot and prevents a mess on the countertop.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Making buttermilk fried chicken from scratch is easy! Brining the chicken with buttermilk ensures it stays juicy and tender, and letting the chicken rest in the seasoned flour creates a crispy coating that actually sticks to the meat.<\/p>\n","protected":false},"author":7061,"featured_media":2044840,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304328,304177,304292,304007,304515,303966,304368,303887,306848,304348,304268,307307,304553,324623,304005,304150,303883],"categories-v2":[310369,308984,308481,309457,308305,308554,308880,308495,308745,308478,309603,309000,259483,310342,308908,309177,308549,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Slow-Cooker Butter Chicken","post_link":"\/recipes\/slow-cooker-butter-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Butter-Chicken_EXPS_TOHD24_192992_KristinaVanni_9.jpg"},{"post_title":"Buttermilk Pancakes","post_link":"\/recipes\/buttermilk-pancakes\/","post_image":"\/wp-content\/uploads\/2024\/09\/Buttermilk-Pancakes_EXPS_TOHVP24_33639_MF_08_15_1_RMS.jpg"},{"post_title":"Fried Sweet and Sour Chicken","post_link":"\/recipes\/sweet-sour-chicken-dippers\/","post_image":"\/wp-content\/uploads\/2025\/04\/Fried-Sweet-and-Sour-Chicken_EXPS_TOHD25_10429_JonathanMelendez_02.jpg"},{"post_title":"Butter Chicken","post_link":"\/recipes\/butter-chicken\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHVP24_278345_MF_10_08_1_RMS.jpg"},{"post_title":"Pan-Fried Lemon Chicken","post_link":"\/recipes\/lemon-chicken\/","post_image":"\/wp-content\/uploads\/2024\/12\/Pan-Fried-Lemon-Chicken_EXPS_FT24_278365_JR_1121_7.jpg"},{"post_title":"Chicken in Lime Butter","post_link":"\/recipes\/chicken-in-lime-butter\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-in-Lime-Butter_exps33796_SD1999447C12_10_2bC_RMS.jpg"},{"post_title":"Fried Chicken Sandwich","post_link":"\/recipes\/crispy-chicken-sandwich-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Crispy-Chicken-Sandwich_EXPS_TOHcom23_273477_DR_04_26_6b.jpg"},{"post_title":"Korean Fried Chicken","post_link":"\/recipes\/korean-fried-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Korean-Fried-Chicken_EXPS_TOHVP24_277927_MR_12_11_1.jpg"},{"post_title":"Buttermilk Baked Chicken","post_link":"\/recipes\/buttermilk-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28494_RM10623D48A.jpg"},{"post_title":"Pan Fried Chicken","post_link":"\/recipes\/pan-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38409_C1115462D47D.jpg"},{"post_title":"Three-Cup Buttermilk Fried Chicken","post_link":"\/recipes\/three-cup-buttermilk-fried-chicken\/","post_image":"\/wp-content\/uploads\/2023\/02\/Three-Cup-Buttermilk-Fried-Chicken_EXPS_RC22_269591_P3_MD_08_12_4b.jpg"},{"post_title":"Buttermilk Shake","post_link":"\/recipes\/buttermilk-shake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps94_TH1606C64.jpg"},{"post_title":"Buttermilk Meat Loaf","post_link":"\/recipes\/buttermilk-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29504_CX943664D49C.jpg"},{"post_title":"Buttermilk Biscuits","post_link":"\/recipes\/buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/05\/Buttermilk-Biscuits_EXPS_SB25_4283_MD_P2_04_23_7b.jpg"},{"post_title":"Buttermilk Doughnuts","post_link":"\/recipes\/buttermilk-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Doughnuts_EXPS_WCR19_12984_B06_12_6b.jpg"},{"post_title":"Peanut Butter Chicken","post_link":"\/recipes\/peanut-butter-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32049_CX950587D51D.jpg"},{"post_title":"Buttermilk Rolls","post_link":"\/recipes\/buttermilk-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19024_TA51655D288.jpg"},{"post_title":"Buttermilk Cornbread","post_link":"\/recipes\/buttermilk-cornbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11771_RM10093C49A.jpg"},{"post_title":"Buttermilk Wheat Bread","post_link":"\/recipes\/buttermilk-wheat-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttermilk Fried Chicken with 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Brining the chicken with buttermilk ensures it stays juicy and tender, and letting the chicken rest in the seasoned flour creates a crispy coating that actually sticks to the meat.","recipeIngredient":["1 broiler\/fryer chicken (3 pounds), cut up","3\/4 to 1 cup buttermilk","COATING:","1-1\/2 to 2 cups all-purpose flour","1-1\/2 teaspoons salt","1\/2 teaspoon pepper","1\/2 teaspoon garlic powder","1\/2 teaspoon onion powder","1 tablespoon paprika","1\/4 teaspoon ground sage","1\/4 teaspoon ground thyme","1\/4 cayenne pepper, optional","1\/8 teaspoon baking powder","Oil for frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the chicken in buttermilk","text":"Pat the chicken pieces with paper towels and place them in a large flat dish. Pour buttermilk over the chicken. Cover and refrigerate them for at least one hour or overnight. Editor's Tip: Don't let the chicken soak for longer than 24 hours. The acid in the buttermilk will turn the meat mushy!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_1bC.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the seasoned flour","text":"&nbsp; Combine the flour, salt, pepper, garlic powder, onion powder, paprika, sage, thyme and baking powder in a shallow dish. Editor's Tip: Plastic bags work wonders to reduce mess! Instead of using a dish, combine the ingredients in a large resealable plastic bag and shake to combine. Add the buttermilk-soaked chicken to the bag one piece at a time and shake the bag to coat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_3bC.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Coat the chicken","text":"Add the chicken pieces, one at a time, and turn to coat them in seasoned flour. Editor's Tip: To ensure a crispy coating that stays put after frying, allow any excess buttermilk to drip off before coating the chicken in the flour mixture. I like to let that buttermilk drip into the flour. Mixing a little buttermilk into the flour is the secret to creating those craggly bits we all love so much! When you add the chicken, press each piece firmly into the flour to ensure every inch is well-dredged."},{"@type":"HowToStep","name":"Let it rest","text":"Lay the coated pieces on waxed paper for 15 minutes to allow the coating to dry, which helps it cling to the chicken during frying. Editor's Tip: What's the secret to making a coating that actually sticks to fried chicken? Patience. Letting the chicken rest allows the moisture from the buttermilk to distribute evenly, helping the flour form a firm crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_4bC.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Deep-fry the chicken","text":"&nbsp; In a Dutch oven or deep skillet, heat 1\/2 inch of oil over medium heat to 350\u00b0F. Fry the chicken in batches, uncovered, turning occasionally, until the coating is dark golden brown and the meat is no longer pink, seven to eight minutes per side. Drain the chicken on paper towels. Editor's Tip: Only cooking two to three pieces at a time is the key to crispy fried chicken. If you add too many pieces at once, the temperature of the oil will drop quickly, making the coating soggy. After frying the first batch, wait until the oil temperature returns to 350\u00b0 before adding the next batch.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Buttermilk-Fried-Chicken_GHTAJ17_4371_B06_27_5bC.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 623 calories","fatContent":"40g fat (7g saturated fat)","cholesterolContent":"106mg cholesterol","sodiumContent":"748mg sodium","carbohydrateContent":"26g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"38g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7058825,"reviewCount":17,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Cast Iron Fried Chicken","description":"Check out this video on the best cast iron fried chicken","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/SRR1tR5V\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:10:18","duration":"P0DT0H2M22S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/SRR1tR5V-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jackraul683"},"reviewBody":"<p>Been doing chicken this way for years.......it's the best.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueWrench"},"reviewBody":"I forgot to say in my 1st review that I put the coating mixture in 2 separate bags as it tends to get a little \"gloppy\" after the first 5 pieces.  I put the coated chicken on a wire rack set over a rimmed baking sheet lined with foil.  When it has finished cooking, I put it on a clean wire rack over clean foil as it drains the grease off better than paper towels.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLeaf"},"reviewBody":"This is a fantastic recipie.  in addition to seasoning the coating for the chicken, i also seasoned the individual pieces of chicken prior to soaking the pieces in buttermilk overnight.  If you like your chicken flavorful i would recommend seasoning the chicken as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"This chicken was delicious, full of flavor, and easy to make. I loved how simple it was to bread, using just the buttermilk from the soak and the flour mixture. I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWrench"},"reviewBody":"I added a bit of cajun seasoning with it. A batch of fresh buttermilk biscuits, now that is cooking!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCarrot"},"reviewBody":"This is truly \"picnic fried chicken\"! The flavor is wonderful. I just used a chicken frying pan on a gas stove and it came out perfect! It's time consuming as frying chicken always is but well worth the effort!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDice"},"reviewBody":"I made this yesterday just as stated and we found it to be perfect.  Will make again any time I have buttermilk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueWrench"},"reviewBody":"I've made this recipe twice (I don't fry chicken very often) and my husband goes wild over it.  I use a deep heavy skillet and cover it, with the lid ajar, for the first 5 minutes; then uncover and cook for 5 to 7 minutes longer.  I also season the buttermilk with salt & pepper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBox"},"reviewBody":"We enjoyed this delicious fried chicken, and I will definitely make it again.  Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGrapes"},"reviewBody":"I made a pile of chicken wing drummettes for a party using this recipe & technique (with cooking time adjusted, naturally).  They were gobbled up.  The seasonings in the coating are very subtle so I may try to tweak them a bit next time I make this, but the method is foolproof.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCocktail"},"reviewBody":"I have this cooking at the moment.  Looks fantastic.  I'm thrilled to finally have a good fried chicken recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFan"},"reviewBody":"I just made this chicken last night and it was perfect!  It was actually the first time I had ever made homemade fried chicken and I was so glad it went over well and I could add it to my recipe collection.  The only thing I did different from the recipe was I was 2.5 lbs of chicken legs instead of a full fryer.  I also only cooked each leg for about 5 mins on each side and they were still done all the way through and nice and golden.  I didn't have an oil Thermometor so I just had my stove top on about medium high (7 out of 8 setting) to heat it up, then took it down to about 5-6 out of 8 setting.  Next time I will try to cook it a little longer on each side just to make sure there is no blood in the center of the bones and maybe add some chili powder and reduce the flour to 1 and 1\/4 cup to have a better spice to flour ratio.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGrapes"},"reviewBody":"WOW! I loved it and can't wait to make it again, the only change that I made was I used smoked paprika.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBandAid"},"reviewBody":"My husband thinks the combination of seasonings is outstanding.  When he takes the notion to fry chicken, this is the recipe he uses.  I am delighted when he wants to cook so naturally I agree with his assessment: it really is good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPumpkin"},"reviewBody":"Had good flavor but the coating did not stay on very well. I let it sit for 15 min like the recipe said.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"I'm from the south and every Sunday my mother would prepare a fresh chicken from the yard for dinner.  I think the butter milk soak gave the chicken the flavor of fresh never frozen taste.  It's just a matter of taste I preferred organic frozen chicken.  The soak made the skin firm on the outside and soft on the inside.  I make great tasting chicken and I think I will stay with my own recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFries"},"reviewBody":"My friends and family love the juciness of the recipe and so do I.  MMMMMMM!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Cast Iron Fried Chicken","description":"Check out this video on the best cast iron fried chicken","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/02\/BEST_012819_FriedChicken_FS.mp4","duration":"142.34","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/02\/chicken.jpg","advertising":true,"jw_id":"SRR1tR5V","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/SRR1tR5V-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/SRR1tR5V\/poster.jpg?width=720","jw_publish_date":"02\/26\/2019"},"rms_legacy_id":"4371","romance_copy_dek":"Making buttermilk fried chicken from scratch is easy! 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