Crispy Buttermilk Fried Chicken is perfectly seasoned, extra crunchy on the outside, and tender and juicy on the inside. Marinated in buttermilk and coated in a flavorful seasoned flour mixture, this classic fried chicken recipe is perfect for family dinners, parties, or game day.
In a large bowl, whisk together the buttermilk and eggs.
Add the chicken pieces, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for the best flavor and tenderness.
In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried herbs.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off.
Coat each piece thoroughly in the seasoned flour mixture, pressing gently to create a thick, crispy coating.
Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
500 g chicken pieces (bone-in or boneless)
2 cups buttermilk
2 large eggs
2 cups all-purpose flour
½ cup cornstarch
1 tsp paprika
1 tsp garlic powder
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