Chef John's Buttermilk Fried Chicken Recipe - Allrecipes.com
Chef John's Buttermilk Fried Chicken  Recipe
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How to Make Buttermilk Fried Chicken
Chef John’s buttermilk fried chicken is impossibly crispy and tasty. See more
  • READY IN ABOUT 7 hrs

Chef John's Buttermilk Fried Chicken

Recipe by  

"I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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Directions

  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 6 hrs 45 mins

Footnotes

  • Cook's 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.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2012

This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is,and the taste is the best fried chicken ever.

 
Most Helpful Critical Review
Jul 21, 2012

Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, I cooked the chicken between 275 and 300 degrees, and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry, they should have been taken out earlier. The dark pieces were amazing, though.

 
Feb 29, 2012

This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I did not need 2 cups of buttermilk, so just pour in as much as you need to cover the chicken good. The rest of the ingredients I used the same. I used about 2 inches of oil to fry in and let it get good and brown.

 
Mar 06, 2012

This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe!

 
May 30, 2012

LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for 30 - 40 minutes or until the chicken all cooked.

 
Mar 13, 2012

Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken over once after 10 minutes, cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!

 
Mar 08, 2012

I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull with really crispy crust.

 
Apr 10, 2012

I made this last night, it was awesome!! only thing I did differant was marinate the chicken in buttermilk n spices from fri night to mon night...Great Stuff...made 2 whole chickens and homades frech fries to take advantage of the pricey Peanut oil... Yummm!

 

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Nutrition

  • Calories
  • 1262 kcal
  • 63%
  • Carbohydrates
  • 55.7 g
  • 18%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 85 g
  • 131%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 66 g
  • 132%
  • Sodium
  • 1443 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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