Easy Chef John’s Buttermilk Fried Chicken Recipe
Few dishes bring as much satisfaction as a perfectly fried piece of chicken. With its golden, crispy coating and juicy, tender meat, Chef John’s Buttermilk Fried Chicken is a true Southern classic done right. This recipe takes everything you love about traditional fried chicken and elevates it with a rich, tangy buttermilk marinade that locks in flavor and tenderness.
Whether you’re cooking for a family dinner, a picnic, or a weekend indulgence, this fried chicken is guaranteed to steal the show. In this guide, you’ll learn how to make Chef John’s Buttermilk Fried Chicken step by step — including preparation, frying techniques, variations, and even how to store leftovers for the best next-day crunch.
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Why You’ll Love Chef John’s Buttermilk Fried Chicken
What makes Chef John’s Buttermilk Fried Chicken stand out from the rest is the balance of simplicity and perfection. The buttermilk brine not only adds flavor but also breaks down the proteins in the chicken, ensuring every bite is juicy and tender. The flour coating, seasoned with a blend of herbs and spices, fries up beautifully crisp without being greasy.
Here’s why you’ll love this recipe:
- Crispy outside, juicy inside: Buttermilk and a double-dredge technique create an unbeatable crust.
- Perfectly seasoned: The spice blend hits the right balance of heat, savoriness, and aroma.
- Beginner-friendly: Clear instructions make it foolproof even for first-time fryers.
- Customizable: You can adjust the spice level, change the flour mix, or even bake it for a lighter version.
Ingredients for Chef John’s Buttermilk Fried Chicken
You don’t need a long list of fancy ingredients — just a few pantry staples and fresh chicken. Here’s what you’ll need:
For the Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon hot sauce (optional, for extra heat)
- 1 whole chicken, cut into 8 pieces (legs, thighs, breasts, wings)
For the Coating
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon baking powder (for extra crispiness)
- 1 teaspoon cayenne pepper (adjust to taste)
For Frying
- Vegetable oil or peanut oil, for deep frying (enough to fill your pan 2 inches deep)
Step-by-Step Instructions for Chef John’s Buttermilk Fried Chicken
Follow these detailed steps to get perfect results every time.
Step 1: Prepare the Chicken and Marinade
Start by cutting the chicken into serving pieces — drumsticks, thighs, wings, and breasts. Trim any excess fat but leave the skin on, as it helps create that signature crispy texture.
In a large bowl, whisk together the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and hot sauce. Submerge the chicken pieces in the buttermilk mixture, ensuring each one is fully coated.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The longer it marinates, the more flavorful and tender it becomes.
Tip: If you’re short on time, even a 1-hour soak in buttermilk will make a noticeable difference.
Step 2: Prepare the Flour Dredge
In another large bowl, combine the flour, salt, black pepper, paprika, baking powder, and cayenne pepper. Mix well to evenly distribute the spices.
This is where the magic happens — the flour coating forms the crisp crust that makes Chef John’s Buttermilk Fried Chicken so iconic.
Optional: For a thicker crust, try a double dredge. After the first coating, dip the chicken back into a small amount of the buttermilk marinade, then back into the flour again for a second coat.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk mixture, letting the excess drip off. Place each piece into the flour mixture, pressing lightly so the coating sticks well.
Set the dredged pieces on a wire rack and let them rest for 10–15 minutes. This resting time allows the coating to adhere firmly to the chicken, reducing the chance of it falling off during frying.
Step 4: Heat the Oil
Pour enough oil into a deep skillet, Dutch oven, or heavy-bottomed pot to reach about 2 inches deep. Heat it over medium heat until the temperature reaches 350°F (175°C).
Tip: Use a kitchen thermometer if possible — maintaining the right temperature is crucial. If the oil is too hot, the crust will burn before the inside cooks; too cool, and the chicken will absorb oil and become greasy.
Step 5: Fry the Chicken
Carefully place the chicken pieces into the hot oil, skin-side down first. Fry in small batches to avoid overcrowding the pan — this helps maintain oil temperature and ensures even frying.
Fry each piece for 12–15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Avoid using paper towels, as they can make the bottom soggy.
Step 6: Rest Before Serving
Let the fried chicken rest for about 10 minutes before serving. This helps the juices redistribute inside the meat, keeping it moist.
Serve your Chef John’s Buttermilk Fried Chicken hot, crispy, and golden — it’s pure comfort food perfection.
Tips for Perfect Buttermilk Fried Chicken
Getting fried chicken just right is all about small details. Here are some expert tips to guarantee success:
- Don’t skip the buttermilk. The acidity tenderizes the chicken and adds tangy flavor. If you don’t have buttermilk, make your own by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Let the chicken come to room temperature before frying. Cold chicken can lower oil temperature and lead to uneven cooking.
- Keep an eye on oil temperature. Aim to stay between 325°F and 350°F for best results.
- Use the right oil. Peanut or vegetable oil works best due to their high smoke points.
- Avoid overhandling the chicken. Once in the oil, resist the urge to flip too often — just turn it once halfway through cooking.
- Rest on a rack. This keeps the coating crispy all around.
Delicious Variations to Try
One of the best things about Chef John’s Buttermilk Fried Chicken is how adaptable it is. Here are some tasty variations to keep things interesting:
1. Spicy Buttermilk Fried Chicken
Add extra cayenne, chili powder, or a few dashes of hot sauce to the buttermilk marinade. This gives your chicken a fiery kick that spice lovers will adore.
2. Herb-Infused Fried Chicken
Mix dried herbs like thyme, rosemary, or oregano into the flour coating for an aromatic twist. It adds depth and fragrance to each bite.
3. Garlic-Parmesan Fried Chicken
Once the chicken is fried, toss it lightly in melted butter and grated Parmesan cheese for a flavor-packed finish.
4. Oven-Fried Chicken
If you prefer a lighter version, bake the coated chicken on a wire rack set over a baking sheet. Spray with cooking oil and bake at 400°F (200°C) for 35–40 minutes until golden and crisp.
5. Gluten-Free Fried Chicken
Replace all-purpose flour with a gluten-free flour blend or cornstarch. The result will still be crispy and delicious.
Ingredient Substitutions
If you’re missing an ingredient, don’t worry — there are plenty of easy swaps:
- Buttermilk: Use milk mixed with lemon juice or vinegar.
- Flour: Cornstarch or rice flour gives an even lighter, crispier coating.
- Paprika: Smoked paprika adds a deeper flavor profile.
- Oil: Any neutral oil with a high smoke point — like sunflower, canola, or peanut oil — works great.
How to Store and Reheat Fried Chicken
Fried chicken is best eaten fresh, but you can absolutely enjoy leftovers if stored and reheated correctly.
Storing
- Let the chicken cool completely before storing.
- Place pieces in an airtight container lined with paper towels to absorb moisture.
- Refrigerate for up to 3 days or freeze for up to 2 months.
Reheating
To bring back the crunch, reheat in an oven or air fryer at 375°F (190°C) for 10–15 minutes. Avoid microwaving — it makes the coating soggy.
What to Serve with Chef John’s Buttermilk Fried Chicken
Complete your meal with these classic side dishes:
- Mashed potatoes and gravy for a traditional Southern combo.
- Coleslaw for a crisp, refreshing contrast.
- Cornbread or biscuits for a hearty, comforting addition.
- Macaroni and cheese for the ultimate indulgence.
- Pickles or hot sauce for a tangy, spicy touch.
Prep Time, Cook Time, and Servings
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Marinating Time: 4–8 hours (recommended overnight)
- Total Time: About 5–8 hours including marination
- Servings: 4–6
Troubleshooting Common Issues
Even seasoned cooks run into challenges when frying chicken. Here’s how to avoid the most common problems:
- Coating falls off: Make sure to rest dredged chicken before frying and avoid overcrowding the pan.
- Chicken is undercooked: Always check internal temperature with a meat thermometer — it should read 165°F (74°C).
- Too greasy: Oil temperature was too low. Maintain steady heat between 325°F and 350°F.
- Crust too dark: Oil is too hot; reduce the heat slightly.
Make-Ahead Tips
If you want to save time, you can prepare components ahead:
- Marinate overnight: This improves flavor and tenderness.
- Pre-dredge chicken: Coat and refrigerate for up to 4 hours before frying.
- Double batch: Make extra for later — fried chicken reheats well in an oven or air fryer.
Frequently Asked Questions
1. Can I use boneless chicken for this recipe?
Yes! Boneless thighs or breasts cook faster — about 8–10 minutes depending on thickness.
2. How do I make the crust extra crispy?
Use a mix of flour and a bit of cornstarch, and let the coated chicken rest before frying.
3. Can I reuse frying oil?
You can, but strain it after cooling to remove debris and store it for up to 1 week. Avoid reusing oil more than twice.
4. What makes buttermilk so important in this recipe?
Its lactic acid tenderizes the meat and helps the coating adhere better, resulting in moist, flavorful chicken.
Final Thoughts on Chef John’s Buttermilk Fried Chicken
Chef John’s Buttermilk Fried Chicken is more than just a recipe — it’s an experience. The crisp, golden crust gives way to juicy, flavorful meat that’s been infused with tangy buttermilk and spices. It’s the kind of dish that turns an ordinary meal into a memorable feast.
Once you try it, you’ll see why this recipe is a favorite among home cooks everywhere. Whether you stick to the classic version or try one of the flavorful variations, this buttermilk fried chicken will become a go-to recipe in your kitchen.
Serve it hot, with your favorite sides, and watch it disappear faster than you can fry the next batch.
