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Light and Crispy Buttermilk Fried Chicken

A comforting dish of fried chicken marinated in buttermilk, delivering unmatched tenderness and a delightful crunch with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups buttermilk Can substitute by mixing 1 cup milk with 1 tbsp vinegar.
  • 1 tsp kosher salt Seasons the buttermilk.
  • 12 pieces bone-in chicken drumsticks Use good quality chicken.
For the Coating
  • 2 cups all-purpose flour For that light, crispy coating.
  • 2 tbsp dried parsley Adds flavor and visual appeal.
  • 1 tbsp paprika Sweet or smoked, adds depth.
  • 2 tsp baking powder Helps to puff up the coating.
  • 2 tsp kosher salt Enhances flavor.
  • 1 tsp black pepper Freshly ground for best flavor.
  • 1 tsp garlic powder For savory depth.
  • 1 tsp onion powder Adds subtle sweetness.
  • Canola or peanut oil for frying Both have high smoke points.

Method
 

Preparation
  1. In a shallow baking dish, whisk the salt into the buttermilk, add chicken, cover and refrigerate for at least 1 hour or overnight for optimal flavor.
  2. Remove chicken from the fridge 30-60 minutes before frying to bring to room temperature.
Coating
  1. In a large zippered bag, combine flour, dried parsley, paprika, baking powder, kosher salt, garlic powder, and onion powder. Shake to mix.
Frying
  1. Heat oil in a deep fryer or cast iron skillet to 350°F.
  2. Remove chicken from the marinade, let excess drip off, and coat in the flour mixture.
  3. Fry chicken in batches for 8-12 minutes until golden brown and internal temperature reaches 165°F.
  4. Transfer fried chicken to a wire rack to drain excess oil.

Notes

Fry in batches to avoid overcrowding. Allow chicken to rest post-frying for juiciness. Store leftovers in the fridge for up to 3 days.