Chicken Snacks

Buttermilk Fried Chicken

Buttermilk fried chicken is one of the crunchiest and tastiest fried chicken recipes I have ever had. I can never get over the initial crunch and then then chicken simply melts in your mouth. I often make this up for parties and social gatherings. Believe me, my guest always come back for seconds and ask for the recipe. Don’t forget to have a nice cold beer with it. Give it a try, and let us know what you think. 

There are a few tips and tricks to making this delicious buttermilk fried chicken. First, I always use drumsticks, as they are one of my favorites. Any cut of chicken can be used, however. Keep in mind that if the cut is bigger or smaller, you will have to adjust the cooking time accordingly. 

I find that a teaspoon of the spices lifted below creates a perfect blend, but you can be the judge. You can add more or less of the spices depending on your taste. You can even add additional spices if you wish. 

Frying the chicken at 350 degrees F or 177 C, for about 15 minutes while rotating occasionally, creates a beautiful, golden brown chicken. As mentioned in the recipe, if you use small or larger pieces of chicken, adjust the cooking time accordingly.  I always rotate mine while frying to ensure an even fry. 

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Buttermilk Fried Chicken
Recipe Type: Main
Cuisine: American
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 10
  • 10 chicken drumsticks or your favorite cut of chicken
  • 1 tsp of paprika
  • 1 tsp of cayenne
  • 1 tsp of garlic powder
  • 1 tsp of thyme
  • 1 tsp of salt
  • 1 tsp of pepper
  • 500 ml of buttermilk
  • 1 1/2 cups of all purpose flour
  • 1 tsp of salt
  • 1 tsp of pepper
  1. Put the chicken into a mixing bowl. Add in the paprika, cayenne, garlic powder, thyme, salt, and pepper. Using your hands or tongs, mix until the chicken is completely coated with the spices.
  2. Pour the buttermilk over the top. Stir it, making sure the chicken is completely submerged in the butter milk.
  3. Place some cling wrap over the top and place in the fridge for 4 to 6 hours – overnight is preferred.
  4. Add the flour, salt, and pepper to a mixing bowl or container. Place the chicken in, in batches, and dredge until it is completely covered. Set is aside on a plate.
  5. Place about 3 inches of oil into a pan and heat it to 350 degrees F or 177 C.
  6. Fry the chicken, in batches, for about 15 minutes, rotating periodically, until it is cooked through and golden brown.
  7. Serve and enjoy your buttermilk fried chicken.

I enjoy a teaspoon of my favorite spices. In my opinion the balance of 

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