Buttermilk Fried Chicken Recipe - the Best Fried Chicken Recipe

Ingredients

• 8 pieces Chicken Drumsticks and Thighs (bone‑in, skin‑on; about 2 lb total)
• 2 cups Buttermilk (full‑fat for best flavor)
• 2 tablespoons Tabasco Hot Sauce (adds light heat; optional)
• 2 cups All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch (fine cornstarch for extra crispness)
• 1 teaspoon Salt (kosher or table salt)
• 2 teaspoons Black Pepper (freshly ground for best flavor)
• 0.25 cup Additional Black Pepper (optional for extra crispness) (adds extra specks of pepper in the crust)
• 4 cups Peanut Oil (or high‑smoke‑point vegetable oil) (for deep frying; 350‑380°F smoke point)

Instructions

1. Prepare the Chicken

   Trim any excess fat from the drumsticks and thighs, then pat them completely dry with paper towels.

   Time: PT5M

2. Make the Buttermilk Marinade

   In a large mixing bowl combine 2 cups buttermilk, 2 tbsp Tabasco hot sauce, a pinch of salt, and 2 tsp freshly ground black pepper. Whisk until blended.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight.

   Time: PT2H

4. Bring to Room Temperature

   Remove the chicken from the refrigerator, place it on a sheet pan, and let it sit uncovered for about 30 minutes so the surface dries slightly and the meat reaches room temperature.

   Time: PT30M

5. Prepare the Flour Coating

   In a separate large bowl combine 2 cups all‑purpose flour, 0.5 cup cornstarch, 1 tsp salt, 2 tsp black pepper, and the optional 0.25 cup extra black pepper. Mix until uniform.

   Time: PT5M

6. Dredge the Chicken

   One piece at a time, roll the chicken in the flour mixture, pressing gently to adhere. Shake off excess and place on a clean rack. Let the coated chicken rest for 10 minutes so the crust sets.

   Time: PT10M

7. Heat the Oil

   Fill a deep fryer or large pot with 4 cups oil and heat to 375°F (190°C). Use an instant‑read thermometer to monitor temperature.

   Time: PT10M

   Temperature: 375°F

8. Fry the Chicken

   Working in small batches, gently lower the chicken pieces into the hot oil. Fry for 8‑10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is deep golden brown. Flip only once.

   Time: PT20M

   Temperature: 375°F

9. Drain and Rest

   Using tongs, remove the chicken and place on a cooling rack set over a sheet pan lined with paper towels. Let rest 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

700

Protein

45 g

Carbohydrates

30 g

Fat

40 g

Fiber

1 g