Old Fashioned Buttermilk Fried Chicken Crispy & Delicious
Old Fashioned Buttermilk Fried Chicken Crispy & Delicious is a medium Southern American recipe that serves 2. 520 calories per serving. Recipe by OldManCooking on YouTube.
Prep: 3 hrs 25 min | Cook: 40 min | Total: 4 hrs 20 min
Cost: $10.60 total, $5.30 per serving
Ingredients
- 4 pieces Chicken Pieces (Bone‑in, skin‑on (thighs, drumsticks, or a mix))
- 2 tsp Salt (For seasoning the chicken)
- 2 tsp Black Pepper (Freshly ground, for seasoning the chicken and flour mix)
- 2 cup Buttermilk (Full‑fat, for the brine)
- 2 tbsp Frank's RedHot Sauce (Adds heat to the brine; any hot sauce may be used)
- 3 cup All‑Purpose Flour (For the coating)
- 1 tbsp Garlic Powder (Seasoning for the flour coating)
- 4 cup Peanut Oil (High smoke‑point oil for deep frying)
Instructions
Clean and Season Chicken
Rinse the chicken pieces under cold water, pat dry with paper towels, then season all sides with salt and pepper to taste. Toss to coat evenly.
Time: PT5M
Prepare Buttermilk Brine
In a large bowl combine the buttermilk with Frank's RedHot Sauce (or any hot sauce). Stir until fully incorporated, then submerge the seasoned chicken. Cover and refrigerate for at least 3 hours (overnight is best).
Time: PT3H
Make Flour Coating Mix
In a shallow dish whisk together the all‑purpose flour, 1 tbsp salt, 1 tbsp freshly ground black pepper, and garlic powder until uniform.
Time: PT5M
Coat Chicken in Flour
Remove each piece from the brine, letting excess buttermilk drip off (do not pat dry). Dredge the chicken in the flour mixture, pressing gently to adhere. Shake off any excess and set aside on a plate.
Time: PT5M
Rest Coated Chicken While Heating Oil
Let the coated chicken rest on the plate for about 5 minutes while you prepare the oil. This helps the coating set.
Time: PT5M
Heat Oil to 350°F
Fill the deep skillet or Dutch oven with peanut oil to a depth that will not overflow when the chicken is added. Heat over medium‑high heat, using a thermometer, until the oil reaches 350°F (175°C).
Time: PT10M
Temperature: 350°F
Fry the Chicken
Carefully lower the chicken pieces into the hot oil using tongs. Fry without moving them for the first 2‑3 minutes until the underside turns a light golden brown, then gently flip and continue frying until both sides are deep golden‑brown, about 20‑25 minutes total. Do not overcrowd; fry in batches if necessary.
Time: PT25M
Temperature: 350°F
Drain and Serve
Using tongs, remove the chicken and place on a wire rack or paper towels to drain excess oil. Let rest 2‑3 minutes, then serve hot with your favorite sides.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Contains Gluten, High Protein
Allergens: Dairy, Peanuts
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey pieces, Chicken tenders
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Buttermilk: Milk + lemon juice (1 cup milk + 1 tbsp lemon)
- Instead of Frank's RedHot Sauce: Tabasco, Sriracha
- Instead of All‑Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Peanut Oil: Canola oil, Vegetable oil, Peanut‑free oil
Equipment Needed
- Large Bowl
- Fork
- Shallow Dish or Plate
- Wire Rack or Paper Towels
- Deep Skillet or Dutch Oven
- Thermometer
- Tongs
- Paper Towels
- Spatula (optional) (optional)
Critical Steps — Do Not Skip
- Marinate chicken in the buttermilk‑hot sauce mixture for at least 3 hours.
- Heat oil to a precise 350°F before adding the chicken.
- Do not flip the chicken until the first side has formed a light golden crust.
- Maintain oil temperature throughout frying to ensure crispness and avoid greasiness.
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution.
- Add a pinch of paprika to the flour mix for extra color and flavor.
- After frying, let the chicken rest on a wire rack for 2‑3 minutes to let steam escape and keep the crust crisp.
Troubleshooting
Coating falls off during frying.
Pat the chicken dry enough to remove excess buttermilk, but leave a thin film; ensure the flour mixture fully adheres before frying.
Chicken ends up greasy.
Maintain oil at 350°F and avoid overcrowding the pan; let each piece fry undisturbed.
Crust isn’t as crispy as desired.
Add a second light coating of flour before frying or increase frying time slightly while monitoring color.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a 350°F oven to restore crispness.
Freezer: Not recommended; freezing will soften the crust.
Room temperature: Best served immediately; can sit out for up to 2 hours if kept uncovered.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Coated chicken can be refrigerated (unfried) for up to 12 hours; bring back to room temperature before frying.
Frequently Asked Questions
What is the cultural significance and history of buttermilk fried chicken in Southern American cuisine?
Fried chicken became a staple of Southern cooking in the 19th century, originally popularized by African‑American cooks who used buttermilk to tenderize the meat. The technique spread across the South and remains a comfort‑food icon associated with family gatherings and soul‑food traditions.
What are the traditional regional variations of Southern fried chicken in the United States?
In the Deep South, chicken is often brined in buttermilk and seasoned with cayenne or hot sauce. In the Upper South, a lighter milk brine and a simple salt‑pepper coating are common. Some regions add cornmeal or crushed crackers to the flour for extra crunch.
How is classic Southern fried chicken traditionally served in the South?
It is typically served hot, directly from the fryer, alongside buttery biscuits, collard greens, mashed potatoes, or cornbread. It’s also a centerpiece at picnics, church potlucks, and holiday meals.
What occasions or celebrations is buttermilk fried chicken traditionally associated with in Southern culture?
Fried chicken is a go‑to dish for family reunions, Sunday dinners, Fourth of July barbecues, and church gatherings. Its hearty nature makes it ideal for feeding large groups during holidays like Thanksgiving or New Year’s.
How does buttermilk fried chicken fit into the broader Southern cuisine tradition?
It exemplifies the Southern emphasis on bold flavor, comfort, and resourceful cooking—using simple pantry staples like flour, buttermilk, and hot sauce to transform humble chicken into a celebrated dish.
What are the authentic traditional ingredients for Southern buttermilk fried chicken versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, buttermilk, all‑purpose flour, salt, black pepper, and a high‑smoke‑point oil such as peanut or lard. Substitutes can be whole‑milk plus lemon juice for buttermilk, canola oil for peanut oil, and gluten‑free flour blends for those avoiding gluten.
What other Southern dishes pair well with buttermilk fried chicken?
Classic pairings include creamy coleslaw, buttery biscuits, mac and cheese, collard greens, corn on the cob, and sweet tea. The crisp chicken balances rich, comforting sides.
What are the most common mistakes to avoid when making buttermilk fried chicken at home?
Common errors include over‑marinating (which can make the coating soggy), frying at too low a temperature (resulting in greasy chicken), overcrowding the pan (causing temperature drops), and flipping the chicken too early, which can strip the crust.
Why does this recipe use a 3‑hour buttermilk marination instead of a quick 30‑minute soak?
A longer marination allows the acid and enzymes in buttermilk to fully penetrate the meat, tenderizing it and creating a moist interior while the hot sauce adds depth of flavor. A short soak won’t achieve the same tenderness or flavor infusion.
What does the YouTube channel OldManCooking specialize in?
The YouTube channel OldManCooking focuses on straightforward, comfort‑food recipes with a home‑cooking vibe, often emphasizing classic American dishes, practical kitchen tips, and step‑by‑step demonstrations for everyday cooks.
Last updated: August 20, 2026
