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Buttermilk fried chicken gets the ultra-crispy treatment with a ranch-seasoned dredge and a tangy overnight brine. You get juicy meat, a craggly golden crust, and flavor that hits from all sides.
Craving crispy without the deep fry? Our Baked Cornflake Chicken has a crunchy crust with a lighter touch.
Here’s Why This Fried Chicken Recipe Works
Buttermilk brine = tender, flavorful chicken: The acidity in buttermilk breaks down the proteins just enough to keep things juicy, while salt and hot sauce sneak flavor deep into the meat.
Ranch-seasoned dredge adds punch: Dry Ranch mix gives the crust a zesty backbone that plays well with the tangy brine.
Cornstarch and baking powder = ultra-crispy coating: This combo lightens the flour and helps create those signature craggly bits that fry up extra crunchy.
Oven finish guarantees doneness without over-frying: Starting in hot oil and finishing in the oven gives you a golden crust without sacrificing perfectly cooked meat.
Recipe Tips
Brine at least 4 hours (overnight is best): Long enough to tenderize and season deeply, but not so long the texture turns mushy. Aim for 12–18 hours if you can.
Use part of the brine in the dredge: That little trick creates sticky clumps in the flour mixture that gives the chicken a craggly crust.
Don’t skip the 30-minute rest post-dredging: It helps the coating set up and stick better during frying.
Fry in small batches: Crowding the pot drops the oil temp fast and leads to greasy chicken. Stick to 2–4 pieces at a time.
Monitor oil temp closely: Start at 340°F; expect it to dip to around 315°F. Let it recover before adding the next batch.
If you’re looking for something oven-roasted instead, our Baked Chicken Quarters are simple, juicy, and full of flavor without the frying.
If you’re in the mood for something tender and saucy instead, try our braised chicken legs.
Buttermilk Brined Fried Chicken
This buttermilk fried chicken delivers serious crunch with bold, tangy flavor and tender, juicy meat beneath a crisp, craggy crust. It’s a classic done right. No shortcuts, no soggy coating.
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Buttermilk Fried Chicken
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Ingredients
Buttermilk Brine
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons Kosher salt, or 1 ½ tablespoon regular salt
- 2 to 4 teaspoons hot sauce, like Tabasco or Frank’s RedHot, optional
- 4 pounds chicken pieces, thighs, drumsticks, breasts, bone-in or boneless will work
Flour Dredge
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons ranch seasoning, or 1 packet if using store-bought
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon baking powder
For Frying
- 2½ quarts vegetable oil, or peanut oil
- coarse salt, or extra ranch seasoning to sprinkle after frying
Instructions
Brine the Chicken
- In a large bowl, whisk together the buttermilk, eggs, salt, and hot sauce (if using). Add the chicken and make sure it’s fully submerged. If it’s not completely covered, transfer everything to a large sealable bag. The brine will surround the chicken better that way. Refrigerate for at least 4 hours, preferably overnight.
Dredge the Chicken
- In a wide bowl, whisk together the flour, cornstarch, Ranch seasoning, salt, pepper, and baking powder. Add about ⅓ cup of the brine to the flour mixture and stir until you see some clumpy bits form. This helps create a craggly, textured coating.
- Working with one piece at a time, remove the chicken from the brine and press it into the flour dredge, coating it thoroughly. Press firmly so the coating sticks, then shake off any excess.
- Transfer the dredged chicken to a wire rack and let it sit at room temperature for 30 minutes. This gives the coating time to adhere and helps prevent it from sloughing off in the oil.
Fry in Batches
- Preheat the oven to 350°F. Line a baking sheet with a wire rack. Add oil to a Dutch oven or large heavy pot until it reaches about 4 inches deep. Heat the oil to 340°F to 350°F over medium heat.
- Carefully lower the chicken into the hot oil, working in batches of 3 to 4 pieces to avoid crowding the pan. The oil temperature will drop to around 315°F to 320°F during frying.
- Fry until the coating is golden brown, about 6 to 8 minutes. Check the internal temperature: white meat should register 165°F; dark meat (thighs and drumsticks) should be 170–175°F.
- If the crust is golden but the inside isn’t fully cooked, transfer the chicken to the wire rack on the baking sheet and finish in the oven for 5 to 15 minutes, or until it reaches the correct internal temp.
- Smaller pieces may not need oven time, and boneless cuts often cook through in the oil alone.
Rest and Serve
- Let the fried chicken rest for 10–20 minutes before serving. This helps the juices settle and keeps the coating crisp. Sprinkle lightly with coarse salt or more Ranch seasoning, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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