Crispiest Buttermilk Fried Chicken Recipe

For this formula, you can utilize any chicken parts however I chose to utilize chicken strips. It’s quicker and simpler to utilize tenders since they’re pre-cut. Additionally, I like realizing the sizes will be comparable. It’s up to you, however! To make things considerably yummier I utilize full-fat buttermilk.

This lifts the flavor and secures in the buttermilk taste. Despite the fact that, on the off chance that you need lower calories for your seared chicken, you can utilize without fat and it will at present be scrumptious. I utilized self-rising flour as that is the thing that I had available however on the off chance that you don’t, simply blend 1 cup universally handy flour with 1/2 teaspoon heating powder and 1/4 teaspoon fine salt. That takes care of business similarly also!

The formula calls for sweet paprika since I for the most part make my formula with it. My girl isn’t an enthusiast of fiery food and I needed her to have the option to serve this formula, as well. In any case, in the event that you and your family appreciate zesty seasoning, go for the hot paprika! It adds a pleasant kick to the conventional flavor combo.

Buttermilk Fried Chicken

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Recipe by theseamanmom Course: MainCuisine: AmericanDifficulty: Easy


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This is Buttermilk Fried Chicken recipe includes a terrific buttermilk marinade. The longer the chicken marinates, the better the chicken turns out!


  • 3-4 pounds of chicken tenders I am too lazy to cut a chicken!!

  • 3 cups buttermilk

  • 2 cups self-rising flour

  • 1/2 tablespoon salt

  • 1/2 tablespoon sweet paprika

  • 1/2 tablespoon freshly ground pepper

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon Lowry’s Season Salt

  • Vegetable oil for frying


  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.


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