Chef John's Buttermilk Fried Chicken
Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.
Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.
This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is,and the taste is the best fried chicken ever.Read More
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, I cooked the chicken between 275 and 300 degrees, and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry, they should have been taken out earlier. The dark pieces were amazing, though.Read More
This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is,and the taste is the best fried chicken ever.
Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken over once after 10 minutes, cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!
This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I did not need 2 cups of buttermilk, so just pour in as much as you need to cover the chicken good. The rest of the ingredients I used the same. I used about 2 inches of oil to fry in and let it get good and brown.
This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe!
LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for 30 - 40 minutes or until the chicken all cooked.
I like this recipe when I saw the video. However, when I saw the nutritional information, I groaned. Of course, I knew fried chicken was high fat, but seeing it print detered me from making it. I decided to use the ingredients and make oven fried chicken. I use all the ingredients except the oil. After coating the chicken with the seasoned flour, I sprayed it with PAM. I used a non stick baking pan. The results were wonderful!!
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, I cooked the chicken between 275 and 300 degrees, and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry, they should have been taken out earlier. The dark pieces were amazing, though.
Oh, yes! truely scumpious, wonderful herb blend. I did brown, then put on rack as directed. However, I put the chicken in a 325 degree oven with the rack over a lipped cookie sheet and baked for 1/2 hour instead of the second frying. It removed a lot of the grease. Still crispy the next day, every bit as good as Day 1. This will be a go to recipe for me.
I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull with really crispy crust.
Incredible...and easy! We watched the video and I saw how easy it was and decided to make it. I used a deep fryer and put the chicken in for 20 minutes. I didn't have the white pepper so I skipped that one ingredient, and it was still amazing. It was so moist that you could see the liquid in the chicken as you cut it open. Thank you for sharing!
I made this last night, it was awesome!! only thing I did differant was marinate the chicken in buttermilk n spices from fri night to mon night...Great Stuff...made 2 whole chickens and homades frech fries to take advantage of the pricey Peanut oil... Yummm!
It marinates long, but is well worth the wait. So succulent and moist on the inside and crispy on the outside, my family demanded that I make it for second day running! The blend of spices is also very, very nice. Except next time I'll omit oregano.
This is classic good old fried chicken. I'm a fried chicken lover and have been working on perfecting my chicken frying for years. This is definitely the one.
Great!! Made this tonight as a dry run for a Senior Luncheon I am doing this Friday in San Francisco. Wow!!! This is really good chicken and fairly easy to make (unless you don't like getting your fingers globby with Buttermilk and Breading mixture, which in that case you shouldn't cook LOL). Am serving with Syrian Green Beans from this site and Greek Salad also from this site, along with rice and gravy. one senior told me I had earned my place in Heaven chicken was so good.
Very crispy and delicious IF you double the flour seasonings. I also added 1 teaspoon of bouquet garni as well as 1 teaspoon of chile powder (we like spice). Next time I will try ancho or chipotle chili powder. Let the coated chicken set for a few minutes so the flour coating was wet and pasty looking. Used a deep fryer with the temp at 315-320F cooking the chicken between 13-15minutes in two batches as to not crowd the chicken. Placed on a wire rack in a jelly roll pan and let rest in a 325F oven for about 10 minutes. Very good and crispy!
Absolutely delicious! I marinated my chicken for about 8 hours and thought maybe the heat could have been a bit lower as it browned a bit too quickly, but YUM! This is just the best, crispiest, fried chicken ever! Thanks for the great recipe.
It is worth marinating the chicken overnight, as the flavors are amazing! I used whole milk and lemon juice as a subsitute for buttermilk. It's best not to use yogurt as a marinate in this recipe. You will not get the same results. I also used a tall pot to fry the chicken, so I did not have to turn it. 20 minutes and it was done! This was really good fried chicken! Now I have to figure out how to get rid of the grease smell from my kitchen!
Took this fried chicken to a family 4th of July camping trip. Cooked up a huge bath of thighs and legs. Cooked in peanut oil made a big difference I believe, and adjusted the spices for the amount of chicken I had. When the grandkid's saw the big bowl of fried chicken they asked, " Who brought the Kentucky Fried Chicken" lol. Gone in a few hours, Granddaughter requesting I make for her birthday. I'd say a winner.
i did this by the exact recipe and it was good. ive tweaked it a bit to my tastes with a simpler spice list including chili power, and omitting some of the other spices, while doubling them all but flour, and it is great. i strongly suggest using a plugin fryer or at least an oil thermometer in heavy, thick pan (dutch oven as stated) as the chicken will start looking burnt on the outside before it done inside if the oil gets too hot. oil temp is the key to getting this chicken to a 'golden brown delicious' color AND cooked to temp inside. brown not tan. its not a fast food chicken(kfc)color. it is a good idea to cut the breasts in half also. i love fried chicken and Chef John did us a favor by putting this recipe out there. best one I've tried and I've tried a dozen or so looking for that one good one. i especially like not having to use an egg wash part, as it is a messy step, and its not really needed in my opinion. thanks chef!
3-1/2 stars. Can not get buttermilk in Mexico so I subbed with yogurt. Chicken was quite moist and tender. But the flavor was not what I had hoped. I did add a few more spices but was not totally happy with the flavor. Needs to be fried at a lower temp as the breading browned too much and the chicken was not cooked through.
This is my go to fried chicken recipe. Has made me quite famous in town (in a very modest, fried chicken lover kind of way). I usually add a bit more salt because, well, fried chicken should have more salt. One of the rare times I mess with one of Chef John's recipes.
I did not care for this recipe. Seriously lacked salt. I followed the frying instructions to the letter, even buying the more expensice peanut oil. I could fit all but 4 pieces of the chicken in the cast iron enameled dutch oven like he suggested using. And, with crowding all the chicken in at once, the oil temp plummeted to 250 and never got to 305-310 as he suggested. The result was more oil in the crust than I would have preferred.
This was PERFECT!! I soaked in buttermilk mix overnight. All the seasoning in buttermilk clung to the chicken and was under the skin also. Next time I will double most of the seasoning (s&p, garlic, and definately the paprika or leave as is and throw in some Lawrys or dry Adobo depending on my taste). I used more than 2 quarts of peanut oil and had a lesson in how that decreases the cooking time for the chicken by half!! lol...Despite the BROWN chicken lol, it retained it's juicyness much to my relief heehee. Next time it will be perfect ;) Also, for that nice crispy coating, after I breaded chicken I set on wire rack and covered in clean dish towel until the flour turned to a paste consistency-about 20 min. I had a little trouble keeping the temp at 350. I found 375 to be too high. But I find that getting temp to 370 right before adding chicken is good, because the chicken will decrease the temp, then you just decrease the heat a little to keep temp at 350. My chicken breasts were freaking ENORMOUS and I would not use giant chx breasts for this ever again lol.
I marinated in buttermilk for 1.5 days (just didn't have time to make it before) I used peanut oil and it was easy to make and got rave reviews from the family
great...excellent as is.
If you are using an electric fryer set the temperature to 305 and cook according to the recipe. These fryers stay much hotter than an dutch oven and your chicken will come out black if you fry it for 20+ mins at 350 in an electric fryer. Around 300 for 20 mins and my chicken came out golden brown and juicy, cooked all the way through.
This was VERY good fried chicken - I rarely take the time to fry chicken any more, but made this as a special request for a granddarling's birthday. I omitted the cayenne because of all the children, and this was still outstanding. Everyone LOVED it and I'll be making this again!
Yummy! This was tasty. I didn't have any white pepper so I just left it out. I used legs and thighs instead of a whole cut up chicken. Thanks for the recipe!
Yummy!! I let it soak overnight. The herbs come through in layers. First the crisp, then the sage, then the cayenne. You can taste everything!! Loved it! My 2 year old was double-fisting pieces into his mouth faster than we could cut them. Thank you!
This is the first time I have made fried chicken. I even bought a whole chicken and cut it myself. My husband said this is the best fried chicken he's ever had. I did not deep fry (oil is expensive) but fried in frying pan. Thank you Chef!! for making me look like a pro.
I love this recipe. It's definitely our "family & friends" favorite. I use what is called "Laban" (sort of a drinkable yogurt) in place of buttermilk. I don't have a Dutch oven so I use my cast iron pan instead, and only fry it until it gets golden-brown and sufficiently crispy. Then I pop them in the oven for about 8 minutes at 375F while I fry potato wedges in the oil.
I made this tonight and followed the recipe exactly, other than using boneless skinless breasts cut into strips. The finicky family loved it. Next time I may add some hot sauce to the soak. Thanks for a great recipe!
This recipe is so good, I smiled after taking a bite. Added celery seeds and fresh chopped onion to the brine. After crisping the skin, put the chicken in the oven to bake all the way through. Garnished with sea salt. Very, very good!
The Good: Very tender and very juicy. The Bad: Borderline burned and little to no flavor. Double the seasonings, but triple the salt. Let the heat settle down to 250 after you initially put your chicken in the oil. I reduced the heat on my second batch to 250 and it had a lighter texture and color than the first batch. I used an electric skillet with 3 quarts of canola oil, and 10 minutes on each side was about right.
Chef Johns recipes are all 5 stars..... this one included. I have tried and failed on a lot of buttermilk fried chicken recipes.... THIS ONE is a keeper!!! Crispy, spices just right, not greasy when following the recipe to a T...... I LOVE YOU CHEF JOHN!! Side note....I had a choice of marinating for 3 hours or till dinner the next night after work......marinaded in buttermilk for a full 24 hours..... no mealy chicken.
Made this recipe exactly as written and it turned out fantastic! Will definitely be making this again :)
First, I love Chef John and find him very entertaining as well as giving some great recipes. I will try this recipe on Sunday for my family who love great fried chicken. I'm sure I won't be disappointed. Never have been with his great recipes and videos! I am going to try his two ingredient Chicken and mushrooms, also. He is a delight to listen to on his videos! I am giving this 5 stars because of my experience with other recipes by him. Thanks, Julia in Kansas City, MO
Great recipe. Takes time but worth the wait.
My wife loved it. She said it was the best fryed chicken she had ever had. The only changes I did was double the spices and browned it in a frying pan then cooked in the oven at 375 for 40 minutes. It was GREAT I'll make it many times.
This recipe was a big hit for my mom's birthday party!! Thank you very much Chef John. I was told it was just as good the next day as leftovers. The only thing I changed was the temp of my oil(peanut). At 350*, the chicken was browning too fast and not cooking all the way through. I found keeping my oil around 275*/285* was the ideal temp for the chicken to have a nice brown/crunchy skin and my chicken was cooked perfectly. I made 3 family packs of legs and 3 family packs of thighs so I had time to adjust and find the right temp. But if you are making a small amount of chicken you probably would have burnt under-cooked chicken @ 350*. I hope this helps, happy cooking!!
This is very much like a recipe I got from my grandmother, added to it by advice from a military wife in Colorado, and tweaked a bit by myself. Soak the chicken pieces in whole milk for about an hour. Coat with a mixture of flour, salt, black pepper, ground sage, and poultry seasoning. Nothing measured, just eyeballed. Heat about half an inch of oil in a heavy pan. A dutch oven is perfect. Brown each piece of chicken on all sides. Remove to a plate or pan. When the last pieces of chicken are in the pan, browning on the last side, replace all the chicken pieces in layers, add any drippings that have accumulated in the plate or pan of chicken. Cover and reduce heat. Cook until largest pieces are cooked through. Remove the chicken. Drain off any excess oil, leaving a little. Make a paste of remaining flour mixture by slowly adding cold liquid (milk or water). Make gravy by adding the milk in which the chicken was soaked, the paste, used water that was drained from boiled, peeled potatoes. There is a little knack with adding the milk, flour paste, and potato water while beating with a wire whisk. (Old timers can do it with a spoon without getting lumps.) Taste it for more salt, pepper, or poultry seasoning. The result is the most delicious gravy you ever ate, served over mashed or boiled potatoes.
Not much flavor. I wouldn't make it again.
I used chicken thighs for this recipe. It tasted great but is definitely not a recipe for a deep fryer. At 350 degrees the first batch burned after 10 minutes. I put the second batch in for 8 minutes and it looked perfect but neither batch was fully cooked through. Had to microwave them to finish cooking... thank goodness the buttermilk tenderizes the chicken and they didn't dry out. Next time I'll try actually pan frying it although I've never had success with that method. I'll also substitute some hot sauce (Franks, etc) for the cayenne pepper in the marinade.
Takes some time, but so worth it. This is my husband's new favorite fried chicken.
This was some of the best fried chicken I've ever made! All of the seasonings added to the buttermilk soak really helped to give it flavor, I think.
Sorry chef. Followed recipe exactly. Missing something? I liked the kick from cayene, but to earthy otherwise. On a positive note.. my wife did like this recipe.
This is excellent. The only thing I did differently was baking the chicken to lower calories. Thanks Chef John for yet another winner.
Just cooked this for my familys dinner and YES it was so YUMMY go by all the ingredients and you wont be disappointed No more K.F.C anymore Buttermilk Fryed Chicken is a must ... yummy yummy...
I made this as-is. I loved it. My boyfriend did not (he insists it's way too heavy on the pepper). Five stars because the recipe works and it's good; spice is a simple matter of taste. Alter to your palate's desire. Thanks again, Chef John!
This was the first time I made fried chicken and it turned out great! I'm going to make this again for sure!!! Thank you Chef John :)
Finally, a buttermilk fried chicken recipe that’s worth the hassle. I’ve been trying different recipes for years, and this one worked flawlessly! Thank you!
The buttermilk soak was perfect, but I wasn't a huge fan of the coating. It got very dark, almost burned in the time it took to cook the chicken. Usually I nibble on the breading but this didn't do it for me.
It was absolutely delicious. Will make it again. The Other Half gobbled it up.
ill never make this again . what was i thinking ? some of the breading fell off. made a huge mess. the colonel near me does a better job . cost me ten bucks to make . for 20 i could have gotten a bucket meal.
Doubled the spicing in the flour mixture for dredging out of personal preference. Makes a great-looking, fabulous-tasting fried chicken!
Chef John you made another great recipe and made my hubby and me very happy. I have to disagree with the reviews that said the chicken lacked flavor, I thought it was great flavor. I also have to disagree with people about problems with frying. You do have to keep a close eye on the temp of the oil and adjust accordingly, as everyone's oven is different, and can vary depending upon the amount and kind of chicken used (I used skinless single serve chicken breasts). I will definitely be making again, Thank You!
ok so I didn't have buttermilk, though I did let them sit in whole milk so the seasoning worked in. And I used Mrs. dash cajun seasoning because I was lacking a few spices basically the same though. Over all It had turned out amazing thank you!
Great Recipe! It was so crunchy, my boys and hubby said it was a winner! I added twice the amount of the spices to the flour, it worked out good. It's a keeper!!!!
Recipe very easy to make, and really delicious. The chicken is quite juicy and soft on the inside and golden on the outside.
I was craving fried chicken and found this recipe. I wanted to use boneless skinless chicken breasts, but they were out, so I used bonelsss skinless chicken thighs. I did everything according to the direction with the exception of cooking time. They were done within 15 minutes. The internal temp was 175 degree. Extra crispy and flavorful and nice and moist!!! Nummy, nummy!!!
I followed this exactly other than the peanut oil and used vegetable oil. Was not overly impressed with taste but if you judged it by looks only it was amazing. Not crazy about the batter or seasonings but the chicken was definitely moist. Everyone ate it but we were in agreement it will probably not be a repeat for us. (House smelled like oil all night)
I was skeptical at first as I have yet to come across a recipe that made it easier to make moist and flavorful fried chicken. I did add a little more seasoning as I, if you'll excuse me, like to taste it if I burp.
I made this it delicious! I will do it like every week. My chicken fried darker, I wonder if was the vegetable oil, instead of the peanut oil?
This was an easy recipe for excellent, moist, flavourfull fried chicken. My family loved it and it will definitely be made over and over again.
OUTSTANDING!! I usually am not a fan of fried chicken; probably because I've only ever had store-bought fried chicken. This recipe is amazing. It makes succulent, moist, flavorful chicken inside a crunchy, tasty outside. YUM! I made this for extented family and everyone loved it! I'd say it's way worth the effort!
Made recipe as is. Breading is bland. No mention of Do Not Cook Chicken cold. Needs to warm up for at least 30 min before cooking. Oil temp of 350 seems too hot burns breading and chicken is under done. Not the recipe for us needless to say. Baking chicken and using it for sandwiches .
Chef John - I promise I will try these again and upgrade my rating if it works out. Could be that my novice cooking skills failed me here. My chicken turned out burnt, and in trying a second batch, was done cooking through at 14 minutes. At 14 minutes is when the chicken would burn. I had a thermometer to ensure right temp. My best guess at what went wrong was my attempt to raise the oil temp back to 350 after chicken was inserted and lowered the temp to 300. Keeping at 300 will be the key.
It Was Crispy But Also Greasy, Tasted Good But Couldn't Taste All The Seasoning That Much. But It Was Good And I Did Use A Deep Fryer !
I’ve made this recipe before, but this time I soaked the chicken overnight in the buttermilk and spices which makes all the difference! We fried the chicken 5 minutes on each side, then put the pieces on a cookie sheet in the oven at 400 until they were done (25 minutes?). The meat was soooo tender and flavorful!!
Thought this was below average in flavor and not traditional enough for me. I think the sage was overpowering - took away from the other seasonings. I doubled the seasonings in the batter and there was still no punch.
I'll never follow any other fried chicken recipe.
Quick, delicious and very easy. I’ve never made any bread or worked with yeast before.
i made this according to recipe and the chicken was tender and juicy inside and crispy on the outside however i used a thermometer the whole time and the breading still got way too dark too fast. i stopped frying it after 15 minutes because it was burning. luckily i had only used thighs so they were cooked in that time. i think next time i would try it at a lower temperature or maybe use boneless meat to cut down the cook time.
Really yummy! Made it as written.
Husband and I love the flavor on the chicken. This recipe is going to be a keeper.
Followed this recipe to a "T"!...it turned out dry and bland. Sorry, Chef John, but this just really let me down.
Juicy chicken, crispy crust, fantastic taste! ALMOST better than granny's fried chicken!
This is the best fried chicken. We love it and I will always use this recipe now.Thank you chef for this winner of a recipe! Its a family favorite. I let it sit in the refrigerator over night in the buttermilk.
This was by far the best fried chicken ever.......my family absolutely loved it! The only thing I would have changed since I did follow the recipe exactly as above is maybe not add so much of the spicy seasonings...it was a little warm for the kids. Great recipe!
This got rave reviews from my Southern husband (who is son of the world's best cook). I never would have believed I could make fried chicken that didn't come out of a cardboard box, but this was so worth it. The buttermilk marinade made the chicken tender and the batter even tastier. I did sneak a little teeny bit of Parmesan cheese in the flour mixture, but don't tell. ;-) You simply can't go wrong when you follow Chef John's instructions.
I found this a little on the bland side. I would have added a bit more spices maybe some garlic or chili flakes. I removed the skin from the chicken to cut down on the fat. Overall it was quite easy.
This was outstanding! My boyfriend said I should open up a fried chicken shack because he doesn't know anyone who wouldn't like this! However I did alter the recipe to suit our taste. I used 2 chicken breasts for the two of us but used the same amount of spices, I didn't use oregano or sage. i also used kefir instead of buttermilk, because thats what i had at home. For the seasoned flour, I used the same amount of spices as the recipe called for, for 1 cup of flour instead of two. And as I said, they were outstanding! And there's enough left over to make delicious wraps or sandwiches today ? very pleased I tried this recipe.
I made this. The only things I changed was I left chicken overnight in buttermilk and spices and I used a pressure cooker. It was the best fried chicken I had ever eaten supper moist even the left overs. My son that is now 28 never says to much about my cooking even if he loves it but even my toughest critic had nothing but high praise for this.
My husband loved it! Followed recipe exactly and it was moist on the inside and crispy on the outside. One note just make sure you take your time and make sure its done inside. delish!!!!!
This recipe is perfect. I like a little more garlic and onion powder. The key to frying is enough oil that is peanut or canola in a Dutch oven with a lid. Came out beautiful.
The best fried chicken you'll ever eat!!!
Allow the flour to dry (10-15) before frying (Which will also allow the chicken to come to room temperature, some what, NOT affecting oil temp as well, when cooking all pieces at once, when still cold).
tastes great, I just need to work on the oil temp. I followed the directions and the breading was getting burn'at before the center of the chicken was cooked. Herbs and spices are the best.
Made this with just chicken legs & thighs. Came out very tasty complemented with mac & cheese and green salad side. Has some pieces leftover so ate them cold the next day. Still yummy. I did not have buttermilk so I combined 2 tbs of white vinegar and 2 cups of whole milk. Let is sit on the counter for 30 minutes. Then poured over chicken in a zip lock bag in the refrigerator for only 4 hours. I would have let in soak longer but started late. Cooked in a air fryer at 380 degrees for 25 minutes., turning once. Added to my favorites and will make it again.
These turned out great! They were juicy and the skin was very tasty! Ill add more seasoning next time though!
I added a little more spice cuz I like it HOT! Great recipe, thank you!
Followed recipe exactly and it came out perfect. The entire family loved it. Thanks for sharing.
very nice. thankyou
Everyone loved the flavor of the crust and the chicken. I only cooked the chicken 15 minutes in oil then the next day, baked at 350 for 25 minutes. Came out juicy and tender. Ive never made fried chicken before and found this very easy to do. I did check the temp of the oil as with each batch the temp of oil goes down so needed some time between batches to get back to the right temperature. Highly recommend this recipe.
Followed the recipe exactly except cooked it in my air fryer. There is nothing special about this recipe. Will be looking for better recipe in the future.
This was my first time making fried chicken, and it was easy enough to follow. It tasted just as good as any fried chicken you would buy. I made only chicken thighs, rather than a whole chicken. I would not cook it for more than 10 minutes on each side for thighs, since the ones I cooked for more than 1 0 minutes started to look a little burned.
Chef John this is the best chicken I ever made. Thanks for sharing.
Used this on chicken tenders. Breading stayed on the tenders when fried. They were moist and tender. I am trying this recipe on chicken wings tonight.