Buttermilk Fried Chicken with the Crispiest Coating

A recipe delivers juicy, tender chicken with an irresistibly crunchy coating that will have you coming back for more. Perfect for a comforting meal, it’s easy to make and always a crowd-pleaser.

Tips For Perfect Results

Use fresh buttermilk for the best marinade results.
Let the chicken soak in the buttermilk overnight to maximize tenderness.
Fry the chicken in small batches to maintain oil temperature and ensure even crispiness.

Ingredients 0/9

cold water to cover ¼ cup kosher salt 8 skinless chicken legs 3 cups all-purpose flour, divided 1 cup buttermilk 1 ¼ tablespoons baking powder 2 teaspoons salt 2 teaspoons cayenne pepper 1 ½ cups canola oil, for frying

Why This Dish Is Amazing

This dish brings together juicy, tender chicken with an irresistibly crunchy crust. The tangy buttermilk marinade not only adds flavor but also helps keep the meat moist. Every bite offers a perfect balance of crispy texture and savory taste that’s hard to resist.

Step 1

Combine cold water and kosher salt in a large bowl until the salt completely dissolves. Add the chicken legs, cover the bowl with plastic wrap, and pop it in the fridge for about 2 hours to brine.

Step 2

When the time’s up, take the chicken out, drain off the brine, and pat the pieces dry with paper towels. Toss the chicken legs in a plastic bag with a cup of flour and shake it around to give them a light coating.

Step 3

Pour the buttermilk into a bowl. In another bowl, combine the rest of the flour with baking powder, salt, and a pinch of cayenne pepper. Dip each chicken leg into the buttermilk, then dredge it thoroughly in the flour mixture, making sure it’s well coated.

Step 4

Heat canola oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the chicken in batches so the oil temperature stays steady. Cook each batch for about 15 minutes, or until the chicken is no longer pink inside and the juices run clear. You can check by sticking an instant-read thermometer near the bone—it should read 165°F (74°C).

Step 5

Once done, let the chicken rest for a few minutes before serving so it stays juicy and crispy. Enjoy!

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Serve It Best

Serve with classic sides like mashed potatoes, coleslaw, or a fresh green salad for a well-rounded meal. A drizzle of hot honey or a side of spicy dipping sauce can add an extra layer of flavor and excitement.

Keeping Leftovers Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the coating crispy instead of using the microwave, which can make it soggy.