Buttermilk Recipes
What to do with that carton of buttermilk — fried chicken, buttermilk pie, homemade ranch, pancakes, and Mom's biscuits, for weeknights and slow weekends.
★ dinner
dinnerCrispy Buttermilk Fried Chicken
This crispy buttermilk fried chicken is full of flavor and has an amazing crunch! Hell yeah!
Tim ReynoldsIngredients
- 10 pieces Bone-In Chicken
- 3 cups Buttermilk
- 1/4 cup Frank’s Red Hot Saucs
- 1/2 tbsp Salt
- 1/2 tbsp Black Pepper
- 3 cups All-Purpose Flour
- 1/3 cup Cornstarch
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Dried Thyme
- 1 tsp Cayenne
- 1.5 quarts Canola Oil
Instructions
- 1Cover the 10 pieces of bone-in chicken with the buttermilk, hot sauce, and 1/2 tbsp of salt and pepper each. Mix well, cover, and marinate for 4 hours in the fridge.
- 2Remove the chicken from the fridge, and allow to come to room temperature. (At least 30 minutes)
- 3While the chicken is sitting out, whisk together the breading by combining the all-purpose flour, cornstarch, remaining salt and pepper, onion powder, garlic powder, dried thyme, and cayenne.
- 4Allow all of the excess buttermilk to drip off of the chicken, and fully coat the chicken pieces in the breading mixture.
- 5Using a Dutch oven, deep fry the chicken in canola or peanut oil in batches(3 pieces at a time) at 350 degrees Fahrenheit. Be sure to keep the oil temperature hot enough by using a thermometer. The chicken should fry 6-7 minutes or until golden brown. You can cover the chicken while frying to help keep the temperature up.
- 6When the chicken is golden brown, remove from the hot oil, and allow all of the excess oil to drip off. Place the chicken on a wire rack so that any extra oil can drip off.
- 7When all of the chicken has been fried and placed on the wire rack, keep the chicken on the wire rack, and bake in a 350 degree Fahrenheit oven for 25-28 minutes, or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Using a wire rack allows excess oil to drip off and even heat distribution.
- 8Allow the chicken to rest for about 5 minutes, then serve! Hell yeah!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dessert
breakfast
breakfast
breakfast
breakfast
dessert
breakfast
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Buttermilk Earns Its Place In The Fridge
Buttermilk does two jobs at once. It tenderizes chicken and pork before they hit the hot oil, and it gives biscuits and pancakes that soft, tangy lift you can taste right away.
Cooks on Pepper reach for this collection when there's half a carton left and three days to use it — a batch of pancakes on Saturday, ranch for the salad Monday, a pie by the end of the week.
Every recipe here uses it for real: Crispy Buttermilk Fried Chicken, Buttermilk Pie, Buttermilk Ranch, Mom's Buttermilk Biscuits, Southern Buttermilk Fried Pork Chops, plus waffles, beignets, and a buttermilk syrup to pour over them.
Quick Tips
- 1
Soak the chicken overnight
Give bone-in pieces at least 4 hours in buttermilk, or overnight in the fridge, so the meat stays juicy under the crust.
- 2
Keep the butter cold
For biscuits, work in butter straight from the fridge and stop when the pieces are still pea-sized — warm dough won't rise as tall.
- 3
Don't overmix pancakes
Stir just until the flour disappears, lumps and all, then let the batter sit 5 minutes before the first pour.
- 4
Watch the oil temperature
Hold frying oil around 350°F for chicken and pork chops; adding cold pieces drops it fast, so fry in 2 or 3 batches.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
