Light & Crispy Buttermilk Fried Chicken

Variations and Substitutions

A few easy ways to adjust this recipe to suit what you have.

• Other chicken cuts: Thighs and breasts work here too. For thicker pieces, once the outside is golden, transfer to a 350°F oven to finish cooking through. The interior needs more time than the exterior can handle on the stovetop. For boneless chicken, try my Chicken Schnitzel recipe instead.
• Buttermilk swap: No buttermilk on hand? Stir 2 tbsp of white vinegar or lemon juice into 2 cups of regular milk. Let it sit for 5 minutes until it curdles slightly. It works just as well.
• Spice it up: Add 1/2 to 1 tsp of cayenne pepper to the flour mixture for heat. Smoked paprika in place of regular paprika adds a deeper flavor too. Or go all in with my spicy Indian fried chicken recipe.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The baking powder trick still applies and works the same way.
• Air fryer version: You can air fry the coated chicken at 400°F for 20 to 25 minutes, flipping halfway. It won’t be quite the same as deep frying, but it’s a lighter option.

How to Make Light & Crispy Buttermilk Fried Chicken: An Easy Guide

The active cooking time is only about 10 minutes. Most of the time is hands-off marinating. Here’s how it all comes together.

Marinate the Chicken

Whisk 1 tsp salt and ½ tsp pepper into 2 cups of buttermilk in a shallow baking dish. Add the chicken and turn each piece to coat. Cover and refrigerate for at least 1 hour, or overnight.

Before frying, take the chicken out of the fridge 30 to 60 minutes early. Room temperature chicken is important. Cold chicken drops the oil temperature fast, which leads to greasy, uneven frying.

Make the Coating

Add the flour, dried parsley, paprika, baking powder, salt, garlic powder, and onion powder to a large zippered freezer bag. Seal it and shake well to combine everything evenly.

Heat the Oil

Heat canola or peanut oil to 350°F. In a cast iron skillet, aim for about ¾ inch of oil. Use a thermometer to confirm the temperature before the first piece goes in.

Line a baking sheet with paper towels and set a wire rack on top. This is where the fried chicken will rest after cooking.

Bread and Fry the Chicken

Remove chicken from the marinade one piece at a time. Let the excess drip off, then drop it into the flour bag. Seal and shake until the piece is evenly coated.

Cook in batches. Do not crowd the pan. Fry each batch, flipping once, until deep golden brown and the internal temperature reaches 165°F. This takes 8 to 12 minutes depending on the size of the pieces.

Rest on the Rack

Transfer each batch to the wire rack in a single layer. Don’t stack the pieces. Serve hot, or cool completely on the rack before refrigerating.

Make Ahead and Storage

Marinate the chicken the night before and fry fresh. Fried chicken also reheats really well with the right method.

Storing Leftovers

• Cool completely first: Let the chicken rest on the wire rack until it reaches room temperature. Sealing it warm traps steam and makes the coating go soft.
• Refrigerator: Store in an airtight container for up to 3 days. Keep the pieces in a single layer or separated by parchment if stacking.

Freezing

• Freeze after frying: Cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Keeps for up to 2 months.
• Thawing: Thaw overnight in the fridge before reheating. Don’t microwave from frozen.

Reheating Buttermilk Fried Chicken

• Oven: Place chicken on a wire rack over a baking sheet. Reheat at 400°F for 15 minutes. This brings back most of the original crispiness.
• Air fryer: Here’s how to reheat fried chicken in the air fryer.
• Skip the microwave: It turns the coating limp and chewy. The oven or air fryer is always worth it.

Final Notes, Pro Tips + Science-Based Secrets

A few things I’ve learned from making this recipe many times over.

• Baking powder is the real secret: When baking powder hits hot oil, it produces carbon dioxide bubbles inside the coating. These bubbles expand and create a porous, airy crust that’s light instead of dense. It’s the same principle behind why tempura batter is so delicate.
• Buttermilk tenderizes through acidity: The lactic acid in buttermilk breaks down the muscle proteins in the chicken. This is why buttermilk-marinated chicken is noticeably more tender and juicy than chicken marinated in water or plain milk.
• Room temperature is non-negotiable: When cold chicken hits hot oil, the oil temperature drops sharply. The coating then sits in cooler oil and absorbs fat instead of crisping. Let the chicken come up to room temperature every time.
• Cast iron is the best pan for frying: It has excellent heat retention, which means the oil temperature recovers quickly after each batch goes in. Stainless or nonstick pans lose heat too fast for consistent results.
• Flip once and only once: Multiple flips interrupt crust formation. Let the first side set completely before turning. Flip once at the midpoint and leave it alone.
• Small batches produce better results: I know it takes longer, but frying too many pieces at once drops the oil temperature and produces steamed, pale, oily chicken. Four pieces at a time in a standard 12-inch skillet is the limit.