Chef John's Buttermilk Fried Chicken Recipe

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.

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.

I used boneless skinless chicken breasts and soaked them for 6 hours. I then cut them into 1/2" thick pieces and returned them to the buttermilk spice mix before flouring them. Initially I tried air frying one breast but the flour stuck quite badly to the rack. The next three were fried in a pan with about 3/8" of canola oil. My family loved these, even the air fried ones. We will be having the pan fried ones from now on. They are better than any we have eaten out!! Thanks Chef John. As my husband says - "You can never go wrong using a Chef John recipe!".

I made a few small tweaks to this, and it’s my new goto fried chicken recipe. My only changes are replacing a quarter of the flour with cornstarch and another quarter with baking powder; and doubling the cayenne pepper but subbing with Aleppo pepper because that’s what I have on hand. I also find that if I pour a little of the buttermilk marinade into the flour mixture and stir it up to make little lentil sized clumps, the crunch factor is through the roof. Really far better than anything I’ve gotten out… maybe ever? Thank you Chef John!

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.

I've prepared this recipe a few times. First time following instructions as written. Lately I've been using whole chicken wings. Double each spice to kick it up a bit. Overnight marinade makes all the difference in the world. Couldn't tell much of a difference between using vegetable oil verses peanut oil. This is a keeper.

I used a 12" Lodge cast iron skillet with veg oil. Was a little concerned about what people said about being on the bland side so I added a general splash of McCormick kicken chicken seasoning to the dredge flower. Brought oil up to temp with instant read thermometer and put a Meater Plus 2 probe in one of the 7 drumsticks I was using. Flipped chickin at about 10 minutes and continued till 166 degrees. Probably pull it at 170 next time if using just dark meat. Skin was delicious and golden brown. Just used a little salt on the meat underneath while eating as I usually do wherever I get it. Would use this recipe again for sure

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.

375F for 20-25 minutes, and you'll be fishing out a few pieces of charcoal. I did mine at 325F for about 12 minutes and it was perfectly done. Also, as another poster mentioned, double the spices in the flour mixture. Other than those two things, it turned out great.

Very good. I, too, increased the spices in the flour mixture. I also added some rice flour, panko, and corn starch to the flour to increase the crispiness of the coating. I pan fried the chicken to get the brown color and then finished it in the oven. (I used a thermometer to make sure it was the correct temperature. ) Everyone loved it.

Yummy! Doubled the seasoning in the flour as others suggested. Used a gallon of oil and a big roasting pot (chicken was massive, around 8 lbs). Cooked the breasts about 25 min, others 15-20 min. Will definitely save this for another time this summer.

Bro, quick, easy, and ridiculously tasty.

I absolutely love how simple you made that!!! I'm completely inspired. Thanks Chef John.

This is the best fried chicken recipe I’ve ever made at home! I’ve tried other recipes where the breading would come off during frying. This recipe is perfect! I think the buttermilk soak overnight makes all the difference! The chicken comes out nice and crispy, and the seasoning is spot on. Highly recommended!

Chef John continues to amaze. He is a national treasure. This recipe was easy to follow and taught me a lot about frying chicken the right way. I will definitely try this again.

Made it today and it’s a hit!

I used chicken breast and I also didn’t soak the chicken in buttermilk, but used it as a binder and double coated. It was delicious can’t go wrong!

Flavor was great! Used fresh sage and thyme because I had them and took quilter’s tip and used boneless skinless breasts. My husband said Chef John rocks, and I feel I can usually depend on his recipes to be solid winners. I didn’t deep fry but I put enough canola oil in the frying pan to come halfway up the chicken pieces and cooked on medium for 3 minutes per side. Went terrific with homemade honey mustard for dipping!

Wish I could give this a 10 star. So easy and a hit. Chicken all got devoured. :)

I made this tonight. The flavor was amazing. I made buttermilk biscuits to go with it. No leftovers tonight!