Extra Crispy Buttermilk Fried Chicken

Extra Crispy Buttermilk Fried Chicken

Extra Crispy Buttermilk Fried Chicken is the king of all comfort foods.  The combination of crisp, crunchy, breading and moist, juicy, meat is the culinary equivalent of a hug from your grandmother.  This recipe is perfect for a Saturday afternoon picnic, served with waffles for brunch, or for a classic Sunday dinner.  Whenever you decide to eat it, I’m sure you’ll love it.


I made this recipe with boneless skinless chicken thighs because I wanted to make chicken and waffles.

Chicken and Waffles
Looks Good Don’t It?

This recipe can be adapted for any and all cuts of chicken.  If you are using bone-in chicken, you’ll probably have to double or triple the recipe.  As a rule of thumb, you’ll need 1 cup of buttermilk per pound of chicken.  The spices can be adjusted to your liking, but the buttermilk soak is the best way to get flavor into the chicken.  The seasoning in the flour will only season the breading.

Be careful not to crowd the pan when frying the chicken.  Adding chicken to the oil lowers the oil’s temperature.  The more chicken you add, the more the temperature drops.  The lower the temperature drops, the less crispy the chicken will be and the longer it will take to cook the chicken.  I would advise not to cook more than three or four pieces at a time.


For the buttermilk soak

1 cup buttermilk

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

1 tsp granulated garlic

1/2 tsp cayenne

1 pound of boneless skinless chicken thighs

For the dredge

2 cups of all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp cornstarch

2 tsp kosher salt

1 1/2 tsp freshly ground black pepper

1 1/2 tsp smoked paprika

1 1/2 tsp granulated garlic

1/2 tsp cayenne

canola oil for frying


  1. Combine the buttermilk and all of the spices in a large bowl and mix to combine.  Place the chicken in the bowl, making sure every piece is coated, and refrigerate overnight.
  2. Heat the canola oil to 350 degrees in a large skillet or dutch oven.  If using a skillet, be careful not to fill more than half way.
  3. While the oil is heating, dredge the chicken in the flour mixture shaking off any excess.  Once the oil is hot, fry the chicken until the internal temperature is 165 degrees (about 8-10 minutes).
  4. Serve with hot sauce.

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