Chef John's Buttermilk Fried Chicken

Chef John's Buttermilk Fried Chicken

Chef John 21758

"I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."


6 h 45 m servings 1262 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1262 kcal
  • 63%
  • Fat:
  • 85 g
  • 131%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 66 g
  • 132%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 1443 mg
  • 58%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.


  • Cook's Note:
  • The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.
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Your rating



  1. 153 Ratings


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...

This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I di...

This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. ...

Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the p...

LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for...

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)....

I made this last night, it was awesome!! only thing I did differant was marinate the chicken in buttermilk n spices from fri night to mon night...Great Stuff...made 2 whole chickens and homades ...

I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull wit...

I like this recipe when I saw the video. However, when I saw the nutritional information, I groaned. Of course, I knew fried chicken was high fat, but seeing it print detered me from making it...