Print

Crispy Sunday Dinner Fried Chicken Recipe with Easy Buttermilk Soak

crispy fried chicken recipe - featured image
Print Recipe

This recipe delivers crispy, juicy fried chicken with a flavorful buttermilk soak that tenderizes the meat and creates a perfectly crisp crust. Ideal for family dinners and gatherings, it’s easy to prepare and a crowd-pleaser.

Ingredients

Scale
  • 3–4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk (or 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit 5 minutes)
  • 2 cups all-purpose flour (can substitute almond flour for gluten-free)
  • 1 tablespoon paprika (smoked or sweet)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Optional: 1/2 teaspoon cayenne pepper
  • Salt and pepper for seasoning chicken before soaking
  • About 4 cups vegetable oil or peanut oil for frying

Instructions

  1. Rinse and pat dry chicken pieces. Season lightly with salt and pepper.
  2. Pour 2 cups buttermilk into a large bowl. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Submerge chicken fully. Cover and refrigerate for at least 2 hours or overnight.
  3. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. Stir well.
  4. Pour oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C).
  5. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing lightly. For extra crispiness, dip coated pieces back into buttermilk and coat again in flour. Place on wire rack to set.
  6. Carefully place chicken pieces in hot oil, skin side down, without overcrowding. Fry in batches for 12-15 minutes, turning once halfway, until golden brown and internal temperature reaches 165°F (74°C).
  7. Transfer fried chicken to wire rack over baking sheet to drain excess oil. Let rest 5-10 minutes before serving.

Notes

Use a thermometer to maintain oil temperature at 350°F for best results. Double dredging the chicken in buttermilk and flour creates extra crispiness. Avoid overcrowding the pan to prevent greasy chicken. Rest chicken on a wire rack after frying to keep crust crisp. For gluten-free, substitute flour with almond flour or gluten-free blend. Oven-baking option available for a lighter version.

Nutrition

Keywords: fried chicken, buttermilk soak, crispy chicken, Sunday dinner, comfort food, easy fried chicken, family meal

Find it online: https://zoeplate.com/crispy-sunday-dinner-fried-chicken-recipe-with-easy-buttermilk-soak/