12 Delicious Crispiest Buttermilk Fried Chicken Recipes

Oh, the irresistible crunch of buttermilk fried chicken—it’s the ultimate comfort food that never fails to delight! Whether you’re craving a quick dinner fix or planning a cozy weekend feast, our roundup of 12 delicious recipes promises the crispiest, juiciest results every time. Dive in to discover your next favorite way to fry up this classic dish that’s sure to win over any crowd!

Southern Style Crispiest Buttermilk Fried Chicken

Nothing beats the crunch of perfectly fried chicken. This Southern-style buttermilk version is a game-changer for crispy, juicy bites every time.

Ingredients

• 2 cups of buttermilk
• a couple of dashes of hot sauce
• 3 cups of all-purpose flour
• a tablespoon of garlic powder
• a tablespoon of onion powder
• a teaspoon of paprika
• salt and pepper, just enough to season
• 8 pieces of chicken (thighs and drumsticks work best)
• enough vegetable oil to fill your skillet 2 inches deep

Instructions

1. In a large bowl, mix buttermilk and hot sauce. Add chicken, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In another bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Let sit on a wire rack for 10 minutes to set the coating.
4. Heat oil in a deep skillet to 350°F. Fry chicken in batches, 3 pieces at a time, for about 12-15 minutes per side, until golden brown and internal temperature reaches 165°F.
5. Transfer to a wire rack over a baking sheet to drain. Keep warm in a 200°F oven if frying in batches.

When done right, the crust shatters at first bite, revealing moist, flavorful meat inside. Serve atop waffles for a sweet and savory twist, or with a side of coleslaw to cut through the richness.

Spicy Crispiest Buttermilk Fried Chicken with Honey Drizzle

Bold flavors and crunch define this dish. Perfect for those who love a kick with their comfort food.

Ingredients

• 2 cups of buttermilk
• 1 tbsp of hot sauce
• 2 cups of all-purpose flour
• 1 tbsp of paprika
• 1 tsp of garlic powder
• 1 tsp of salt
• 1/2 tsp of black pepper
• 4 chicken thighs, skin-on
• Oil for frying
• A drizzle of honey

Instructions

1. In a bowl, mix buttermilk and hot sauce. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for 12 hours.
2. In another bowl, combine flour, paprika, garlic powder, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 350°F.
4. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
5. Fry chicken in batches, 6-8 minutes per side, until golden and internal temp reaches 165°F.
6. Transfer to a wire rack to drain. Tip: This keeps the chicken crispy.
7. Drizzle with honey right before serving. Tip: Warm honey slightly for easier drizzling.

Ready to serve? The chicken’s crust is unbelievably crispy, with a spicy undertone balanced by sweet honey. Try it atop waffles for a brunch twist.

Classic Crispiest Buttermilk Fried Chicken with Gravy

Kickstart your comfort food game with this unbeatable classic. Crispy, juicy, and smothered in gravy, it’s a crowd-pleaser every time.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of salt
• 1 tbsp of black pepper
• 1 tbsp of garlic powder
• 1 tbsp of paprika
• 2 cups of buttermilk
• 1 whole chicken, cut into pieces
• A splash of vegetable oil for frying
• 2 cups of chicken broth for the gravy
• A couple of tbsp of butter
• 1/4 cup of flour for the gravy

Instructions

1. In a large bowl, mix 2 cups of flour, salt, black pepper, garlic powder, and paprika.
2. Pour buttermilk into another bowl. Dip each chicken piece in buttermilk, then dredge in the flour mixture. Tip: Let it sit for 5 mins for extra crispiness.
3. Heat oil in a deep fryer or large pan to 350°F. Fry chicken in batches until golden brown, about 15 mins per side. Tip: Don’t overcrowd the pan.
4. For the gravy, melt butter in a saucepan over medium heat. Whisk in 1/4 cup of flour until smooth.
5. Gradually add chicken broth, stirring constantly until gravy thickens, about 5 mins. Tip: Season with salt and pepper as needed.

Golden and crunchy on the outside, tender on the inside, this chicken pairs perfectly with mashed potatoes or atop a waffle for a sweet and savory twist.

Garlic Parmesan Crispiest Buttermilk Fried Chicken

Perfect for those who crave crunch with every bite, this garlic parmesan buttermilk fried chicken delivers unmatched flavor and texture.

Ingredients

• 2 cups of buttermilk
• 4 chicken breasts, halved
• 2 cups of all-purpose flour
• 1/2 cup of grated parmesan
• 4 cloves of garlic, minced
• 1 tbsp of salt
• 1 tsp of black pepper
• 1 tsp of paprika
• A splash of hot sauce
• Enough vegetable oil to fill a deep fryer or pot to 2 inches

Instructions

1. In a large bowl, mix buttermilk, hot sauce, salt, and pepper. Add chicken, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In another bowl, combine flour, parmesan, garlic, and paprika. Mix well.
3. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
4. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
5. Fry chicken in batches, 6-8 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Drain on a wire rack over a baking sheet. This keeps the chicken crispy.

Now, the chicken boasts a golden, crackly crust with juicy, flavorful meat inside. Serve it atop waffles for a sweet and savory twist.

Extra Crispy Buttermilk Fried Chicken Tenders

Who doesn’t love a crispy, juicy chicken tender? This recipe guarantees extra crunch with minimal fuss.

Ingredients

• 1.5 lbs chicken tenders
• 2 cups buttermilk
• 1.5 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• A splash of hot sauce
• Vegetable oil for frying

Instructions

1. In a bowl, mix chicken tenders with buttermilk and a splash of hot sauce. Cover and chill for at least 4 hours, or overnight for best results.
2. In another bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to check.
4. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
5. Fry chicken in batches for 5-6 minutes until golden brown and internal temp reaches 165°F. Don’t overcrowd the pot.
6. Drain on a wire rack over a baking sheet to keep crispy. Avoid paper towels—they steam the crust.

You’ll get tenders with a shatteringly crisp exterior and moist interior. Try serving them with honey mustard or tucked into a biscuit for a next-level sandwich.

Buttermilk Fried Chicken with a Sweet and Spicy Glaze

This buttermilk fried chicken with a sweet and spicy glaze is a crowd-pleaser. Tender, juicy, and packed with flavor, it’s perfect for any occasion.

Ingredients

• 2 cups of buttermilk
• a couple of dashes of hot sauce
• 4 chicken thighs, bone-in and skin-on
• 1 cup of all-purpose flour
• a pinch of salt and pepper
• a splash of vegetable oil for frying
• 1/2 cup of honey
• 1 tbsp of chili flakes

Instructions

1. In a bowl, mix buttermilk and hot sauce. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Heat oil in a deep fryer or large pot to 350°F. Tip: Use a thermometer to keep the temperature steady.
3. Remove chicken from buttermilk, letting excess drip off. Dredge in flour seasoned with salt and pepper, pressing lightly to adhere.
4. Fry chicken in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F. Tip: Don’t overcrowd the pot to ensure even cooking.
5. While chicken rests, warm honey and chili flakes in a small saucepan over low heat for 2 minutes, stirring constantly.
6. Brush glaze over fried chicken while still warm. Tip: Double-glazing adds extra flavor and shine.

Expect a crispy exterior with a juicy interior, balanced by the glaze’s sweet heat. Serve atop waffles for a Southern-inspired twist.

Crispiest Buttermilk Fried Chicken Sandwich with Slaw

Very few things beat the satisfying crunch of a perfectly fried chicken sandwich. This version, paired with a tangy slaw, is a game-changer for any meal.

Ingredients

• 2 cups of buttermilk
• 4 boneless, skinless chicken thighs
• 2 cups of all-purpose flour
• 1 tbsp of paprika
• 1 tsp of garlic powder
• 1 tsp of salt
• 1/2 tsp of black pepper
• A splash of hot sauce
• 1 cup of shredded cabbage
• 1/4 cup of mayonnaise
• A couple of tbsp of apple cider vinegar
• 1 tbsp of sugar
• Oil for frying

Instructions

1. In a bowl, mix buttermilk with a splash of hot sauce. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In another bowl, combine flour, paprika, garlic powder, salt, and black pepper. This is your dredging mixture.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere.
4. Heat oil in a deep fryer or large pot to 350°F. Fry chicken in batches for 6-8 minutes until golden brown and internal temperature reaches 165°F.
5. While chicken fries, toss shredded cabbage with mayonnaise, apple cider vinegar, and sugar to make the slaw.
6. Let fried chicken rest on a wire rack for a couple of minutes to stay crispy.
7. Assemble sandwiches with chicken and slaw on buns.

With its crispy exterior and juicy interior, this sandwich is a textural dream. Try adding pickles for an extra tangy kick.

Herb Infused Crispiest Buttermilk Fried Chicken

Ready to elevate your fried chicken game? This herb-infused buttermilk version is the crispiest, most flavorful you’ll ever make.

Ingredients

• 4 cups of buttermilk, for that tangy tenderness
• A couple of tablespoons of your favorite herbs (think rosemary, thyme, sage), finely chopped
• 3 cups of all-purpose flour, for the perfect crust
• 2 teaspoons of salt, because seasoning is key
• 1 teaspoon of black pepper, for a little kick
• A splash of hot sauce, to spice things up
• 4 pounds of chicken pieces, because size matters
• Enough vegetable oil to fill your pot 2 inches deep, for frying

Instructions

1. In a large bowl, mix buttermilk, herbs, and hot sauce. Add chicken, ensuring each piece is coated. Cover and refrigerate for at least 8 hours, or overnight for maximum flavor.
2. In another bowl, combine flour, salt, and pepper. That’s your dredging station.
3. Heat oil in a deep pot to 350°F. Use a thermometer to keep it steady.
4. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere. Shake off any extra.
5. Fry chicken in batches, 3-4 pieces at a time, for about 15 minutes or until golden brown and internal temp hits 165°F. Don’t crowd the pot.
6. Place fried chicken on a wire rack over a baking sheet to keep it crispy. Let it rest for 5 minutes before serving.

Best enjoyed hot, with the herbs giving a fragrant punch against the crunchy, golden exterior. Serve with a side of honey for dipping, or slice over a crisp salad for a twist.

Buttermilk Fried Chicken with Maple Syrup Dip

Dive into the ultimate comfort food with this crispy buttermilk fried chicken paired with a sweet maple syrup dip. Perfect for weekend feasts or a hearty family dinner.

Ingredients

– 4 chicken thighs, bone-in and skin-on
– 2 cups buttermilk
– 1 cup all-purpose flour
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp paprika
– A splash of hot sauce
– 1 cup vegetable oil for frying
– 1/2 cup maple syrup
– 2 tbsp Dijon mustard

Instructions

1. Soak the chicken thighs in buttermilk mixed with a splash of hot sauce for at least 4 hours, or overnight for best results.
2. In a large bowl, mix flour, salt, pepper, garlic powder, and paprika.
3. Heat vegetable oil in a deep skillet to 350°F over medium heat.
4. Dredge each chicken thigh in the flour mixture, shaking off excess.
5. Fry the chicken in batches for about 12 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Let the chicken rest on a wire rack for 5 minutes to keep it crispy.
7. Whisk together maple syrup and Dijon mustard for the dip.

Here’s the deal: the buttermilk ensures juicy meat, while the flour mix gives that crave-worthy crunch. Serve with the dip for a sweet and tangy kick that’ll have everyone reaching for seconds.

Crispiest Buttermilk Fried Chicken Wings with Blue Cheese

Absolutely everyone needs a go-to fried chicken wings recipe, and this one delivers crunch and flavor in spades.

Ingredients

• 2 lbs chicken wings, split at joints
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, a good pinch of each
• Oil for frying, enough to fill your pot a couple of inches
• A splash of hot sauce
• 1/2 cup blue cheese, crumbled

Instructions

1. In a large bowl, mix chicken wings with buttermilk and a splash of hot sauce. Cover and chill for at least 4 hours, or overnight for maximum tenderness.
2. In another bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Heat oil in a deep pot to 375°F. Use a thermometer to keep the temperature steady.
4. Remove wings from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere. Shake off any extra.
5. Fry wings in batches, about 6-8 minutes each, until golden and crispy. Don’t overcrowd the pot.
6. Drain on a wire rack over a baking sheet. This keeps them crispy.
7. Toss wings with more hot sauce if you like, then sprinkle with blue cheese crumbles.

Zesty and bold, these wings are all about the contrast between the crispy exterior and juicy meat. Serve them with celery sticks and extra blue cheese dressing for dipping, or pile them high at your next game day spread.

Smoky Paprika Crispiest Buttermilk Fried Chicken

Oven-fried or deep-fried, this chicken is a game-changer. Smoky paprika and buttermilk make it irresistibly crispy and flavorful.

Ingredients

– 4 chicken thighs, skin-on
– A cup of buttermilk
– A couple of tbsp of smoky paprika
– A splash of hot sauce
– 2 cups of all-purpose flour
– A tsp of salt
– A tsp of garlic powder
– A tsp of onion powder
– Enough vegetable oil to fill your frying pan 2 inches deep

Instructions

1. In a bowl, mix the buttermilk, a tbsp of smoky paprika, and a splash of hot sauce. Tip: The acidity in buttermilk tenderizes the chicken, making it juicier.
2. Add the chicken thighs to the buttermilk mixture, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. In another bowl, combine the flour, remaining paprika, salt, garlic powder, and onion powder. Tip: Seasoning the flour ensures every bite is flavorful.
4. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere. Tip: Let the coated chicken sit for 5 minutes to help the coating stick better during frying.
6. Fry the chicken in batches, about 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
7. Drain on a wire rack over a baking sheet to keep the chicken crispy. Avoid paper towels as they can make the bottom soggy.
Crunchy on the outside, tender and juicy inside, this chicken is smoky with a hint of heat. Serve it with a side of honey for dipping to balance the flavors.

Buttermilk Fried Chicken with a Crispy Cornflake Crust

Hungry for something crispy yet tender? This buttermilk fried chicken with a cornflake crust hits all the right notes. Perfect for a weekend treat or a hearty dinner.

Ingredients

• 2 cups of buttermilk
• a couple of dashes of hot sauce
• 4 chicken thighs, bone-in and skin-on
• 1 cup of all-purpose flour
• 1 tsp of garlic powder
• 1 tsp of paprika
• a pinch of salt and pepper
• 2 cups of crushed cornflakes
• enough vegetable oil to fill a skillet halfway

Instructions

1. In a large bowl, mix buttermilk with hot sauce. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, combine flour, garlic powder, paprika, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip back into buttermilk, and finally coat with crushed cornflakes, pressing gently to adhere.
4. Heat oil in a large skillet over medium heat until it reaches 350°F. Carefully add chicken, skin side down, and fry for about 5 minutes until golden brown. Flip and fry another 5 minutes.
5. Reduce heat to medium-low and continue cooking for 10 more minutes, turning occasionally, until chicken is cooked through and registers 165°F internally.
6. Transfer to a wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving.

Every bite offers a crunch from the cornflakes, followed by juicy, flavorful chicken. Serve with a side of honey mustard or atop a waffle for a sweet and savory twist.

Conclusion

Whether you’re craving classic Southern comfort or a spicy twist, our roundup of 12 Delicious Crispiest Buttermilk Fried Chicken Recipes has something for everyone. Dive into these mouthwatering options, find your new favorite, and don’t forget to leave a comment sharing which recipe stole your heart. Loved what you saw? Spread the joy by pinning this article on Pinterest for fellow fried chicken enthusiasts to discover!