Buttermilk Fried Chicken

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This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won’t have it any other way!

Oh boy, is this post a long time coming. I’ve been testing out this fried chicken recipe for a loooooong time, and I’m super excited to finally share with you the tried, tested and perfected recipe! Follow me…

I hope we’re all in agreement that the best fried chicken is mouthwateringly tender on the inside, tooth shatteringly crispy and flakey on the outside and bursting with flavour all over. This recipe will give you exactly that. I’ve packed this post with everything you need to know in getting perfect fried chicken, so let’s start right at the beginning.

What cut of chicken to use for fried chicken?
I always get a whole chicken and cut it up, just because I like the variety. This post is already going to be lengthy as it is, so I won’t add a tutorial on how to do it, but if you don’t know how to cut a whole chicken for fried chicken then check out this video. From this, you’ll get 10-12 pieces of chicken (depending on if you split the wing in two or not, here I do).

Best chicken to use for deep frying?
If you opt not to use a whole chicken, just use a variety of different cuts i.e half thigh half drumstick. Just make sure you use bone in skin on chicken. This will result in the crispiest/juiciest fried chicken. I love drumsticks because they’re the easiest to eat, but thighs and wings are also a classic choices. If you’re doing breast as well just make sure you dice in half (keep on the bone) otherwise it’ll be too big to properly cook.

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