Make restaurant-style, finger-licking fried chicken at home with this crispy buttermilk fried chicken method. I also explain how to joint a whole chicken so you can recreate the classic pieces. This is a recipe I’ve refined over years — my kids prefer it to takeout!
“This looks so tasty and juicy – great recipe and stunning photos too, thank you for the inspiration!
Emma 🙂”
– Emma
Nicky’s Notes
I spent five years working in a fried chicken shop, where I learned how they joint the bird, coat it in a seasoned flour mix (not a wet batter) and cook it in a commercial fryer. At home you won’t have a pressure fryer, but you can still achieve a crunchy, golden coating by deep-frying in a pan or a domestic deep fat fryer.
For extra juiciness I marinate the pieces in seasoned buttermilk before coating. This step helps keep the chicken tender and lets the coating cling better for a crisp finish.
Table of Contents
- Nicky’s Notes
- Ingredients for Fried Chicken
- How to Joint a Chicken
- Marinating and Frying the Chicken
- What to Serve It With
- Can I Use Ready-Cut Chicken Pieces?
- Can I Use Boneless Chicken?
- Watch How to Make It
- Crispy Fried Chicken Recipe
- 🍗 More Crispy Chicken Recipes
Ingredients for Fried Chicken
Full ingredient quantities and the complete recipe are in the recipe card below.
How to Joint a Chicken
- Watch the video in the recipe card if possible — seeing the technique makes it much easier.
- Place a whole chicken on a secure chopping board and use a large, sharp knife.
- Remove the parson’s nose (the small tail piece) first.
- Separate the lower half (thigh and legs) from the upper half by cutting through the backbone.
- Put the lower half skin-side-up and split it into two leg pieces so each contains a thigh and drumstick.
- Feel for the joint between thigh and drumstick and cut through it to separate those pieces.
- Remove the wings by cutting at a 45-degree angle to the body, including a small chunk of meat with each wing.
- Turn the bird breast-side down and cut out the keel piece at a 45-degree angle.
- Slice the remaining breast/rib section in half so the pieces are even; one piece will include the backbone and the other the upper part of the sternum.
Marinating and Frying the Chicken
- Marinate the pieces in buttermilk with salt, pepper and garlic salt. Cover and chill for at least an hour or overnight for best results.
- Mix the dry coating — a seasoned flour blend with baking powder — in a large bowl (see recipe card for exact measurements).
- Lift each piece from the buttermilk, let excess drip off, then dredge thoroughly in the flour mixture so it’s well coated.
- Heat oil in a large pan or deep fat fryer to a high temperature (test with a small cube of bread — it should rise and bubble immediately). Use enough oil but keep the pan no more than one-third full.
- Fry in batches of two or three pieces for about 7–8 minutes until golden and cooked through. Check doneness by ensuring there’s no pink in the centre.
- Keep cooked pieces warm in a low oven while you finish frying the rest.
What to Serve It With
This fried chicken pairs well with:
- Fries — shoestring, carrot fries, vegetable matchsticks, or oven-baked fries.
- Potato salad or creamy coleslaw.
- Mashed potatoes for an American-style meal.
- A fresh green salad such as a Cobb for contrast.
Can I Use Ready-Cut Chicken Pieces?
Yes. You can use pre-cut bone-in pieces such as wings, drumsticks, thighs or bone-in breasts instead of jointing a whole bird.
Can I Use Boneless Chicken?
The coating and method work well for boneless or skinless pieces too. Boneless pieces usually cook faster — make sure they reach piping hot in the centre with no pink remaining.
Watch How to Make It
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Crispy Fried Chicken Recipe
Ingredients
Chicken and Marinade:
- 1 whole medium chicken
- 240 ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 180 g (1½ cups) plain (all-purpose) flour
- 1½ tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes (optional)
Also:
- Oil for deep frying — at least 2 litres (2 quarts), pan no more than one-third full
Instructions
To joint the chicken:
- Place the whole chicken on a secure board with a large, sharp knife.
- Chop off the parson’s nose (the tail piece).
- Cut through the backbone to separate the lower half (thighs and legs) from the upper half.
- Split the lower half into two leg pieces, then separate thigh and drumstick at the joint.
- Remove the wings at a 45° angle, keeping a small amount of meat with each wing.
- Turn the bird breast-side down and cut out the keel piece at a 45° angle.
- Slice the remaining breast/rib section so you have even-sized pieces — one containing backbone and the other the upper sternum.
Marinade:
- Put the chicken pieces in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix, cover and chill for at least 1 hour or up to overnight.
Crispy Coating:
- Preheat the oven to low to keep cooked chicken warm.
- Heat a large pan of oil or preheat your deep fat fryer until hot. Test with a small cube of bread — it should rise and bubble immediately.
- Combine the flour and seasonings in a large bowl.
- Lift each piece from the buttermilk, let excess drip off, then dredge well in the coating and place on a tray.
- Fry 2–3 pieces at a time, lowering them in slowly to avoid oil bubbling over.
- Cook for 7–8 minutes until golden and cooked through. Cut one piece if unsure — there should be no pink in the centre.
- Keep cooked pieces on a tray in the oven while you finish the rest, then serve hot.
Video
Notes
Note 1 –
You can use pre-cut bone-in pieces instead of jointing a whole chicken.
To cut the breast into two pieces (no keel):
Cut through the carcass between the backbone and the ribs. Discard or save the backbone for stock, then slice the remaining breast piece in half through the breastbone to make two large breast pieces.
Can I make it ahead?
You can marinate and coat the chicken in advance. Once coated, cover and refrigerate for a few hours if needed — the coating may become sticky but will still crisp when fried. You can also cook ahead, refrigerate for up to a day and reheat at 175°C/350°F for about 20 minutes (cover for first 10 minutes, then uncover to crisp).
Can I freeze it?
I don’t recommend freezing uncooked coated or cooked chicken — defrosting and reheating can dry the meat and soften the coating.
Nutrition note
Nutrition is approximate per average piece. I’ve estimated roughly 1 tbsp oil absorbed per piece; values will vary with piece size and cooking method.
Nutrition
Carbohydrates: 18 g |
Protein: 18 g |
Fat: 29 g |
Saturated Fat: 16 g |
Cholesterol: 90 mg |
Sodium: 941 mg |
Fiber: 1 g |
Sugar: 1 g
Nutrition information is estimated and should be treated as an approximation.
This Buttermilk Fried Chicken recipe was first posted in May 2020 and updated with improvements and housekeeping edits.
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Some links in the original post may be affiliate links, which can earn a small commission at no extra cost to you. Nutrition details are approximate; see the original site’s terms for more information.