I just had to try this! Buttermilk Fried Chicken is really different than breaded fried chicken. It is surprisingly fast and really delicious, give it a try if you have a deep cast iron pot or a wok as it has to be deep fried.

Buttermilk Fried Chicken

No ratings yet
Print Pin Rate
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people


  • 3 chicken legs drum sticks and thighs, skin on and bone in.
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tbsp Asian chili sauce (hot)
  • 1 cup buttermilk or 1 cup milk and 1 tablespoon white vinegar to make buttermilk
  • 1/2 cup all-purpose-flour to dredge chicken
  • 2 cups canola oil or ghee


  • Gather all ingredients before starting recipe.
  • Combine buttermilk, salt, garlic powder and chili sauce in a large mixing bowl and add chicken pieces, set aside to marinate for at least one hour.
  • After the hour, drain chicken pieces on a wire rack, and while draining prepare oil for frying.
  • Pour canola oil in a deep cast iron pot or wok and heat over medium high/high heat; to test, drop a bread cube into the oil and if it starts to sizzle and turn brown, the oil is hot enough.
  • After the pieces have drained for a few minutes, dredge each piece in flour.
  • Gently immerse chicken pieces into hot oil, reduce to medium high, and fry for 10-12 minutes per side or until the chicken turns a golden brown, then turn to fry the second side.
  • Remove from hot oil drain on a paper towel and serve.

Pin It on Pinterest