Buttermilk Fried Chicken

buttermilk fried chicken

This is such an easy recipe for how to make buttermilk fried chicken. I am ashamed to say I have never actually made buttermilk fried chicken before last week. Yes. of course I have made fried chicken. But I make it with an egg batter, because that is the way my mom and granny use to make it. I guess I just got into an egg battered fried chicken rut. I was recently reading Jaden’s website, Steamy Kitchen, where she had made Ree’s buttermilk fried chicken from the Pioneer Woman. This recipe that Jaden did, is part of her new cookbook, The Pioneer Woman Cooks. How embarrassing for me, the self proclaimed accidental country girl. Ree, seems to know more about buttermilk fried chicken than an actual country girl. Well, life is a journey of learning, so I set out to use her recipe as inspiration, and develop my own buttermilk fried chicken recipe. The result was a crispy fried chicken, that was slightly tangy from the buttermilk and smoky from added smoked paprika. I added lots of smoked paprika for color and flavor, along with some other favorite herbs.  It was super tender from being marinated in the buttermilk all night. As compared to my traditional egg battered fried chicken, the breading was a little thinner, and the flavor was tangier because of the buttermilk. I loved this dish, it was nice to have something different for a change. I used boneless skinless chicken breasts, and cut them into strips for this recipe to make chicken tenders, which my toddler loves.

Ree suggests a great tip in her recipe, she suggests to bake the chicken in a 350 degree oven after frying to ensure it is done. I have had many people ask how to make sure fried meats were done, and never knew what to tell them, but now I do. Bake it! I am not a big fan of this method for regular use, because the chicken seems to get soggy, but it is a great fix for underdone meat. And, just so happens, that I had this problem in this recipe. I got distracted and my oil got too hot, so this was a handy tip for me too.

recipe photo

Yield: Serves 4

Buttermilk Fried Chicken Recipe

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3-4 Boneless skinless chicken breasts cut into strips, or 2 split breasts, breasts would be divided into two pieces for each breast halve to speed cooking
2 cups buttermilk, or enough buttermilk to submerge chicken
2 cups flour
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon garlic powder
oil for frying


Cut up chicken and place in a bowl. Submerge in buttermilk. Let it stay there 6 to 24 hours.
Preheat oil for frying to 350 degrees in a skillet or a deep fryer. Mix flour and spices together.

Flour each piece of chicken on all sides, and submerge in oil.

Fry until golden brown. To ensure the chicken is done, bake in a 350 degree oven for about 10 minutes after frying.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  12 Responses to “Buttermilk Fried Chicken”

  1. Jim-49 — November 20, 2009 @ 8:38 pm

    Angie,I didn’t see you at my house today??? This is one of the old recipes,I’ve used all my life,with the exception of the •1/2 teaspoon thyme,•1/2 teaspoon oregano
    •1/4 teaspoon garlic powder , I can’t sell this to the family.I do love the old recipe,I use it on pork,chicken,deer meat and beef.The buttermilk,will make the thicker crust,and the kids love this!! I put the flour,pepper,salt,in a zip lock bag,and shake it up,real good. I have a new Pioneer Woman book,but this week was too busy to look at,going to get some fresh river catfish tomarrow,maybe,if rain and sickness allow.

  2. redkathy — November 21, 2009 @ 5:39 pm

    I never made buttermilk fried chicken either. I’m gonna have o try it one of these days though as fried chicken is my hubbys favorite foods.
    .-= redkathy´s last blog ..Fresh Cranberry Apple Bake =-.

  3. fried turkey recipe — December 8, 2009 @ 11:11 pm

    Yum, from the pic this looks very, very, good, I have to test this fried chicken recipe out. Thanks for sharing.

  4. pranita — February 8, 2010 @ 7:48 pm


    i wanted to know what flour did u add, we have many types of flour

    • Angie — February 9, 2010 @ 9:54 am

      all purpose flour

  5. RO Filter — March 21, 2010 @ 7:34 pm

    Thanks for sharing your buttermilk fried chicken recipe, looks delicious! My grandmother used to make a similar recipe, haven’t had it in years since she passed, and am so glad to have found your site/recipe. I am going to fix this meal this week for my family. Appreciate your cooking tips with the recipe as well.

  6. Michelle Alleyne — April 12, 2010 @ 10:08 am

    It’s amazing to discover original tips for dishes in addition to easy to understand techniques to create them. My husband and I served this dish for our dinner last saturday. Everybody adored it, I’ll be serving it on a regular basis from now on.

  7. I was going to make desert for my party this Sunday and instead of whip cream I had picked up Butter milk (I had my three kids with me) I didn’t know what to with it so I goggled butter milk recipes and this site popped up. I am now a fan on Facebook. Will leave another comment once I make the chicken. thanks

    • Angie — June 12, 2010 @ 8:34 am

      thanks, I checked your site out too, Looks very cute!. Let me know how the chicken turns out!

  8. Rose-Bartlett — August 19, 2010 @ 11:18 pm

    Buttermilk Fried Chicken | Eclectic Recipes http://t.co/mkJ3fa0 via @AddThis

  9. MeatHub Inc. — October 4, 2010 @ 6:13 pm

    This buttermilk fried chicken looks devilishly good. 🙂

  10. Shurflo — October 29, 2011 @ 10:43 am

    This looks and sounds great. I’m going to try it on catfish too. Thanks.

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