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This buttermilk fried chicken recipe is all kinds of Southern comfort. First, an overnight soak in a buttermilk bath makes for the ultimate melt-in-the-mouth and fall-off-the-bone bite, then the heavily spiced and battered thighs and drums are fried to golden delicious. Serve with a sidekick dip of chilli-rippled mayo.

This Southern-style fried chicken thigh and drumstick recipe is not for the calorie-counters. Less heavy on the hips, but just as luscious on the lips is oven-baked honey soy chicken. But who’s counting?

Buttermilk Fried Chicken

Buttermilk might be a household product in the US, but here in the UK it is more enigmatic. Although it is available in larger supermarkets, British recipes rarely call for it and so it is seldom used over here. So, allow me, UK-based friends, to let you into the secrets and benefits of buttermilk!

Traditional buttermilk is a leftover product from cream in the making of butter that has been left to ferment overnight. But modern, store-bought buttermilk is made by adding lactic acid-producing bacteria to regular milk. Sounds weird but is actually pretty on trend right now!

Buttermilk is similar to other dairy-based cultured foods like natural yoghurt or kefir. In fact, both of these products can be used as buttermilk substitutes.

Due to the fermentation, buttermilk has an unusual and unexpected tanginess and slight fizziness to it. Yup, it’s getting weirder.

But it’s these properties that make it an ideal ingredient for baking (that’s another blog!) and marinades. The lactic acid in the buttermilk works as a natural meat tenderiser, which is why buttermilk chicken is such a dreamy delicacy.

And why this recipe calls for it. A fried chicken marinade made with buttermilk will deliver supreme fleshy softness by tenderising the meat AND the generously thick consistency will seal in moisture, later forming that irresistible golden crust.

Besides buttermilk, I’ve added punchy flavourings: salt, garlic powder and chilli sauce. Buttermilk fried chicken recipes usually use cayenne pepper or paprika, but I have upped the ante with Indonesian chilli sauce; sambal oelek.

Sambal oelek is essentially flat-out chilli paste. With a little vinegar and salt. But I find there is more complexity to it than that. There is a subtle sweetness too. But it will give that chicken a kick!

I’ve added 4 tablespoons which might sound like a lot so feel free to dial it down if you’re a cautious first-timer. For reference, I would place it after This is an affiliate link.sriracha but before tabasco on a scale of not-to-hot.

Top down shot of buttermilk fried chicken pieces cooling on a wire rack

Recipe Tips and Notes

Using buttermilk is an old trick that originates in the American South. Lactic acid in the milk works to tenderise the chicken flesh. However, for non-dairy cooks, you can use any other acid like lemon or lime juice or vinegar to do the job.
While the buttermilk brings the chicken to melt-in-the-mouth levels, chilli sauce and garlic powder give it some oomph! I’ve used sambal oelek, but you can use any spicy sauce you favour.
If there is no salt in your chilli sauce, add extra to the marinade. After your investment of time, you don’t want to end up with bland drumsticks.
I even season the coating! Southern fried chicken is all kinds of salty- that is what makes it soooo good!
For maximum flavour, marinate the chicken overnight. The meat needs time to absorb the garlic and chilli and, of course, soften up. In an absolute pinch, 2 hours will do, but the longer the better!
That oil needs to be hot, hot, hot! 185C/360F hot. Most oil thermometers will have a helpful little icon on them indicating the right temp.
Fry the chicken in two batches to avoid overcrowding and achieve an even golden crust. The oil temperature will drop as soon as the chicken hits it so it’s important to bring that back up to temp for the next batch.
NOTE: The chicken will not be fully cooked after the frying stage. It needs to be finished in the oven.
For the best result of crunchy-coated chicken thighs and drummers, place the chicken on a wire rack in a roasting pan for the final oven stage.
Get your This is an affiliate link.meat thermometer out! Don’t guess with chicken. The internal temperature should be 72C/160F.
I made a slick of dipping sauce to go with these delectable chicken pieces. A tablespoon of sambal oelek stirred into mayonnaise. It’s the perfect sidekick. Again, you can use the same chilli sauce as you used in the marinade.
Finally, a sprinkle of black and white sesame seeds right out of the oven adds a bonus crunch, and it looks purdy!

Top down shot of buttermilk fried chicken stacked on a plate next to chilli mayo

Serving suggestions

Where to start? Buttermilk fried chicken goes with absolutely anything so I’ve had to narrow it down to either a summer or winter table for you. Here goes:

Summer

Maple butter corn muffins or macaroni salad (with or without tuna) and classic coleslaw or cowboy caviar.

Winter

Instant pot mashed potatoes with cream cheese, baked sweet potatoes or baked macaroni cheese and scalloped corn or traditional collard greens.

And as for that fried chicken dipping sauce of chilli mayo, dunk some air fryer chicken wings or fries in there!

Process shot of chilli mayo being mixed and chicken drumsticks being marinated

Storage and leftovers

Leftover chicken needs to be refrigerated within 2 hours of cooking. This buttermilk fried chicken will keep for 3 to 4 days in an This is an affiliate link.airtight container.

While there are those out there who will eat cold chicken, I am not a fan. I want that crispy coating to be just as satisfying the second time round. So here are two methods:

Let the chicken come to room temperature while you pre-heat the oven. Get it hot like the first time around. Using your trusty This is an affiliate link.wire rack and roasting pan hack, put the chicken pieces back in the oven for 15 minutes and then check the temp. If they’ve reached a food safe temperature, take them out and enjoy!
Use your ever-faithful This is an affiliate link.air fryer! Set the temp to 190C/375F, again allowing the refrigerated chicken to come up to room temperature first, and then air fry in batches for 5 or 6 minutes turning once.

A final note: I don’t recommend using a microwave to reheat buttermilk fried chicken. Unless you enjoy soggy, saggy-skinned chicken that is.