Buttermilk Fried Chicken


  • Chicken Thighs (preferred, I fried the chicken for waffles so used 6 pieces of skinless and boneless)
  • Buttermilk (2 cups)
  • Dried Rosemary (1/2 teaspoon)
  • Dried Thyeme (1/2 teaspoon)
  • Garlic Powder (1/2 teaspoon)
  • Chili Powder (2 teaspoons)
  • Salt (1 teaspoon)
  • Black Pepper (1 teaspoon)
  • Vegetable Oil/Peanut Oil (2 litre or 1/2 gallon)

Seasoned Flour:

  • Flour (2 cups)
  • Salt (1 teapsoon)
  • Black Pepper (1 teaspoon)
  • Garlic Powder (1 teaspoon)
  • Chili Powder (2 teaspoons)
  • Buttermilk (2-3 tablespoons)


Rinse the chicken a few times and place it in a large bowl. Season the chicken with all the dried spices and mix well to make sure they are evenly evenly coated and then pour over the buttermilk to cover the chicken and wrap with a plastic wrap and leave it to marinate in the fridge overnight.

In a tray, add the flour and all the dry seasoning give it all a stir using a fork. Then add buttermilk one tablespoon at a time and give it a stir. This helps in getting more crispy layer.

In a dutch oven or any deep pot add vegetable oil/peanut oil heat it to 350oF/175oC.

Remove the chicken from the buttermilk and drench each piece in the seasoned flour. Shake off any excess and add the chicken into the pot and cook for 10-12 minutes till golden brown and then scoop it out and place it on a cooling rack set over papertowel. I fried one or two pieces at a time, make sure not to over crowd the pot.

This step is optional, once you have fried all the pieces add them back into the pot one-by-one and fry for additional minute or two and then place them back on the rack to drain out all the excess oil. This step will give the chicken an extra crunch.


3 Comments Add yours

  1. Sowmya says:

    Nice preparation Adarsh


    1. Adarsh Ravi says:

      Thank you so much!

      Liked by 1 person

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