There’s nothing better than homemade fried chicken with a crispy golden crust and juicy, flavorful meat inside. This easy buttermilk fried chicken recipe delivers that perfect crunch every time without complicated steps or fancy ingredients. The seasoned coating is packed with flavor, while the buttermilk helps keep the chicken tender and delicious.

Whether you serve it with mashed potatoes, biscuits, gravy, or a simple salad, this classic comfort food is always a crowd favorite. Once you hear that crispy crunch from the first bite, you’ll want to make it again and again!

Ingredients

For the Chicken

• 6 pieces chicken (mix of thighs and drumsticks)
• 1 1/4 teaspoons seasoned salt
• Canola oil for frying

For the Seasoned Flour

• 2 cups all-purpose flour
• 2 1/2 tablespoons seasoned salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried basil
• 1 1/2 teaspoons dried parsley flakes

Wet Mixture

• 1 egg
• 1 cup buttermilk

Homemade Buttermilk Substitute

• 1 tablespoon white vinegar
• Enough milk to make 1 cup

Instructions

Pat the chicken pieces completely dry with paper towels. Dry chicken helps the coating stick better and creates a crispier crust.

In a large shallow dish, whisk together the flour, seasoned salt, baking soda, baking powder, sage, thyme, basil, and parsley until fully combined.

In another bowl, whisk together the egg and buttermilk until smooth. If making homemade buttermilk, combine the vinegar and milk first, let it sit for 5 minutes, then mix it with the egg.

Season the chicken pieces evenly with the additional seasoned salt so the flavor goes all the way through the meat, not just on the crust.

Dip each piece of chicken into the flour mixture, then into the buttermilk mixture, and back into the flour again for a double coating. Press the flour onto the chicken gently so the breading sticks well.

Heat the oil to 350°F (175°C) in a deep fryer or heavy pot. Once the chicken is added, the temperature should stay between 325°F and 335°F for even cooking.

Carefully place the chicken into the hot oil without overcrowding the pan. Fry in batches if needed. Cook drumsticks and thighs for about 18–20 minutes, turning occasionally if using a stovetop method, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

Transfer the fried chicken to a wire rack lined with paper towels underneath. This keeps the chicken crispy instead of soggy.

Serve hot with mashed potatoes, biscuits, gravy, coleslaw, or your favorite dipping sauce.

Notes & Tips

• The double-dip coating creates an extra crispy crust with lots of texture.
• Baking powder and baking soda help create that light, crunchy finish.
• Keep the oil temperature steady for the best fried chicken — oil that’s too hot can burn the crust before the inside cooks.
• Let the chicken rest on a rack instead of directly on paper towels to maintain crispiness.
• Add cayenne pepper or hot sauce if you want spicy fried chicken.
• Leftover fried chicken reheats beautifully in the oven or air fryer.

This crispy fried chicken is crunchy, juicy, flavorful, and perfect for family dinners or weekend comfort food. Don’t forget the biscuits and gravy for the full homemade experience!