• 4 chicken breasts cut into strips
  • 1 carton buttermilk
  • 2 to 3 squirts Sriracha
  • Kosher salt/Pepper
  • 2 TBLS Paprika
  • 4 to 5 C AP flour
  • 3/4 C rice flour
  • a few dashes McCormick cayenne pepper (optional)
  • 2 tsp McCormick celery seed
  • 1 TBLS McCormick paprika
  • canola oil for frying
  • 2 to 3 TBLS butter
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Buttermilk Fried Chicken…Who doesn’t love fried chicken? I love this recipe I created…the chicken is so crispy, tender, and juicy. This recipe works with whatever part of the chicken you prefer. I use boneless chicken breasts, cut into strips and boneless chicken thighs. I know what you are thinking…how can boneless chicken be fried, and remain juicy…try this recipe…it works! If you are using bone-in chicken, the fry time will be a little longer (see below).

Salt and pepper your chicken pieces. Feel free to use any part of the chicken you wish. Frying time will be longer for chicken on the bone (see below). In a large sealable bag or bowl, combine the buttermilk, Sriracha and paprika. Add the chicken to the buttermilk mixture and marinate in the refrigerator for at least 15 minutes. I typically marinate for 2 hours. You can also do overnight. The longer the chicken marinates, the juicier it will be. UPDATE: I made this last evening using a whole chicken cut into parts and added a few strips of boneless chicken breast. Your kids will love this updated version of chicken fingers.

While the chicken is marinating, in a bowl or sealable bag, combine the AP flour (the amount will vary depending on how much chicken you are preparing), the rice flour, salt/pepper, cayenne, paprika and ground celery seed. The addition of the rice flour will make the chicken extra crispy.

Heat up a cast iron pan (I love this one from Lodge Cast Iron) with canola oil and a few pats of butter. You want the temperature of the oil to be around 350 to 375 degrees. Use enough oil to cover the chicken. One key is to make sure you have enough oil in the pan…you are frying in batches…you will need to add additional oil in between batches. You should definitely have a meat thermometer on hand for this recipe. You need to check the internal temperature of the chicken before serving. Click here for the one I use.

canola oil and butter heating up in a cast iron pan

Start coating the chicken by taking a piece from the buttermilk mixture and dipping in the flour mixture…be sure to fully coat each piece. You may have to pat the flour on the chicken to make sure it’s coated. I often double dip…meaning I will put the chicken back in buttermilk after the first dredge….then back in the flour…it’s a little messy…but so worth it! Have a baking rack coated with non-stick spray at the ready…be sure to line the bottom of the rack with a baking sheet or foil. Place each coated piece on the rack and allow to sit for a few minutes before frying.

Add coated chicken to hot oil and allow to fry and brown (for boneless chicken…about 7 to 8 minutes a side. For bone-in pieces, you are looking at about 18 to 20 minutes for the larger pieces. I would recommend if you are frying bone-in breasts, to have your butcher cut them in half.

You can cut a piece of chicken to test if it is fully-cooked or use a meat thermometer…should be at least 165 degrees. Once fully-cooked, drain fried chicken on a separate prepared baking rack (do not use the one you used for the coated chicken unless you cleaned well). Salt as soon as you take out of the fryer.

I am a freak when it comes to chicken being fully cooked…so I always have a baking pan heating in the oven while I’m frying the chicken and will place the fried chicken in the oven for a few minutes to ensure it is cooked through. Oven temperature at 325 to 350 degrees. Do not leave chicken in oven too long or it will begin to dry out.

You will not believe how juicy and crispy this chicken turns out to be. This is perfect for leftovers the next day…so make plenty! ENJOY! Want more ways to enjoy my Buttermilk Fried Chicken…Click here to check out my amazing Chicken and Waffles Recipe!

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