Buttermilk Fried Chicken




  • 1 whole chicken cut into 10 pieces
  • ½ -1 tablespoon hot sauce
  • 3-4 garlic crushed
  • 3 tbsps. Tastic spice*

Chicken Coating

  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tsps. baking powder
  • 1 tbsp. paprika
  • 2 tbsps. Tastic spice*
  • 1 tbsp. onion powder
  • 1 tsp. cayenne pepper
  • 1 tsp. white pepper
  • 2 tbsps. dried herbs Thyme, Oregano, Parsley
  • 4 cups buttermilk



  1. Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and Tastic spice.
  2. Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight.
  3. In a large bowl, whisk together the chicken coating ingredients except for the buttermilk.
  4. Remove all the marinated chicken from the buttermilk. Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.
  5. Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed) followed by the flour mixture - shake off any excess flour. Let the chicken rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Frying the Chicken

  1. Heat oil in a deep fryer or cast-iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
  2. Using a tong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet. 
  3. Fry the chicken until golden brown, turning once every 10 to 20 minutes - depending on the size of the pieces. Chicken is done when it is no longer pink inside, and its juices run clear. You may do a test by piercing the chicken with a fork.
  4. Drain the chicken on paper towels and then transfer them on a wire rack. (see notes)
  5. Repeat with remaining chicken pieces; let it cool for at least 10 minutes before serving.


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