Crispy Buttermilk Fried Chicken

I haven’t tried it yet. Sounds delish, but why do we heat the oil to 350 but fry at 315?

My recipe exactly! And as someone else suggested, I season my flour more liberally. Also, instead of cayenne, I use smoked paprika and add a squirt of Sriracha to the buttermilk soak. Great!

I’m going to make this next week! but my family doesn’t do spicy, what can I use to help soften any spice that may happen with using the cayenne?

Recipe and instructions work as written. Only caveat is that I would up the seasonings in the flour.

This was great. I substitute Frank's Red Hot for the cayenne pepper in the buttermilk mix. Air fried instead of pan. My favorite fried chicken recipe so far. Great flavor and batter adhered perfectly. I even double battered some to see the difference in crunch. Chicken was moist. Big fan.

- A

This chicken was delicious and super moist. Definitely don’t skip any steps. I fried the chicken then placed in a pan covered with foil, then baked at 350 for 20-30 minutes. This recipe is a keeper!!

Not impressed with the batter.
It did not hold.
I tried this batter from what I usually use, but going back to what I used.
I was excited about it, but I think it’s going to take a little work on my part.

Amazingly good and easy. I’ve been doing bland, soggy fried chicken forever. So glad I found this recipe! It’s going into the forever file.

All I had was chicken breast, which I halved in thickness and put in plastic sealed bag with regular milk and juice of half a lemon (homemade buttermilk). I let it sit on counter for 20 Minutes, then followed the rest of the directions. Be sure to salt chicken again out of fryer. Better than restaurant chicken!

First time I made this last night and it was a hit! My husband and kids loved it. I used half flour and half panko and it was crunchy even used a whole chicken haha. Loved F&W been a member for years now and they're the reason I learned how to cook!

This was really good! BUT I would be really careful if you choose to let the chicken sit in the buttermilk at room temp. By the time you let it sit, coat it with flour, let it sit again for 30 mins, then fry in batches, your chicken will have sat at room temp for close to 3 hours. Little risky in my mind, best to refrigerate for 4 hours in the buttermilk instead.

Delicious! We traded out half the flour for panko which gave it a greater crunch. Other than that wouldn’t change a thing.

Turned out perfectly. Leaving the chicken to stand for 30 mins made a difference... the coating didnt fall off, it was all nice and crispy. Thank you

You must have made it wrong. I’ve never been successful with buttermilk recipes until I found u let it sit for 30 min before frying AND u take off excess BM b4 drugging it in flour mix. It has great flavor and is amazing!!!!! Yummy with mashed potatoes and grilled fresh white corn. Damn good!

It was delicious, it was hit among my family. This will now be my go to recipe (: (idk why the other person said that it was disgusting)

Disgusting. A waste of time, money, and energy. I could have purchased fried chicken from the store.