If you’re craving crispy fried chicken with juicy, tender meat, this Buttermilk Fried Chicken Thighs recipe is exactly what you need! Inspired by Southern cooking, these golden-brown chicken thighs are perfectly seasoned and irresistibly crunchy. Whether you’re preparing a family dinner or a weekend treat, this recipe will become one of your favorites.
Buttermilk Fried Chicken thinghs Ingredients:
8 bone-in, skin-on chicken thighs 🍗
2 cups buttermilk 🥛
1 tablespoon hot sauce (optional) 🌶️
2 cups all-purpose flour 🌾
1 teaspoon paprika 🔥
1 teaspoon garlic powder 🧄
1 teaspoon onion powder 🧅
1 teaspoon salt 🧂
1 teaspoon black pepper 🌶️
1/2 teaspoon cayenne pepper (optional, for extra heat) 🌶️
Vegetable oil for frying 🛢️
🕒 Preparation Summary
Step Time
Prep Time 15 minutes
Marinate Time 2–4 hours (or overnight for best flavor)
Cook Time 20–25 minutes
Total Time 2 hrs 40 mins to 4 hrs 40 mins
Instructions:
- Marinate the Chicken:
In a large bowl, mix the buttermilk and hot sauce (if using). Add the chicken thighs and make sure they are fully covered in the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
Marinating in buttermilk breaks down the meat fibers, making the chicken juicy and flavorful.
- Prepare the Seasoned Flour:
In a large, shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned flour is key to creating a crispy, well-flavored crust.
- Heat the Oil:
Fill a deep skillet or fryer with vegetable oil, about 1 inch deep. Heat the oil to 350°F (175°C). Using a thermometer will help maintain the right frying temperature for crispy chicken.
- Coat the Chicken:
Remove each chicken thigh from the buttermilk, allowing the excess to drip off. Dredge the chicken well in the seasoned flour, pressing the coating firmly onto the chicken to help it stick. Shake off any extra flour.
For extra crunch, you can double-dip: return the chicken to the buttermilk and coat it in flour a second time before frying.
- Fry the Chicken:
Carefully place the chicken thighs into the hot oil, skin side down. Avoid overcrowding the pan—fry in batches if needed. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest:
Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil and keep the coating crispy. Let the chicken rest for about 5 minutes before serving.
Tips for Perfect Buttermilk Fried Chicken thighs:
Double dipping gives the chicken an extra thick and crunchy crust.
Use skin-on chicken thighs for the best flavor and juiciness.
Serve with classic Southern sides like mashed potatoes, creamy coleslaw, or freshly baked cornbread for a complete meal.
Keep the oil temperature steady to prevent greasy chicken.
If you’re curious why buttermilk makes fried chicken so tender and flavorful, this guide explains how its acidity breaks down proteins to create a juicy interior and crispy coating. Discover the science behind buttermilk chicken marinades on Cooking.StackExchange — including insights from home cooks on marinating times and technique.
Final Thoughts:
There’s nothing quite like the satisfying crunch and juicy bite of homemade Buttermilk Fried Chicken Thighs. This easy and flavorful recipe is perfect for lunch, dinner, or even special gatherings. Whether you’re new to frying or a kitchen pro, this dish is guaranteed to impress!
🥗 Add a Refreshing Touch to Your Meal!
To complete your crispy and flavorful meal, try pairing the Buttermilk Fried Chicken Thighs with a 👉Classic Coleslaw Salad Recipe – A Crisp & Refreshing Side Dish for Every Meal. This crunchy mix of cabbage and carrots adds the perfect balance of texture and tangy freshness to complement your dish.
Have you tried this recipe or do you have a favorite salad you love? Share your experience with us in the comments below, or tell us about your special recipe you’d like to see featured!