Buttermilk Chicken Thighs Recipe: Crispy Fried Option

This buttermilk chicken thighs recipe combines the tenderness of a perfect marinade with the crunch of a golden-brown crust. To be honest, this recipe can’t be done quickly, but it worth trying as these buttermilk chicken thighs deliver restaurant-quality results.

I’ve included my troubleshooting guide for achieving that perfect golden crust every single time.

However, this buttermilk chicken thighs recipe is a flavorful alternative to my German Chicken Thigh Recipe which uses different spices but the same attention to juicy, tender results.

Why Buttermilk Makes Chicken Thighs Amazing?

I’ve experimented with dozens of chicken marinades over the years for my monthly dinner parties, but I always return to buttermilk for that perfect balance of flavor enhancement and texture improvement. Here are my 4 reasons:

1. Buttermilk’s natural acids tenderize chicken thighs by breaking down proteins, resulting in incredibly juicy meat without becoming mushy.
2. The thick consistency of buttermilk helps seasonings adhere better to the chicken, allowing flavors to penetrate more deeply than with other marinades.
3. Buttermilk adds a subtle tanginess that enhances the natural richness of chicken thighs.
4. When frying, buttermilk creates the perfect base for flour coating to stick to, resulting in that coveted crispy, golden-brown exterior while maintaining moisture inside.

While these crispy buttermilk chicken thighs are perfect for when you’re craving something indulgent, for a wholesome weeknight dinner option, you might enjoy my Budget-Friendly Chicken Thigh and Cabbage Recipe that transforms simple ingredients into a comforting and nutritious meal.

Baked vs. Fried Buttermilk Chicken Thighs.. Which One Should You Choose?

When it comes to preparing buttermilk chicken thighs, the baked versus fried debate is one I’ve had countless times in my own kitchen. Both methods have their distinct advantages, and which one is “better” or which one “should you choose” really depends on what you’re looking for in your final dish.

• Fried buttermilk chicken thighs have an amazingly crispy, golden crust that crunches when you bite into it.
• Baked buttermilk chicken thighs offer a healthier alternative without sacrificing too much on flavor or texture.

In my home, we enjoy both versions: fried for special weekend meals when we’re craving that authentic Southern experience, and baked for busy weeknights when we want something a bit lighter but still delicious.

While both methods have their merits, the USDA Food Safety and Inspection Service offers helpful guidelines on safe cooking temperatures regardless of which cooking method you choose.

Equipment You’ll Need

You’ll want to have these kitchen tools ready before you start making the buttermilk chicken thighs recipe:

• Large mixing bowl for the buttermilk marinade
• Measuring cups and spoons for precise ingredient portions
• Whisk for combining the marinade ingredients evenly
• Gallon-sized resealable plastic bags for marinating and coating the chicken thighs
• Large, heavy-bottomed skillet or Dutch oven for frying
• Cooking thermometer to monitor your oil temperature
• Instant-read meat thermometer to check chicken doneness
• Tongs for safely turning and removing chicken pieces
• Wire cooling rack set over a baking sheet for draining excess oil
• Paper towels for additional oil blotting if needed
• Large plate or serving platter for the finished chicken

Step by Step Instructions

Step 1: Begin by creating your marinade. In a large bowl, mix your buttermilk with Dijon mustard and seasonings (salt, pepper, and cayenne) until well combined.

Step 2: Place your chicken pieces in a sealable plastic bag, then pour in the buttermilk mixture. Seal carefully, removing excess air, and massage the bag to ensure all pieces are evenly coated. Refrigerate for at least 2 hours, though letting it sit overnight develops the best flavor.

Step 3: When you’re ready to cook, prepare your coating. Combine flour, baking powder, garlic powder, and onion powder in another sealable bag and shake to mix thoroughly.

Step 4: Set up your dredging station. Take each piece of marinated chicken thighs and place it in the flour mixture bag. Seal and shake gently to coat completely. For an extra-crispy crust, dip the coated pieces back into the marinade briefly, then return to the flour mixture for a second coating.

Step 5: Heat your oil in a deep, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F.

Step 6: Cook the chicken in small batches, being careful not to overcrowd the pan. Turn occasionally until all sides are golden brown and the internal temperature reaches 165°F, about 12-15 minutes depending on the size of your pieces.

Step 7: Transfer cooked pieces to a wire rack to drain excess oil while maintaining crispiness. Serve while still hot for the best texture and flavor.

Troubleshooting Guide

• Coating falls off while frying: Ensure chicken is patted dry before first dredging and press coating firmly onto chicken. Let coated pieces rest 10 minutes before frying.
• Chicken burning on outside but raw inside: Oil is too hot. Reduce temperature and use a meat thermometer to monitor doneness.
• Greasy chicken: Oil not hot enough. Maintain 350°F and don’t overcrowd the pan.
• Bland flavor despite seasoning: Marinate longer (overnight is best) and season flour mixture generously.
• Soggy rather than crispy exterior: Don’t stack chicken pieces after cooking; use a wire rack instead of paper towels for draining.

For more family-friendly options, check out my Chicken Thigh Recipe For Kids, that’s specifically designed for younger palates.

Answering Your Questions About Buttermilk Chicken Thighs Recipe

Buttermilk Chicken Thighs Recipe: Crispy Fried Option

Nelya Carter

These crispy fried buttermilk chicken thighs are packed with flavor and crunch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Marinade Time 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Course Main Course

Cuisine American

Servings 8 persons

Calories 480 kcal

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Resealable plastic bags
• Dutch oven or deep skillet
• Cooking thermometer
• Instant-read meat thermometer
• – Tongs
• Wire cooling rack
• – Paper towels
• Serving platter

Ingredients

  

Marinade

• 2 cups buttermilk
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• chicken thighs bone-in or boneless, skin-on for extra crispiness

Coating

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp garlic powder
• 1 tbsp onion powder

For Frying

• 5 cups vegetable oil for deep frying

Instructions

 

• In a large bowl, mix buttermilk, Dijon mustard, salt, pepper, and cayenne until well combined.
• Place chicken thighs in a resealable plastic bag. Pour the marinade over them, seal, and refrigerate for at least 2 hours, or overnight for best results.
• In another plastic bag, combine flour, baking powder, garlic powder, and onion powder.
• Remove chicken from the marinade and shake in the flour mixture until coated. For extra crunch, dip back in marinade and recoat with flour mixture.
• Heat oil in a heavy skillet or Dutch oven to 350°F (175°C).
• Fry chicken in batches for 12-15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
• Drain on a wire rack set over a baking sheet. Serve hot.

Notes

Double-coating the chicken creates an extra crispy crust. Ensure oil is at the correct temperature to avoid greasy chicken.

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