Buttermilk Fried Chicken


I want to see a raise of hands. Who has buttermilk all year round in their refrigerator? I certainly don't, but thanks to this tip I learned a few years ago, it's not a problem! Simply mix together 1 cup of milk + the juice of one lemon + 5 minutes to rest = buttermilk. That's it... Easy Peasy! It will get thick just like the buttermilk you buy at the store.

I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them!


  • 2 cup buttermilk (I used 2 cups 2% milk + fresh juice of 2 lemons)
  • 2 tsp fresh thyme
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 0.5 tsp fresh ground pepper
  • 1 tsp kosher salt
  • 2 cup all-purpose flour
  • 8 chicken thighs (you can also use chicken breasts and legs)
  • extra virgin olive oil for frying


  1. Rinse the chicken under cold water and pat dry with paper towels.
  2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
  3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
  4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
  5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
  6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
  7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
  8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. 

Makes 8 pieces.

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