My buttermilk fried chicken legs recipe is, dare I say, even better than your favorite restaurant’s! I double-dredge juicy chicken thighs and drumsticks in buttermilk and seasoned flour, and cook them to golden brown perfection. They’re simply irresistible! And my favorite part? This recipe uses less than 7 ingredients, making it way easier and more budget-friendly than you think!
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Buttermilk Fried Chicken Drumsticks and Thighs
I’ve made a lot of fried chicken in my lifetime, but this buttermilk fried chicken recipe may be the best yet! It’s so simple, yet so juicy, crispy, and delicious. I coat my fried chicken with buttermilk and seasoned flour to make the meat moist and tender with a shatteringly crisp crust.
I especially love making buttermilk fried chicken drumsticks and thighs because they stay incredibly moist and juicy. Bone-in dark meat is the most beginner-friendly cut because it’s harder to overcook. While this method works with any piece of chicken, these cuts give you the best chance at a perfect first batch.
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Test Your Oil Temperature for Foolproof Crunch
Instead of guessing, I recommend using an instant-read thermometer to keep your oil between 350-375°F throughout frying. Dark meat like drumsticks and thighs needs steady heat to cook through without burning the outside. I monitor and adjust the burner as I go. This one habit has vastly improved my buttermilk fried chicken legs!
Buttermilk Fried Chicken Recipe
Equipment
- Baking Sheet
- Dutch Oven or Deep Fryer
- Deep Fry Oil Thermometer
Ingredients
- 1 cup buttermilk (*)
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- ½ tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (optional)
- 4 pounds bone-in, skin-on chicken thighs and drumsticks (**)
- 2 quarts cooking Oil (for frying***)
Instructions
- Pour the buttermilk into one large bowl. In a second large bowl, mix together the flour, kosher salt, black pepper, garlic powder, onion powder, ground paprika, and cayenne pepper (optional).1 cup buttermilk, 2 cups all-purpose flour, 2 tablespoons kosher salt, 1 tablespoon ground black pepper, ½ tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon ground paprika, ½ teaspoon ground cayenne pepper
- One piece at a time, dust the chicken thighs and drumsticks with the seasoned flour, then dip into the buttermilk. Dredge the chicken back in the flour mixture, making sure it’s thoroughly coated. Place the coated chicken pieces on a baking sheet, and cover them with wax paper, allowing them to rest until the flour coating is pasty, about 20-40 minutes.4 pounds bone-in, skin-on chicken thighs and drumsticks
- While the chicken is resting, preheat the cooking oil, in either a heavy pot on the stove or a deep fryer, to 375℉.2 quarts cooking Oil
- Fry the chicken in batches until golden brown and cooked through, about 7-8 minutes on each side.
- Remove and drain the chicken on a wire rack or paper towels before serving.
Notes
- When coating the chicken, try to keep a “wet” hand and a “dry” hand. This will prevent sticky hands!
- Shake off excess flour to prevent clumps in the oil while you fry.
- Let the chicken rest once you’ve coated it in the flour mixture. This allows the crust to set and will help it stay on while frying!
- The cooking oil should register at 375°F before adding the chicken. I like to use a thermometer to maintain that temp throughout frying.
- Don’t add too many chicken pieces to the oil. Overcrowding the pan can cause the oil temperature to drop too low, making the chicken soggy and not crispy.
- Use tongs to place the chicken in the hot oil and also to turn it while cooking. This will prevent splattering.
- Pull the chicken when it reaches 160°F internally to avoid overcooking. The temperature will rise another 5-10°F as it rests.
- Let the fried chicken rest on a wire rack set over a baking sheet or on a paper towel for about 5 minutes to help any excess oil drip off. I prefer a wire rack because the airflow around the chicken prevents the crust from going soggy.
- Skim any flour clumps from the oil between batches to prevent a “burnt” taste in your chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buttermilk Fried Chicken Step by Step
Prep a Dredging Station: Pour 1 cup of buttermilk into one large bowl. In a second large bowl, mix together 2 cups of all-purpose flour, 2 tablespoons of kosher salt, 1 tablespoon of ground black pepper, ½ tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of ground paprika, and ½ teaspoon of ground cayenne pepper.
Bread the Chicken: One piece at a time, dust 4 pounds of chicken thighs and drumsticks with the seasoned flour, then dip into the buttermilk. Dredge the chicken back in the flour mixture, making sure it’s thoroughly coated but shaking off any excess. I like to maintain a “wet” hand (that goes into the buttermilk) and a “dry” hand (that goes into the flour) to avoid sticky fingers!
Rest the Chicken: Place the coated chicken pieces on a baking sheet, and cover them with wax paper, allowing them to rest until the flour coating is pasty, about 20-40 minutes. This rest helps the coating “set”, preventing it from falling off during frying and also making it even crispier!
Fry the Chicken: While the chicken is resting, preheat 2 quarts of neutral cooking oil, in either a heavy pot on the stove or a deep fryer, to 375℉. Fry the chicken in batches until golden brown, about 7-8 minutes on each side. Take care not to overcrowd the chicken pieces, as that will lower the oil temperature and cause the crust to turn greasy. I also recommend skimming any cooked flour clumps from the oil before adding another batch to avoid a “burnt” taste in the chicken. A thermometer inserted into the thickest part should read about 160°F. The internal temperature will continue to rise as the chicken rests, so pulling it early ensures it doesn’t overcook and turn dry.
Drain and Serve: Remove the chicken pieces and let them rest on a wire rack or paper towels set on a plate to remove excess grease before serving.
How to Store, Freeze, and Reheat
Place leftover buttermilk fried chicken thighs and drumsticks in an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then bake in a 375°F oven on a wire rack set in a baking sheet until warmed through, about 10 minutes. Wrap the fried chicken in foil if it gets too brown when reheating.
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