Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 3 1/2 pounds bone-in, skin-on chicken pieces
- Buttermilk marinade: 2 cups whole buttermilk, 2 1/4 teaspoons fine sea salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 tablespoon hot sauce
- Crispy coating: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1 1/2 teaspoons fine sea salt, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne
- Frying oil: 6 cups neutral oil, or enough for 1 1/2 inches in a Dutch oven
- Herbed ranch drizzle: 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 small grated garlic clove, 1/2 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
Do This
- 1. Marinate chicken in buttermilk, salt, garlic powder, paprika, and hot sauce for 4 hours, or up to 12 hours.
- 2. Stir together the ranch drizzle and chill it while you fry.
- 3. Mix flour, cornstarch, baking powder, salt, and spices; drizzle in 3 tablespoons marinade and rub it into the flour for craggy bits.
- 4. Dredge chicken very well in the flour mixture, pressing to coat, then rest on a rack for 15 minutes.
- 5. Heat 1 1/2 inches oil to 325°F in a Dutch oven.
- 6. Fry in batches for 12 to 15 minutes, maintaining 300°F to 325°F, until deeply golden and the chicken reaches 165°F for white meat or 175°F to 185°F for dark meat.
- 7. Rest 10 minutes, then drizzle with chilled herbed buttermilk ranch and serve right away.
Why You’ll Love This Recipe
- Classic crunch, cool finish: The chicken is deeply crisp and savory, while the ranch drizzle adds a creamy, tangy, familiar balance.
- Big buttermilk flavor: Buttermilk tenderizes the chicken and seasons it all the way through during the marinade.
- Extra-craggy coating: A mix of flour, cornstarch, baking powder, and a few drops of marinade creates those irresistible crunchy ridges.
- Home-cook friendly: No deep fryer needed; a Dutch oven, thermometer, and wire rack will get you beautiful fried chicken at home.
Grocery List
- Meat: 3 1/2 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and split breasts
- Produce: Fresh dill, fresh parsley, fresh chives, 1 lemon, 1 head garlic
- Dairy: Whole buttermilk, mayonnaise, sour cream
- Pantry: All-purpose flour, cornstarch, baking powder, fine sea salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, hot sauce, neutral frying oil
Full Ingredients
For the Buttermilk-Marinated Chicken
- 3 1/2 pounds bone-in, skin-on chicken pieces, about 8 pieces total, such as 4 thighs and 4 drumsticks or a mixed cut-up chicken
- 2 cups whole buttermilk
- 2 1/4 teaspoons fine sea salt
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
For the Crispy Seasoned Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper, or 1/4 teaspoon for milder chicken
For Frying
- 6 cups neutral oil, such as peanut, canola, or vegetable oil, or enough to fill a heavy pot to a depth of 1 1/2 inches
For the Herbed Buttermilk Ranch Drizzle
- 1/2 cup whole buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 small garlic clove, finely grated or mashed into a paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
For Serving
- 1 tablespoon chopped fresh chives, dill, or parsley, for garnish
- Flaky salt, optional, for finishing
- Extra hot sauce, optional, for serving
Step-by-Step Instructions
Step 1: Marinate the chicken
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together 2 cups buttermilk, 2 1/4 teaspoons fine sea salt, 1 tablespoon hot sauce, 1 teaspoon garlic powder, and 1 teaspoon paprika. Add the chicken and turn each piece until fully coated.
Cover the bowl and refrigerate for at least 4 hours and up to 12 hours. Four hours gives you good flavor and tenderness; overnight gives you a more seasoned, juicy result. If possible, turn the chicken once halfway through marinating.
Step 2: Make the herbed buttermilk ranch drizzle
In a medium bowl, whisk together 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, chopped dill, chopped parsley, chopped chives, grated garlic, onion powder, salt, and black pepper. The sauce should be creamy but pourable, similar to a thick ranch dressing.
Taste and adjust with a pinch more salt or a few drops of lemon juice if you want it brighter. Cover and refrigerate for at least 20 minutes while you prepare and fry the chicken. Chilling helps the garlic and herbs settle into the sauce.
Step 3: Mix the crispy coating
In a wide, shallow dish or pie plate, whisk together the flour, cornstarch, baking powder, fine sea salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Make sure the spices are evenly distributed so every bite is seasoned.
For extra texture, spoon 3 tablespoons of the buttermilk marinade into the flour mixture. Use your fingertips to rub the liquid into the flour until small, shaggy clumps form. These little clumps fry into craggy, crunchy bits on the chicken.
Step 4: Dredge and rest the chicken
Line a rimmed baking sheet with a wire rack. Remove one piece of chicken from the marinade and let the excess drip back into the bowl for a few seconds. Place it in the seasoned flour mixture and press firmly on all sides, making sure flour gets into every fold and edge of the skin.
Shake off only the loose excess, then place the coated chicken on the wire rack. Repeat with the remaining pieces. Let the coated chicken rest at room temperature for 15 minutes while the oil heats. This short rest helps the coating hydrate and stick, which means fewer bits fall off in the pot.
Step 5: Heat the oil
Pour 6 cups neutral oil into a large, heavy Dutch oven or cast-iron pot, or add enough oil to reach a depth of 1 1/2 inches. Clip a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 325°F.
Meanwhile, set a clean wire rack over a second rimmed baking sheet for draining the fried chicken. If you are frying several batches and want to keep the first batches warm, heat the oven to 200°F.
Step 6: Fry the chicken in batches
Carefully lower 3 to 4 pieces of chicken into the hot oil, skin side down if using thighs or breasts. Do not crowd the pot; the oil should bubble actively around the chicken without threatening to overflow. The oil temperature will drop after the chicken goes in, which is normal.
Adjust the heat as needed to keep the oil between 300°F and 325°F. Fry drumsticks and thighs for 12 to 15 minutes total, turning every 3 to 4 minutes for even browning. Fry split breast pieces for 10 to 13 minutes, depending on size. The crust should be deep golden brown and audibly crisp.
Use an instant-read thermometer to check doneness. White meat should reach 165°F at the thickest part without touching bone. Dark meat is safe at 165°F but tastes especially tender at 175°F to 185°F. Transfer cooked chicken to the clean wire rack and repeat with the remaining pieces, letting the oil return to 325°F between batches.
Step 7: Rest, drizzle, and serve
Let the fried chicken rest on the rack for 10 minutes. This helps the juices settle and keeps the crust crisp. If desired, sprinkle the chicken lightly with flaky salt while it is still hot.
Arrange the crispy chicken on a platter. Spoon or drizzle the chilled herbed buttermilk ranch over the top just before serving, then finish with extra chopped chives, dill, or parsley. For the crispiest experience, serve extra ranch drizzle on the side so everyone can add more as they eat.
Pro Tips
- Use a thermometer for the oil: Fried chicken is much easier when you can see the temperature. Too cool, and the crust gets greasy; too hot, and the outside browns before the chicken cooks through.
- Do not skip the rack: Draining on a wire rack keeps air moving around the chicken. Paper towels can trap steam underneath and soften the crust.
- Press the coating on firmly: The best crunchy crust comes from really packing the seasoned flour onto the marinated chicken.
- Let the dredged chicken rest: Those 15 minutes help the flour coating become slightly tacky, so it adheres better in the oil.
- Drizzle at the last minute: The ranch sauce is cool and creamy, which is delicious, but it will soften the crust if it sits too long.
Variations
- Spicy ranch fried chicken: Increase the cayenne in the coating to 1 teaspoon and add 1 tablespoon hot sauce to the ranch drizzle.
- Pickle ranch version: Replace 1 tablespoon of the buttermilk in the ranch drizzle with dill pickle brine and add 1 tablespoon finely chopped pickles.
- Boneless chicken version: Use 2 pounds boneless, skinless chicken thighs. Marinate as directed, fry at 325°F for 5 to 7 minutes per side, and cook to an internal temperature of 165°F.
Storage & Make-Ahead
Storage: Store leftover fried chicken and ranch drizzle separately. Refrigerate chicken in an airtight container for up to 3 days. Refrigerate the ranch drizzle in a covered jar or container for up to 4 days. Do not store the chicken with the sauce on top, or the crust will soften.
Reheating: For the best texture, place chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 15 to 20 minutes, or until hot and crisp. An air fryer also works well at 350°F for 6 to 10 minutes, depending on piece size. Avoid microwaving if you want to keep the coating crisp.
Make-ahead plan: The ranch drizzle can be made 1 day ahead. The chicken can be placed in the buttermilk marinade up to 12 hours ahead. For the best crust, dredge the chicken only 15 to 30 minutes before frying.
Nutrition (per serving)
Calories: 820 kcal | Carbs: 43g | Protein: 48g | Fat: 51g | Saturated Fat: 11g | Fiber: 2g | Sugar: 6g | Sodium: 1380mg | Cholesterol: 190mg
